Recipe for the week of March 11-15, 2024
Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Into a large skillet, add olive oil on medium-high heat and add the onions and garlic. Sauté until onions are translucent and garlic is fragrant, about 3-5 minutes.
Add the ground beef, breaking it apart with a spoon. Mix in the spices, then stir everything together until combined and cook until the meat is browned.
Mix in the Worcestershire sauce, flour, and tomato paste, then the broth, and frozen vegetables. Mix well, allow the mixture to come to a boil, then reduce heat to low to simmer until the vegetables are softened.
Mix in the sour cream, then spread the cooked mashed potatoes over the top. Sprinkle cheese on top, then cover the skillet with the lid and cook on medium heat until the mashed potatoes are fully heated through, and the cheese is deliciously melted. ENJOY!
Make the Dressing
In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.
To Assemble the Salad
Toss the arugula with about 2/3 of the dressing, half the cranberries and half the parmesan.
Repeat layering then drizzle with the remaining 1/3 of the dressing and garnishes. Serve right away.