This week’s menu was all about fresh veggies. Whether you are a CSA member, frequent the local Farmer’s Markets, or just pick them up at the grocery store, everything seems to taste fresh right now. Both of the Quick Fixes this week are vegetarian “Farmer’s Market” inspired recipes, however for all of you meat lovers, you could easily add bacon to the Farmer’s Market Grilled Cheese, and some turkey sausage to the Farmer’s Market Pizza.
The first recipe of the week was actually a repeat. I used the Crock Pot Pulled Pork almost a year ago and possibly once since then, but it is so easy and you really can’t go wrong with the prep time and just letting it go all day in the crock pot. I added a coleslaw recipe that subs almost all of the mayo for Greek yogurt without sacrificing that creamy coleslaw consistency. The dressing may make more than you need, so add a little at a time until you get the amount you like.
Mid-week we made a Grilled Shrimp and Vegetable Salad. It calls for two kinds of lettuce and you actually grill the romaine. I was hesitant at first, but the slightly charred flavor from the grill really did add to the salad. This was a breeze to prepare and I recommend making a double or triple batch of the dressing to have on your salads later in the week! You can store in a mason jar or one of those “Good Seasons” cruets and just shake to serve.
Finally, I tried a recipe I have been wanting to give a go for a while now. The asparagus penne and balsamic butter was originally from Food and Wine Magazine. I modified the recipe a bit and you would never know it was missing 2 tablespoons of butter. We loved this recipe. Relatively few ingredients, very easy to prepare, and the reduced balsamic is just yummy.
* Note: If you use unsalted butter, you will need to add salt to this. If you use salted butter, you probably will not.
Have a great weekend!