July Community Meal Prep!

Community Meal Prep is one of my favorite things to do. It brings everyone together and allows us to all contribute ingredients-- and cooking skills-- to come out with healthy and yummy meals prepped and ready to keep up fueled and happy throughout the week.

Because our Food to Recover Garden was producing bountifully, some of our "star ingredients" during meal prep were from the garden. Each meal prep, I try to highlight a few ingredients to demonstrate how versatile and delicious the food can be.

July's theme was to utilize as many garden ingredients as possible. You will see greens (swiss chard, kale, and spinach), basil, tomatoes, mint, and arugula from the garden. Our next meal prep utilized our green beans and jalapenos.

Sautéed green beans and Greens with Canellini Beans

Ingredients:

4 tablespoons extra-virgin olive oil, divided

4 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

2 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

2 handfuls green beans, tips removed

1 handful of leeks, cleaned and chopped

1 cup (or more) vegetable broth or low-salt chicken broth

2 15-ounce cans cannellini (white kidney beans), rinsed, drained

2 teaspoons (or more) Rice vinegar

Directions:

Remove stems from greens and chop into bite sized pieces. Wash and chop leeks into 1/2 “ pieces.

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add green beans first and sauté about 5 minutes. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 2 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Lemon Shrimp Linguine

For the Shrimp:

2 Tbsp olive oil

3 lb large shrimp, peeled and deveined

5-6 cloves garlic

1-2 cups chopped mushrooms (optional)

1 bunch asparagus, chopped (optional)

1/2 tsp salt

1/4 tsp pepper

For the pasta:

2 lb linguine or spaghetti

½ tsp salt

1/2 cup olive oil

1 cup grated parmesan cheese

2 T grated lemon zest

3/4 cup fresh lemon juice

3/4 tsp pepper

1 cup chopped fresh basil

4 tbsp fried capers

4 cloves garlic

Person 1: Boil the pasta in salted water. Be sure to reserve 1 cup of the pasta water.  Meanwhile, peel and devein the shrimp.  Fry the capers:  heat 2 tbsp olive oil in skillet over med/high. Add capers and fry about 2 minutes or until crispy. Drain and set aside.

Person 2: Grate the cheese and prepare the lemons. Chop the fresh basil.

Whisk the olive oil, parmesan, and lemon juice and zest together in a bowl to blend.

When capers are done, cook shrimp. Heat oil and add garlic, mushrooms, and asparagus (if desired). Sautee garlic for about 3-4 minutes, then add the shrimp. Cook until just turning opaque, about 4 minutes. Remove from heat.

Together: Toss the pasta with the lemon sauce, shrimp, and reserved pasta water, adding 1/3 cup of the water at a time until moistened. Season with salt and pepper and stir in basil and capers.

Grilled Chicken with Bruschetta

Ingredients:

3 medium vine ripe tomatoes

2 small cloves garlic, minced

1/4 red onion, diced

1/4 cup fresh basil leaves, chopped

1.5 tbsp extra virgin oil

1 tbsp balsamic vinegar

kosher salt and fresh cracked pepper to taste

8 oz part skim mozzarella, diced

6 chicken breasts, grilled

DIRECTIONS:

Preheat the grill to medium-high. Salt and pepper the chicken on both sides. Grill the chicken 2-4 minutes on each side, set aside on a platter.

Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.

Toss in the cheese when ready to serve. 

Season chicken with salt and fresh pepper.

Watermelon, feta, mint salad

Ingredients:

1/2 large watermelon

4 tbsp extra virgin olive oil

1/2 lime, juiced

1/2 tsp salt

1/4 tsp black pepper

 3 tablespoons fresh chopped mint leaves

1/2 cup crumbled feta cheese (goat or sheep milk feta is best)

1/2 handful pumpkin seeds

Directions: Chop the watermelon into small cubes. Mix the oil, lime juice, salt, pepper in a small bowl. Pour over top the watermelon and sprinkle with feta and chopped mint. Optional to add pumpkin seeds, too.

 Chocolate Truffles

Truffles:

1/2 cup raw cashews

1/2 cup raw almonds

2 tbsp cup sunflower seeds

1/2 Tbsp cacao powder or unsweetened cocoa powder

1/8 tsp sea salt

1/8 cup coconut

1/4 tsp ground cinnamon

5 medjool dates, pitted (if dried out, soak in warm water for 10 minutes then drain)

1/3 cups dark chocolate chips

1/2 tsp coconut oil

6 strawberries, sliced in half

Instructions

Place all ingredients in a food processor and blend. 

Form golf-ball sized balls with your hands and place on parchment paper on a cookie sheet. Place in freezer for about 30 minutes and enjoy!

Add strawberry with truffle and enjoy!

Strawberry and Arugula Salad

1/4 c. extra-virgin olive oil, plus more for drizzling

kosher salt

Freshly ground black pepper

2 tbsp. balsamic vinegar

1 tbsp. Dijon mustard

16 oz. sliced strawberries

10 oz. arugula greens

1/2 red onion, thinly sliced

In a jar add balsamic vinegar, mustard, olive oil, salt, and pepper. Shake well and refrigerate until ready to serve.

Slice strawberries and onion.

Mix arugula with salad greens and add veggies on top. When ready to serve, drizzle dressing on top and add strawberries. Toss to mix and serve.