July 11-12

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THE MENU

Wednesday: Cheese Stuffed Chicken Breast, Pan-Roasted Succotash, Tomato-Farro Risotto

Thursday: Cedar Plank Salmon, Wheat Berry Salad

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SHOPPING LIST

The shopping list is organized according to the grocery store aisles. I hope this makes shopping for dinner much easier

Meat Department

1. 4 skinless, boneless chicken breasts
2. 2 lbs. salmon
3. 1 piece of cedar plank (it is usually found in the meat department)

Produce Department

1. 2 yellow onions
2. 1 shallot
3. 3 garlic clove
4. 1 bag Arugula salad
5. 1 bag baby spinach
6. 1 yellow squash
7. 1 small container cherry tomatoes
8. 2 tomatoes
9. 1 yellow bell pepper
10. 3 lemons
11. 1 lime

Dairy Aisle

1. 1 cup shredded Pepper Jack cheese
2. ½ cup of grated Parmesan cheese

Canned Goods Aisle

1. 1 can corn (I use the low sodium kind)
2. 1 can diced tomatoes (I use the low sodium kind)

Pasta, Rice, and Grain Aisle

1. 2 cups of Farro
2. 2 cups Wheat Berries

Frozen Food Aisle

1. 1 bag of frozen, shelled edamame

Dried Fruits and Nuts Aisle

1. ¼ cup dry raisins

Spirit Aisle

1. ½ cup white wine

Pantry Staples

A list of must have items in every kitchen.

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WEDNESDAY

Cheese Stuffed Chicken Breast, Pan-Roasted Succotash, Tomato-Farro Risotto

Serves 4

PREPARATION

Cheese Stuffed Chicken Breast

1. Preheat the oven to 425°F
2. Wash the 4 boneless, skinless chicken breasts in water with a splash of vinegar
3. Pat dry the chicken
4. Take a paring knife and cut a pocket into the thickest part of the chicken breast
5. Chop 1 bag of arugula salad
6. Mix the chopped arugula salad with 1 cup of shredded Pepper Jack cheese
7. Stuff the chicken breast with the arugula/cheese mixture
8. Close the pocket with a toothpick
9. Brush the chicken with olive oil
10. Salt and pepper the chicken breast to taste
11. Place the chicken into a 9×12 inch Pyrex dish
12. Transfer to the oven and bake for 30-40 minutes until done (refer to the Meat Temperature Chart for the right temperature)

Tip: While the chicken is in the oven, prepare the Tomato-Farro Risotto

Tomato-Farro Risotto

1. Dice 1 yellow onion
2. Mince 3 garlic cloves
3. Heat 2 Tablespoons of olive oil in a skillet
4. Sauté diced onion
5. Add the minced garlic and sauté until fragrant
6. Add the 2 cups of Farro and stir until Farro is coated with olive oil
7. Add ½ cup of white wine and stir until the wine is almost absorbed
8. Reduce the heat to medium
9. Add 1 cup of hot water and stir frequently until the water is almost absorbed
10. Keep adding 1 cup of water at the time and stir frequently until the Farro is tender
11. There should be a nice “sauce” remaining with the Farro
12. Drain 1 can of diced tomatoes
13. Add, mix and bring back to a boil
14. Turn off the heat and stir in ½ cup of grated Parmesan cheese

Tip: While the Farro is cooking, prepare the Pan-roasted Succotash

Pan-Roasted Succotash

1. Dice 1 yellow onion
2. Dice 1 yellow squash
3. Cut 1 small container of Cherry tomatoes in half
4. Drain 1 can of corn
5. Juice 1 lime
6. Heat 2 Tablespoons of olive oil in a large skillet
7. Sauté the onion
8. Add the frozen edamame, corn, and squash and sauté until tender
9. Add the cherry tomatoes and sauté until heated through
10. Turn off the heat
11. Add the lime juice
12. Transfer to a bowl and serve with the cheese stuffed chicken breast and the tomato-farro risotto

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THURSDAY

Cedar Plank Salmon, Wheat Berry Salad

Serves 4

PREPARATION

Soak the Cedar Planks for 30 minutes

Wheat Berry Salad

1. Soak the wheat berries for 30 minutes
2. Peel and thinly dice 1 shallot
3. Wash, core and dice 1 yellow bell pepper
4. Wash and dice 2 tomatoes
5. Bring 4 cups of water to a boil in a medium sauce pan
6. Add soaked wheat berries
7. Add 1 teaspoon salt
8. Bring back to a boil
9. Reduce heat and simmer for 30 minutes
10. Drain and transfer to a bowl
11. Add the shallots, tomatoes, yellow bell pepper, 1 bag of baby spinach, and ¼ cup dry raisins
12. Add 2 Tablespoons of olive oil
13. Add juice of 1 lemon
14. Mix all ingredients
15. Add salt to taste
16. Serve with the Cedar Plank salmon

Tip: While the Wheat Berries are cooking, grill the salmon

Cedar Plank Salmon

1. Heat the grill on high
2. Rinse the salmon and place it on top of the cedar plank
3. Sprinkle the salmon with salt and pepper
4. In a bowl, combine juice of 1 lemon with 2 Tablespoons of olive oil, brush all over the salmon
5. Place the Cedar Plank with the salmon on the grill, cover and reduce heat to medium
6. Let it grill for about 30 to 40 minutes depending on the size of the salmon
7. The salmon should look dull throughout and flake easily when cut into the thickest part
8. Transfer to the table on top of the Cedar Plank and serve with the Wheat Berry salad

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