Ingredient Archives


June 24, 2011Leave a comment

SUMMER 2011. RASPBERRIES. 06.24.11

Glorious, carefree summer. It’s here at last! Today is the first post of my fourth season here at Weekly Greens. I hope I’ve given you a new idea or two, inspired some confidence in the kitchen and maybe even introduced a new food to your family.

The fact that you are back to visit makes me believe you like hearing from me (thank you!). And you know what? I really like hearing from you, too. What you may not know is that you, my gentle readers, have done your fair share of inspiring me. Hearing from you makes me love what I do even more. You’ve commented on my recipes, sent me notes by e-mail and I’ve even received a few hand-written letters by snail mail. You’ve candidly shared your feedback and challenged me to make Weekly Greens better.

In order to spread your wonderful ideas and love, I have developed a new regular site feature. I am tickled to introduce you to The Guest Kitchen! I will be featuring readers just like you with thoughtful insights and ideas to share. Through this section, I hope to connect the enthusiastic home cooks visiting my site with one another to share secrets and generate creativity. I hope you enjoy the interview with my very first guest, Chris Mills. Chris is a father, a husband, an avid baker, a friend (mine!) and a wicked sharp designer. He created a luscious sour cream coffee cake which he’s graciously shared with us here. Go ahead and check it out, then come back soon to see who is featured next.

Now get out there and lap it up. Summer doesn’t last forever, you know.

Raspberry Lists

June 24, 2011Comments Off on Raspberry Lists

1 cup fresh raspberries

6 lemons

6 cups arugula

2 medium ripe tomatoes

1 pint cherry tomatoes

6 cloves garlic

2 yellow onions

2 shallots

1 zucchini

1 red bell pepper

1 bunch scallions

1 pound new potatoes

Fresh thyme

Fresh basil

Fresh rosemary

Meat / Fish

4 boneless, skinless chicken breasts

1 pound beef tenderloin steaks

1 pound large shrimp


3 eggs


1/2 cup handmade ricotta cheese

3 oz. soft goat cheese

1 sheet frozen all-butter puff pastry

6 oz. fresh mozzarella (not Buffalo)

1 cup half-and-half

4 oz. blue cheese

Pantry Staples

Whole wheat panko

1/2 cup good olives

Balsamic Vinegar

1 cup French green lentils

4 whole wheat pita pockets

Sun-dried tomatoes in oil

Garam masala

1 pound linguine

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


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