Monday, May 3, 2010

Menu Plan Monday

I'll come clean. We hardly ever eat dinners on the nights I assign them at the beginning of the week. We're wild and crazy like that. It's how we roll. Well, except for pizza. That almost always happens on Friday night, followed by a movie provided by Netflix. So here's a list of meals I've planned out for the week.


Creamy Spinach and Chevre Soup (recipe below!), Bread, and Salad
Tortellini and Marinara Sauce, Roasted Cauliflower
Tortilla Black Bean Casserole, Avocado
Frozen Pizza
Baked Pastina and Asparagus



I'm very happy to introduce you to my Schnibbles top from March. That's right, March. Let's say I've fallen off the Schnibbles wagon. I've picked out my fabric for the April AND May Schnibbles quilts, but other than that, not much productivity has been going on for new Schnibbles projects. Other folks have definitely been productive, though. Be sure to check out Sinta's and Sherry's parades for April for inspiration!


Creamy Spinach and Chevre Soup (a la Foster's Market - one of our favorites!)
Ingredients:
  • 3 leeks, trimmed and split lengthwise
  • 3 T butter
  • 2 T olive oil
  • 1 yellow onion, chopped
  • 4 ribs celery, chopped
  • 1/2 fennel bulb, trimmed, halved, cored, and sliced to 1/8" thick
  • 3 garlic cloves, minced
  • 8 cups chicken or vegetable broth
  • 1 russet potato, peeled and chopped
  • 1 t dried basil
  • 1 t dried tarragon
  • 2 t salt
  • 1 t black peper
  • 8 c fresh spinach, washed, drained, stems removed
  • 1 c (4 oz) crumbled chevre

Directions:
  • Soak leeks in a large bowl for 10 minutes. Rinse, drain, and slice into 1/4" rounds
  • Heat butter and olive oil in large saucepan. Add onion and leeks. Saute for 10 minutes.
  • Add celery and fennel, and cook 5 minutes longer. Then add garlic and cook 2 minutes more.
  • Add broth, potato, and spices and bring to a low boil. Reduce heat to low and simmer 35-40 minutes.
  • Add spinach and cook 3-4 minutes, until spinach is wilted.
  • Blend with an immersion blender or in batches in a food processor.
  • Add the cheese and blend one last time.
  • Soup can be served warm or chilled


Like most Foster's Market recipes, this one is fairly labor-intensive and generates lots of dishes. But like all the other Foster's Market recipes we've tried, it's amazing and totally worth the effort!

1 comment:

  1. Megan,

    Your menus are always for yummy! From now on I am just going to come to your blog to plan what I am going to make for dinner because I can never think of anthing exciting. Thks for sharing w/us.

    Your Schnibbles are beautiful. The fabrics are always right up my alley! You should do your own parade and show all of your Schnibbles.

    ReplyDelete