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Menu Time!

Meatless Monday
Mon. Tue. Wed. Thu. Fri. Sunday Brunch Fresh & Fig Jam Sandwich with Simple Salad Guacamole Salad Strawberry & Goat Cheese Pizza Kale, Onion & Carrot Pasta Marissas Lasagna

Great salad combo too!

Prepare ahead and freeze

Broccoli & Cheddar Crustless Quiche

Dessert Time!

Strawberries & Cream White Cake

Easy, simple, delicious!

May 2012 // www.liberationkitchen.com

Reci pe Time!
Fresh & Fig Jam Sandwich
Ingredients: bread (I use flaxseed bread from Provence French Bakery) fig jam avocado red onion alfalfa sprouts sharp, white cheddar cheese strawberries

Local and organic makes the difference!

Instructions: Spread fig jam on one slice of bread. Mash ripe avocado onto second slice of bread. Top with thinly sliced onion, alfalfa sprouts, cheddar cheese and sliced strawberries.

Simple Salad
Ingredients: 1/2 head lettuce 1 tomato 2 small carrots Instructions: Chop lettuce, rinse and pat dry. Top with vegetables (experiment with all types of vegetables!) and dressing.

I just use balsalmic vinegar

May 2012 // www.liberationkitchen.com

Reci pe Time!
Guacamole Salad
Ingredients: (My Essentials) lettuce tomato ripe avocado red onion lime juice worcestershire sauce salt & pepper to taste

Can sub a lime dressing. I like Newmans Own

(Seasonal Ad-Ons) carrots celery bell peppers whatever is in the garden or leftover in the fridge! Instructions: Chop lettuce, rince and pat dry. Next, load it up with all the vegetables! Dress with lime juice, worcestershire sauce and salt.

For me this tastes like a big bowl of guacamole! I satisfy my guac craving while eating a huge salad that leaves me feeling full. Its a real win-win!

May 2012 // www.liberationkitchen.com

Reci pe Time!
Strawberry & Goat Cheese Pizza
Ingredients: pizza crust 3-4 oz goat cheese 1 cup chopped arugula, kale or other green 1 cup sliced strawberries 1/2 teaspoon olive oil 1/2 teaspoon lemon juice 1/4 cup parmesan or other sharp cheese salt & pepper

I use whole wheat from Trader Joes More on olive oil: Read the book, Extra Virginity

Instructions: Preheat oven to 425 degrees. Bake pizza crust on baking sheet for 6-8 minutes. Pull pizza crust out of oven and immediately top with goat cheese. In a large bowl combine strawberries, greens, olive oil, lemon juice, salt, and pepper. Place this mixture over goat cheese. Sprinkle with parmesan cheese and serve! This is a variation of a Cooking Light recipe you can find here: http://bit.ly/J6ZIBv

Strawberries + Goat Cheese = Excellent Food Combo!

May 2012 // www.liberationkitchen.com

Reci pe Time!
Carrot and Kale Pasta
Ingredients: olive oil 1 large onion 4-5 garlic cloves 1 tablespoon chopped thyme 1 tablespoon chopped rosemary 1/2 cup dry white wine (optional) 3 large bunches of kale 1/2 cup vegetable broth 1/2 cup parmesan salt & peppper to taste Instructions: Heat small amount of oil in skillet and stirfry garlic, carrots and onion for 15-17 minutes. Add thyme and rosemary. Stir in wine and cook 2-3 minutes. Add broth and kale and cook until kale is wilted (about 5 minutes). Cook pasta according to package and place in large bowl. Combine vegetable mixture with cooked pasta in large bowl. Top with salt, pepper and parmesan cheese.

Or use

your garden! e in w hat you hav

Experiment with different varieties!

