S: lamb chops, roasted potatoes, asparagus S: pork tenderloin, salad M: burgers, corn on the cob T: pappardelle with duck, cherries, and edamame W: BLT and corn (my favorite summer meal) Th: grilled fish (of some kind), green beans and potatoes F: out to a winery with friends
Caramelized onion penne with garlic knots Tumeric roasted cauliflower, basmati rice, paneer naan, and cumbers salad Dragon noodles with yuzu shrimp Curried egg salad pita with potato chips Lemon pepper tilapia with roasted sweet potatoes and snap peas Pizza margharita and a night of leftovers
Post by dearprudence on Sept 1, 2015 17:13:01 GMT -5
pagas - sorry for the delay, it's been one of those kind of weeks and it's just Tuesday!
14oz artichoke hearts (I use the frozen from Trader Joes, thawed) 1 lemon, quartered 1-2lb veal shank, cut into bite-sized pieces 1/3 cup canola oil 1/4 tsp turmeric 1/4 tsp cumin 1 tbsp fresh parsley, chopped 1 clove garlic
1. Heat half the oil over medium high heat in a saucepan. Brown the veal in the oil.
2. Add salt, pepper, turmeric, cumin and parsley. Lower the heat to low and add 1/3 c water. Cover and simmer for 1 hour.
3. Place the artichoke hearts in 1/4 cup water with the remaining oil, the garlic, salt and lemon. Bring to a boil. Simmer, covered, 10-15 minutes, until tender but not soft.
4. Add the artichokes and their liquid to the meat. Cover and let stew another 30 min.