Week 2 Menu

T

traca

Well-known member
Requested: gluten-free, veg heavy

- Roasted Miso-glazed Salmon w/ Asparagus

- Moroccan-spiced Roast Chicken

- Southern Cobb Salad with Sweet Onion Dressing

- Chile-cumin Lamb Meatballs with Cucumber and Yogurt

- Porchetta with Fresh Corn Polenta

- Red Quinoa Tabbouleh

- Israeli Chickpea Salad

- Ottolenghi's Beet, Orange, and Black Olive Salad

 
I've been away. Missed Week 1. I can't find anything on it. Menu sounds wonderful! Is this a

new venture?

 
Here you go! Week 1. I am cooking for some friends, providing

dinners 5 days/week with leftovers for lunch. Emphasis is on gluten-free, and more veg.

A few years ago, I cooked for a friend who is an elite athlete. She too was gluten-free, but for her training, needed 150 grams of protein/day. Then, it was meat, meat, meat. Now, I'm scrambling to find interesting vegetable recipes--especially since she's requested minimal root vegetables. I made a beautiful corn salad and Mexican black beans from scratch to serve with the menu last week. Her husband freaked out, and opted to eat cereal for dinner one night. Ugh. Still working on finding their sweet spot. smileys/smile.gif She's making a big effort to get the family healthy. He's resisting....

http://www.eat.at/swap/forum1/242722_My_first_menu_for_A_&_J_Emphasis_on_the_veg

 
Absolutely! Thanks. It's still hot here, so I'm trying to find more summer-friendly food. He really

liked a recipe I got from Cook's Illustrated. Take a flank steak and butterfly it, then layer provolone, fresh spinach, and a red pepper paste. Roll the whole thing up, tie it, and grill it. That week, his wife liked that dish the least. So, trying to find a balance.

I've got a ton of braised meat dishes in my arsenal. I'm saving those for colder weather. I suspect hubby will be very happy. Then I'll need to figure out a strategy for the wife who is averting carbs (no rice, pasta), root veg, and beans. It's a challenge, for sure!

 
How about some chicken dishes. There is the 5 ingredient chicken on here

I think.
Chix picatta./marsala. Plain roasted chicken with basil pesto under the skin. Ina's chicken with lemons and garlic
For the low carb, roast cauliflower and mash it.
How about the shrimp, mango and avocado salad here. Or Acropolis salad with grilled salmon or chicken added.
How about a marinated salad for them to have as a side--pea salad, slaw, 3 bean. I make a marinated salad (sweeten it with Equal instead of sugar) with LeSeur peas, shoepeg corn, celery, peppers, etc.
Tomato and cuke and onion salad with a vinegar dressing sweetened with sugar/Equal.
Fajitas made with gluten free tortillas? Quesadillas?

 
These look great. The thing is, they need to reheat food, and in my experience, most

fried food suffers from reheated. Also, I'm still trying to find gluten-free panko without having to go the mail order route. Anything with bread crumbs and panko is a bit of a challenge at this point.

 
You must log in or register to reply here.
Back
Top