|Kale Pesto||Tomato, Red Onion, and Mint Salad||Tabouli||Sorrel Soup||Roasted Beet and Butternut Squash Salad|
Red, orange, and yellow cocktail tomatoes
Green bunching onions
Red Russian kale
|1/2 cup||2-3 tbsp||2-3 tbsp||2 tbsp||2 tbsp|
|1/4 cup||1/4 cup|
bulgar wheat or quinoa or rice
sour cream or mayo
Combine all of the kale cut into small ribbons, about 3-4 cups, in a blender with 1/2 cup olive oil, 1/4 cup Parmesan cheese, 1/4 cup chopped walnuts, 1 minced clove of garlic, 1 tsp salt, and 1/2 tsp black pepper. Blen until smooth. You might have to add a couple of tablespoons of water to help it loosen up. Cook 1 package of pasta according to package. Combine with pesto and enjoy.
Tomato, Red Onion, and Mint Salad
Cut in half, then core 3-4 medium tomatoes. Thinly slice tomatoes into bite sized pieces. Thinly slice 1/2 red onion. Finely mince 2 tbsp of mint. Combine all ingredients in bowl and toss with 2-3 tbsp olive oil and 1 tsp salt. Dress with the zest of one lemon.
Very finely chop 1 bunch of parsley. Dice 2 medium tomatoes into 1/2 inch cubes
Cut summer squash in half and roast for 20 minutes. Cook 1 cup of bulgar wheat or quinoa or rice according to packaging. Combine all ingredients and dress with the juice of 1/2 lemon, about 2-3 tbsp olive, and 1-2 tsp salt.
Dice 2 medium potatoes. Finely chop 1 small bunch of green onions. Roughly chop 1 bunch of sorrel and finely chop stems, about 1-2 cups. Finely chop 2 tbsp dill. Cut 1 lb of chicken breast into 1 inch pieces.
Add 2 tbsp butter or cooking oil to a large stockpot over medium heat. Add diced chicken and cook chicken by browning first side for 5-10 minutes, then stirring and flipping chicken to brown other side. Add chopped green onion and saute lightly for 3 minutes stirring frequently. Add 2 quarts chicken stock, vegetable stock or water. Add diced potatoes, 2 bay leaves, and 2 tsp salt. Cook until potatoes are tender, about 15 minutes, then add 2 cracked eggs, lightly whisked, chopped sorrel and chopped dill. Cook just until greens have wilted, then serve with a dollop of sour cream or mayo.
Roasted Beet and Butternut Squash Salad
Cut butternut squash in half to separate the neck from the base. Skin the neck and base, and remove the pulp and seeds from the base by cutting it in half, then scooping with a spoon. Dice squash into 1/2 inch cubes. Skin and dice beets into 1/2 inch cubes. Toss both with a few tbsp of olive oil to coat lightly, and 1-2 tsp salt. Roast in an oven at 450F for 30 minutes. Remove from oven and toss with 1/2 red onion cut into thin slices, 1/4 cup chopped and toasted walnuts, and 1/4 cup cranberries.