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Amy's Lentil Goop Farfalle with Sausage, Broccoli and Arugula

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Amy's Lentil Goop Farfalle with Sausage, Broccoli and Arugula ::: NOURISH WEEKLY MENUS ::: ON THE PLATE THIS WEEK ::: PREP TIME: 34 min COOK TIME: 2 hours Need help Amy’s Lentil Goop dicing onions? Red Romaine Salad with Click here SUN Go-to Vinaigrette <30 PREP TIME: 5 min COOK TIME: 29 min MON Clams with Bacon and Garlicky Spinach PREP TIME: 7 min COOK TIME: 21 min Farfalle with Sausage, Broccoli and <30 TUES Arugula Pesto PREP TIME: 15 min COOK TIME: 55 min Click here to learn how to Ribollita “zip” kale and WED chard PREP TIME: 15 min COOK TIME: 0 min FRIDAY Asian Turkey Salad <30 ICON KEY: Freezes Well <30 Done in Under 30 Minutes Lovely Leftover for Lunch + Building Block Recipe NOURISH WEEKLY MENUS Shopping List ITEM AMOUNT NEEDED KEYS BAKERY, GOURMET CHEESE & DELI CASE Bague&e 1 loaf Lenl Goop | Clams Italian or French bread 1 medium loaf (12 ounces) Ribollita Blue cheese, crumbled 1/4 cup Simple Salad Parmesan cheese, grated 1/4 cup Farfalle BAKING Sugar 1 tablespoon Ribollita |Turkey Salad | { P } Peanuts 2 tablespoons Turkey Salad Pine nuts 3 tablespoons Farfalle GRAINS & PASTAS Farfalle pasta, preferably whole wheat 8 ounces Farfalle Brown lenls 3 cups Lenl Goop SOUPS & CANNED GOODS Low-sodium chicken or vegetable stock 8-1/8 cups Farfalle | Ribollita | Len1ls Cannellini beans 19-ounce can Ribollita Ground tomatoes 28-ounce can Lenl Goop Diced tomatoes 14-1/2 ounce can Ribollita Tomato paste 1/4 cup Ribollita OILS, VINEGARS & CONDIMENTS / ETHNIC AISLE Extra virgin olive oil 3/4 cup { P } Peanut oil 2 tablespoons Turkey Salad | { P } Sesame oil 2 teaspoons Turkey Salad | { P } White wine vinegar 3 tablespoons Vinaigree| Farfalle | { P } Rice Vinegar 1/4 cup Turkey Salad | { P } Low-sodium soy sauce 1 tablespoon Turkey Salad | { P } MEAT, POULTRY & SEAFOOD Bacon 4 slices Clams Clams 3 pounds Clams Spicy italian chicken sausage, uncooked 2 links Farfalle REFRIGERATED CASE Miso paste, any color 2 tablespoons Lenl Goop | { P } KEYS: name = Recipe associated with item { P } = pantry / par stock item © Nourish Network®, Inc. | All rights reserved NOURISH WEEKLY MENUS Shopping List ITEM AMOUNT NEEDED KEYS WINE & BEER Dry white wine 1 cup Lenl Goop White wine 1 cup Clams SPICES Bay leaf 1 Lenl Goop | { P } Red pepper flakes 2 teaspoons { P } Oregano 1 tablespoon Lenl Goop | { P } Course sea salt 1 teaspoon Simple Salad| { P } Kosher and sea salt 1 tablespoon + { P } Black peppercorns 1 tablespoon + { P } PRODUCE AISLE Celery 6 stalks Lenl Goop Jalapeno peppers 2 Lenl Goop Serrano pepper 1 Turkey Salad Red bell pepper 1 Turkey Salad Fresh ginger 1 tablespoon Turkey Salad Limes 1 large (2 teaspoons) Turkey Salad Flat leaf parsley 1 bunch Lenl Goop| Simple Salad Fresh thyme 6 sprigs Clams | Ribollita Cilantro 1 bunch (1-1/4 cup) Lenl Goop | Turkey Salad Broccoli florets 2 medium heads (4 cups) Farfalle Scallion 1/2 bunch (1/4 cup) Turkey Salad Carrots 5 medium Len1l Goop | Ribollita Garlic 2-3 heads (20 cloves) { P } Onion 3 medium + 1 large Clams| Len1l Goop |Ribollita Red onion 1/2 large (3/4 cup) Simple Salad | Turkey Salad Lemons 2 whole (4 tablespoons) Clams | Vinaigree Red romaine le&uce 1 large head Simple Salad Napa cabbage, shredded 1 head (4 cups) Turkey Salad Arugula 3 ounces (2 cups) Pesto Swiss Chard 1 bunch (3 cups) Ribollita Kale 1 bunch (3 cups) Ribollita Spinach 1 pound Clams KEYS: name = Recipe associated with item { P } = pantry / par stock item © Nourish Network®, Inc. | All rights reserved NOURISH WEEKLY MENUS Shopping List KEYS: name = Recipe associated with item { P } = pantry / par stock item © Nourish Network®, Inc. | All rights reserved NOURISH WEEKLY MENUS At-a-Glance Menu Map Save 1/2 the SUNDAY * Chop veggies and garlic (10 min) lentils for lunch Amy’s Lentil Goop * Saute veggies and bring broth to a boil (15 min) later in the Red Romaine Salad with * Simmer lentils (2 hours) week Go-to Vinaigrette While lentils simmer ... * Make vinaigrette * Assemble salad once lentils are cooked MONDAY * Rinse clams, prep veggies (5 min) Clams with Bacon and * Cook spinach (10 minutes) Garlicky Spinach * Cook bacon and onions (7 min) * Add reamining ingredients and simmer (12 min) While clams simmer... * Make Garlic Toast TUESDAY * Bring a pot of salted water to a boil Farfalle with Sausage, Broccoli While waiting for water to boil Save half the and Arugula Pesto * Prepare pesto (7 min) pesto for * Chop broccoli (3 min) another meal * Saute sausage (10 min) * Boil pasta (5 min) * Add brocolli to pasta and continue to cook (6 min) * Drain pasta and toss with saugage and pesto * Wash and chop veggies (15 