It’s Saturday May 7.

Menus and shopping lists for May 8 – 13 and 15 – 20

Another great week of dining awaits.  It’s time to plan ahead and create your grocery orders.

Many of us have turned to online shopping apps and grocery delivery services over the past two years. For those who continue to utilize these services, we will continue providing two weeks of shopping lists so you can order ahead when you prefer.

This Week’s Recipes
May 8 – 13

You’re viewing menus and grocery lists for May 8 – 13 

Sunday: Potato Gnocchi with Spinach Nest

Some Italians would consider gnocchi (pronounced no-kee) to be comfort food. I do too! Tonight these delicate dumplings are served with a sage/gorgonzola cream sauce.

The process of making gnocchi is easy, but they’ll take a little time to prepare. You’ll start by baking and mashing some potatoes followed by rolling and shaping the gnocchi. This activity offers an excellent opportunity to draft the services of a child or partner.

Grocery List: Potato Gnocchi with Spinach Nest
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Sunday, Potato Gnocchi and Spinach Nest

Produce

garlic (if needed)

1 yellow onion

1 head of leaf lettuce

1 bag baby spinach leaves

1 cucumber

2 -1/2 lbs. Russet potatoes

cherry tomatoes (if needed)

2 Roma tomatoes 

Canned/Dried Foods

one box low-sodium veggie broth

good olive oil (if needed)

balsamic vinegar (if needed)

dry oregano leaves (if needed)

unbleached flour (if needed)

cornstarch (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat Fish/Poultry

Chilled Foods/Dairy

plain, nonfat yogurt (if needed)

Gorgonzola cheese (if needed)

shredded Parmesan cheese (if needed)

eggs (if needed)

Monday: Bok Choy Stir-fry with Peanut Sauce

Seriously! Bok choy is really good for you! And it’s seriously delicious in this rich tasting stir-fry. It’s nearly a religious experience when supported by a choir of Napa Cabbage, onions, mushrooms, bell peppers and fresh basil. Tonight’s meal service finishes with a heavenly homemade peanut sauce. Diners will sing your praises.

Grocery List: Bok Choy Stir-fry with Peanut Sauce
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Baby Bok Choy Stir Fry with Peanut Sauce

Produce

garlic (if needed)

1 medium yellow onion 

1 bunch fresh basil leaves  

1 Napa Cabbage 

2 bunches baby bok choy 

1 red bell pepper 

9 oz. bag sliced crimini or white mushrooms 

1 lime

Canned/Dried Foods

basmati or brown rice (if needed)

wild rice (if needed)

one 32 oz. box low-sodium vegetable broth

sesame oil (if needed)

low-sodium soy sauce (if needed)

rice wine vinegar (if needed)

Asian garlic chili sauce (if needed)

crunchy peanut butter (if needed)

coconut extract (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

nonfat milk (if needed)

16 oz. extra firm tofu

Tuesday: Baked Hazelnut Encrusted Cod

Let’s do something interesting with fish tonight! You can find cod, sablefish, black cod or Pacific cod at the fish counter, or freezer section. They are all reasonably sustainable catches so dare I say: “In Cod We Trust?”

Tonight, you’ll cook the fish with a toasted hazelnut crust. The fish is accompanied by a healthy portion of nutty rice. Bright green steamed broccoli with butter and lemon finishes the plate.

Grocery List: Baked Hazelnut Encrusted Cod
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 Baked Hazelnut Encrusted Cod

Produce

1 bunch green onions

1 bunch fresh parsley

12 oz. broccoli

1 lemon

one half C. pecan halves

4-5 hazelnuts

Canned/Dried Foods

Panko or dried bread crumbs (if needed)

low sodium vegetable broth (if needed)

low sodium soy sauce (if needed)

rice wine vinegar (if needed)

balsamic vinegar (if needed)

unbleached flour (if needed)

Frozen Foods

Meat/Fish/Poultry

one lb. cod fillets 

Chilled Foods/Dairy

one and one half C. cooked brown rice  (in fridge at home leftover from yesterday)

 

 

Wednesday: Kale with Fried Green Apples

Tonight you’ll enjoy Lacinato or Dino kale with fried green apples that have just a whisper of cinnamon.

The greens are cooked with fresh basil and combined with dried tart cherries. They’re served with sliced chicken or chickenless tenders and toasted almonds. It’s all presented over a bed of high-protein quinoa.

Grocery List: Kale with Poached Apple and Dried Cherries
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Kale and Poached Apple with Dried Cherries

Produce

garlic (if needed)

1 yellow onion

1 yellow bell pepper

1 bunch fresh Lacinato kale 

1 bunch fresh basil (if needed)

1 large apple

6 oz. dried cherries

sliced almonds (if needed)

Canned/Dried Foods

quinoa (if needed)

low-sodium vegetable broth (if needed)

sesame oil (if needed)

balsamic vinegar (if needed)

Frozen Foods

Chickenless tenders (if eating meatless)

Meat/Fish/Poultry

one cooked chicken breast (if eating meat)

Chilled Foods/Dairy

crumbled gorgonzola or blue cheese (if needed)

Thursday: Quinoa Spiral Pasta with Italian Sausage and Spinach

We call it “Comfort Food” because it makes us feel better. This version of pasta might just bring back memories of favorite foods from your childhood.

