Menu--October

• Mexican Lasagna

• Fajitas

• Broccoli soup

• grilled veggie sandwich
• Butternut squash ravioli
• Bruschetta and artichokes

• Wild rice soup aunt cathy's spinach salad

• red curry and roasted cauliflower

Pot pie

Menu-September

Jessica's Skinny Soup--rolls
Lettuce Wraps
Fajitas
Stroganoff
Margarita Pizza
Taco Salad
Tomato Soup and grilled cheese

Vegetarian Cabbage Rolls

This was a risky meal that totally paid off. I had tons of cabbage and mushrooms from my last two weeks Bountiful Baskets, but the chances that my family would eat mushrooms wrapped in cabbage leaves were slim. These were so good that even the cabbage/mushroom-lover in the family was surprised. Everyone ate them. I served them over mashed potatoes. The flavor was reminiscent of stuffed peppers or shepherds pie.

The recipe comes from Not Eating Out In New York:

The changes I made were:
Cooked for 1 hr 20 min--we were hungry.
No shallots--didn't have any.
Added 1 tsp italian seasoning to mushroom mix
Used Hunt's Fire Roasted Tomatoes

Vegetarian Stuffed Cabbage
(makes 3-4 servings)

1 small head of cabbage, cored
1 lb any mushrooms, such as Portobello/Crimini, Porcini, button, wild varieties, etc., stems trimmed and roughly chopped
1 16 oz. can diced or whole peeled tomatoes
1 small onion, chopped
1 tablespoon olive oil
juice of 1 lemon
1/4 cup golden raisins (optional)
1/2 cup fresh breadcrumbs
1 egg
1 tablespoon grated Parmesan
1 teaspoon salt, plus more for the boiling water
1/4 teaspoon black pepper
1 large shallot, minced

Heat up the onions and olive oil in a saucepan on low heat. In a mixing bowl, crush the tomatoes with your hands for a minute or two until the pieces have broken down to a loose pulp. Add it to the onions just after they have turned slightly transparent, about 5-6 minutes. Add the raisins, if using, and the lemon juice and let simmer, covered for another 10-15 minutes.

Put the mushrooms and shallot in a food processor and pulse a few moments until they have broken down to rough, moist pulp. Remove and turn into a mixing bowl. Add the breadcrumbs (if making from fresh bread, simply pulse the bread a few times in the food processor first). Add the egg, Parmesan, and a pinch each of salt and pepper and mix. Cover with plastic wrap.

Preheat oven to 374 degrees. Bring a stockpot of salted water deep enough to submerge the cabbage in with water. Once it’s boiling, gently add the cabbage and let boil for 1 minute. Remove with tongs or a large spatula and remove 2-3 of the outer leaves. Replace into the pot and boil another minute. Remove, and tear off another 2-3 leaves. Repeat until you have at least 8 leaves big enough to use to wrap with the stuffing. Let the rest of the head cool. Cut out the tough middle fibrous stem of each leaf of cabbage and discard (these should be shaped like a thin diamond and comprise the whitest streak of each leaf).

Place an inch-thick log of the mushroom stuffing mixture inside each blanched leaf and wrap, tucking in the end pieces like a burrito, until fully wrapped. You should have approximately 8 fully wrapped leaves. Slice the rest of the remaining cabbage to about 1/2″ inch thick pieces and place along the inside of a covered casserole or large cast-iron Dutch oven. Place each rolled stuffed cabbage leaf in a line on top of the shredded cabbage. Top with the tomato sauce, and cover. Bake covered for 1 hour and 45 minutes. Remove from heat, and let rest, uncovered for 5-10 minutes before serving.

Sullivan Menu August II

Sunday
Roast (PP), potatoes, carrots
Spinach-Feta bread
Baby Grapes
Mango Sorbet

Monday
Kebabs w/ beef, zucchini, peppers, mushrooms, bacon wrapped water chestnuts
Sweet and Spicy Cukes
No-Knead Bread

Tuesday
California Grilled Veggie Sandwiches
Fruit

Wednesday
Eggplant Parmesan
Garlic Bread
Green salad

Thursday
Chard and Cheddar Strata

Friday
Margarita Pizza

Honey Mustard Dressing

Recipe from Lynette:

1 T whole mustard seeds
1-1/2 T honey or agave
1/3 C. apple cider vinegar
1-1/2 tsp. garlic powder
1 clove garlic
1 1-/3 C. sunflower oil
8 T. stoneground mustard

Blend.

Suzi's Garlic Bread

1 clove garlic minced (I use at least 2)
1/3 C. softened butter
2 tsp fresh chopped parsley
1/2 tsp dried oregano
2 T Parmesan cheese

Combine and spread on french bread. Wrap bread in foil and bake at 350 for 10-15 minutes, or until bread is warm and butter is melted.

Sullivan Menu August

Mexican
Prudy's Vegetable Fajitas (good enough Dave bragged them to the neighbors)
Taco Salad in tortilla bowls


Asian
Red Coconut curry noodles

Sandwiches
Grilled Eggplant sandwich (the most successful eggplant dish I've made)
California grilled veggie

Pasta
Spaghetti
tomato basil cream sauce

Meat
Fish and chips

Breakfast for Dinner (Hey, if it's a category then it counts)
Breakfast taquitos
Pancakes with cinnamon syrup

Other
Stuffed Peppers