Tag Archives: simply life

Weekly Recipe Ideas and Meal Plan via PepperPlate.com

This week’s basket from Milk and Honey Organics included Braeburn Apples, D’Anjou Pears, Kiwifruit, Red Potatoes, Navel Oranges, Broccoli, Portabella Mushroom Halves, Parisi Farms’ Lettuce Mix and Butternut Squash, Bio-Way Farm’s Cilantro and Greens (Sensopai, Collards, or Kale), Hurricane Creek Farm’s Cucumbers, and Chef’s Greenhouse Radish Microgreens (picture taken via Instagram).

And here is the Meal Plan I created using PepperPlate.com (an amazing online recipe organizer and meal planner that populates a shopping list):

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Recipes from This Week’s Meal Plan:

And some extra recipes that might be fun:

Also, I am eager to attempt Homemade English Muffins from Simply Life’s Blog!

I hope you all have a restful and refreshing weekend full of delicious, healthful meals and some down time. The only thing I have planned is a walk with a friend, coffee (and maybe dinner) with another friend, and church on Sunday. I love low-key weekends!

What’s on YOUR menu this week?!

Milk and Honey Organics Delivery – and A New Meal Plan!

This week’s basket: Jonagold apples, Extra Fancy Navel Oranges, Fair Trade Bananas, Blueberries, Limes, Collards, Boston Butter Lettuce, Celery, Sugar Snap Peas, Yukon Gold Potatoes and Fennel (I requested a substitute for the fennel, since it’s not one of my favorites, and was surprised with some baby bok choy instead…yeah!). I know you want one too, so order it now at Milk & Honey Organics for next week. This is the Starter Basket for $35.

Here’s the menu plan for this week:

Recipe Links:

Lemon Tarts (using Lemon Curd recipe from Ina Garten) or Lemon Cake with Lime Curd and Pomegranate from Design Sponge

Egg Casserole (my mom’s recipe, of course)

Lentil Walnut Burgers from Whole Food’s Market

Brandied Sausage Stuffing (aka Turkey Roulade) from Ina Garten

Smoothies (be creative: the link provides a basic formula)

Also, I may try these this week:

Homemade Wheat Thins from Oh She Glows

Whole Wheat English Muffins from Simply Life

Blueberry Salsa from Southern Living

Whole Wheat Mushroom Apple Smoked Gouda Pierogies from Simply Life Blog

Simply Life's Whole Wheat Pierogies

I found this recipe on one of my favorite blogs: Simply Life. My first experience with pierogies was actually in Poland! After college graduation, I packed my bags and went on a two month Baltic Musical Missions Team to Poland and Latvia with a group of friends. Living out of a duffle for two months and sleeping on the floor is quite the experience – one everyone should have at some point in their lives, in my opinion. We did concerts two or three nights a week, played music on street corners while passing out tracts and concert invitations, and did sports clubs and children’s Bible clubs too. It was a blast! I think I need to pull out my European scrapbook and reminisce tonight.

Anyway, back to pierogies! Pierogies is one of my favorite dishes. It’s basically a dough pocket filled with your favorite things: meat, cheese, fruit, whatever. One of my favorites is blueberry filling. Another is filled with mashed potatoes, spinach, and feta. I came across this recipe today and can’t wait to try it. For the full picture illustrations on how to make these, check out Simply Life’s blog. Okay, here it is:

Whole Wheat Mushroom Apple Smoked Gouda Pierogies

Ingredients:

For the Pierogi Dough:

  • 1/4 cup smooth applesauce, plus more for serving (optional)
  • 1 tbs. olive oil, plus more for cooking
  • Salt
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour

For the Filling:

  • 1 tbs. olive oil
  • About 6 oz. button mushrooms, sliced
  • Salt
  • 1 small onion, chopped
  • Thyme, fresh or dried, to taste
  • Paprika, to taste
  • 1 cup smooth or chunky applesauce
  • About 1/3 cup smoked gouda, shredded or chopped into small pieces

Directions:

1. Make the pierogi dough by whisking the applesauce, 1 tbs. olive oil, 1/2 tsp. salt, 1 egg and 1/2 cup warm water in a bowl. Place the flour in another bowl and slowly stir in the applesauce mixture.

2. Place the dough onto a floured surface and knead 1 to 2 minutes, until smooth, dusting with flour as needed. Cover with plastic wrap and set aside about 30 minutes.

3. Make the filling by heating 1 tbs. olive oil in a large skillet over medium heat. Add the mushrooms, season with salt and cook until browned, about 4-6 minutes. Add the onion and cook until tender, about 4 minutes. Season with salt to taste.

4. Roll out 1/2 the dough to less than 1/8 inch thick, keeping the other 1/2 covered with plastic wrap. Cut the dough into rounds using a drinking glass or cookie cutter. Meanwhile bring a large pot of salted water to a boil. Beat the remaining egg in a small bowl and set aside.

5. Stir in the thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring mixture to a simmer. Cover and cook about 5 minutes. Then uncover and cook until thickened, about 4-8 minutes.

6. Top each round with 1 tbs. of the mushroom filling (it may not seem like a lot but if you put too much it won’t seal up properly). Sprinkle with a touch of smoked gouda cheese. Brush the edges of the dough with the beaten egg and fold in half. Seal by gently pushing down with a fork along the edges. Repeat with the remaining dough and filling.

7. Heat about 2 tbs. olive oil in a medium skillet over medium heat. Boil the pierogies in batches (I did about 5 at a time), for about 5 minutes each, then transfer to the heated skillet. Cook until browned, about 3-5 minutes. Serve with applesauce, if desired, and enjoy!