This week includes grilled chicken with in-season peaches, a slow-cooker pork stew and a new twist on Friday night pizza.
Monday — White Beans with Spinach Garlic and Tomatoes with Crusty Bread
Tuesday — Grilled Chicken with Peaches and Grilled Corn
Wednesday — Spaghetti with Pancetta, Green Beans and Basil and Bread
Thursday — Thai Style Pork Stew
Friday — Phyllo Pizza and Salad
The recipes serve 4 unless otherwise noted – in my house 2 adults and 2 little kids.
White Beans with Spinach, Garlic, and Tomatoes (from Simple Vegetarian Pleasures, 1998)
¼ cup olive oil
6 garlic cloves, minced
3 plum tomatoes, seeded and diced
6 cups freshly cooked or canned small white beans, well rinsed and drained, if canned
1/3 cup vegetable stock, store-bought or homemade
5 cups torn spinach leaves (torn into small pieces)
Generous seasoning of freshly ground black pepper
- Heat the oil in large skillet over medium heat. Add garlic and cook 30 seconds. Stir in the tomatoes and sauté, tossing often, until the tomatoes are soft, about 7 minutes.
- Stir in the beans and stock and bring to a simmer. Pile on the spinach, cover the pan and cook just until wilted, about 3 minutes. Season generously with pepper. When done, the mixture should have thickened, sauce-like juices, not watery, not dry. If it’s too soupy, cook a few minutes more; if too dry, add a bit more stock. Serve on flat dinner plates or in a large shallow bowl with a good chunk of bread on the side.
Grilled Chicken and Peaches with Chipotle-Peach Dressing (Bon Appetit, date unknown)
Nonstick vegetable oil spray
1/3 cup peach preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2 teaspoons adobo sauce from canned chipotle chiles
2 teaspoons extra-virgin olive oil plus additional for brushing
1 teaspoon chopped fresh cilantro plus sprigs for garnish
3 large peaches, rinsed fuzzed wiped away, each cut into 8 wedges
4 boneless chicken breast halves with skin
- Coat grill rack with nonstick spray. Prepare barbeque (medium-high heat). Stir preserves, the next three ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer ¼ cup dressing to small bowl.
- Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
- Place a chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.
For this dinner we grill corn on the cob. To grill corn, peel back husk but don’t remove. Remove silk from inside corn and wrap husks back around corn cob. Wrap in foil and grill for about 20 minutes.
Spaghetti with Pancetta, Green Beans and Basil (from marthastewart.com)
8 ounces of spaghetti
4 ounces pancetta, diced
¾ pound green beans (stems removed), halved crosswise
½ cup grated Parmesan
1 cup fresh basil leaves, roughly torn
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
- Meanwhile, cook pancetta in a large skillet over medium heat until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet).
- Add green beans to skillet; season with salt and pepper. Cover and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan, and enough reserved pasta water to create a thin sauce that coats pasta. Top with basil and remaining cup Parmesan; serve immediately.
Serve with warm bread.
Thai-Style Pork Stew (Cooking Light, September 1999)
2 pounds boned pork loin, cut into 4 pieces
2 cups julienne-cut red bell pepper
¼ cup teriyaki sauce
2 tablespoons rice or white vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
¼ cup creamy peanut butter
6 cups hot cooked basmati rice
½ cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
- To prepare stew, trim fat from pork. Place pork and next five ingredients (through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours.
- Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker, stir well. Stir in pork.
- Combine stew with rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Phyllo Pizza with Smoked Mozzarella and Cherry Tomatoes (Bon Appetit, July 2010)
12 to 13 ounces cherry tomatoes and/or pear tomatoes
1 tablespoon extra-virgin olive oil
¾ teaspoon coarse kosher salt
½ teaspoon dried oregano
12 12x9 sheets fresh phyllo pastry or frozen, thawed
6 tablespoons unsalted butter, melted
4 tablespoons finely grated Parmesan cheese, divided
¾ cup (packed) coarsely grated smoked mozzarella cheese (about 3 ounces)
½ yellow bell pepper, cut into thin strips
¼ cup quartered pitted Kalamata olives
2 teaspoons coarsely chopped fresh oregano
- Preheat oven to 400 degrees. Toss tomatoes, olive oil, salt and oregano in medium bowl. Scatter tomatoes on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes. Remove from oven and let tomato mixture cool. Maintain oven temperature.
- Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.
- Brush another large rimmed baking sheet with some melted butter. Place 1 phyllo sheet on baking sheet. Brush lightly with melted butter and top with second phyllo sheet. Brush with butter and top with third sheet; brush with butter. Sprinkle with 1 tablespoon of parmesan. Repeat 3 more times, total of 12 phyllo sheets and 4 tablespoons of parmesan. Sprinkle stacked phyllo sheets with grated mozzarella, leaving ½-inch plain border. Top with roasted tomatoes, pepper strips, and olives.
- Bake pizza until phyllo is crisp, 25-27 minutes. Sprinkle 2 teaspoons fresh oregano over top, lossen pizza from sheet with large metal spatula and slide onto cutting board.
Cut pizza into squares and serve with a large green salad.
This grocery list is divided into sections like the grocery store so it is easier to manage. There is a section at the bottom of the list for your pantry. Check your pantry for those items and if you don’t have them, add them to your shopping list. I have coded the grocery list by dinner item. If your family doesn’t like a particular side item, substitute something else.
White Beans with Spinach Garlic and Tomatoes with Crusty Bread=WBS
Grilled Chicken with Peaches and Grilled Corn=GCP
Spaghetti with Pancetta, Green Beans and Basil and Bread=SP
Thai Style Pork Stew=TS
Phyllo Pizza and Salad=PP
grated Parmesan (SP, PP)
unsalted butter (PP)
3 ounces smoked mozzarella cheese (PP)
garlic (WBS, TS)
3 plum tomatoes (WBS)
5 cups spinach leaves (WBS)
fresh cilantro (GCP)
3 large peaches (GCP)
4 to 6 ears corn on the cob (GCP)
¾ pound green beans (SP)
fresh basil leaves (SP)
red bell pepper (TS)
green onions (TS)
12 to 13 ounces cherry tomatoes and/or pear tomatoes (PP)
yellow bell pepper (PP)
fresh oregano (PP)
greens for salad (PP)
6 cups canned small white beans (WBS)
1/3 cup vegetable stock (WBS)
1/3 cup peach preserves (GCP)
1/3 cup peach nectar (GCP)
red wine vinegar (GCP)
adobo sauce from canned chipotle chiles (GCP)
8 ounces of spaghetti (SP)
basmati rice (TS)
dry-roasted peanuts (TS)
12 12x9 sheets fresh phyllo pastry or frozen (PP)
¼ cup Kalamata olives (PP)
Crusty bread (WBS, SP)
4 boneless chicken breast halves with skin (GCP)
4 ounces pancetta (SP)
2 pounds boned pork loin (TS)
Check your pantry for:
teriyaki sauce (TS)
rice vinegar (TS)
crushed red pepper (TS)
creamy peanut butter (TS)
Coarse salt (like Kosher salt)
dried oregano (PP)