I've got a WJBF/Augusta Chronicle photo shoots this week, so our menu is partially dictated by recipes that have not been published yet...so, in all honesty we're not eating everything that I'll include on this post but I'm including menu items in case you are looking to fill out your week.
A friend shared some eggplant with us, so I'll make this Eggplant and Sausage Orcchiette early in the week, while the eggplant is super fresh.
For the photo shoot, I'm making a quick version of creamed spinach (with a panko crust) so I thought I'd roast up a Butterflied Chicken and some baby potatoes to go with it.
One of the recipes I'm shooting this week is Pizza Strata, and although that recipe won't be available for a few weeks, you could make this Mediterranean Strata instead.
I've got some flank steak in the freezer, so I'll grill up some of these Beef Sates (see below for recipe). I will probably serve them with some coconut rice (also see below) and stir-fried broccoli.
We've been on a big burger trend here lately, so I'll continue it with these Greek Turkey Burgers. They're really simple to prepare and delicious. You can substitute some ground lamb for the turkey if turkey's not your thing.
Here are the links again:
-Eggplant and Sausage Orcchiette
-Greek Turkey Burgers
For the Sate:
1 onion, peeled and coarsely chopped
3 cloves garlic, peeled
1 2-inch piece fresh ginger, peeled and coarsely chopped
¼ cup sugar
½ cup soy sauce
¼ cup sesame oil
1 tablespoon chili oil or Asian hot sauce (such as Sriracha)
1 ½ pounds flank steak, cut into thin slices
For the Dipping Sauce:
4 tablespoons peanut butter (or ¼ cup finely chopped peanuts)
2 tablespoons warm water
Combine the onion, garlic, ginger, sugar, soy, sesame oil and chili oil or hot sauce in a food processor fitted with the “S” blade. Pulse until the mixture forms a smooth, wet paste. Pour half of the marinade into a zip-top plastic bag. Add the beef, seal the bag and refrigerate for 4 hours or overnight.
Combine the remaining marinade with the peanut butter and water in a small bowl. Set aside until ready to use, or cover and refrigerate overnight.
When ready to serve, heat indoor or outdoor grill. Thread the beef onto skewers and grill for 1-2 minutes per side, basting with the marinade once on each side. Serve immediately with the dipping sauce.
Makes 8 appetizer servings or 4 entrée servings.
1 can regular or lite coconut milk (about 15 ounces)
1 cup water
1 1/2 cups basmati or jasmine rice
Sea or kosher salt
Bring the coconut milk and water to a boil in a medium saucepan with a tight-fitting lid over medium-high heat. Stir in the rice and about 1/2 teaspoon of salt. Return to the boil and then reduce heat to low/simmer and cook 20 minutes more, or until rice is tender.
Makes 4-6 servings.
As usual, I'm linking this post to Menu Plan Monday over at I'm an Organizing Junkie.