Sunday Prep Rally!

PREP LIST

• Green beans

• Asparagus

• Orzo with peas

• Chicken paillard

•

• Salmon burgers with sautéed peppers and onions

• Green goddess sauce

TIPS FOR A SPEEDIER PREP:

LET’S PREP

1 1

Here are the items we’ll be prepping this Sunday:

Orzo With Peas

INGREDIENTS

2CUPS orzo

1 CUP frozen peas

Zest and juice of ½ lemon

DIRECTIONS

1 TB olive oil

Salt and pepper to season

Fill a medium (meat or pareve) pot with water and bring to Add orzo and cook 7-9 minutes or according to package instruction. Drain, rinse and Mix in 1 cup frozen peas, zest and juice of ½ lemon, olive oil, and season with salt and pepper

Salmon Burgers With Saut Ed Peppers And Onions

INGREDIENTS oil for frying

2 onions, diced

2 large red bell peppers, diced (3CUPS diced)

1-PIECE whole wheat sandwich bread moistened under water and wrung out

1.5 LBS. fresh salmon, deboned, skinned and

¾ CUPS panko + ¼ CUP extra for coating

DIRECTIONS

¼CUP chopped

¼ CUP chopped

¾ TSP salt

¼ TSP pepper

¼ TSP onion powder

1TSP old bay seasoning

1TSP Worcestershire sauce

1 egg, whisked

In a large (pareve or dairy) nonstick pan, heat 1 tablespoon Sauté the onions and peppers on medium heat until softened. Place 1 cup in a large mixing bowl (for the salmon burgers) and store the remainder for later in Mix all other ingredients together with the peppers and onions in the bowl. Form 6 burgers and coat tops and bottoms with extra ¼ Place in a baking dish and store in the refrigerate covered to bake fresh the next day. Alternatively, you can Heat 2-3 tablespoons of oil in a pan on medium-high heat and pan fry until crisp and golden on both sides. You can also bake them at 400 degrees for

Chicken Paillard

INGREDIENTS

8 boneless, skinless chicken breasts, pounded thin (butterflied) and cut in half

Salt and pepper to season

4-5TB flour for dusting

DIRECTIONS oil for frying

For the paillard:

¾ CUP vegetable stock

1 lemon, zested and juiced

5 sage leaves

Season all sides of the chicken with salt and Shake off any excess. Heat half of the oil in a large (meat) frying pan and pan fry on medium-high heat until deeply

Flip and cook on the other side until completely cooked through. Set aside 3 pieces of chicken and reserve for the moo shu chicken. In the same pan as you fried the chicken, add the stock, zest and juice of a lemon, and sage scraping up the bits at the bottom of the Bring to a boil and then let simmer for 4-5 minutes until slightly thickened and reduced. Place remaining 5 chicken breasts in a storage

Let cool and store.

Moo Shu Filling

INGREDIENTS

2-3 TB oil

2 CLOVES garlic, minced

2TSP ginger, minced

8 OZ. cremini mushrooms, roughly chopped

8 CUPS green cabbage, thinly shredded (16 ounces)

DIRECTIONS

1TSP toasted sesame oil

¼ CUP hoisin sauce*

¼ CUP low-sodium soy sauce

3 reserved cooked chicken breasts, thinly sliced into strips

3 scallions, thinly sliced

Heat a large (meat) pan with olive oil for 2-3 minutes until fragrant. Add the Add the cabbage, soy sauce, sesame oil and hoisin sauce. Cook for about 10 minutes, mixing around Add the reserved sliced chicken and scallions minutes until everything has blended together.

5 6 7

Green Goddess Dressing

INGREDIENTS

1CUP parsley, roughly torn

1/2CUP fresh dill juice of 2 lemons

2TB apple cider vinegar

DIRECTIONS

1 clove garlic, peeled

1/2CUP olive oil

1/2TSP salt

1/4TSP pepper

1/2CUP mayonnaise

In a food processor or a cup with immersion blender, combine all ingredients and blend until

Roasted Green Beans

INGREDIENTS

36 OZ. fresh green beans, trimmed

DIRECTIONS

1-2TB oil

Salt and pepper to taste

Line a (pareve) baking sheet with tin foil or parchment and spread green beans out in a single Drizzle with olive oil, salt and pepper bake in 425-degree oven for 15-20 minutes until Let cool and store.

Roasted Asparagus

INGREDIENTS

2 bunches asparagus, bottoms trimmed

DIRECTIONS

1-2 TB oil

Salt and pepper to taste

Line a (pareve or dairy) baking sheet with tin foil or parchment and spread asparagus out in a single Drizzle with olive oil, salt and pepper. Then bake in 425-degree oven for 10-15 minutes until Let cool and store.

Monday

PREP TIME: 5 mins. RALLY INGREDIENTS: Salmon burgers, asparagus, green goddess sauce (half)

Salmon Burgers with Asparagus and Green Goddess Sauce

Cook salmon burgers according to directions above if you haven’t done so yet. Otherwise, warm in a 300-degree oven (uncovered) for 25-30 minutes until heated and crisp. Heat asparagus (uncovered) in the same oven for 20 minutes until warm. Serve salmon burgers with the green goddess sauce and asparagus. You can serve the burgers on their own, in a salad, in buns or any other way you like.

Tuesday

PREP TIME: 2 mins. RALLY INGREDIENTS: Chicken paillard, orzo with peas

Chicken Paillard with Orzo and Peas

Heat chicken (covered) in 300-degree oven for 25-30 minutes until warmed through. Heat orzo in the same oven (covered) for 15 minutes until just heated or serve room temperature. Serve together with extra lemon. *You can also serve the chicken in baguettes or sliced in a salad.

*If you don’t keep kosher, you can add Parmesan into orzo for a creamy delicious addition. Add extra black pepper and lemon as needed.

Wednesday

PREP TIME: 15 mins. RALLY INGREDIENTS: Moo shu chicken, green beans (half)

Moo Shu Chicken in Tortillas with Green Beans

Heat moo shu chicken in a large frying pan, mixing around until heated through. Alternatively, you can heat covered in a 300-degree oven for 30-35 minutes until hot. Heat green beans in the same oven (uncovered) for 20 minutes until warmed through. Serve moo shu chicken in heated tortillas topped with extra hoisin sauce. Serve with green beans on the side.

Thursday

PREP TIME: 25 mins. RALLY INGREDIENTS: Reserved peppers and onions, green beans (half), green goddess sauce (half)

Quesadillas with Peppers and Onions, Green Beans and Salad with Green Goddess Sauce

Heat green beans in oven for 15 minutes to warm through or serve room temperature. Chop up a quick salad if desired to serve with green goddess sauce. Prepare quesadillas: Grease a (dairy) frying pan with oil and heat on medium-high heat. Add tortillas. Spread with sauce, shredded mozzarella, and add some of the reserved peppers and onions. Top with another tortilla and flip once golden. Cook on the other side until cheese fully melts and tortilla becomes golden. Continue with remaining tortillas forming quesadillas. beans, and optional salad with green goddess sauce.