Wednesday, March 20, 2013

Delivery lunch menu for the week of March 25th

 I have become a big fan of charmoula and we use it at Left Coast quite a bit. Monday we feature red charmoula as marinade and sauce for skirt steak.  Charmoula can be red or green, used as a sauce, marinade or a condiment. It’s based on a combination of North African flavors, which can be raw, slightly cooked or simmered for hours. It’s less something you make and more something you do. It’s more about the end then the means. I have included our recipe for red charmoula below. Use it on lamb, fish, prawns, chicken, vegetables, beef or as a base for a vegetable stew. Once you taste it get creative and come up with some new fun dishes. Just be sure to share them!

March 25th
Arugula salad with picked red onions, cucumber, goat cheese, pita croutons, hard cooked egg, and red wine vinaigrette
Grilled skirt steak with charmoula on sautéed chard
Delicious Sides (choose one)
Cracked wheat pilaf, spring onions, carrots, peas
Sautéed snap peas with green garlic
Vegetarian option – Spinach, eggplant, onion, feta, phyllo turnovers
Strawberry rhubarb crisp with whipped cream

March 26th
Green papaya salad 
Grilled lemongrass chicken with peanut dipping sauce, cilantro
Delicious Sides (choose one)
Shiitake spring rolls with pickled vegetables and cucumbers, soy lime dipping sauce
Rice stick noodle salad with cilantro-mint dressing, toasted peanuts
Veg option - Spicy ginger tofu with Chinese long beans and basil 
Pineapple upside down cake with whipped cream

March 27th  
Caesar salad
Coffee rubbed grilled pork tenderloin on sautéed savoy cabbage with onions and apples
Delicious Sides (choose one)
Smashed rosemary roasted potatoes
Asparagus with whole grain mustard vinaigrette, fried capers and hard cooked eggs
Vegetarian: Leek, broccoli and  cheddar quiche
Chocolate bundt cake with chocolate glaze 

March 28th
Mixed greens with blue cheese, fennel, radish, red wine vinaigrette
Sautéed chicken breast with lemon caper sauce, parsley
Delicious Sides (choose one)
Farro with artichokes, leeks, peas 
Sautéed broccoli with garlic, lemon and chili flakes
Veg option:  Braised Italian butter beans with tomato, dino kale and mushrooms
Espresso panna cotta

March 29th
Mixed greens with tangerines, goat cheese, sliced almonds, white balsamic vinaigrette
Sautéed salmon with rouille sauce, parsley
Delicious Sides (choose one)
Roasted fingerling potatoes with garlic and parsley
Sautéed snap peas, carrots and asparagus
Vegetarian option: Savory quinoa and vegetable cakes with yogurt dill sauce
See recipe (sub quinoa for millet):
Chocolate cupcakes with cream cheese frosting
Red Charmoula
10 anchovy fillets- rinsed, patted dry
4 garlic cloves
 1 t. salt, kosher
2T capers, drained
1T preserved lemon rind- chopped
½ t. gr cumin
½ t. black pepper
¼ t. cayenne
1T fresh lemon juice
1/3 c. chopped cilantro
1/3 c. chopped fresh parsley
1 ½ c extra virgin olive oil

Combine all ingredients in blender except the oil. Slowly add in the oil.
Store in the refrigerator for up to one weeks. When using, bring back to
room-temperature since the oil will separate you will need to give it a stir.

No comments:

Post a Comment