Lately I’ve been getting more creative in the kitchen. Partly because I’m bored of eating the same thing for dinner and enjoy cooking but mostly my weekly CSA (Community Supported Agriculture) box with it’s variety of vegetables forces me to! I receive a weekly delivery full of fresh vegetables and fruits (sometimes meat if I add it on) from our local farm. It’s all seasonal and varies from week to week. A lot of what we get I would never think to buy in the store but that’s what I love about it! I’m forced to incorporate new foods and learn new recipes and I have to say I’ve made some pretty killer dinners in the past few weeks! So I decided that I’m going to post my dinner recipes on the blog at the end of each week!
This week I only cooked four nights because we had a joint birthday party for my girls yesterday and had guests staying since Friday. I did make some pretty delicious meals Monday – Thursday though. Here they are:
Mustard-Parsley Baked Chicken with a side of Quinoa and Kale Pilaf
For this recipe I simply took 3 chicken breasts, seasoned with salt, pepper, garlic powder and onion powder then generously coated the top of the breasts with mustard powder and fresh parsley.
I placed them in a 9×13 glass baking dish, cut up one onion and spread it around and in between the chicken and added a bit of chicken broth to the bottom of the pan so it wouldn’t burn. I finished off by drizzling the tops of the chicken with just a bit of olive oil and stuck it in the oven on 350 degrees for about an hour.
For the quinoa and kale pilaf- I cooked the quinoa according to the box instructions with chicken broth in place of water and seasons with salt, pepper, garlic & onion powder. While that was cooking, I chopped up the kale and cooked it down in a pan with some chicken broth, olive oil, lemon juice and salt & pepper. Once the quinoa was fully cooked (all the water had been absorbed) I combined it with the kale & mixed! Very quick, simple and yummy. My 3 year old even ate the kale & quinoa!
Flank Steak, Roasted Beet & Arugula Salad with Drizzled Honey Vinaigrette
For this recipe, I prepped the beets first because they took the longest. I first cleaned the beets, chopped off the stem & leaves and cut off the long part of the root. I then wrapped them in foil, put it on a baking sheet and baked them at 400 degrees for about 20 mins or so. Once a bit soft, I took them out, let them cool, peeled the skin off and chopped them up into cubes. I then seasoned them with salt, pepper and thyme and drizzled with olive oil. I stuck them back in the oven for about 15 minutes and let them roast.
While the beets were roasting I cooked the flank steak. I chose to grill it but it could be cooked on the stove top as well. When the steak was about a medium rare, I pulled it from the grill and let it rest a few minutes before thinly slicing it.
To prepare the salad, I placed a bed of arugula on a plate, topped with the shaved steak, roasted beets, goat cheese, walnuts drizzled with a honey vinaigrette.
To make the honey vinaigrette, I simply whisked together olive oil, apple cider vinegar, a little bit of honey and a dash of salt & pepper!
This was soooo good but side note; beets eaten in excess amount turn your pee red. I have never been a big beet eater until recently and was briefly alarmed until I put two & two together 😉
Pear & Onion Roasted Pork Loin with a side of Brussels Sprouts
This dinner was soooo delicious and really simple. For the pork loin, I seasoned with salt, pepper, garlic & onion powder and placed in a baking dish. I then chopped up one Bartlett pear and an onion and placed around the pork loin. For extra flavor and to ensure that the meat didn’t dry out, I poured about a cup or so of dry red wine into the dish. I baked at 400 degrees for a little over an hour (it is done once the middle of the pork is a very light pink.
After it was done, I let it cool then sliced it thin and served with a side of steam in the bag Brussels sprouts! (I was feeling pretty lazy). I really do love those those steam in the bag veggies though. They’re perfect for a quick and healthy side when you don’t have fresh produce.
Southwestern Shrimp Salad
I haven’t made a shrimp dish in a while & I wanted something fresh and clean for dinner, so I decided to make this. I took frozen pre-cooked shrimp, defrosted, removed the tails and sautéed with chile powder, salt, pepper, garlic and onion powder, lime juice and a squirt of sriracha.
I then took the sautéed shrimp and put them on a bed of romaine lettuce along with corn, black beans, avocado and tomato. I drizzled the salad with lime vinaigrette which I made by whisking lime juice, olive oil, salt, pepper and just the smallest touch of honey! Really simple dinner and really clean.
So there you have it; my dinner recipe roundup for the week. Sorry about the lack of measurements for the recipes. I cook much like an old Italian woman; dash of this, pinch of that haha.
Hope everyone has a wonderful Sunday & a great week 😄