It’s Saturday, August 27

Menus and shopping lists for August 28 – September 2 and September 4 – 9

Another great week of dining awaits. It’s time to make some plans and go grocery shopping.

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 Weeks Recipes
August 28 – September 2

You’re viewing menus and grocery lists for August 28 – September 2

Sunday: Veggie Lasagna

It’s time again to take advantage of the new harvest.
Lasagna is always a standby comfort food and a most convenient food for entertaining. This vegetarian version will be anchored with slices of seasonal eggplant and fresh spinach.  I prefer whole-wheat lasagna noodles and homemade marinara sauce for this recipe.

Make Quark this morning: (It takes 5 minutes to prepare and 3 hours to drain.)
Place #4 coffee filter in a strainer over a medium-size bowl. Spoon 2 C. plain, nonfat yogurt into the filter. Quark, a thick version of yogurt, will be ready to use in about 3 hours. Store the whey (clear liquid) in a container in the fridge. Use it tomorrow in the Gazpacho.

Grocery List: Veggie Lasagna
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Sunday, Veggie Lasagna

Produce

garlic (if needed)

1 yellow onion 

1 large bunch fresh spinach leaves or one 6 oz.  bag of spinach 

1 head leaf lettuce

1 cucumber

1 eggplant 

9 oz. crimini mushrooms

1 pint cherry tomatoes

1 lemon

Canned/Dried Foods

Whole wheat lasagna noodles

one 15 oz. can no salt chopped tomatoes

one 15 oz. can regular tomato sauce

low sodium vegetable broth (if needed)

balsamic vinegar (if needed)

oregano leaves (if needed)

basil leaves (if needed)

ground nutmeg (if needed)

red wine to cook with (if needed)

No Frozen Foods or Meat Today

Chilled Food/Dairy

plain, nonfat yogurt

 eggs (if needed)

shredded mozzarella

shredded Parmesan

1 pint Ricotta Cheese

Monday: Tomato Gazpacho

OK! It’s the height of tomato season. This ancient peasant soup is a must before the harvest is over. Prepare the soup in the morning and refrigerate in a covered glass bowl for the day. It takes about 20 minutes to assemble Gazpacho.
This style of gazpacho probably has its roots in Spain and Portugal. I prefer a recipe that doesn’t use tomato juice. Commercial tomato juice is too salty.
I refer to my recipe as “Tomato Gazpacho” since the origins of this soup seem to be white gazpacho made with stale bread. Leftover (or stale) bread is still used in many tomato gazpacho recipes, but we’ll serve a fresh baguette with this soup… just because we can.

Grocery List: Tomato Gazpacho
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Gazpacho and Salad

Produce

garlic (if needed)

1 medium red onion

red leaf lettuce (if needed)

1 cucumber (if needed)

1 bunch basil leaves 

1 red bell pepper 

1 Anaheim pepper 

1 Jalapeno pepper 

cherry tomatoes (if needed)

5 large, ripe tomatoes 

1 lime

Canned/Dried Foods

one 15 oz. can garbanzo beans

one 32 oz. box low-sodium vegetable broth (if needed)
OR
1 box Not Chick’n Bouillon Cubes (if needed)

apple cider vinegar (if needed)

extra virgin olive oil (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

Tuesday: Swiss Chard, Peaches and Feta

The last of the seasonal peaches are in the grocery stores and farmer’s markets now so be sure and take advantage of their availability.

Peaches deliver a stand-out performance tonight as they fan out across a background of nutritious green chard and protein-packed quinoa. This plate is a kaleidoscope worthy of a Busby Burkeley Musical. Strong supporting performances will be delivered by sliced “crispy tenders” and toasted almonds. “Oohs” and “Ahhs” are appropriate.

