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

Radish Dip

This is what I did with my abundance of co-op radishes. I couldn't convince anyone else in my family to try this pink veggie dip, but I liked it.

Update: The neighbors I fed it to liked it as well.

RAW RADISH DIP
1 cup finely chopped radishes
1 8oz. pkg. cream cheese, room temp. (I've used light)
1 clove garlic, minced
1 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. dried dillweed
Dash of freshly ground pepper
Parsley sprigs and radish slices(garnish)
assorted vegetables or crackers

Combine first 6 ingredients and mix well. (I use processor or blender)
Season with pepper.
Turn into serving dish, cover and chill for 4 hours.
Garnish with parsley and radish.
Serve with assorted veggies.

Sullivan Menu June

Pasta

• Don's Creamy Italian Sauce (WWWCB 100)--someday I will have all the ingredients for this at the same time
• 
  

Sandwiches

• Hamburgers
• Veggie burgers
• BLTs
• 
  

Asian

• Red curry with basil
  
• bean curry
• Fried rice
  

Mexican

• 7 layer dip
• Crispy Southwest wraps
• Breakfast taquitos
• mexican pasta (MKC)

Meat

• Turkey kabobs
• Pacific Salmon

Misc

• Corn cakes with goat cheese (EVF, may, p 113)
• Gouda pasta salad
  

Creamy Tomato Gnocchi

This recipe is from Meatless Monday. I was a little skeptical about a vegan "Cream" sauce, but was pleasantly surprised. My kids and Dave all seemed to enjoy it too, and really, there is nothing terribly unusual about it. Ground nuts give it the creamy texture.

My notes:

--I didn't have raw cashews. After much deliberating amongst me, myself, and I whether I should try roasted cashews or another raw nut I went with raw almonds. I thought it turned out to be a good choice.

--Next time I will grind the nuts up a bit before I add the other ingredients. Almonds bouncing around in tomato sauce made a big mess.

--I have never heard of chunky tomato sauce so I used crushed tomatoes.

--2 tsp. of red pepper flakes seemed like a lot for my kids based on previous red pepper experiences so I reduced it to 1/2 tsp. Next time I'll use at least 1 1/2 tsp.

Serves 4

For the sauce:

• 3/4 cup low sodium chunky tomato sauce
• 1/4 cup water
• 2 tablespoons tomato paste
• 1/4 cup cashews, raw
• 2 teaspoons red pepper flakes
• splash of white wine

To complete the dish:

• 1 pack gnocchi, cooked according to package instructions
• 1 cup whole cherry tomatoes
• 1/2 cup zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• basil, chopped for garnish

To make the sauce:

Combine tomato sauce, water, tomato paste, cashews, red pepper and white wine in a food professor and blend until smooth and creamy. You may need to add more water to get to the desired consistency.

To complete the dish:

Heat the olive oil in a large sauté pan over medium-high heat. Add the tomatoes, zucchini and sauté for 5-7 minutes. Add the garlic and sauté for 3-5 minutes more, or until garlic is golden.

Pour the sauce from the food professor into the sauté pan and mix thoroughly. Turn heat down to medium low and simmer for 4-5 minutes.

Add the cooked gnocchi to the pan for 3-5 minutes, or until gnocchi is heated. Remove from heat and garnish with chopped basil leaves.