Meal plan for the month

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    • #251380

      Artichoke-Parmesan Crostini

      Makes 8; Prep time: 15 minutes;
      Total time: 15 minutes


      slices (1/4 inch thick)


      tablespoons olive oil

      Coarse salt and ground pepper


      jar (6.5 ounces) marinated
      artichoke hearts, drained, rinsed, and patted dry


      cup shredded Parmesan cheese,
      plus more for garnish (optional)


      tablespoon chopped fresh

      1. Preheat oven to
      350°. Make crostini: Brush baguette slices on both sides with a total of 1
      tablespoon oil; season with salt and pepper.

      Place on a baking sheet, and
      bake, turning over once, until golden, 10 to 12 minutes. Cool.

      2. Meanwhile, make
      topping: Finely chop artichokes, and combine in a bowl with Parmesan,
      parsley, and remaining tablespoon oil.

      3. Dividing evenly,
      spoon topping onto crostini, and garnish with additional Parmesan, if

      19.0pt;font-weight:bold;”>Lentil Salad
      13.0pt;”>1 cup dried lentils
      13.0pt;”>1 cup diced carrots
      13.0pt;”>1 cup diced red onions
      13.0pt;”>2 cloves garlic, minced
      13.0pt;”>1 bay leaf
      13.0pt;”>1/2 teaspoon dried thyme
      13.0pt;”>2 tablespoons lemon juice
      13.0pt;”>1/2 cup diced celery
      13.0pt;”>1/4 cup chopped fresh parsley
      13.0pt;”>1 teaspoon salt
      13.0pt;”>1/4 teaspoon ground black pepper
      13.0pt;”>1/4 cup olive oil
      13.0pt;”>In a saucepan combine lentils, carrots, onion, garlic,
      bay leaf,
      13.0pt;”>and thyme.

      Add enough water to cover by 1 inch. Bring
      to boil, reduce
      13.0pt;”>heat and simmer uncovered for 15 to 20 minutes or
      until lentils are
      13.0pt;”>tender but not mushy.
      13.0pt;”>Drain lentils and vegetables and remove bay leaf. Add
      olive oil,
      13.0pt;”>lemon juice, celery, parsley, salt and pepper.

      Toss to
      mix and serve
      13.0pt;”>at room temperature.10.0pt;”>

      “Times New Roman”;font-weight:bold;”>Insalata Caprese with Pesto Vinaigrette
      12.0pt;font-family:”Times New Roman”;”>Lightly drizzled with a
      savory pesto vinaigrette, this beautiful display of sliced, vine-ripened
      tomatoes, fresh basil and mozzarella cheese offers incredible flavor.
      12.0pt;font-family:”Times New Roman”;font-weight:bold;”>Estimated Time(s):

      Preparation Time: 10 min
      12.0pt;font-family:”Times New Roman”;font-weight:bold;”>Ingredients:
      12.0pt;font-family:”Times New Roman”;”>1/4 cup BUITONI®
      Refrigerated Pesto with Basil or Reduced Fat Pesto with Basil 1/4 cup extra
      virgin olive oil 2 tablespoons balsamic vinegar 3 vine-ripened or heirloom
      12.0pt;font-family:”Times New Roman”;”>8 ounces fresh
      mozzarella cheese 1 tablespoon chopped fresh basil (optional) Salt and ground
      black pepper (optional)
      12.0pt;font-family:”Times New Roman”;font-weight:bold;”>Instructions:
      12.0pt;font-family:”Times New Roman”;font-weight:bold;”>combine pesto, oil and vinegar in small bowl;
      set aside.

      slice tomatoes and cheese into
      1/4-inch-thick slices. Layer or stack tomatoes and cheese on a serving platter.
      Drizzle pesto dressing over top. Garnish with fresh basil and season with salt
      and pepper.
      12.0pt;font-family:”Times New Roman”;font-weight:bold;”>Serving Size: 6
      12.0pt;font-family:”Times New Roman”;”>

      12.0pt;font-family:”Times New Roman”;”>Pressed for time?

      frozen herbs to save time on washing and trimming.

