|Burger with Dill||Cauliflower & Broccoli with Shrimp Scampi||Dill Potato Salad||Salad with Balsamic Dressing||Sauteed Swiss Chard and Roasted Chickpeas|
cauliflower & broccoli
radishes, French breakfast
red head lettuce
|3 Tbsp||3 Tbsp|
|10 cloves||1 clove||1 clove|
apple cidar vinegar
|1/2 cup||2 Tbsp|
Burger with Dill
Cauliflower & Broccoli with Shrimp Scampi
Cook 8 oz pasta according to package directions until slightly al dente, then reserve 1/2 cup pasta water, and drain the pasta. Set aside.
Roughly chop 1 head cauliflower and 1 bunch broccoli, including greens, and more finely chopping any parts of the stem that are slightly fibrous, and discarding the potrions which are too tough. Finely chop 1/2 cup celery greens. Mince 5-7 cloves garlic.
Heat a large skillet over high heat. Coat pan with oil. Add 1lb shrimp; cook 2 minutes on each side. Remove shrimp from pan. Heat pan over medium-low heat. Add 3 Tbsp butter. Add minced garlic, cauliflower, and broccoli; sauté 1 minute. Add 3/4 cup chicken stock; bring to a boil, scraping pan to loosen browned bits. Stir in shrimp, pasta mixture, chopped celery greens, 1 Tbsp grated lemon rind, 2 Tbsp lemon juice, and salt; cook 1 minute, tossing to coat. Sprinkle with 1/4 cup Parmesan cheese. Serve immediately.
Dill Potato Salad
Place 10 unpeeled red potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside. Hard boil 6 eggs, cut into bit sized pieces and set aside
In a bowl, stir together 3/4 cup sour cream, 3/4 cup mayonnaise, 1 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard,1/2 onion finely chopped, all of the celery finely chopped minus 1/4 cup, 1 tsp celery salt, and salt and pepper until well mixed.
Place the potatoes and eggs in a large salad bowl, and sprinkle with 1 Tbsp fresh dill finely chopped. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.
Salad with Balsamic Dressing
To make balsamic vinaigrette- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 clove minced garlic.
Sauteed Swiss Chard and Roasted Chickpeas
To make roasted chickpeas: Either boil chickpeas for 1-2 hours, until tender, then drain, or use pre cooked canned chickpeas.
Mince 1 clove garlic. Julienne the greens of 1 bunch of Swiss chard, and thinly slice the Swiss chard stems.
In a large skillet heat 2 Tbsp olive oil over medium high heat. Add minced garlic and saute for 1 minute, then add the stems and saute another minute, then add the greens and a pinch of salt. Saute, stirring frequently, just until the greens have wilted. Then remove from pan and toss with roasted chickpeas. Drizzle with 1 Tbsp lemon juice and a pinch of ground black pepper.