Previous Weeks’ Five MealsSee earlier meal ideas and complete recipes.→
Garlic-Herb Beef Roast Dinner
Serves 2–3 · Full Table option
Ingredients
- 1 package (12 oz.) beef shoulder roast
- 2 baking potatoes, cut into chunks
- 1 jumbo carrot, cut into chunks
- 4 oz. green beans, trimmed
- ½ jumbo onion, cut into wedges
- 3 garlic cloves, minced
- 2 tablespoons oil, 1 teaspoon dried herbs, salt and pepper
Directions
- Heat oven to 375°F. Pat the roast dry and season with half the garlic, herbs, salt and pepper.
- Brown the roast in an oven-safe skillet with 1 tablespoon oil, then arrange potatoes, carrot and onion around it.
- Cover and roast until the beef is tender and reaches your preferred safe temperature, about 40–55 minutes depending on thickness.
- Sauté or roast the green beans with the remaining garlic and serve alongside the sliced roast and vegetables.
Let the beef rest for 10 minutes before slicing thinly across the grain.
Farm Egg & Harvest Potato Skillet
Serves 3–4 · Farmhouse Supper option
Ingredients
- 4 farm eggs
- 1 baking potato, diced small
- ¼ green cabbage, chopped
- ½ jumbo onion, sliced
- ½ bell pepper, chopped
- 1 Roma tomato, chopped
- 1 garlic clove, minced
- 2 tablespoons oil, paprika, salt and pepper
Directions
- Heat oil in a large skillet. Cook the potato with a pinch of salt for 10–12 minutes, stirring until browned and tender.
- Add onion, bell pepper, cabbage and garlic; cook until softened and lightly caramelized.
- Stir in the tomato and paprika. Make four wells and crack an egg into each.
- Cover and cook until the whites are set and the yolks are done to your liking.
This makes a hearty breakfast, brunch or breakfast-for-dinner meal.
Rustic Harvest Garden Soup
Serves 5–6 · Base bag
Ingredients
- 1 baking potato and 1 jumbo carrot, chopped
- ¼ green cabbage, chopped
- 4 oz. green beans, cut into bite-size pieces
- 1 Roma tomato, ½ onion and ½ bell pepper, chopped
- 2 garlic cloves, minced
- 5 cups vegetable or chicken broth
- 1 tablespoon oil, Italian seasoning, salt and pepper
Directions
- Warm oil in a soup pot. Cook onion, bell pepper, carrot and garlic for 5 minutes.
- Add broth, potato and seasoning. Bring to a boil, then simmer for 12 minutes.
- Add cabbage, green beans and tomato; simmer 12–15 minutes more until everything is tender.
- Taste, season and serve hot.
Add beans, rice or pasta from your pantry to stretch the pot even further.
Orange-Garlic Cabbage Steaks
Serves 3–4 · Base bag
Ingredients
- ½ green cabbage, cut into thick steaks
- 1 baking potato, cut into wedges
- 1 jumbo carrot, cut into sticks
- 4 oz. green beans and ½ onion
- Juice and zest of 1 orange
- 2 garlic cloves, minced
- 3 tablespoons oil, salt and pepper
Directions
- Heat oven to 425°F. Arrange cabbage, potato, carrot, green beans and onion on a large sheet pan.
- Whisk orange juice, zest, garlic, oil, salt and pepper; brush generously over the vegetables.
- Roast for 25–35 minutes, turning the smaller vegetables once, until browned and tender.
- Spoon the pan juices over the cabbage steaks before serving.
Add a fried farm egg on top for extra protein.
Golden Potato Cakes & Apple Slaw
Serves 3–4 · Base bag
Ingredients
- 2 baking potatoes, cooked and mashed
- 1 Roma tomato and ¼ onion, chopped
- 1 garlic clove, minced
- ¼ green cabbage and 1 apple, thinly sliced
- 1 orange
- 1 egg or 2 tablespoons flour, plus 3 tablespoons flour for binding
- Oil, salt and pepper
Directions
- Mix mashed potatoes with garlic, egg or flour, salt and pepper. Shape into small cakes and lightly dust with flour.
- Pan-fry in a thin layer of oil for 3–4 minutes per side until crisp and golden.
- Toss cabbage and apple with orange juice, a little zest, salt and pepper.
- Sauté onion and tomato briefly, spoon over the potato cakes and serve with the bright slaw.
For an egg-free version, use flour and a splash of water as the binder.