Ingredient Archives

Carrots

November 11, 2010Leave a comment

FALL 2010. CARROTS. 11.12.10

Guess what? My recipes don’t always turn out. Over time I’ve developed a pretty good eye for well-constructed recipes that will deliver a pleasing result. But nobody is perfect. In the worst cases, the meal is inedible. That actually happened to me last week. Not only is it frustrating to discover that I’ve wasted a pile of perfectly good ingredients, there is also that problem of still needing a meal. Good thing we regularly stock cereal and milk. Luckily for you, I am testing and writing recipes several weeks before you see them here. I’ve had quite a few people ask if I’m cooking what I’m posting each week. The answer is no. I need time to select, test, tweak and photograph the dishes so that by the time they reach you here, they are picture perfect and most definitely edible. I hope you will learn from my tips and tricks so that there are fewer cereal and milk nights at your house.

Before I leave you with one of my favorite weeks of menus and recipes yet, I’m happy to share that Weekly Greens is now on Facebook. If ¬†you are enjoying what I have to offer here, please check out the Facebook page for additional photos, articles, occasional “sneak peeks” and other goodies. I return next week with a special Thanksgiving edition – a collection of dishes to serve or bring whether you are host or guest.

Carrot Lists

November 11, 2010Comments Off on Carrot Lists
Produce

10 medium carrots

1 pound sweet potatoes (about 1 large)

1 small head cauliflower

Spinach (a few handfuls)

1 red onion

2 yellow onions

1 bunch scallions

1 bunch flat-leaf (Italian) parsley

1 bunch cilantro

1 lemon

1 lime

Fresh ginger root (2″ piece)

Meat / Fish

3/4 pound skirt steak

1 lb. ground turkey breast (extra lean)

1 lb. shrimp

Dairy/Refrigerator/Freezer

1 lb. frozen potstickers (any variety)

10 oz. package frozen spinach

Frozen corn, peas, green beans

15 oz. part-skim ricotta

1 egg

Parmesan cheese

Mozzarella (1 cup)

Mexican cheese (1 cup)

Pantry Staples

15 oz. can chickpeas

15 oz. can black beans

8 sheets lasagna

Small can light coconut milk

6 oz. can tomato paste

28 oz. can whole tomatoes in juice

2-4 oz. cans green chilis

2 cups green enchilada sauce

French green lentils

12 corn tortillas

Saffron

Soy sauce

Rice wine vinegar

You’ll also need salt, pepper, olive oil, garlic, etc. Check the recipes to be sure you have the staples you need!

Note: List does not include “weekend splurge” ingredients.

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