Grocery List: Quinoa Pasta with Italian Sausage and Spinach
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Quinoa Pasta with Italian Sausage and Spinach

Produce

garlic (if needed)

yellow onion (if needed)

red or green leaf lettuce (if needed)

1 bag baby spinach 

cucumber (if needed)

one 9 oz. package crimini mushrooms 

cherry tomatoes (if needed)

Canned/Dried Foods

Quinoa or brown rice spiral pasta

one 15 oz. can of no salt tomato sauce 

one 15 oz. can regular tomato sauce

pitted Kalamata olives (if needed)

dry basil leaves (if needed)

dry oregano leaves (if needed)

Tabasco sauce (if needed)

red wine to cook with (if needed)

Meat/Fish/Poultry

1 turkey Italian sausage (if eating meat)

Chilled Foods/Dairy

shredded Parmesan (if needed)

Field Roast Apple Sausage (if meatless)

Friday: Dinner Salad with Baked Cod Quinoa and Asian Dressing

It’s Friday and you won’t have a lot of cooking to do tonight.

You’ve saved a piece of baked Hazelnut Cod from Tuesday. You’ll just need to warm it and break it over fresh crisp dinner salad fixings. Here’s an express meal that’s satisfying, refreshing and nourishing. Enjoy!

Grocery List: Dinner Salad with Baked Cod, Quinoa and Asian Dressing
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Dinner Salad with Baked Cod, Quinoa and Asian Dressing

Produce

garlic (if needed)

sweet onion 

red or green leaf lettuce (if needed)

fresh basil or cilantro leaves 

green bell pepper (if needed)

1 cucumber

1 carrot 

16 cherry tomatoes (if needed)

one orange

1 piece fresh ginger

Canned/Dried Foods

low sodium vegetable broth (if needed)

sesame oil (if needed)

low sodium soy sauce or tamari (if needed)

rice wine vinegar (if needed)

Prepared mustard (if needed)

Asian pepper sauce (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

leftover cooked quinoa (in fridge at home)

Leftover cod fillet (in fridge at home)

 

Next week’s recipes if you’re ordering
1 week ahead.
May 15 – 20

You’re viewing menus and grocery lists for May 15 – 20

Sunday: Middle Eastern Chick’n Kabobs with Saffron Rice

This is a pretty basic Middle Eastern dinner. These Kabobs really work with plant-based Chick’n pieces. The Saffron Rice is an ancient Middle-Eastern stand-by and you’ll enjoy the coolness of the cucumber/tomato salad to top it all off.   Add a piece of warm pita bread to the mix and you’ve got a lovely meal.

Grocery List: Middle Eastern Chick'n Kabobs with Saffron Rice
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Sunday, Middle Eastern Kabobs and Saffron Rice

Produce
garlic (if needed)

yellow onion (if needed)

red onion (if needed)

1 bunch green onions (if needed)

one bunch fresh parsley

1 red bell pepper

1 cucumber

one medium slicing tomato

1 lemon

8 oz. fresh pineapple cubes

Canned/Dried Foods
Brown basmati rice (if needed)

One package vegetable bullion cubes or No-chicken bullion cubes

good olive oil (if needed)

rice wine vinegar (if needed)

cornstarch (if needed)

ground cumin (if needed)
ground cinnamon (if needed)
paprika (if needed)
½ oz. saffron threads (if needed)
pepper flakes (if needed)
ground cumin (if needed)
powdered turmeric (if needed)

Frozen Foods
One package of Gardein Teriyaki Chick’n Strips (if eating meatless)

Meat Fish/Poultry
One large boneless skinless chicken breast (if eating meat)

Chilled Foods/Dairy

plain, nonfat yogurt (if needed)

Additional Items:

whole-wheat pita bread

bamboo kabob skewers (if needed)

Monday: Beet Greens with Roasted Potato Crisps

Tonight, sauteéd mixed greens with a Mediterranean accent are featured on your dinner plate. I suggest beet greens and kale leaves for this recipe, but feel free to use chard or another variety of dark leafy greens.

Crispy potato rounds provide a hearty structure to this flavor profile. The greens are presented with sliced Chik’n and served with cool and tangy tzatziki sauce. A dusting of feta cheese finishes the plate. Zito!

Grocery List: Beet Greens with Potato Crisps
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Beet Greens with Roasted Potato Crisps

Produce

garlic (if needed) 

yellow onion

1 bunch beet greens

1 bunch Russian kale 

fresh dill

2 cucumbers 

1 fennel bulb

3  medium sized red potatoes – 1/2 lb.

