ravenously

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A few yummies

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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.

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Written by orata

August 26, 2009 at 12:47 pm

Posted in recipes

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