      12.0pt;font-family:”Times New Roman”;”>

      16.0pt;font-family:”Times New Roman”;font-weight:bold;”>Rigatoni with Red Pepper, Almonds, and Bread Crumbs

      “Times New Roman”;”>Recipe courtesy Giada De Laurentiis

      12.0pt;font-family:”Times New Roman”;”>See
      this recipe on air Friday Feb. 16 at 1:30 pm et/pt.

      12.0pt;font-family:”Times New Roman”;”>1 pound rigatoni pasta

      3 cups purchased garlic-flavored croutons, (about 5 ounces)

      1/4 cup slivered almonds (about 1 ounce), toasted

      1 cup julienned roasted red bell peppers

      3/4 cup extra-virgin olive oil
      12.0pt;font-family:”Times New Roman”;”>Bring a large pot of
      salted water to a boil over high heat. Add the pasta and cook until tender but
      still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain
      pasta into a large bowl.

      12.0pt;font-family:”Times New Roman”;”>Place the croutons and
      the almonds in a food processor.

      Pulse until it becomes the texture of bread
      crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers
      and the olive oil.

      Toss to combine and serve.

      12.0pt;font-family:”Times New Roman”;”>
      12.0pt;font-family:”Comic Sans MS”;”>Chelo-Iranian Rice
      12.0pt;font-family:”Comic Sans MS”;”>
      12.0pt;font-family:”Comic Sans MS”;”>3 cups basmati
      12.0pt;font-family:”Comic Sans MS”;”>8 cups water
      12.0pt;font-family:”Comic Sans MS”;”>2 tbsps.

      12.0pt;font-family:”Comic Sans MS”;”>3/4 cup melted butter
      12.0pt;font-family:”Comic Sans MS”;”>1/2 tsp. ground saffron,
      dissolved in 2 tbsps. hot water
      12.0pt;font-family:”Comic Sans MS”;”>2 tbsps.

      yogurt, optional
      12.0pt;font-family:”Comic Sans MS”;”>
      12.0pt;font-family:”Comic Sans MS”;”>Wash rice 5 times in cold
      water. Bring water and salt to boil in a large non-stick pan. Add washed and
      drained rice.
      12.0pt;font-family:”Comic Sans MS”;”>Boil 6 minutes, stirring
      gently twice to loosen grains that may have stuck to bottom.

      Drain rice in
      colander and rinse in lukewarm water.
      12.0pt;font-family:”Comic Sans MS”;”>In same pot, heat half the
      butter, 2 tbsps.

      hot water, a drop of dissolved saffron, and yogurt. Taking
      one spatula at a time, place rice gently in pot mounding in the shape of a
      12.0pt;font-family:”Comic Sans MS”;”>Dissolve remaining butter
      in 2 tbsps.

      hot water and pour over rice.
      12.0pt;font-family:”Comic Sans MS”;”>Place clean dishtowel over
      pot and cover firmly with lid to prevent steam from escaping. Cook 10 minutes
      over medium heat and 50 minutes over low heat. Remove from heat.
      12.0pt;font-family:”Comic Sans MS”;”>Allow to cool 5 minutes on
      a damp surface without removing lid.
      12.0pt;font-family:”Comic Sans MS”;”>Put 2 tbsps.

      of the rice
      in with remaining saffron and set aside for garnish.

      Gently remove rice from
      pot without disturbing crust.
      12.0pt;font-family:”Comic Sans MS”;”>Sprinkle saffron flavored
      rice over top and serve.
      12.0pt;font-family:”Comic Sans MS”;”>Detach crust
      12.0pt;font-family:”Comic Sans MS”;”>and serve separately
      12.0pt;font-family:”Comic Sans MS”;”>

      Sound just like the way my Iranian friends make their rice, except when
      they add it back to the pot, with the melted butter in the bottom they add
      slices of potatoes in a single layer to cover the bottom of the pan Oh are
      those potatoes yummy and so crispy, cooking under that pyramid of rice.

      also poke a few wholes in the pyramid to let the steam escape. When it is down
      they serve it on a plate and spoon some candied matchstick cut carrot and
      orange peel over it. They put the potatoes on a separate plate


      Original Message

      > I would love to have some of your recipes, I’m trying to go

      to mostly vegeterian…..Thanks a Bunch

      Dorothy Columbro.

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