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Share Your Best Meal of The Week

With the change of the season, which brings a change in the fresh produce available, I've been dusting off recipes from last spring. I bet you have too! So what "best meals" have you had lately? I need some inspiration! GazpachoRemember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. Post your "best" in the comments below. My fellow teammates said some of their faves have been Gazpacho (Whole Foods Market Cookbook version), Chicken Lo Mein with Whole Wheat Pasta and Red Cabbage and "the first basil of the season from my own garden minced with a little fresh garlic and spread on a veggie burger with goat cheese mozzarella and fresh tomato on a whole wheat bun." Yummy! Want more detailed recipe ideas? Try these:

From Betsy, a team member:

A couple weeks ago, one of my co-workers, Susannah, (aka our very own value guru) generously shared her recipe for spinach & artichokes with spicy tofu. As a huge fan of spinach artichoke dip (I've been known to eat it by the bowl), I knew I had to give it a try. I made a couple minor recipe tweaks based on the ingredients I had on hand, and served it up over brown rice for dinner last week. It was a big hit. SpinachThe savory, mildly spicy flavors were kind of a cross between spinach artichoke dip and saag paneer, and the crisp chewy texture of the broiled tofu made it a hearty yet light vegetarian dinner. A couple days later, I heated up the leftovers and served them wrapped in a warm whole grain tortilla for an equally satisfying breakfast. Two best meals of the week for the price of one recipe! Spinach & Artichokes with Spicy Tofu Press extra-firm tofu all day in the fridge to remove excess moisture. (Short on time, I drained my tofu in the sink for an hour.) Cut into cubes, toss with Cajun or Indian seasoning mixture. Broil until brown and starting to crisp at edges, turning once. Meanwhile…Sauté minced onion and garlic in 1-2 tsp ghee or butter. Add 1 bag frozen chopped spinach and cook until thawed. Add 1 can halved artichoke hearts and heat until warm. Add about 1/4 cup Mexican salsa, 1/4 cup lowfat sour cream or Greek yogurt, lots of dried dill, some garlic granules and a little ground nutmeg (I subbed a little curry powder). Heat through over medium heat (not high heat or sour cream might curdle). Stir in broiled tofu cubes. Serve with brown rice or whole wheat pita or naan.

From Jaye, a team member:

Fettuccine with Porcini Mushrooms, Asparagus and Garlic Scapes, Topped with Seared Scallops This serves one, and honestly, I'd like it better with morels, but we didn't have any morels in the store that day :) Seared Scallops 5 dried porcini mushrooms 2 oz Whole Foods Organic fettuccine 2 sea scallops Salt & pepper to taste 1 TB canola oil 1 garlic scape, chopped (stem from the garlic bulb) 1 TB chopped shallot 1 chopped garlic clove 3 regular sized asparagus spears cut into bite-sized pieces 1 TB half and half Place the mushrooms in a bowl of warm water. Cook the fettuccine according to package directions. Pat the scallops dry and sprinkle with salt and pepper. Heat the oil in a pan over high heat. Add scallops and sear about 2 min. on each side (or to desired doneness). Remove scallops, turn heat to medium. Add shallot, sauté until wilted. Add garlic and sauté a bit longer. Use about 1/3 cup of the liquid from the mushrooms to deglaze the pan. Add mushrooms, garlic scape and asparagus. Sauté until asparagus is done, adding more liquid if needed. Remove from heat. Swirl in the half and half. Put fettuccine in pan and toss to coat. Serve topped with the scallops.

You can check out our archived "Best Meal" posts with lots of great ideas. What great meals have you made lately?

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Jennifer Grassman says …

My best meal of the week is my invention of "Greek Fajitas." Here are the steps (you can use varying ingredients and amounts based on your personal taste or craving): 1). Start with 2 packages of 6 whole wheat flat breads. 2). Use 2 avocados & 3 dollops of sour cream to make guacamole. Leave pit in guacamole to preserve freshness (or add a spritz of lemon) and set aside. 3). Saute 5 or 6 diced chicken breasts your favorite fajita way (I recommend using olive oil, chili powder to taste, 1/4 cup hot salsa, 1 diced onion, a handful of cilantro, and 2 or more Tablespoons lemon or lime juice). 4.) Saute asparagus and mushrooms in olive oil and 1/4 cup water (cover the pan or it will dry up - watch carefully). 5). Make a finely chopped lettuce, tomato, onion, and cilantro mixture for your greenery. 6. Serve all your ingredients layers on top of your flat bread (or inside it) and top all that with sour cream, salsa, sliced olives ... and most importantly ... FETA CHEESE!

