Weekday Meal Ideas

Find listings for local, organic vegetables, milk (including goat) and meat on the home page apple tree directory's CSAs and Farms.

Here are recipes for a few weekday meals. I find I spend a lot less money when I shop for specific meals, rather than shop for random things. You can get a share at one of the many local CSAs for fresh produce all summer long. There are also links for places to get humanely raised meat and organic, raw cow and goat dairy. I love my Windsor Dairy raw cow milk (they have cheese too). Every batch is tested, so really, it’s even safer than store milk and tastes soooo good. Happy Eating.

Cheese and Eggplant Parmesan Bake Serves 4

For an easy side dish that's a great match for this cheesy, baked eggplant parmesan, sauté broccoli in a bit of olive oil with some chopped garlic, then finish with a squeeze of fresh lemon juice.

Ingredients

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sun-dried tomato or plain)
2 tablespoons extra virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese

Method

Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch oven proof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Nutrition

Per serving (406g-wt.): 400 calories (180 from fat), 20g total fat, 8g saturated fat, 21g protein, 44g total carbohydrate (5g dietary fiber, 9g sugar), 130mg cholesterol, 970mg sodium

Steak and Goat Cheese Salad Serves 1 (Great for a lunch)

Use a small portion of good-quality, responsibly raised beef to transform a green salad into a healthy, balanced meal.  

Ingredients

1 3-ounce piece beef sirloin flap steak (or another beef steak)
2 1/2 tablespoons  Organic Balsamic Vinaigrette, divided
3 cups roughly chopped romaine lettuce
1 carrot, shaved with a vegetable peeler into thin strips
1 ounce Crumbled Goat Cheese

Method

Heat a grill pan or large skillet over medium-high heat. Brush steak all over with 1/2 tablespoon vinaigrette. Cook steak, flipping once, to desired doneness, about 4 to 5 minutes total. Remove to cutting board to rest 5 minutes. Toss together lettuce, carrots and remaining dressing in a large bowl then transfer to a dinner plate. Thinly slice steak against the grain and arrange on top of lettuce. Sprinkle with cheese and serve.

Nutrition

Per serving (about 11oz/320g-wt.): 330 calories (180 from fat), 20g total fat, 7g saturated fat, 40mg cholesterol, 450mg sodium, 13g total carbohydrate (5g dietary fiber, 6g sugar), 24g protein

Pasta Primavera Serves 6 to 8

Pasta Primavera literally translates to “Spring Pasta” so feel free to add in any spring vegetables for fresh flavor.

Ingredients

1 pound Organic Fettuccine, cooked al dente, drained (reserving 3/4 cup liquid)
2 tablespoons Value Extra Virgin Olive Oil
1/2 pound button mushrooms, sliced
3 cloves garlic, roughly chopped
2 large spring (or 4 green) onions, thinly sliced
1 1/2 cups fresh (or frozen and thawed) green peas
Salt and ground black pepper to taste
3/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 pint cherry tomatoes, halved
1/2 cup roughly chopped basil (optional)

Method

Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2 to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2 to 3 minutes. Transfer to a large bowl and set aside.
In the same skillet over medium heat, toss the hot, drained pasta with reserved pasta water, cheese and lemon juice.
Gently toss mushroom mixture and tomatoes into the pasta. Season to taste, transfer to serving bowl(s), top with basil and serve.

Nutrition

Per serving (about 8oz/225g-wt.): 220 calories (70 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 310mg sodium, 29g total carbohydrate (4g dietary fiber, 4g sugar), 10g protein