Oops. I think I missed a week or two. I know it’ll be important to stay on the bandwagon as the semester gets going. So this week, we’ll be eating:
Sunday: Fresh pesto and ravioli
Monday: Potato leek tart, recipe below from Real Simple
Tuesday: Slow cooked beef tacos, we’re calling them barbacoa. I don’t actually know what barbacoa entails, but I’ll throw a chuck roast in the crockpot with some peppers from our CSA box, cumin and any other Mexican spices I can find.
Thursday: Fish sauteed with some good stuff.
Friday: Homemade tomato sauce and linguini
Potato, Leek and Feta Tart
1 TBS olive oil
2 leeks (white and light green parts)
2 small zucchini, cut into half moons
salt and pepper
1/2 cup crumbled feta
2 potatoes (8 oz), thinly sliced
1 9 inch pie crust
Heat oven to 375. Heat the oil in a large skillet over medium. Saute the leeks, zucchini, salt and pepper, until just tender 4-5 minutes. Stir in the feta and potatoes.
On a piece of parchment paper, roll out the pie crust to a 12 inch diameter. Slide the paper onto a baking sheet. (Note: Very important to remember to put the crust on parchment paper and on the pan BEFORE adding the veggies! I forgot the first time I made this recipe and it wasn’t pretty.) Spoon the vegetable mixture onto the pie crust leaving a 2 inch border. Fold the edge of the crust over the vegetables.
Bake until golden brown and the potatoes are tender, 50-60 minutes.