Seven Weekly Meal Inspirations

June 12, 2022

Tangerini Farms Millis Massachusetts

Get inspired by local produce. Get aquatinted with local farms. Make meals based on local and what is fresh.

SEVEN EVENING MEALS

Grilled Steak.

Baked Potato with Sour Cream and Chives

(chives grow easy in the garden, come early and are packed with vitamins, minerals and antioxidants

sprinkle on salads or eggs, blend with sour cream or cream cheese; plant some and have fun using)

Steamed Green Beans

Sole and Carrots Roll Ups (see recipe below)

Green Salad with Red Wine Vinaigrette

Couscous

Baked Chicken Thighs

Baked New Potatoes

Wedge Salad with Blue Cheese Dressing

Pesto Pasta

Sliced Tomatoes

Roast Chicken

Potato Salad

Steamed Asparagus with Lemon Butter

Pizza

Arugula Salad with Balsamic Vinaigrette

Hot Dogs on Rolls

Steamed Corn

Cole Slaw

SOLE AND CARROT ROLL-UPS

4 carrots, cut into 1/4 inch strips, cooked (julienne carrots to fit into roll-up)

1 lb fresh sole fillets (or flounder)

2 T butter, melted

1/4 t nutmeg

1/2 c crushed herb seasoned stuffing mix (I used pepperidge farm cornbread stuffing mix)

1/4 c butter, melted

1/2 t nutmeg

1/4 t celery salt

Heat oven to 375

Separate fillets and carrots into 4 equal portions

Stir together 2T melted butter and 1/4 t nutmeg and

Drizzle over fillets.

Wrap each fillet around a portion of carrots and secure with wooden pick.

Place fillets in baking dish

Stir together stuffing, 1/4c butter, 1/2 t nutmeg and 1/4 t celery salt

Sprinkle stuffing mixture over fillets.

Cover and bake for 15 minutes

Remove cover and continue baking for 10 to 15 minutes more or until fish flakes with fork.

Serve with a Green Salad, with Red Wine Vinaigrette .

Soul of an Artist