Mahi Mahi with Parsley Pesto; Red Wine Vinaigrette with Fresh Herbs; Lemony Thumbprint Cookies with Blackberry Jam

Mr. Batch and I have an unusually busy week coming up with socializing over dinners, so I only needed food for 3 dinners for us and decided to make them pescatarian, a style of eating which we both embrace. This week’s cooking included batches of:

I started this week’s cooking by wilting 2 bags of Trader Joe’s “Power to the Greens,” a mixture of kale, chard & spinach:

I did this by putting both bags into my big wok along with about 1/2 teaspoon of salt and several grinds of fresh cracked pepper and 1/4 cup water. I put the lid on; turned the heat to high, stirred the contents after about 1 minute, to bring the leaves on the bottom to the top and distribute the moisture and salt & pepper; put the lid back on and cooked for about 1 minute more. Once cool, I squeezed the excess water from the greens.

Simultaneously, I baked this week’s “Frittata,” which was made with leftover, previously frozen, chopped chicken from my recent batch of Roasted Chicken Over Vegetables and some frozen chopped spinach that I had thawed and squeezed of the excess water. I will eat this over the cooked broccolini (below).

After a quick rinse of my big wok, I filled it with salted water and first cooked a bag of haricot vert (very thin French green beans). While those cooked, I prepped some broccolini to be cooked in the same water once the green beans were finished:

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To read more, press the Continue Reading button below and to the right:

(Not pictured), I cooked more of the white and purple creamer potatoes that I bought at Costco — shown in last week’s post, eaten with leftover Pot Roast. The bag of potatoes is lasting forever!  While those cooked, I made a batch of Red Wine Vinaigrette with Fresh Herbs:

I will serve the Red Wine Vinaigrette with Fresh Herbs with this week’s Veggie Snacks of Persian cucumbers (we prefer these since they have no seeds), kumato brown tomatoes and Vidalia sweet onions:

Next on the cooking list while the Veggie Snacks were in the works, was to quickly rinse the big wok and stir-fry a bag of Broccoli Slaw in a combination of olive oil and sesame oil, and then add 1 Tablespoon of sesame seeds. To all of that, I added the cooked green beans, and stirred to combine:

In an effort to continue cleaning out the freezer of lefties, Mr. Batch’s sandwiches for this week are quite different! I used-up the last of some Angelic Bakehouse Sprouted Mash 7-Grain Wraps that we bought at Costco, spread with homemade tomato jam from my same friend who prefers to stay anonymous (of Crispy Baked Tofu fame), arugula, green onions, very thinly sliced Juiciest Baked Chicken Breasts and avocado:

Our Fruit Snacks this week will be yellow honeydew melon and blueberries I picked at Green Acres UPick.

I’m pleased with the recipe I developed for Lemony Thumbprint Cookies with Blackberry Jam. These started as Lemon-Almond Thumbprint Cookies, so keep an eye out for that recipe, which I didn’t like as well but they are still delicious! I wanted something super lemony, so made a second batch and was very happy:

Continuing my efforts to preserve, I made a batch of pickled wax beans from Kevin West‘s book Saving the Season:

(Not pictured) My lunches this week will be comprised of the same very thinly sliced Juiciest Baked Chicken Breasts served with leftover Sweet Potato Soup from the freezer and the cooked “Power to the Greens” from above.

When we are home (social butterflies that we are going to be this week!), our dinners for both of us will be Baked Mahi Mahi with a hefty scoop of Nick & Nancy’s Parsley Pesto, boiled purple and white creamer potatoes, and the Broccoli Slaw-Green Bean mix from above. Our friend Leonor (of Leonor’s Pasta Salad  fame) had left behind a bag of Trader Joe’s frozen mahi mahi filets, that I thawed and baked according to the package directions. We will eat one portion, and then freeze the rest of the baked portions to be eaten later in the week!  We are thrilled to be able to adorn this with Parsley Pesto made by our neighbors/friends Nick & Nancy, who showed up at our doorstep with homemade goodness to share!

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For our play this weekend (remember the motto: make a lot, freeze some, now go play!), we had a great time visiting Rochester’s Public Market. We don’t go there often enough!  Hover over the small images to see the captions:

And we found a nearby drive-in movie theater, so we went to see Ghostbusters! We reclined in style with these amazing reclining chairs given to us for our wedding by our friends Ayse & Daniel!  xoxoxoxo

We found a drive-in movie theater in Avon, NY!
We found a drive-in movie theater in Avon, NY and brought our luxurious wedding gift reclining chairs — thank you Ayse & Daniel!

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