Week Menu 1/23-29

Meal One: removed, gross

Meal Two: Grilled Steaks with Fingerling Potatoes and Steamed Broccoli/cauliflower

Meal Three: Butternut Squash Soup with homemade croutons and side salad

Recipes

Grilled Steaks

Rinse steaks and pat dry with paper towels, then season both sides with salt and pepper and a small amount of olive oil. Preheat oven to 500 and place oven proof skillet inside, then heat burner to high. (remember to use an oven mitt) Remove pan from oven and place on burner, sear each side of the steak for 30 seconds, then immediately place steaks in oven for 2 minutes then flip steaks and roast another 2 minutes.

Fingerling Potatoes

• 1 1/4 pounds kosher or rock salt
• 2 quarts water
• 2 pounds small fingerling potatoes, cleaned
• 4 tablespoons butter, optional
• Freshly ground black pepper, optional
• 1 tablespoon freshly chopped chives, optional

Directions

In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

Butternut Squash Soup

2T unsalted butter, 1 diced onion, 3 lb squash in 1/2 inch cubes, 5 c chicken broth, 2 sprigs of thyme, pinch of nutmeg and 1/2 c heavy cream.

Melt butter in large dutch oven over medium heat. Add onion and cook, 5 minutes. Stir in squash, broth, thyme, and nutmeg, bring to a simmer, cover and cook until squash is tender, about 20-25 minutes.

Remove thyme sprigs, and puree soup either in batches in the blender or with an immersion blender. Return soup to pot and stir in cream. Bring back to a simmer, then remove from heat, season with salt and pepper to taste.

For the croutons I just dice up old bread, toss it with olive oil, pepper and spike then lay it out on a sheet pan. Bake in oven at 450 until crunchy.

Shopping List

Steaks

Butternut Squash

celery

garlic

fingerling potatoes

scallions

Broccoli/Cauliflower

onions

thyme

butter

cream

chicken broth