Grocery List: Swiss Chard with Peaches and Feta
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Tuesday, Swiss Chard with Peaches and Feta

Produce

garlic (if needed)

yellow onion (if needed)

1 bunch chard 

1 large or 2 medium peaches 

2 oz.  sliced almonds

Canned/Dried Foods

Quinoa (if needed)

olive oil (if needed)

low sodium veggie broth (if needed)

low sodium soy sauce (if needed)

balsamic vinegar (if needed)

Frozen Foods

Chickenless tenders (if going meatless)

Meat/Fish/Poultry

1 cooked chicken breast (If eating meat. From freezer at home)

Chilled Foods/Dairy

crumbled feta cheese

Wednesday: ASPGY Pasta

ASPGY stands for Apples, Spinach, Pine Nuts, Gorgonzola and Yogurt. I often use Granny Smith apples for this dish but any tart apple (Pink Lady, Braeburn, Empire) will work. The more tart the apple the better. The rich taste of roasted pine nuts and the savory flavors of freshly dressed spinach counter the tart apple flavors in this plate of pasta perfection.

I’ve created this light “cream sauce” using nonfat yogurt as a base. You get to enjoy rich flavor combinations of a cream sauce without feeling like you ate a stick of butter.

Grocery List: ASPGY Pasta
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Wednesday, ASPGY Pasta

Produce

garlic (if needed)

yellow onion (if needed)

12 oz. spinach leaves or baby spinach leaves

red leaf lettuce (if needed)

cucumber (if needed)

cherry tomatoes (if needed)

1 slicing tomato

1 lemon

1 Granny Smith apple

one fourth cup pine nuts

Canned/Dried Foods

whole wheat or brown rice spiral pasta

low-sodium vegetable broth (if needed)
OR
Edward and Sons Not Chick’n Bouillon Cubes

corn starch (if needed)

dried oregano leaves (if needed)

bay leaf  (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

plain, nonfat yogurt (if needed)

crumbled Gorgonzola cheese

Thursday: Baked Teriyaki Cod with Pilaf and Dressed Arugula

Tonight’s sweet and savory flavors are sure to satisfy. Homemade teriyaki sauce adds the sweetness to a nice fillet of ever-versatile cod. Pair it with a seasonal pilaf and dressed arugula and you have another flavor festival to enjoy!

Grocery List: Cod with Teriyaki and Pilaf
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Cod with Teriyaki and Pilaf

Produce

garlic (if needed) 

yellow onion (if needed)

one bunch green onions

1 package baby arugula

one bunch cilantro

1 carrot

1 lemon 

1 lime

3 oz. dried tart cherries

1 piece ginger root

Canned/Dried Foods

brown rice or quinoa (if needed)

low-sodium vegetable broth (if needed)

sesame oil (if needed)

low-sodium soy sauce 

rice wine vinegar (if needed)

Asian garlic pepper sauce (if needed)

brown sugar (if needed)

honey (if needed)

Frozen Foods

frozen peas (if needed)

Meat/Fish/Poultry

1 lb. sable fish or cod (3 equal filets)

Chilled Foods/Dairy

orange juice (if needed)

Friday: White Pizza and Salad

You’ll have happy diners tonight! A unique and delicious white pizza is on the menu! Make a basic white sauce. Then prepare pizza with roasted new potato slices, browned Field Roast Apple Sausage, red onion, and Gorgonzola cheese. While the pizza cooks, throw together a green salad and dressing.

For convenience, I’ve suggested using a frozen crust. However, feel free to make your own crust (See Tips and Time Savers). It takes about 10 minutes to assemble the dough but allow a couple of hours to let it rise. This recipe makes one 12” pizza.

