March 27

Sunday
Grilled Fish Tacos
(http://www.delish.com/recipefinder/grilled-fish-tacos-recipe-ew0610)
Ingredients
For Adobo-Rubbed Fish:
4 teaspoon(s) chili powder, preferably made with New Mexico or ancho chiles
2 tablespoon(s) lime juice
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) ground cumin
1 teaspoon(s) onion powder
1 teaspoon(s) garlic powder
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 pound(s) mahimahi or Pacific halibut, 1/2- to 3/4-inch thick, skinned, and cut into 4 portions
For Coleslaw:
1/4 cup(s) reduced-fat sour cream
1/4 cup(s) low-fat mayonnaise
2 tablespoon(s) fresh cilantro, chopped
1 teaspoon(s) lime zest
2 tablespoon(s) lime juice
1 teaspoon(s) sugar
2/3 teaspoon(s) salt
Freshly ground pepper to taste
3 cup(s) red or green cabbage, finely shredded
12 corn tortillas, warmed

Directions
1.To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt, and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
2.To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt, and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
3.Preheat grill to medium-high. Oil the grill rack (see Tip) or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
4.Serve the tacos family-style by passing the fish, tortillas, coleslaw, and taco garnishes separately.
Red beans and rice
e.g. Zatarians prepared according to directions on box

Monday
Chicken and White Bean Salad
(http://www.delish.com/recipefinder/chicken-white-bean-salad-recipe-ew0510)
Ingredients
1 clove(s) (medium) garlic
1/4 teaspoon(s) salt
5 tablespoon(s) extra-virgin olive oil
6 tablespoon(s) orange juice, plus more to taste (I use the frozen concentrate)
1/4 cup(s) white-wine vinegar or red-wine vinegar
1 tablespoon(s) Dijon mustard
1 can(s) (15-ounce) cannellini or other white beans, rinsed and drained
2 1/2 cup(s) diced cooked chicken breast
2 cup(s) (about 2 small) diced zucchini and/or summer squash
1/4 cup(s) crumbled feta cheese
1/3 cup(s) chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup(s) coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt, to taste, optional
Freshly ground pepper, to taste, optional
4 cup(s) torn lettuce or spring salad mix

Directions
1.To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
2.To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
3.Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

Artisan bread


Tuesday
Grilled Smoky Eggplant Salad
(http://www.delish.com/recipefinder/grilled-smoky-eggplant-salad-recipe-5971)
Ingredients
2 small eggplants
3/4 teaspoon(s) kosher salt
Olive oil cooking spray
1/4 cup(s) extra-virgin olive oil
1 tablespoon(s) sherry vinegar
1 small plum tomato
1 clove(s) garlic, minced
1 1/2 teaspoon(s) smoked paprika
3 cup(s) mixed baby salad greens
2 ounce(s) Manchego cheese or Cheddar cheese
Pita bread (optional)

Directions
1.Preheat grill to medium.
2.Cut stripes in each eggplant's peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
3.Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.
4.Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
5.Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature. Serve with pita bread.

Wednesday
Cuban Sandwiches
Ingredients
4 (sandwich-sized) English muffins, halved
8 teaspoon(s) unsalted butter, softened
8 ounce(s) Muenster or Monterey Jack cheese, thinly sliced
4 ounce(s) smoked ham, thickly sliced
Pickled hot pepper rings
2 tablespoon(s) vegetable oil

Directions
1.Spread 1 teaspoon butter on the split side of each English muffin half. Equally divide Muenster (or Monterey Jack) cheese and ham among 4 buttered halves. Top ham on each sandwich with 2 pickled hot pepper rings; arrange remaining muffin halves on top.
2.In 12-inch skillet heat vegetable oil over low heat. Add sandwiches and put small heavy skillet directly on top as weight. Cook sandwiches 3 minutes, remove small skillet, turn sandwiches, and replace skillet. Cook sandwiches 3 minutes more, or until cheese has melted.

