Week Menu 2/27-3/5

Meal One: Teriyaki Beef over rice

Meal Two: Poached eggs over Roasted Asparagus and Arugula

Meal Three: Sausages dogs with grilled onions and peppers

Meal Four: Crunchy Mustard Chicken with roasted asparagus

Recipes:

Teriyaki Beef

2lb flank, round or blade steak, sliced thin against the grain

black pepper

2 T veg oil

1/2 c soy sauce

1/2 c sugar

2 T mirin, sherry or white wine

2 t cornstarch

2 t fresh grated ginger

1 garlic clove, minced

1/8-1/4 t red pepper flakes

2 scallions, sliced thin

Prep the sauce ingredients and assemble sauce while beef browns (soy, sugar, mirin, cornstarch, ginger, garlic, and red pepper flakes). Pat steak dry with paper towels and season with pepper. Heat 1 T of oil in large skillet over med-hi heat until just smoking. Brown half the steak on both sides, about 5 minutes total. Transfer steak to clean bowl, and repeat with remaining oil and steak. Add sauce to skillet and return to med-hi heat, simmer, scraping up any brown bits until thickened, about 2 minutes. Add steak and any accumulated juices to skillet and continue to simmer until steak is heated through. Sprinkle with scallions and serve over brown rice. I found some super yummy and easy to make brown rice in a microwave bag at trader joes, you should try it.

Poached Eggs over Roasted Asparagus and Arugula

Ingredients

• 2 bunches asparagus (about 1 pound each), trimmed
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon minced shallot
• 1/2 teaspoon dry mustard
• 4 large eggs
• 1/4 cup distilled white vinegar
• 1 7-ounce bag baby arugula (about 10 cups)
• 1/2 cup thinly shaved Parmigiano-Reggiano cheese (see Tip)

Preparation

1. Preheat oven to 450°F.
2. Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring once, until very tender, 15 to 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard in the bowl. Set aside 4 teaspoons of the dressing in a small bowl. # When the asparagus is done, set aside to cool while you poach the eggs.
4. When the asparagus is done, set aside to cool while you poach the eggs.
5. Break each egg into its own small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute.
6. Toss arugula with the dressing in the large bowl. Divide the salad among 4 plates. Top with asparagus and a poached egg and drizzle with 1 teaspoon of the reserved dressing. Garnish with cheese.

Sausage Dogs with grilled onions and peppers

Slice one pepper and 1/2 onion and place in foil packet and toss with salt, pepper, 1-2 t olive oil and 1T balsamic vinegar. Seal foil packet and place on BBQ grill about 5-10 minutes before sausages. Then remove both sausages and foil packet from BBQ at same time. I prefer to use chicken sausages, any variety. Then serve sausage on bun topped with spicy mustard and grilled peppers and onions.

Crunchy Mustard Chicken

In dish mix together a couple handfuls of bread crumbs, 2 T brown sugar and 2 t either Italian seasoning or dried tarragon. Coat Chicken breasts with dijon mustard then place in bread crumbs and coat. Place breaded chicken breasts on foil lined, and sprayed baking sheet. Bake at 425 for 20-25 minutes, depending on size of chicken breasts.

Shopping List

Round Steak

Chicken

Sausage dogs ( I like chicken ones)

eggs

shallot

onions

peppers

asparagus

arugula

lemon

ginger

garlic

scallions

parmesan

dry mustard

rice

hot dog buns