1 lemon 

Canned/Dried Foods

low sodium veggie broth (if needed)

low sodium soy sauce (if needed)

balsamic vinegar (if needed)

 honey (if needed)

Frozen Foods

chickenless tenders. (if eating meatless)

Meat/Fish/Poultry

1 boneless, skinless breast (if eating meat)

Chilled Foods/Dairy

plain, nonfat yogurt (if needed)

feta cheese crumbles (if needed)

Tuesday: Lemon Broccoli and Chik’n Stir-fry

Lemon Broccoli and Chik’n Stir-fry lights things up tonight.

The vivid green of steamed broccoli is the feature of this dish. Sliced Chik’n (or optional chicken), onion, red bell pepper and browned mushrooms fill out the color pallet. Everything gets neatly folded into a light lemon sauce and served over hearty brown rice. This is Asian-Americantastic dining!

Grocery List: Lemon/Broccoli Stir-fry
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Lemon Chicken/Broccoli Stir Fry

Produce

garlic (if needed)

yellow onion (if needed)

1 red bell pepper

1 lb. broccoli

7 oz. medium Crimini mushrooms 

2  lemons

Canned/Dried Foods

brown rice (if needed)

low sodium vegetable broth (if needed)

low sodium soy sauce (if needed)

rice wine vinegar (if needed)

Prepared mustard (if needed)

Honey (if needed)

cornstarch (if needed)

white wine to cook with (if needed)

Frozen Foods

Morningstar Chik’n Strips (if going meatless)

Meat/Fish/Poultry

3 boneless, skinless chicken breasts (if eating meat)

Chilled Foods/Dairy

None today

 

Wednesday: Cajun Beans and Rice

Cajun flavors will rock your taste buds tonight. Cajun cuisine is really peasant food developed by the 17th century French/Canadian immigrants of Louisiana. What makes a dish “Cajun?” The vegetable trifecta of celery, peppers and onion is part of the formula. However, “cajun” seasoning is the key. It’s generally a combination of paprika, thyme, cayenne pepper and oregano.

Grocery List: Cajun Beans and Rice
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Cajun Beans and Rice

Produce

garlic (if needed)

1 yellow onion

1 bunch cilantro leaves

1 Anaheim pepper

1 jalapeno pepper

1 green bell pepper

celery (if needed)

2 limes

1 orange

Canned/Dried Foods

brown rice (if needed)

one 15 ounce can red kidney beans

one 15 ounce can no-salt chunky tomato sauce

low sodium vegetable broth (if needed)

Tabasco sauce (if needed)

ground paprika  (if needed)

dried thyme (if needed)

white pepper (if needed)

black pepper  (if needed)

cayenne pepper (if needed)

Frozen Foods

frozen corn (if needed)

Meat/Fish/Poultry 

Chilled Foods/Dairy

leftover red sauce (in fridge at home)

1 package six inch corn tortillas

Thursday: Roasted Beet and Arugula Salad

Tonight you’ll turn to the fridge and harvest beets roasted earlier in the week. Some of my favorite flavors reside in this salad. Savor the sweet and earthy tones of roasted beets, the slightly bitter flavor of the arugula, and a variety of other fresh crisp veggies. You’ll drizzle the whole salad with a slightly sweet orange juice dressing.

Fan sliced hard boiled eggs over the top and garnish with toasted pecan pieces and fresh mango. Now that’s a flavor festival! A sprinkle of crumbled feta cheese completes the plate.

Grocery List: Roasted Beet and Arugula Salad
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Roasted Beet and Arugula Salad

Produce

garlic (if needed)

1 sweet onion 

1 bag fresh arugula leaves

red or green leaf lettuce (if needed)

1 cucumber (if needed)

1 carrot 

4 small beets 

cherry tomatoes (if needed)

1 fresh mango 

6  pecan halves 

Canned/Dried Foods

low-sodium vegetable broth (if needed)

good olive oil (if needed)

balsamic vinegar (if needed)

Dijon mustard (if needed)

honey (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

eggs (if needed)

orange juice (if needed)

Additional Items

2 Artisan rolls

Friday: Leftover Night!  Free Food Friday!

Finish the end of the month by enjoying a leftover night with a stop in front of your fridge tonight.  Enjoy your multi-course stroll down memory lane.

Possibilities?

Cajun Beans ‘n’ Rice
Lemon Broccoli Stir Fry
Saffron Rice

Grocery List: Leftover Night
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No groceries required tonight.  Enjoy a leftover smorgasbord.

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Middle Eastern Chicken Kabobs with Saffron Rice, Sunday, May 15, 2022

Middle Eastern Chicken Kabobs with Saffron Rice, Sunday, May 15, 2022

This is a pretty basic Middle Eastern dinner. These Kabobs really work with plant-based Chick’n pieces. The Saffron Rice is an ancient Middle-Eastern standby and you’ll enjoy the coolness of the cucumber/tomato salad to top it off. Add a piece of warm pita bread to the mix and you’ve got a lovely meal.

If you’re having trouble finding saffron, or if it’s not a spice you like, substitute a combination of 1/2 tsp. turmeric, 1/4 tsp. ground coriander, 1/4 tsp. ground cumin,1/4 tsp. ground cinnamon and 1 tsp. honey in place of the saffron in the rice.

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