Time. What a commodity these days. 3 days of a rainy weekend brought time with it. Time to be at home with the family. No where to be and no where to go. No need to take the pajamas off until way after lunch – and the kids stayed in them all weekend. Crackling fire, movies, naps and reading. A dream come true. This week’s meal plan is in celebration and practice of time. Most of these recipes are fun and easy to make with kids – the pounding of the pork, mixing of beans, building of the lasagna, squeezing of the limes are all fantastic ways to spend time together, make a mess and be proud to sit down together and enjoy – we just don’t always make time for it. 

This weeks seasonal gems are lettuce, carrots, radishes, spinach, cilantro, red mustard tangerines, oranges, strawberries and avocado







Pork Schnitzel Medallions

Rice Pilaf

Kale Salad

This salad was amazing. Soooo good. And it was a perfect side dish to the schnitzel. I loved this meal and so did the rest of the gang. It was  enhanced only by our favorite beer – Chimay. A perfect pairing! I used red leaf lettuce instead of radicchio.

Uses; lettuce






Bean and Spinach Enchiladas *Slow Cooker

I used fresh spinach instead of frozen in these by blanching the spinach and draining it.

This is a really simple, flavorful weeknight dish. Top with avocado slices.

Lime Squeezed Salad

Uses; radishes, cilantro, spinach, avocado, lettuce


This can be made ahead all the way through the cooking and stored for up to three days if you would rather make it on Sunday to have it ready to heat up on a week night.

Greek Style Meatloaf (from Everyday Food) and Fennel Mint Tzatziki

2 teaspoons extra-virgin olive oil

1 small red onion

2 garlic cloves chopped

2 large celery stalks diced small

salt and pepper

1 pound ground white meat turkey

1 pound ground dark meat turkey

1 large egg

2 slices sandwich bread or 1 cup bread crumbs

4 ounces crumbled feta

1/4 cup fresh dill

Preheat oven to 350 degrees. In a medium skillet heat oil over medium. Add onion, garlic, and celery and cook stirring occasionally until veggies are soft. Season with salt and pepper.

In a large bowl, combine vegetables, turkey, egg, bread, 1 3/4 teaspoons salt, and 1.2 teaspoon pepper. Using your hands, mix until combined. Mix in fresh dill and feta. Transfer to parchment lined rimmed baking sheet and form into a loaf. Bake until cooked through 45-55 minutes rotating half way through. Let rest 10 minutes before slicing.

You can use your leftovers for Friday night’s dinner.


1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds

3/4 cup whole-milk greek style yogurt

1 1/2 tablespoons fresh mint

1 teaspoon white balsamic vinegar

1 tablespoon extra virgin olive oil

Place fennel bulb and fronds in a small bowl. Sprinkle lightly with salt, toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.


Sweet Pea Artichoke Lasagna adapted from Bon Appetit June 2007

2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)

Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.

Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.

Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.




Spinach and Turkey Hand Pies

1/3 turkey meatloaf from earlier this week

fresh or frozen (10 ounces) spinach

3/4 cup ricotta

1 ounce crumbled feta (1/4 cup)

1/2 teaspoon grated lemon zest plus 2 teaspoons lemon juice

salt and pepper

12 sheets frozen phyllo dough

olive oil

Preheat oven to 375 degrees. In a large bowl mix together meatloaf, spinach, ricotta, feta, and lemon zest and juice. Season with salt and pepper. Lay 1 sheet phyllo dough on a work surface and lightly brush with olive oil. Top with 2 sheets phyllo brushing each with oil. Cut crosswise stack. Place 1 scant cup meat mixture in center; flatten slightly. Fold along sides inward to cover filling followed by top and bottom. Lightly brush all over with olive oil. Reeat to make 3 more pies. Bake on parchment lined rimmed baking sheet until golden, about 25 minutes.

Uses; spinach






Jane Fox’s Tortilla Soup

This make for some great lunch leftovers and the rice is really good in the soup!

Spanish Rice


Uses; cilantro, avocados

Chocolate Bunt Cake

This is a simple, really moist cake you can eat all week (if you don;t have little fingers in the house). I used the Chocolate Stout – it was a fun ingredient to play with.

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