Grocery List: White Pizza and Salad
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White Pizza and Salad

Produce

garlic (if needed) 

yellow onion (if needed)

1 red onion

fresh arugula (if needed)

red or green leaf lettuce  (if needed)

1 cucumber (if needed)

2 medium red potatoes

1 pint cherry tomatoes (if needed)

Canned/Dried Foods

Low-sodium vegetable broth (if needed)

dry oregano leaves (if needed)

cornstarch (if needed)

white wine to cook with (if needed)

Frozen Foods

1 packaged frozen pizza crusts or homemade pizza crusts

Chilled Foods/Dairy

 nonfat milk (if needed)

shredded Parmesan (if needed)

nonfat, plain yogurt (if needed)

Gorgonzola crumbles 

Field Roast apple sausage (if needed)

Next weeks recipes if you’re ordering
1 week ahead
September 4 – 9

You’re viewing menus and grocery lists for September 4 – 9

Sunday: Vegetarian Chili

Today’s vegetarian chili will definitely tickle your fancy. Seasonal peppers, shredded sweet carrots, celery, onion and deep red kidney beans make for a vegetarian chili bursting with flavor and color. It’s topped with a grating of extra-sharp cheddar cheese and served with cornbread.
The preparation time accounts for the assembly and basic cooking. Make the chili mid-afternoon so that you can let it rest for a few hours before you eat it. Chili just gets better as it ages a little.
Make some old-fashioned cornbread to go with the chili about 30 minutes before you wish to dine. 

You’ll have some terrific leftovers!

Grocery List: Vegetarian Chili
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Sunday, Vegetarian Chili

Produce

 garlic (if needed)

1 medium yellow onion 

celery 

2 jalapeno peppers 

one green pepper 

one red bell pepper  

2 carrots 

Canned/Dried Foods

2 C. cornmeal

one 29 oz. can chopped tomatoes

one 15 oz. can no salt tomato sauce 

two 15 oz. cans kidney beans 

olive oil (if needed)

one 32 oz. box low-sodium vegetable broth 

baking powder (if needed)

chili powder (if needed)

ground cloves (if needed)

ground cumin (if needed)

dried oregano leaves (if needed)

Chilled Foods/Dairy

1 pint buttermilk

sharp cheddar cheese

Monday: Garlic Shrimp and Snow Peas

Lightly marinated shrimp will add just the right touch to this stir-fry tonight. You’ll toss in crisp, sweet snow or snap peas, onion, bell pepper, carrots, mushrooms and crunchy water chestnuts to complete this stir-fry. It’s served over brown rice with spicy garlic sauce.
Serve tree-ripened, sweet pear slices as a finish.

Grocery List: Garlic Shrimp and Snow Peas

Tuesday: Dark Greens with Pear, Toasted Pecans and Gorgonzola

Let’s highlight some seasonal fruit again.   Pears are still in so use ‘em while you can.  Kale’s a great choice for this meal, but if you’d prefer, chard is always available.  

Robust kale is softened by the sweetness of tree-ripened pears today.  We’ll add umami with some toasted pecans and a sprinkle of Gorgonzola.   It’s served over nutritious quinoa with Chickenless Tenders.  Oh Mamma!   

Grocery List: Dark Greens with Pear, Pecans and Gorgonzola
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Dark Greens, Pear, Pecans and Gorgonzola

Produce

 garlic (if needed)

 yellow onion (if needed)

 red bell pepper (if needed)

1 bunch chard or dark greens of choice

1 ripe pear

one half cup pecan halves 

Canned/Dried Foods

quinoa  (if needed)

low-sodium vegetable broth (if needed)

low-sodium soy sauce (if needed)

balsamic vinegar (if needed)

white wine for cooking (if needed)

Frozen Foods

chickenless tenders (if meatless)

Meat/Fish/Poultry

1 skinless chicken breast (if eating meat and if no cooked chicken in freezer)

Chilled Foods/Dairy

crumbled gorgonzola cheese (if needed)

Wednesday: Baked Salmon with Dill

You’ll splash a nice piece of salmon with a homemade Ponzu sauce and bake it with fresh dill tonight.
A dressed arugula bed with sliced almonds and Mandarin orange sections serves as a presentation platform for the salmon. Finish the plate with a tasty Herbed Couscous Pilaf.