Dharma Rahkonen says …

I just wanted to mention that I have searched for and found in Whole Foods a wine that is the perfect suggestion for the spring and summer and the recipees above - Txacholi-pronounced Choc-o-lee. Exclusively from the Northern Basque region. light, refreshing, with a little natural effervescence to it (no, it's not a sparkler). comes in bottles only. delicious with veggies and especially shellfish. good drinking wine. White and try the rose version too. relatively inexpensive but only available in a good wine store. It is the product of the hodarribi grape which only grows in that region. Nothing goes better with Tapas and once you have tested this, chances are you will want more. Whole Food has it and and I'm thrilled

Kate F. says …

Last weekend we ate dinner out on our porch for the first time this season, and I made bulgogi--Korean-style beef bbq. I froze sirloin tips briefly so I could slice them super thin; marinated those with rice wine vinegar, soy sauce, sugar, garlic, sesame seeds and sesame oil, then grilled quickly. We wrapped the meat in lettuce leaves with a bit of rice, some kimchi, and a quick daikon radish pickle I made earlier in the day. Delicious and easy! I have to say, though, last night we grilled sausages and the first asparagus we'd bought this year and I was in heaven. Can't beat those spring veggies!

James says …

I made some great carnitas burritos this week. 4 lb pork shoulder chopped fresh cylantro 1 each: chopped onion, jalapeno pepper, pablano chili 6 cloves finely chopped garlic 1 bottle of beer 2 cups of beef broth 1/2 t ground cinnamon 1/2 t ground cumin salt & pepper Throw all in a crock pot on high, and walk away for four hours. Cut pork into 1 inch slices and shred with a fork (it should be "fall apart" tender). Strain onions, garlic, and peppers from the crock pot, and mix with the pork. Serve with your choice of: corn tortillas for tacos flour tortillas for burritos lettuce tomato cheese guacamole sour cream This was my Cynco de Mayo meal. Delicious!

Andrea [bella eats] says …

Mmmm...I've had two simple, delicious meals this week that have made my list of favorites. The first was sausage and spring green pasta in a parmesan broth, and the second was a golden beet salad. You can see both recipes on my blog (http://bellaeats.com/2009/05/04/keeping-it-simple/ , http://bellaeats.com/2009/05/06/tried-and-true/). I love this time of year, and can't wait to see what the farmer's market has in store for me this week!

jerri says …

best dinner - killer four cheese lasagna (http://www.cooking4carnivores.com/2009/05/killer-four-cheese-lasagna.html) best lunch - herb and oil broiled veggie wrap with cucumber ranch dressing (http://www.cooking4carnivores.com/2009/05/wonderful-wraps.html)

Kimmer says …

My favorite meal would be the Kimkins low carb Cinco de Mayo menu: tequila chicken, Mazatlan poppers, tortilla-less soup & a 2 carb Kimkins margarita -- all less than 5 carbs & under 200 calories http://tinyurl.com/kimkinsmay

Alex says …

Our best meal of the week was a Pre-Memorial Day Grill Out that we had on Thursday with a couple of friends. To start we had Mozzarella and Chili Bruschetta with Salami and Fennel Bruschetta. The main course was Grilled Salmon with Salsa Verde and Lentil and Sweet Potato Salad with Grilled Zucchini with Mint and Chili. It was all delicious and only cost $5.24 per person. You can check out the photos and recipes here: http://recessionrecip.es/2009/05/22/recession-recipes-grill-party-mixed-bruschetta-with-grilled-salmon-with-salsa-verde-grilled-zucchini-with-mint-and-red-chili-and-lentil-and-sweet-potato-salad/

Amanda says …

My best meal of the week is an Italian salad that is easy, healthy, and offers some great textures! This is easy, and and only requires a few ingredients. 1) The first things you need is 3 to 4 slices of a good quality loaf bread that you can find at any store. I used a whole grain kalamata Olive loaf that I found in a bakery. 2) Cut up the slices of bread into smaller cubes. About 1/4 of an inch, and toast in the oven until lightly crisp on the outside. 3) Halve 1 pint of cherry tomatoes and roast in oven until warm. 4) Now for the salad, Use three cups of spinach leaves and toss with 2 tbs of Olive oil, juice of one lemon, and season to liking with salt and pepper. 5) Let the bread, and tomatoes cool, and mix in with salad. 6) this is optional but very tasty. Toast 1/4 cup of chopped walnuts and add to salad. Eat at room temperature, or Cold! This is so easy, and so worth it!