Monday Menus

Monday: Spinach & cheese stuffed pasta shells and salad

Tuesday: Kale Harvest pie, roasted yellow beets, salad & fresh bread

Wednesday: Thai red curry w/veggies and spicy coconut rice

Thursday: Loubieh siami (recipe below) & salad

Friday: calzones & salad

Saturday: Going to a potluck, taking sweet potato & black bean hash

Sunday: tomato bulgar soup & salad

We make this often so I thought I would finally put it on here because I have had a lot of requests. Enjoy.

Kale Harvest Pie:

If you want, include a mixture of other greens (Swiss chard, spinach, turnip greens) for varied flavor if you want.
3 pounds untrimmed kale or other greens

3 tablespoons butter, divided

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced
small red or yellow pepper, finely chopped

2 small zucchini or yellow summer squash, shredded

2 small carrots or 1 large, shredded

2/3 cup fresh chopped basil or a couple of TBSP. dried

salt and pepper

3 large eggs, beaten

1/2 cup grated Parmesan cheese, but I have used pepper jack, shredded Mexican mix, Gruyere', Dubliner and they ALL taste great so I suggest use whatever you like!

1 cup fresh bread crumbs

Trim stems and ribs from kale and discard. Wash, drain, and chop into bite-size pieces.
Melt 1 tablespoon of butter with olive oil in a large skillet. Add onion and garlic and cook for 2 minutes, stirring constantly.

Add remaining vegetables and basil. Cook, covered, over medium heat for 10 minutes. Uncover and simmer gently until liquid has evaporated. Add salt and pepper to taste.

Remove from heat and cool slightly. Add eggs and pour into a buttered, shallow baking dish or pie pan. Sprinkle with Parmesan cheese.

Melt remaining butter in a skillet and saute bread crumbs until golden. Sprinkle over the pie.
Bake at 375 degrees F for 25 minutes. Let cool for 10 minutes before serving.

The other recipe that I am giving you this week is for a common Arabic dish made with onions, green beans and tomatoes. It is an easy, fast and healthy dinner that we eat over brown rice or egg noodles, but is excellent with white rice as well. The flavor improves as it sits and the flavors can mesh so I will usually make this in the morning and heat back up for dinner or even the night before.

Loubieh Siami
1 Quart of canned green beans or 2 cans from the grocery store. If you are using fresh green beans about 1 1/2 lbs.

1 Large onion, chopped

1/3 cup of olive oil

1/2 cup of water (optional)

1 28 oz. can of diced tomatoes, I use the Dei Fratelli seasoned diced tomatoes if I am not using my own canned tomatoes.

1 tsp. salt

1/2 tsp. of allspice and pepper

1/2 tsp. cumin

Cook onion in hot oil until tender. If using fresh green beans add them and let them cook down for 10-15 minutes. Add the tomatoes with their juices and the water if using. Sprinkle with the salt and spices. Cook on medium heat for 25 or until the green beans are tender.

NOTE: When using canned or frozen green beans add them after the tomatoes, onion and spices have cooked for about 20 minutes. Cook until the beans are hot.