Sunday, November 04, 2007

Monday Menu Planner

Back to cooking...

Monday - Kids' meal - Spaghetti
Tuesday - Quick Barley Vegetable Pilaf (recipe below) & baked squash
Wednesday - Wheat Berry Salad (recipe below - this is a new one that I am trying. Got it from Wild Oats) and broiled salmon (just lemon and butter)
Thursday - Community Meal - I am helping to serve, but no cooking!
Friday - Dinner out with friends!

Check out OrgJunkie for more menu ideas

Quick Barley Vegetable Pilaf
2T butter
½ cup chopped onion
1 chopped red pepper
1 cup sliced mushrooms
1 clove minced garlic
Pepper
1 cup broth
¾ cup quick cooking barley
1 cup chopped fresh spinach
2 Roma tomatoes, peeled, seeded & chopped
¼ cup minced fresh basil
3T grated Parmesan

Melt butter in large saucepan or deep skillet. Add onion and sauté until tender. Stir in red pepper, mushrooms, and garlic and sauté until red pepper is tender. Season generously with black pepper. Add broth; heat to boil. Stir in barley. Cover, reduce heat and simmer 10 minutes or until barley is tender and liquid is absorbed. Stir in spinach, tomatoes, and basil. Cook, uncovered, one to two minutes or until spinach is wilted. Spoon into serving bowl and sprinkle with Parmesan. Makes 6 servings.

Wheat Berry Salad
1 cup hard red winter wheat berries
1 1/2 cups broth
1/8 broth dried cranberries, chopped
1/8 cup dried apricots, chopped
1/3 cup whole walnuts
6 T olive oil
3 T white Balsamic vinegar
1 tsp dijon mustard
1 clove garlic, chopped
1 T fresh rosemary, chopped
1/2 tsp pepper
1 tsp sea salt
1 bunch green onions, finely diced
4 butter lettuce "cups"
2 oz crumbled feta

Rinse wheat berries and place in a saucepan. Add broth. Cover and bring to a boil. Turn down to a simmer and cook for about an hour or until the wheat berries are soft. Remove from heat and stir in cranberries and apricots. Cover and let sit 10 minutes. Chill in fridge until ready to use.

Place walnuts in a skillet. Toast over med heat. Allow to cool and chop.

Place olive oil, vinegar, mustard, garlic, and rosemary in a blender. Pulse to combine. Add salt and pepper to taste.

Place cold wheat berries in a bowl. Mix in walnuts, onions and just enough dressing to hold everything together. Place in butter lettuce cups and garnish with feta.

2 comments:

tegdirb92 said...

what a delicious choice in meals this week. Have a wonderful Monday.

Everyday Yogini said...

Can you bring me some meals this week? :)