Weekly Suppers: 8 – 12 June
This post is part of a series giving you a glimpse into what finds its way onto our plates Monday through Friday. I hope it not only provides recipe inspiration, but also motivation for you to integrate meal planning and more home-cooking into your own healthy lifestyles.
Weekly Suppers: 8 – 12 June
The garden is happy! A few trusty favorites last week, plus some new finds — all made with loads of fresh-picked produce. Bon appetit!
Monday: Meatless Monday
Big-as-my-hand summer squash blossoms picked from the garden stuffed with homemade labneh* served over ratatouille.** Summer on a plate!
* A soft, fresh cheese made in this instance from homemade yogurt strained overnight in a coffee filter-lined colander. Similar to this Bon Appetit recipe, I mixed in minced herbs and lemon zest before stuffing inside squash blossoms and sauteing.
** Threw this together on the fly, having made many iterations of ratatouille over the years. It included eggplant, tomato (chopped plums from a can), zucchini, summer squash, capers, leek, garlic and fresh rosemary. A version worth looking into is Southern Italian Ratatouille from Michael Chiarello, including mushrooms and spinach!
Tuesday: Tandoor-style chicken thigh + baingan bharta and sweet-sour okra
Baingan bharta (highly spiced Indian eggplant with tomatoes and peas) was my first Indian food love. I have a favorite recipe, but tried out a new one here and was quite pleased. The okra recipe is an adaptation of this Sweet and Sour Butternut Squash from Madhur Jaffrey.
Tandoor-style chicken similar to this — swapped thigh for breast, omitted yogurt, and added paprika to give it some of the classic red hue. I kept the chicken in its marinade for about 20 minutes, because I was short on time, but you could make yours up ahead of time and marinate up to overnight.
Wednesday: Italian stuffed peppers + raw summer squash and radish salad with baby greens and fresh oregano
An adaptation of this recipe using green bell pepper, the black olive option, and homemade whole grain breadcrumbs I keep stored in the freezer. I also omitted the pickles because we’re out, used canned tomato* instead of fresh, and added a few chopped fresh cranberries (thawed from the freezer) for kicks. Absolutely loved it.
*HGN Tip: You’ll notice heavy use of canned tomatoes. I generally open a large can (28-oz.) of whole peeled plum tomatoes on Sunday or Monday to store in the fridge for use throughout the week. When they begin to ripen in the garden (if I can get them before the birds and deer) and show up at the farmer’s markets, I back off in favor of those. But in the off-season, this method works well!
Thursday: Indian spiced carrot salad with fried paneer* + greens and snaps
Heady cumin seeds and garam masala mix with quick lemon juice-pickled red onion shavings to create a simple dressing for raw ribbons of carrot. Fresh mint and cilantro leaves throughout. The toasted sesame seeds provides crunch, and pan-fried paneer provides a creamy, tangy note plus the protein needed to make this a main. A simple salad of baby greens — beet, arugula and spinach — with garden snap peas was a nice complement.
*From the freezer stash of homemade paneer. You can purchase it at Indian and Asian markets, often Mediterranean as well, and even some larger supermarkets; or make it yourself. Super simple — promise!
Friday: Modified Pizza Friday
Garlic and rosemary-infused socca with a smushy mix of shelled garden peas, lemon zest, extra virgin olive oil, salt and pepper, plus a few tender pea shoots and a lemon-y yogurt sauce over top. With a couple strawberry stragglers from the garden, this was an homage to the closing season of spring. SO GOOD.
*Made a new batch of personal-sized besan/chickpea flour socca flatbread, storing extras in the freezer for later use. View the recipe + notes in the previous post, and stay tuned for an upcoming HGN recipe post.
+ + + +
Tell me… What’s on your menu this week? Tweet to me (@HGoeschRDN), or share a photo and tag me on Instagram (@hagoesch) with the hashtag #suppertonight!
+ + + +
p.s. I love hearing from you! Check back if you ask a question, because I’ll answer it here.
And if you enjoyed this post, please consider sharing. Thanks!