We had a busy day walking around Brooklyn. We are considering moving to have some more space, so we were checking to see how we felt in a couple of different neighborhoods. There are lots of nice places, but we are weighing living space, distance to the subways, outdoor spaces, and things to do close by. It is hard because there are so many choices. It feels that we need to keep looking and looking so that we won't miss that one good deal right around the corner. A decision will need to be made in three weeks, which is good. Sometimes it is good to have deadline.
I thought we should get more organized this week and plan out our meals. We are going out of town for a wedding on Friday and Saturday, so this plan will only take us through Thursday. I want to eat up our farm share veggies and our farmers' market finds:
Monday - Stuffed Peppers with some grass-fed ground beef, corn, carrots, garlic, mushrooms and fresh tomato sauce.
Tuesday - Liver and Onions with Collard Greens and Corn on the Cob.
Wednesday - Salmon and a Mediterranean Salad with tomatoes, cucumbers, onion, avocado, chickpeas, sorrel, garlic and feta (inspired by a dish at Miriam Restaurant in Park Slope)
Thursday - Lentil and Beet Salad with goat cheese and beet greens
Last night, we had steak with leeks and mushrooms over some yellow beans (or should they be called wax beans?). It wasn't the most photogenic meal, but it was delicious. The steak was a tough cut, so we cooked it pretty rare.
Steak with Leeks and Mushrooms
1/2 lb steak, thinly sliced
1 head of garlic, minced
2 T soy sauce
Juice of half a lemon
1/2 lb of Oyster mushrooms, chopped
2 leeks, whites finely sliced
2 T butter
Mix the steak, garlic, soy sauce, and lemon juice and let marinate for a few minutes. Heat a skillet and coat it with oil. Add the steak mixture and quickly toss it in the pan for a minute and turn off the heat. Cook mushrooms, leeks in the butter until brown (about 10 minutes). Combine and enjoy!
This post is part of Monday Mania and The Healthy Home Economist.