What's Cooking This Week?

2011-06-19 001 2011-06-15 006.JPG
Photo by Brooke Viggiano
Great news! The Eat This, Not That! guys over at Men's Health have made my dreams come true by confirming that pizza made right is a well-balanced, healthy meal. Good thing, because last week, I made delicious whole-wheat pita pizzas topped with veggies and some Mediterranean flair. And because I'm obsessed with pizza, I want to do it again. This time, I'll be taking advantage of the beautiful weather with an Eggplant Flatbread done on the grill. Can't wait.

Here's what I'm making:

  • Sea Bass w/ Paprika Orange Vinaigrette
  • Roasted Beet & Sweet Potato Spinach Salad
  • Eggplant Rollatini
  • Italian Stuffed Pork Chop w/ Roasted Sweet Potatoes
  • Grilled Eggplant Flatbread

    Pantry Items
    Olive oil (regular and extra virgin)
    Cooking spray
    White cooking wine
    Sherry vinegar
    Dijon mustard
    Chicken stock
    Eggs
    Parmesan cheese
    Reduced fat cream cheese
    Paprika
    Thyme
    Salt
    Pepper

    Grocery List based on servings for 2 w/ leftovers
    2 6 oz sea bass filets
    2 4 oz center-cut pork chops
    1 box fresh arugula
    1 bag fresh baby spinach
    1-2 heads garlic
    1 orange
    1-2 lemons
    2 medium eggplants
    1 bunch beets
    2 medium sweet potatoes
    1 bunch fresh basil
    6 oz fresh mozzarella
    2 oz shredded fontina
    ¼ cup ricotta, store-bought or homemade
    3 sun-dried tomatoes
    1 15 oz can crushed tomatoes
    Small bag pumpkin seeds
    Store-bought or homemade flatbread

    Day 1 - Sea Bass w/ Paprika Orange Vinaigrette recipe adapted from Bobby Flay's Pan Roasted Whole Bass

    Toast 1 tsp paprika in a dry pan for 1 minute.

    Add paprika, 2 tbsp orange juice, 2 tbsp sherry vinegar and 1 tsp Dijon mustard to a blender and blend until smooth. With the motor running, slowly add 1/2 cup olive oil until emulsified. Season with salt and pepper to taste.

    Season sea bass fillets with salt and pepper.

    Heat a skillet over high heat and brush with olive oil. Sear fish fillets for 3 minutes or until golden brown. Turn fish over and cook another 4 minutes or until cooked through.

    Wash arugula and set on plates.
    *Reserve half arugula for use later in week.

    Serve fish over a bed of arugula and drizzle with vinaigrette.

    Day 2 - Roasted Beet and Sweet Potato Spinach Salad
    *Makes leftover sweet potatoes for use as side with Stuffed Pork Chops

    Preheat oven to 375 degrees.

    Remove stems and wash any debris off beets. Clean and slice sweet potatoes into thick slices.

    Wrap beets in aluminum foil and place alongside sweet potatoes on large baking sheet coated in cooking spray. Drizzle potatoes with olive oil and sprinkle with salt and pepper. Roast until vegetables are tender, flipping the sweet potatoes over to brown on both sides. Depending on the size of the beets, this can take 25 min - 1 hr, so you may need to remove sweet potatoes earlier.
    *Reserve half the sweet potatoes for use later in week.

    Let beets sit until cool enough to handle. Using a pairing knife, slip the peels off and slice into thick chunks.

    Meanwhile, whisk together a squeeze of Dijon, a squeeze fresh lemon juice, extra virgin olive oil, salt and pepper.

    Lightly toast pumpkin seeds over medium heat in a frying pan brushed lightly in oil.

    Wash and arrange baby spinach onto plates.
    *Reserve a handful or two for a side salad later in week.

    Serve sweet potatoes and beets over fresh baby spinach. Drizzle with dressing and toss in toasted pumpkin seeds for crunch.

    Day 3 - Eggplant Rollatini w/ Spinach Salad
    *Makes leftover roast eggplant and tomato sauce for Grilled Eggplant Flatbread

    Preheat oven to 450 degrees.

    Slice eggplant lengthwise into ¼ inch thick slices.

    Coat a baking sheet with cooking spray and arrange sliced eggplant in a single layer. Bake, flipping once, until golden brown, about 10 min per side.
    *Reserve half the eggplant for use later in week.

    Meanwhile, coat a saucepan lightly in olive oil and sauté 2-3 cloves minced garlic until fragrant, about 1 minute. Stir in crushed tomatoes and season with salt and pepper. Add in chopped basil and simmer for 10-15 minutes.

    To make the filling, mix 1/4 cup ricotta with 1-2 tbsp parmesan, 1 egg yolk, chopped fresh basil, salt and pepper.

    Spoon ricotta mixture onto narrow end of each eggplant and roll up.

    Coat baking dish with 3 tbsp sauce and arrange eggplant seam side down in a single layer. Spoon over sauce and sprinkle with fresh mozzarella cheese.
    *Reserve half the sauce and mozzarella cheese for use later in week.

    Bake 10-15 minutes until sauce is bubbly and cheese has browned.

    Serve eggplant with a side spinach salad tossed with sherry vinegar, olive oil, salt and pepper.

    Day 4 - Italian Stuffed Pork Chop w/ Roasted Sweet Potatoes
    *Uses leftover roasted sweet potatoes

    Warm sweet potatoes in a 350 degree oven.

    Using a sharp knife, cut a pocket in the thickest part of the pork chops, being careful not to cut all the way through.

    Mix together shredded fontina, 2 tbsp cream cheese, chopped sun-dried tomatoes, 1 clove chopped garlic and a pinch of salt, pepper and thyme. Stuff each pocket with mixture. Drizzle pork chops with olive oil and season with salt and pepper.

    In a small bowl, whisk together 1 tsp lemon juice, 1 tsp Dijon mustard, and ¾ cup chicken broth.

    Heat a skillet over medium heat and coat with cooking spray. Add pork chops and cook until golden and cooked through, about 4 minutes per side. Set aside and cover with foil to keep warm.

    Add a splash of white wine and the chicken broth mixture to the skillet. Simmer until broth is reduced by half, scraping up any brown bits with a wooden spoon.

    Drizzle sauce over pork chops and serve with a side of sweet potatoes.

    Day 5 - Grilled Eggplant Flatbread
    *Uses leftover roasted eggplant and tomato sauce

    Heat grill. Brush flatbread with olive oil and place coated side down directly on grill rack. Brush other side with oil and grill until golden browned on both sides.

    Transfer to aluminum foil and top with leftover sauce, chopped eggplant, chiffonade of basil, and fresh mozzarella.

    Close grill and cook until cheese is browned and bubbly and pizza is hot.

    Slice and serve w/ arugula tossed with olive oil, lemon juice, salt and pepper.



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