|Image from Scotch Hill Farm, Broadhead, WI|
Red Iceberg Lettuce
Valentine Romaine Lettuce
Oregano and Tarragon bundle
Leaf lettuce mix
Meal 1 (sunflower sprouts, turnips, bok choi, onions)
This was our kid-friendly meal for the week. The vegetables kind of came about from trying to throw everything left in the fridge together and it worked perfectly! The nuggets I have made before, but I omitted the parmesan. The Gia Russa whole grain bread crumbs that I use already have Romano in them, so I didn't feel the need to add more. The kids agreed as we had no leftovers from this meal!
Curried Vegetables with Rice
|image from Scotch Hill Farm, Broadhead, WI|
Baked Chicken Nuggets
2 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried sage
1/2 cup buttermilk (I cheated with 1/2 Tbsp lemon juice in 1/2 cup milk)
Preheat oven to 400 degrees F. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, salt, thyme, sage and basil. Mix well. Put buttermilk in a bowl or dish for dipping. Dip chicken pieces into the buttermilk first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
* Recipe from AllRecipes.com by Teresa
Meal 2 (lettuce)
Homemade Dressing (Week 1)
Pasta with Duck Sauce
This is my favorite from our time living in Italia and we've replicated it quite well. We froze a few containers back in April, so I was able to thaw it and add to pasta for a wonderful, quick meal.
Meal 3 (asparagus, sweet potatoes)
1 salmon fillet (2 pounds, I used four smaller cuts and cooked for less time)
2 tablespoons butter, softened
1/4 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
Pat salmon dry. Place in a greased 13-in. x 9-in. baking dish. brush with butter. Combine remaining ingredients; pour over salmon.
Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings. * Recipe from Taste of Home
1 pound fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. * Recipe from Ina Garten at foodnetwork.com
Pan-fried Sweet Potatoes
Dice four medium sized sweet potatoes. Heat olive oil in frying pan on medium heat and add potatoes. Cook to your liking, but we cook them until well-browned.