Lunch
06/15-06/21
Shopping list
Produce
Baby spinach
1 avocdo
1 clove garlic
1/2 shallot
1 lemon
Parsley
Kale
Tarragon
Chives
1 pint. cherry tomatoes
4 oz arugala
1 red onion
1 cucumber
1 lemon
Dairy
Mozzarella cheese
2 tbsp goat cheese
Seasonings/Spices/Condiments
Salt & Pepper
8oz hummus
Baking
Olive oil
Canned Goods/ Soups
1 or 2 anchovy fillet
2 cups veg broth
1 1/3 can white beans
12 kalamata olives
Dry Goods
Sandwich bread
Quinoa
*If you plan to make these recipes more than once a week you will need to increase the above amounts.
Green Goddess Grilled Cheese Sandwich
Ingredients
2 slices your favorite sandwich bread
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you're so inclined)
Instructions
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you're sensitive, go light, the pesto is STRONG).
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.
Green Goddess Herb Pesto
Ingredients
1 clove garlic
1 or 2 anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste
Instructions
Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won't process very well yet, don't worry).
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a "handful" of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper (You probably won't need too much salt if you used 2 anchovies).
Easy Mediterranean Bowl
Ingredients
- 1 cup dry quinoa
- 1-2 cups vegetable broth or water (the amount needed depends on your cooking method)
- 8 oz hummus (homemade or store bought) homemade classic hummus recipe
- 1 1/3 cans white beans, drained and rinsed
- 1 pint cherry tomatoes
- 4 oz arugula
- 12 Kalamata olives
- 1/2 of a medium to large red onion, diced or approximately 1/2 cup
- 1 medium cucumber, peeled and diced
- 1 lemon, cut in quarters
- 4 tsp extra virgin olive oil
- freshly ground black pepper
Instructions
Prepare quinoa per package instructions with the vegetable broth or water. For stovetop and Instant Pot directions, see below. Let the quinoa cool some before adding it to the bowls.
Dice your red onion and cucumber.
Assemble your ingredients evenly into four 4 cup containers. Per bowl add: 1/2 cup cooked quinoa, 1/2 cup beans, 1/3 cup cherry tomatoes, handful of arugula, 2 T red onion, 1/2 cup diced cucumber, 1/4 cup hummus, one slice of lemon, drizzle 1 tsp olive oil on top, and add freshly ground pepper.
Cover and store in fridge for up to 5 days.