8 oz uncooked whole wheat penne pasta

A lighter pasta that showcases seasonal vegetables. I dont think Ive made it the same way twice!
May 2012 // www.liberationkitchen.com

Reci pe Time!
Marissas Lasagna
1lb tofu (soft) 2 eggs cup of parmesan 2 teaspoons basil 2 teaspoons oregano 2 teaspoons thyme 1/4th teaspoon salt 1/4th teaspoon pepper Instructions: Preheat oven to 375 degrees.* Steam or sautee greens until wilted (if youre using collards youll have to cook for several hours). Set aside. Cook lasagna noodles according to package, drain and set aside. Combine tofu, eggs, parmesan, basil, oregano, thyme, salt and pepper in a large bowl and set aside. Spread olive oil along the bottom of large casserole dish. Next add 1/4 jar tomato sauce. Layer the following until you run out of room: (1) noodles, (2) tofu/ cheese mixture, (3) cooked greens and carrots, (4) thick layer of sauce, (5) mozzarella cheese. Its best to end with noodles, a thick layer of sauce and mozzarella cheese. Cover with aluminum foil and bake for 30-40 minutes or until done. *I assemble the lasagna over the weekend and store it in the freezer until the day before I plan to serve it.
May 2012 // www.liberationkitchen.com


e ahe ad!

2 cloves minced garlic 1 package of whole wheat lasagne noodles Tons of spinach, kale, or other seasonal greens Grated carrots (optional, but so good!) 2 jars of tomato sauce 2 tablespoons olive oil 4 cups shredded mozzarella cheese

Reci pe Time!
Broccoli & Cheddar Crustless Quiche
Ingredients: 6 eggs 1 cup milk (any kind, or you can sub cream) broccoli, steamed or sauteed 1 small-medium onion any other vegetable you think might be tasty! 1/2 cup ricotta cheese 1 c. shredded cheddar cheese (sub any type of cheese!) 3 dashes of nutmeg salt and pepper cooking spray Instructions: Preheat oven to 350 degrees. Spray a pie dish (a deep one works best) and set aside. Chop onions and stir fry in a pan until onions are transluscent. Chop broccoli into small chunks and florets and add to stir fry. Cook for 5 minutes then set aside. In a large bowl whisk eggs and milk (or cream). Add ricotta cheese, nutmeg, salt and pepper. Transfer vegetables to the pie plate (try to distribute evenly), then top with shredded cheese. Pour egg mixture from bowl into pie plate. Bake for 30-45 minute, or until firm throughout.

Obviously, the more fattening the mil k, the better tasting the quiche!

May 2012 // www.liberationkitchen.com

Reci pe Time!
Strawberries & Cream White Cake
Ingredients: 1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk strawberries 1 cup cream

Hatcher Dairy cream in Nashville is excellent!

Instructions: Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch. In a large bowl, whip cream until stiff peaks are just about to form. Top cake with straberries and whipped cream.

Be nice and leave them a review!

Cake recipe source: http://bit.ly/JhuUg5

May 2012 // www.liberationkitchen.com

Mar ket Time!

Pr oduce
1 red onion 1 head broccoli 2 onions 2 quarts strawberries alfalfa sprouts 2 avocados garlic 4 bunches of greens 2 bunches of lettuce 2 tomatoes 1 pound carrots 1 lemon 1 lime 1 bunch asparagus

Dair y

10 eggs 2 1/2 cups milk 4 ounces goat cheese 1 cup parmesan cheese 4 cups shredded mozarella 4-6 ounces cheddar cheese 1 cup cream 1/2 cup butter (usually 1 stick)

Meat / Tofu

1 lb firm tofu Optional: meat to add to recipes

Dr y

basil oregano thyme rosemary nutmeg


1 pkg whole wheat lasagna noodles sandwich bread (I use Provence) 8 oz whole wheat penne pasta all-purpose flour baking powder white sugar

fig jam 2 jars tomato sauce olive oil pizza crust vegetable broth worcestershire sauce white wine vanilla

May 2012 // www.liberationkitchen.com