Recipes - Week of July 20

Posted on Jul 20, 2019 by Betsy McCann
Tags: MealPlans

Weekend Prep

As always, we love to start the week with a bunch of chopped veggies and fruits so we have easy healthy food to grab for snacks and lunch.

Two recipes this week use caramelized onions; these are easy to make while chopping vegetables and you'll have them ready in the fridge for meals later in the week.

If you have time over the weekend, make the Franks & Beans as the first meal for the week; the left-overs are delicious and great to have for lunches later on!

Breakfast for Dinner - Caramelized Onion/Goat Cheese Scramble with simple green salad

Who doesn't love breakfast! You can put anything in the scramble; this one happens to be a favorite of ours. Simply:

  • caramelize one onion
  • prep a simple salad of greens with olive oil and vinegar
  • add scrambled eggs to the onions in the pan
  • scramble; when done plate on top of salad and top with goat cheese crumbles

Here are some quick tips for caramelizing onions:

Chicken Piccata

This recipe is a long-time favorite of ours. Serve over mashed potatoes, oven fries, pasta, or just plain!

(Remember to click the image for the recipe)

Fancy Franks & Beans

We are so happy with this new recipe! It is really flavorful, crowd-pleasing, and makes great left-overs. We think this will be a new staple for our cooking,...

We used these Kielbassa sausages in this recipe:

Kielbasa Brats

2.05 lbs avg

Box 144

A Family Favorite

  • 2 packs of our classic Kielbasa Polish Sausages

Growing up I remember going to my uncle's house and they always served a 'polish' sausages for fancy family gatherings. I never really understood it, but there is a special place in my heart for these.

This is a flat rate box, weights will vary

Click here to view ingredients

Grilled Steaks

It's summer. Need we say more?!

We love steaks with our oven fries, aioli, and a simple salad. You can't go wrong with this meal!

Check out our "Four Critical Grilling Tips" article then grill the steaks to your preferred degree (we like medium for a grass-fed steak), make your sides, and you're done!

Ham & Arugula Flatbread

We are so excited for this one. Using our Backwards Bread pizza crust for a flatbread, we're going to load it up with a few high-quality ingredients for a flavor-packed meal.

If you want to make your own pizza crust, you can make our famous flatbread.

This is a simple recipe:

  • Drizzle olive oil over your Backwards Bread pizza crust
  • Top crust with sliced ham, caramelized onions, and feta cheese
  • Bake at 425 for 8 minutes
  • Remove from oven and top with arugula and a drizzle of balsamic vinegar

If you'd like to order the pizza crusts for August, add them to your cart below.

They are:

  • Organic
  • Sourdough
  • Heritage wheat

Pizza Crusts

3 lbs avg

Box 832

heritage. organic. sourdough

four par baked 11.5" pizza crusts made with sourdough, organic, heritage (non-hybridized) turkey red wheat.

Unless you are eating this within a few days, please keep in the freezer and pull a slice out as needed.

We love collaborating with Travis at Backwards Bread for all of our sourdough. To learn more about what makes this bread unique and healthy, click here.

All bread weights are pre-baking and not net weight.

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