Meals for May 7-13

  1. From the Fine Cooking that just arrived: Coffee-rubbed pork tenderloin with watermelon relish.
  2. Chicken Gyros
  3. Lemon Chicken pasta salad
  4. Hot dog dippers–looks like this was in lots of people’s newspapers this week…sounds like a fun meal for he kids, but using homemade pizza dough. With corn on the cob.
  5. Grilled Garlic Chicken and Spinach Pizza….something like this, but with homemade dough.
  6. Turkey cornbread casserole, with extra frozen veggies.

For mother’s day breakfast, we’ll be making orange rolls.

Whole wheat buttermilk blueberry creamcheese scones

I had some buttermilk leftover from the amazingly good Grilled Buttermilk Chicken from last week’s menu. So I was Googling around for a good way to use that up. We have a long-time favorite scone recipe that has served us well over the years. But I decided to give this recipe from 101 Cooking for Two a try. Yum!

Asparagus tart

After looking at several recipes for this, I more or less followed the Good Housekeeping one. Here’s my adaptation of that:

For the crust:

  • 1 3/4 cup White-wheat flour (the whole-wheat white flour)
  • 2 Flax-paks (~1 oz Flax seed)
  • 1 tsp Baking powder
  • 1/4 tsp Ground pepper
  • 6 Tbs Unsalted butter
  • 4 Tbs Cream
  • about 4 Tbs milk

For the filling:

  • 1 lb asparagus, ends trimmed
  • 3 Eggs
  • 1 1/3 cup Milk
  • 1 tsp mustard
  • 2 tsp Lemon peel, grated–though we didn’t have this

Make the tart crust and bake for 15min at 425F.

Cut the bottoms off the asparagus so that they are about 5in long (1/2 the size of the tart pan). Boil the asparagus for 5 min, drain and rinse in cold water.


Arrange the asparagus in a spoke fashion with the tips out. Mix the other ingredients in a bowl and whisk with a fork. Pour over the asparagus and bake the tart on a cookie sheet for 20-25 min.

Meals for Apr 9-16

  1. We have some new tart pans, so this Asparagus tart sounds like a good way to inaugurate them. Or maybe this one.
  2. Quinoa with Corn and Zucchini.
  3. Ginger pear chicken with corn on the cob.
  4. Caribbean-Spiced Ribs with grapefruit juice, with baked zucchini fritters.
  5. Baked Falafel and salad.
  6. Pasta with chicken and mushrooms in creamy wine sauce…kind of along the lines of this.

Sausage and rice stuffed portabellas

The Publix Arpon meal last week sounded really good: Sausage and rice stuffed portabellas. We mostly followed the recipe, but cooked the rice from scratch, actually we had several meals that used brown rice, so I made a big batch on Sunday and put it in the fridge to use during the week. To up the veggie content, I added a pack of frozen spinach, thawed and drained. We also used cheddar cheese in place of the Gorgonzola, I am sure that would have been good, but thee kids aren’t that adventurous…