Beet and wheatberry salad
ooh, maybe I should submit this to the Monroe St. Trader Joe’s recipe contest…
1 pkg pre-cooked TJ’s baby beets, chopped into chunks
1 pkg TJ’s Greenwheat Freekeh
About 2 Tbsp pine nuts, toasted
About 2 Tbsp fresh parsley, chopped
About 1 tsp capers, chopped
Dressing:
lemon juice
EVOO
salt
pepper
tarragon
Dijon mustard
Mix everything together. Serve cold.
Cauliflower cheese
Cut up 1 head cauliflower and roast in a cast-iron pan in 400-degree oven with a little oil until browned.
In the meantime, make sauce:
Cut up 1 white onion
Saute until onions are translucent: onion, 1 Tbsp butter, 1 Tbsp flour
Add about 1 cup milk and mix to make a bechamel
Season with nutmeg, paprika, black pepper
Stir in about 3/4 package crumbled blue cheese and mix till melted
Mix in chopped fresh parsley
Pour over the cauliflower and mix a little; sprinkle the top with breadcrumbs and put it back in the oven for about 15 mins.
Scallops with orange-maple-soy sauce
Defrost about 4 scallops per person
Pat dry and dredge in cornstarch
Melt some butter with 2 cloves minced garlic in cast-iron skillet until foaming; put scallops in pan and cook, undisturbed, until a brown crust has formed. Turn over and cook till other side is brown. Remove scallops.
Pour some soy sauce, orange juice, and maple syrup into pan, and deglaze. Simmer until sauce is thickened. Pour over scallops.
Serve with couscous/quinoa/baby garbanzo grain mix from TJ’s
Long beans with tomato
Cut up a bunch of long beans till they’re about the length of normal green beans.
Mince a few cloves of garlic. Add beans and garlic to pan with a little grapeseed oil and cook, stirring. Peel and cut up a large tomato and add to the pan. Cook until the tomato has basically collapsed into a sauce.
