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
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