Grocery List: Baked Salmon with Dill
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Baked Salmon with Dill

Produce

 garlic (if needed)

yellow onion (if needed)

1 bag organic, baby arugula

fresh dill (if available)

1 lemon 

1 bunch curly parsley

2 oz. sliced almonds

2 lemons

1 orange (if not using canned Mandarin oranges)

Canned/Dried Foods

one 8 oz. can drained mandarin orange sections (if not using fresh orange)

low-sodium vegetable broth (if needed)

low-sodium soy sauce (if needed)

dry dill leaves (if needed)

Frozen Foods:

Meat/Fish/Poultry

10 oz. fresh salmon

Chilled Foods/Dairy

cooked quinoa from fridge at home

Thursday: Hot Chicken Salad

Here’s a lovely light meal for a fall evening. Is it possible that a dinner salad can be comfort food? There’s a simple answer. Yes!

Tonight you’ll top fresh salad greens with crisp apple and dried tart cherries. Finish the salad with warm broccoli, Chick’n Strips and quinoa. It’s all dressed with a homemade Cilantro/Lime Dressing.

Finish the presentation with some warm artisan bread or rolls and you’ve got a hit!

Grocery List: Hot Chicken Salad
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Hot Chicken Salad

Produce

garlic (if needed)

sweet onion (if needed)

1 head Romaine lettuce (if needed)

1 head green or red leaf lettuce (if needed)

1 bunch fresh basil leaves

1 cucumber

one 6 inch zucchini 

2 slicing tomatoes

1 lemon

1 nectarine or other seasonal fruit

Canned/Dried Foods

canola oil (if needed)

sesame oil (if needed)

rice wine vinegar (if needed)

low sodium soy sauce (if needed)

white wine to cook with

Frozen Foods

Morningstar Chik’n Strips (if eating meatless)

Meat/Fish/Poultry

a package of 6 skinless chicken breast (if  eating meat and no breasts in freezer at home)

Chilled Foods/Dairy

orange juice (if needed)

Friday: Open-faced Chili Burgers

Tonight, you’ll serve a refreshing meal utilizing leftover veggie chili. All hail! Behold the open-faced Chili Burger! 

“Open-faced” is just a nice way to enjoy any sandwich that might be too difficult to pick up. In this case, the sandwich is impossible to pick up so you’ll welcome a knife and fork.
It’s actually an old-fashioned way of serving a sandwich. The French call this stylish sandwich a tartine and often serve it for breakfast. This is not breakfast, however!

Add a crisp green salad to the mix, and you’ve got a refreshing meal.

Grocery List: Open-faced Chili Burgers
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Open-faced Chili Burgers

Produce

sweet onion (if needed)

1 cantaloupe 

Canned/Dried Foods

Frozen Foods

frozen veggie burgers of choice (if eating meatless) This recipe calls for Beyond Meat Patties

Meat/Fish/Poultry

6 oz. lean ground beef or ground turkey breast (if eating meat)

Chilled Foods/Dairy

one and one half C. leftover chili from Sunday (from fridge at home)

 cheddar cheese (if needed)

Additional Items

good whole grain burger buns (if needed)

 

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Pasta Puttanesca: Monday, Sept 19, 2022

Pasta Puttanesca: Monday, Sept 19, 2022

There are a number of versions of how this classic pasta dish originated. Some say that Puttanesca was first made in the Spanish Quarter brothels of Naples. Other stories include chef Sandro Petti of Ischia (just west of Naples) creating the recipe when asked to cook for friends late one night. His pantry was a bit exhausted from a busy weekend and he only had olives, capers and sauce ingredients remaining. He created Pasta Aulive et Chiapparielle (pasta with olives and capers), or Puttanesca.

Wherever it originated, this dish is a favorite in my home kitchen. It works with any combination of vegetables you have on hand.

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