minutes) WEDNESDAY Save 1/2 the * Saute veggies (5 minutes) Ribolitta Ribolitta for * Add stock and other veggies and simmer (45 min) lunch later in * Mash and add beans, finsih soup (5 min) the week THURSDAY TURKEY DAY FRIDAY * Make Dressing (5 minutes) Asian Turkey Salad * Shred turkey (3 minutes) * Wash and chop greens (7 min) * Assemble salad © Nourish Network® Inc. | All rights reserved NOURISH WEEKLY MENUS Recipes 11.20-24.2011 Amy's Len*l Goop Prep *me: 25 minutes | Cook *me: 2 hours My friend Amy taught me her recipe for this hearty len6l dish, which is somewhere between a soup and a stew. I like it as is, sopped up with bague=e chunks, but you could also serve it with sliced sausages or brown rice if you’d like a bit more sustenance. Save 1/2 Ingredients Take for lunch or freeze for later • 3 tablespoons extra virgin olive oil • 1 cup dry white wine • 2 medium onions, chopped • 5 cups vegetable or chicken broth • 5 cloves garlic, minced • 2 tablespoons miso paste, (white, brown or red) • 4 celery stalks, chopped • 28 ounces ground tomatoes • 3 carrots, scrubbed and chopped • 3 cups brown lenls • 2 jalapeno peppers, minced • ¼ cup parsley, chopped • 1 bay leaf • ¼ cup cilantro, chopped • 1 tablespoon oregano • ½ loaf baguePe, sliced • sea salt and freshly ground black pepper Instruc*ons In a large, heavy-boPomed pot or Dutch oven, heat oil over medium heat and sauté onions and garlic for 3-4 minutes, un*l soT. Add celery, carrot, jalapeños, bay leaf, oregano and a pinch of salt and pepper. S*r well and con*nue cooking for 5 minutes, un*l onions are just beginning to brown. Increase heat, add wine and bring to a boil, scraping any bits from the boPom of the pot. Cook for 2-3 minutes, un*l wine is nearly evaporated. Add broth, miso paste and tomatoes and bring to a boil. Add len*ls and reduce heat to medium. Return to a boil, then adjust heat to maintain a lively simmer. Simmer uncovered for two hours, s*rring occasionally, adding more broth or water if needed. Once len*ls are soT, s*r in parsley and cilantro and serve with bread. Serves 8 © Nourish Network® Inc. | All rights reserved NOURISH WEEKLY MENUS Recipes 11.20-24.2011 Red Romaine Salad with Go-to VinaigrePe Prep *me: 5 minutes | Cook *me: 0 minutes Ingredients • 1 head red romaine lePuce, torn into • ¼ cup flat leaf parsley, roughly chopped bite-sized pieces • ¼ cup Go-to VinaigrePe • ¼ cup blue cheese crumbles • Coarse sea salt • ¼ cup thinly sliced red onion • black pepper, freshly ground Instruc*ons In a large salad bowl, toss together the lePuce, blue cheese, onions and parsley. Toss again with vinaigrePe and divide amongst 4 plates. Top with pinch of sea salt and freshly cracked black pepper if you like. Serves 4 Go-To VinaigrePe Prep *me: 4 minutes | Cook *me: 0 minutes People are oDen shocked when they see how easy it is to make homemade vinaigre=e. Feel free to experiment with the ingredients using these general ra6os. Try swapping the garlic and white wine vinegar for shallots and champagne vinegar, for instance, or even ginger and rice wine vinegar. The jar serves as both shaker and storage container–no need for a bowl and a whisk. Ingredients • 2 tablespoons lemon juice • 1 clove garlic, minced • 2 tablespoons white wine vinegar • 3 tablespoons extra virgin olive oil • sea salt and freshly ground pepper Instruc*ons Shake ingredients together in a *ghtly sealing jar. Refrigerate for up to 5 days. Yields 1/2 cup (4 servings) © Nourish Network® Inc. | All rights reserved NOURISH WEEKLY MENUS Recipes 11.20-24.2011 Clams with bacon and Garlicky Spinach Prep *me: 10 minutes | Cook *me: 29 minutes To make some quick Garlic Toast to dunk in this luscious broth take the remaining 1/2 bague=e from monday and slice into 8 pieces. Toast, and rub one side with a clove of raw garlic. Ingredients • 1 pound spinach, rinsed and dried • 5 teaspoons extra virgin olive oil, divided • 3 cloves garlic, thinly sliced • ½ lemon • 4 slices bacon, sliced crosswise into thin strips • 1 large onion, chopped • 3 sprigs thyme • 1 cup white wine • 3 pounds clams, scrubbed • freshly ground black pepper Instruc*ons Wilt the spinach in a wide, covered saute pan over medium heat, for about 4 minutes, and pour off liquid. Remove spinach from pan, turn up heat and let any remaining liquid burn off. Swirl in 1 tablespoon olive oil and add the garlic. Cook, s*rring frequently, for 4 minutes, un*l golden. Add spinach back to pan and saute for another 2 minutes, un*l completely wilted. Turn into a serving bowl and squeeze juice from lemon half over top. Wipe out the pan, reduce heat to medium and add the bacon and onion. Saute, s*rring occasionally, un*l bacon is well-browned, about 7-12 minutes.
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