Chips

Thursday
Japanese Beef Stir-Fry
Ingredients
2 pound(s) (3/4-inch thick) beef top round steak, or boneless beef sirloin
3 tablespoon(s) cornstarch
1 can(s) (10 1/2-oz.) Condensed Beef Broth
1/2 cup(s) soy sauce
2 tablespoon(s) sugar
2 tablespoon(s) vegetable oil
4 cup(s) (7 oz.) mushrooms
1 head(s) (about 6 cups) bok choy, thinly sliced
2 medium (about 3 cups) red peppers, cut into 2-inch-long strips
2 medium (about 1/2-cup) green onion, cut into 2-inch-long pieces
Hot cooked regular long-grain white rice

Directions
1.Slice beef into very thin strips.
2.Mix cornstarch, broth, soy and sugar until smooth. Set aside.
3.Heat 1 tbsp. oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
4.Add 1 tbsp. oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
5.Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
Friday
Max's Fresh Refrigerator Pickles:
****Make this first and allow to marinate while you make the rice
(http://www.inforochester.com/pickle1.htm)
Ingredients
3 large cucumbers
1 large green, red or yellow pepper
1 very large or 2 or more regular-sized onions
1 tablespoon salt
2 teaspoons pickling spice
3/4 cup sugar
1/2 Cup white, cider, or white wine vinegar

Directions
Cut cucumbers into slices about 1/16 to 1/8 inch thick. Don't spend a lot of time measuring slice thickness, it is not all that important. Slice peppers (stem and seeds removed) and onions. Combine vegetables in a large 3-4 qt. bowl and sprinkle with 1 tablespoon salt and 2 teaspoons pickling spice. Toss gently, but thoroughly using two soup spoons or salad spoons, cover bowl with plastic wrap and let stand for about 1 hour. While the vegetables are standing, combine sugar and vinegar. Stir to dissolve sugar. You may have to stir for a few minutes before the sugar dissolves. After about an hour, pour the vinegar and sugar mixture over the vegetables and gently toss to blend. Transfer to a large non-metallic bowl, cover and refrigerate. If you use a plastic bowl the bowl will smell of the pickles forever, so select your bowl carefully.

Black-Eyed Peas with Pork and Greens
(http://www.delish.com/recipefinder/black-eyed-peas-pork-greens-recipe-6757?click=recipe_sr)
Ingredients
1 pound(s) boneless pork chops, trimmed, cut into 1/2-inch pieces
1/2 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) canola oil
1 medium onion, chopped
2 tablespoon(s) tomato paste
1 cup(s) instant brown rice
8 cup(s) roughly chopped kale leaves (about 1 small bunch), tough stems removed
4 clove(s) garlic, minced
1 can(s) (14-ounce) reduced-sodium chicken broth
2 tablespoon(s) cider vinegar or sherry vinegar
1/2 teaspoon(s) smoked paprika, preferably hot
1 can(s) (15-ounce) black-eyed peas, rinsed

Directions
1.Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
2.Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.

Saturday
Punjabi Chole
(http://www.khanakhazana.com/recipes/view.aspx?id=2291)
Ingredients
2 cans of Garbanzo Beans/chickpeas
2 teabags
2 tomatoes (chopped)
1 cup Tomato Puree or Paste
3 medium Onions (finely chopped)
2 cloves minced Garlic (optional as per taste)
1 tbsp. Ginger paste
2 Green Chilies chopped
Salt to taste
¼ tsp. Turmeric powder
1½ tsp. Red pepper powder
1 tsp. Coriander powder
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
¼ tsp. Garam Masala Powder
3 tsp. of Chole Masala Powder
¼ tsp. Cumin Seeds
Cilantro for garniching

Directions
Heat oil in a pan. Add Cumin seeds. When Cumin Seeds splutter, add minced Garlic and Ginger Paste. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions). Add coriander powder and fry for some time till it becomes light brown. Add turmeric powder & chili powder and Salt to taste. Add Garam Masala and Chana Masala and again fry for some time. Add Pureed tomatoes and fry till the oil leaves from the sides. Add chopped Green Chilies. Add drained Chole/Chana into the Pan without water and stir so that it gets mixed up well. Add teabags. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn). Garnish with cilantro. Serve with Puris, Parathas, Chapatis or Rice.