Weekend Menu *recipe below feel free to bring any foods you wish!!! |
Wine/Cheese/Beer Saturday Nite! Wine Beer Cheeses! Crackers, Hummus* Olives, Grapes |
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| Breakfast Yogurt Spelt Bread Herb Bread Butter/Olive Oil Apples Bananas Oranges Berries Organic Oatmeal Decaf/Regular Coffee/Tea Seltzer always available |
Lunch
Green Salad Quinoa Salad * Blue Zone Minestrone * Potato Rolls Sliced Cheeses available at every meal: American, Swiss Sliced Turkey + Salami Sliced Veggies Pickles, Mayo, Ketchup/Mustard Oil Vinaigrette *
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Lite
Dinner Broccoli Quinoa Quiche* Rosemary Bread* Blue Zone Minestrone* Green salad Dessert Pumpkin Date Cookies* Gingerbread Cake |
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Hummus Method
In food processor, puree all til well blended and smooth. |
Ingredients
2- 16 oz cans chickpeas, drained 2 tsp tahini 2 cloves garlic, chopped 1 tsp ground cumin 1 lemon, juiced 1/2 tsp sea salt 1 cup greek beans (see below) |
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Blue Zone Minestrone
Method In olive oil, saute onion, carrots and celery until soft. Add garlic and fry 30 seconds. Add rest except pasta. Simmer 3 hours. Add pasta before serving. |
1 can garbanzo beans
1 can navy beans 1 can pinto beans 3 cups cubed potatoes 8 cups of water 1 medium onion, chopped 2 stalks celery chopped 1.5 cups chopped fennel 2 carrots, chopped 4 cloves garlic, chopped, 1 tbs basil 1 tsp oregano 1 tsp rosemary 2 tbs olive oil 1/2 tsp salt 1/2 tsp black pepper 2 cups chopped tomatoes 1/2 cup dry pasta, cooked |
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Quinoa Salad
Method 1 Boil water. Rinse quinoa well. Simmer in hot water 15 minutes and let cool. 2 Mix all ingredients together and let chill overnight |
Ingredients
1 1/2 cups quinoa (dry) 3 cups water 1 1/2 tsp salt 2 fresh lemons, squeezed 1 tsp crushed fresh garlic 3/4 cup scallions 1/3 cup olive oil 1 pint cherry tomatoes, halved 1 cucumber, peeled, seeded and diced Tbsp dried basil 15.5 oz garbanzo beans, drained |
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Broccoli Quinoa Quiche Rinse the quinoa well
and set aside to drain.
Heat the olive oil and sauté onion and garlic till brown. Add the broccoli and sauté for 1 minute. Transfer to 9x12" casserole dish. Sprinkle the cheddar and swiss cheeses evenly. Combine the eggs, milk, thyme, salt, pepper, and rinsed quinoa in a large bowl. Mix and pour over all. Sprinkle Parmesan cheese on top. Bake casserole in a 350-degree oven 40 minutes until top is lightly browned. |
Ingredients 1 cup
quinoa
2 Tbsp olive oil 1 Spanish onion, diced 1 tablespoon chopped garlic 4 cups broccoli florets 12 eggs 2 cups whole milk 2 Tbsp thyme leaves 1/2 teaspoon sea salt Pinch of black pepper 1 cup shredded cheddar cheese 1 cup shredded swiss cheese 1/4 cup grated Parmesan cheese |
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Oil Vinaigrette Dressing
Method
Add all together and let stand 24 hours. |
Ingredients
1/2 cup extra-virgin olive oil. 3 Tbsp red wine vinegar 2 cloves garlic, minced 2 teaspoons Dijon mustard 1 tsp each basil and oregano 1/2 teaspoon Kosher salt 1/4 teaspoon black pepper |
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Rosemary Bread
Method In large bowl, or stand mixer, add all, except olive oil, together. Mix by hand or mixer for 1 minute. Dough will be sticky. Cover bowl tightly with plastic wrap and let stand at room temperature 18 to 24 hours. Lightly oil cookie sheet or loaf pan. Working on a lightly floured surface, gently shape dough into an oval/loaf. Place in/on pan/cookie sheet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours. Carefully sprinkle water over loaf. Put bread into cold oven. Turn oven on to 425 *F. Bake until golden and inner temp is 190* about 30 - 40 minutes. Cool AT LEAST 20 minutes before slicing to retain bread's height. |
Ingredients 3 cups all-purpose flour small clove garlic, minced 1 tablespoon dried rosemary 1 ¼ teaspoons kosher salt ¾ teaspoon freshly ground black pepper 1/2 teaspoon yeast 1 tsp honey 1 ½ cups water at room temperature olive oil |
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Pumpkin Spice
Date Cookies Method
In stand mixer: cream together butter and sweetener. Add egg and pumpkin and mix well. Add the rest and mix well. Drop by teaspoon onto greased cookie sheet. Flatten with fingers OR cookie stamp dusted in flour. Sprinkle with brown sugar. Bake 350* 15 min. |
Ingredients
1/2 stick butter (4T) 6.5 oz date paste (3/4 cup sugar) 1 egg 1 cup pureed pumpkin 1 cup spelt flour 1.5 cups unbleached flour TBSP pumpkin pie spice tsp baking powder tsp baking soda .5 tsp salt |
