Meatloaf, that is. Specifically, this recipe for turkey meatloaf with feta and sun dried tomatoes from Giada de Laurentiis. I believe I saw it on a blog this week, but I don't remember where. All I know is that when I saw it, I knew I had to make it. Matt and I are both fans of the loaf of meat, and I have made many different recipes. This one is my new favorite. I was going to make it paleo by leaving out one egg, the milk (I used half and half) and the breadcrumbs (breadcrumbs and dairy being non-paleo, of course), but last time I attempted a paleo meatloaf, the texture was off (I totally made up the recipe), so I didn't want to mess this one up. Also, 1/2 c of breadcrumbs to a pound of meat isn't going to kill me (shhhhh, don't tell the paleo nazis). I used fresh basil in place of parsley, since I have a lot of it from the CSA this week, but I did add about 1 tbsp of dried parsley. I also upped the garlic since I bought regular sun dried tomatoes.
For the side dish, I threw together a zucchini saute, again with CSA goodies. This was inspired by a trip to Bonefish this weekend down in Florida, as they served a zucchini and tomato side that was quite tasty.
Zucchini and Tomato Saute
3-4 zucchini, quartered long ways and diced to 1/3-1/2" chunks
1 small Vidalia onion
2-3 cloves of garlic, sliced
14.5 oz can diced tomatoes
~1/4 c fresh basil, chopped
salt and pepper to taste
In a saute pan, bring EVOO to heat over a medium to medium-high burner. Add onion and zucchini and saute until amost tender. Add garlic and cook for another minute or two. Add tomatoes, basil, salt and pepper. Bring to a boil and cook until most of the liquid has evaporated. Serve with freshly grated Parmesan Reggiano. Mangia!
On the foodagenda for the rest of the week (which now runs from Tuesday dinner - Tuesday lunch since I pick up my CSA bounty on Tuesdays after work)...
-my hacked version of Zoe's coleslaw (thanks to that beautiful cabbage and leftover scallions from last week, plus feta leftover from the meatloaf)
-roasted beet and herbed goat cheese salad (die over the deliciousness of this, beets and lettuce from CSA)
-cucumber and tomato salad with dill (all from CSA)
-basil pesto (will freeze and use on chicken, fish and/or grilled veggies when needed)
I don't think we'll be eating out but once this weekend. Can't waste all that fresh, local, organic deliciousness I've got in my fridge and on my counter. I've also been blanching and freezing my hardier greens (collards, kale, spinach, etc) to save for later, since we typically cannot get through a whole week's worth of veggies unless we are eating at home 5-6 nights per week and bringing lunches that include said veggies a few times per week. I typically bring leftovers for lunch, but Matt tends to be more of a sandwich guy. Speaking of, I'm absolutely stuffed after eating last night's leftovers and I wish there was more!