Your Time, Your Money, Your Meals. Cook It Forward.
This week: grilled steak and potatoes.
Grilled Steak and Potatoes
Monday: Something simple from pantry staples, like grilled cheese (sungolds are in season!)
Tuesday: Steak and Squash Kabobs with Herb-Grilled Potato Wedges
Wednesday: Summer Vegetable Quinoa
Thursday: Steak and Tomato Scramble with a side of potatoes
Friday: Leftover quinoa.
Prepare the kabobs and potato wedgesas instructed. Throw some extra vegetables on the grill for tomorrow’s quinoa. Chop about two cups of whatever combination of these vegetables you’d like: beans, eggplant, peppers or additional squash. Drizzle the vegetables with olive oil, season with salt and pepper and grill until tender.
Simmer 1 1/2 cups of quinoa in 3 cups of stock until most of the liquid is absorbed. Toss with the leftover squash from the kabobs, as well as the extra vegetables you grilled on Tuesday. Season with salt and pepper and top with your choice of: crumbled feta or shredded mozzarella and olive oil, vinaigrette or pesto.
Dice up the leftover steak from Tuesday. Scramble 2 eggs per person with the steak and either diced tomatoes or halved cherry-sized tomatoes. Serve with the leftover potatoes from Tuesday and a vegetable side of choice.