Monthly Archives: November 2010


November 26, 2010Leave a comment

FALL 2010. APPLES. 11.26.10

Did you think we were going to go on each week with vegetable after vegetable ad infinitum? Worry no more. Our first fruit feature was once forbidden, but now quite plentiful and accessible – the perfect and exceptionally versatile apple. We’re fresh off a gut-busting feast. Time to rein it back in with soothing soup, crunchy salad and even a healthy twist on a classic comfort food. ¬†A few people have asked me when I think I’ll run out of feature vegetables (I won’t). Another suggested I consider featuring meats as an ingredient of the week (also not going to happen). After my battle with a certain bird who shall remain nameless, I’ve got yet another toe in the vegetarian camp. Alas, I digress. The point of my little site is to capitalize on all the beautiful, bountiful¬†produce we have available each season – even in the depths of winter. Do you have ideas for ingredients you’d like to see me feature? Drop me an email or join the discussion on Facebook and make your suggestion there. I also continue to be interested in your feedback, so please don’t hold back. I mean it.

As we move into full-on holiday crazy, I’ll make an extra effort to offer you lighter, faster and healthier meals with the expectation that you are short on time, low on energy and just a little bit over-served with holiday treats and temptations. If you keep it easy and healthy at home, there is no reason to deny yourself a glass of nog here or a holiday cut-out there, right? Good. Glad we agree on that.

Apple Lists

November 26, 2010Comments Off on Apple Lists

2 Golden Delicious apples

1 apple (any other kind)

1 pear

2 yellow onions

1 medium head cauliflower

1 bunch broccolini

6 cups arugula

6 oz. wild mushrooms

1 large spaghetti squash

1 jalapeno pepper

1 bunch Italian (flat-leaf) parsley

Fresh thyme

Fresh cilantro

Meat / Fish

1-1/4 pound pork tenderloin

1-1/4 sweet Italian turkey sausage

8 – 12 large shrimp (optional)


1/2 cup half-and-half

1 cup 0% Greek yogurt

4 oz. goat cheese

6 oz. Feta cheese

Parmesan cheese

Orange juice concentrate (frozen)

Pantry Staples

Wild Rice

1 pound fettuccine

28 oz. can plum tomatoes

6 oz. can tomato paste

Maple syrup

Chili sauce

Soy sauce

Dried cherries

Sun-dried tomatoes (oil-packed)



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.


November 19, 2010Leave a comment

FALL 2010. PUMPKIN. 11.19.10

We’ve known each other a while now. Six weeks, to be exact. So I think we’re at the point in our relationship where I can be frank with you. This may come as a surprise, so I hope you are seated. Ready?

I don’t lighten up holiday dishes. Not very much, at any rate. I may reduce a little butter here or substitute a bit of half-and-half there, but for the most part these dishes aren’t light. And I make no apologies. Bring me the good stuff and don’t skimp on the trimmings. My strategy is to create holiday dishes as they are intended to be made – with butter, cream and real sugar. When is the last time you had mashed potatoes that were healthy? They aren’t supposed to be! And that’s why they are a treat. These are dishes that wouldn’t appear on my table just any old evening. They are reserved for celebrations and meant to be relished in the company of friends and family. Savor the rich dishes of the season in their full splendor. One day and one plateful (okay, maybe a second helping of stuffing) aren’t a clogged artery going to make. Just be sure to come out of your gravy-induced stupor and resume your regularly scheduled culinary modus operandi before Black Friday is officially over.

Enjoy this week’s lineup – we’ve got everything but the bird. Whether you are hosting The Dinner or bringing a side, something ought to suit your fancy. As such, I’ve omitted the shopping list this week. I am also pleased to welcome my first guest blogger, my colleague and friend Andrea. Andrea is a talented artist of pastry and sugar in her leisure time and her contribution to the Thanksgiving collection is truly a show-stopper. When she brought a sample cranberry-apple crumb pie to the office for me to taste and photograph, I daintily nibbled at a corner or two before proclaiming it blog-worthy. But the situation quickly turned a bit less ladylike and I would have returned for a third piece had it not already been devoured by vultures faster than I. See for yourself.

Last but not least…in addition to our Facebook page, Weekly Greens is also now on Twitter. Follow us @weeklygreens.

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