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

Baguee 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 | Lenls 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 }

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 Lenl Goop | Ribollita Garlic 2-3 heads (20 cloves) { P } Onion 3 medium + 1 large Clams| Lenl Goop |Ribollita Red onion 1/2 large (3/4 cup) Simple Salad | Turkey Salad Lemons 2 whole (4 tablespoons) Clams | Vinaigree Red romaine leuce 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 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 Lenl Goop Prep me: 25 minutes | Cook me: 2 hours My friend Amy taught me her recipe for this hearty lenl dish, which is somewhere between a soup and a stew. I like it as is, sopped up with baguee 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 baguee, sliced • sea salt and freshly ground black pepper Instrucons In a large, heavy-boomed pot or Dutch oven, heat oil over medium heat and sauté onions and garlic for 3-4 minutes, unl so. Add celery, carrot, jalapeños, bay leaf, oregano and a pinch of salt and pepper. Sr well and connue cooking for 5 minutes, unl onions are just beginning to brown.

Increase heat, add wine and bring to a boil, scraping any bits from the boom of the pot. Cook for 2-3 minutes, unl wine is nearly evaporated. Add broth, miso paste and tomatoes and bring to a boil. Add lenls and reduce heat to medium. Return to a boil, then adjust heat to maintain a lively simmer.

Simmer uncovered for two hours, srring occasionally, adding more broth or water if needed. Once lenls are so, sr in parsley and cilantro and serve with bread.

Serves 8

Red Romaine Salad with Go-to Vinaigree Prep me: 5 minutes | Cook me: 0 minutes

Ingredients • 1 head red romaine leuce, torn into • ¼ cup ﬂat leaf parsley, roughly chopped bite-sized pieces • ¼ cup Go-to Vinaigree • ¼ cup blue cheese crumbles • Coarse sea salt • ¼ cup thinly sliced red onion • black pepper, freshly ground Instrucons In a large salad bowl, toss together the leuce, blue cheese, onions and parsley. Toss again with vinaigree and divide amongst 4 plates. Top with pinch of sea salt and freshly cracked black pepper if you like.

Serves 4 Go-To Vinaigree

Prep me: 4 minutes | Cook me: 0 minutes

People are oen shocked when they see how easy it is to make homemade vinaigree. Feel free to experiment with the ingredients using these general raos. 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 Instrucons Shake ingredients together in a ghtly sealing jar. Refrigerate for up to 5 days.

Yields 1/2 cup (4 servings)

To make some quick Garlic Toast to dunk in this luscious broth take the remaining 1/2 baguee 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 Instrucons 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, srring frequently, for 4 minutes, unl golden. Add spinach back to pan and saute for another 2 minutes, unl 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, srring occasionally, unl bacon is well-browned, about 7-12 minutes. Turn heat to medium-high, add thyme and white wine and deglaze the pan. Bring to a boil and let wine reduce to about half, about 4 minutes.

Add clams and reduce heat once again to medium. Cover and let simmer for 6-8 minutes, unl clams are opened. Remove thyme stems, drizzle remaining 2 teaspoons extra virgin olive oil and sprinkle black pepper over top.

To serve, place a bed of spinach in each of four wide bowls. Top with clams and broth and serve with Garlic Toast.

Serves 4

{ Veggie opon: If you’re leaving the bacon out, you may want to consider drizzling The Smoked Olive olive oil over the top.}

The fresher the arugula, the more pungent the whole experience of this dish will be; for even more punch, pound the pesto in a mortar and pestle.

Ingredients PESTO (makes double batch) PASTA • 2 cups arugula, trimmed, rinsed and dried • 2 spicy Italian chicken sausages, removed from casing • 4 cloves garlic, mashed • sea salt • 3 tablespoons pine nuts, toasted • ½ pound farfalle pasta (preferably • 2 tablespoons low-sodium chicken or whole wheat) vegetable stock • 4 cups broccoli ﬂorets, cut small • 1 tablespoon freshly squeezed lemon juice • 1 teaspoon red pepper ﬂakes • 1 tablespoon white wine vinegar • 2 tablespoons extra virgin olive oil • ¼ cup parmesan cheese, grated • sea salt Instrucons Blend arugula through vinegar in a blender or food processor unl smooth. Slowly pour in olive oil unl the mixture has formed an emulsion. Pulse in cheese, season to taste with salt and set aside.

Saute sausage in a large pot over medium heat unl browned, breaking up into pieces with the edge of a spatula. Set sausage aside to drain on paper towel and wipe out the pot. Fill the pot with water and bring to a boil with a generous pinch of salt.

Cook pasta for 5 minutes. Add broccoli and bring back to a boil. Cook for another 5-6 minutes, unl pasta is al dente and broccoli is super tender. Toss pasta and broccoli with sausage and 1/2 the pesto and serve.

Serves 4

{ Menu note: You can sr the extra pesto into the Ribollita tomorrow night, or use it as a sandwich spread.}

Ribollita

Prep me: 15 min | Cook me: 55 min Save 1/2 Not only is this soup easy and ﬂavorful and light and hearty all at the same me ... it's even Have for lunch or beer made the day before and reheated. A total make-ahead boon for the holidays. dinner later this week. Ingredients • 2-½ tablespoons extra virgin olive oil, divided • 1 cup carrots, sliced • 1 cup onion, chopped • ½ cup celery, sliced • 3 sprigs thyme • 4 cloves garlic, minced • 3 cups Swiss chard, zipped and chopped • 3 cups kale, zipped and chopped • 3 cups water • 3 cups low-sodium chicken or vegetable stock • ¼ cup tomato paste • 1 teaspoon sugar • sea salt • ¼ teaspoon red pepper ﬂakes • 14-½ ounces diced tomatoes • 19 ounce can cannellini beans, rinsed and drained • 12 ounces (1 medium loaf) day-old Italian or French bread, torn into 1-inch pieces Instrucons Heat 1-1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic) and cook 5 minutes, srring frequently, unl onion is tender. Add chard and next 8 ingredients (through diced tomatoes) and sr to combine. Bring to a boil, reduce heat and simmer 45 minutes.

Place 1/3 cup beans in a bowl and mash with a fork unl smooth. Add mashed beans, remaining beans, and bread to soup. Cook 5 minutes unl heated through. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil over top of soup.

Serves 8

Asian Turkey Salad Prep me: 15 minutes | Cook me: 0 minutes An excellent way to use up leover turkey that takes it out of the ordinary.

Ingredients DRESSING SALAD • ¼ cup rice vinegar • 2 cups leover turkey, skinned, deboned and • 2 cloves garlic, smashed shredded • 1 tablespoon fresh ginger, peeled • 1 cup cilantro, coarsely chopped • 2 teaspoons fresh lime juice • 4 cups napa cabbage, ﬁnely shredded • 2 teaspoons sesame oil • 1 cup red pepper, cored, seeded and thinly sliced • 1 serrano pepper, chopped • ½ cup red onion, thinly sliced • 1 tablespoon low-sodium soy sauce • 2 tablespoons peanuts, chopped • 2 tablespoons peanut oil • ¼ cup scallion, sliced • 2 teaspoons sugar • 1 teaspoon sea salt Instrucons To prepare dressing, combine vinegar, garlic and ginger in a blender or food processor and pulse unl minced. Add rest of dressing ingredients and blend unl smooth.

To prepare salad, toss turkey, cilantro, cabbage, pepper and red onion in a large bowl. Mix well with dressing. Divide among four plates and garnish with peanuts, scallions and addional cilantro.

Serves 4