May 23: Baked Ham, Tomato, Swiss in a Hot Panini Roll; NY Strip Steak with Bok Choy, Cashew and Bell Pepper Stir Fry

Lunch

We still had a little baked ham so we stuffed that, along with Tomato and Swiss on a hot Panini Roll spread with Trader Joe’s Garlic Spread.

  • The Panini Roll is 63c
  • The ham is $1.02 per portion, but we only had a half serve left, or 25c per serve
  • Swiss slices are 12 for $3.99 or 34c per serve
  • Tomatoes add 30c per serve
  • Add 20c for Garlic Spread.

A really enjoyable roll with a good balance of salty ham, garlic spread, a little acid from the tomato and some Swiss to add mouth feel and flavor, for $1.72 per serve.

Dinner

Being Thursday night, and having a NY Strip Steak from our meat delivery, it was obviously going to be a steak night! Because of the weather we seared it in the high tech wok after rendering out a lot of the fat into the pan.

While the steak was resting, the remnant beef fat was used to fry off some Bell Peppers, Garlic, Bok Choy and Cashews seasoned with Sesame Oil. We substituted Trader Joe’s Chili Lime Cashews, which added a delightful spice to the stir-fry.

  • The steak was $19.97 or $9.99 per serve
  • The Bell Peppers were $1.19 or 59c per serve
  • Baby Boy Choy was $1.99 or $1.00 per serve
  • The Chili Lime Cashews are $7.99 for the pack, but we used about ⅓ or $1.33 per serve
  • Add 30c for Sesame Oil.

The non-stick, high tech wok meant we could get a very hot cooking surface so we a steak that had a perfect seared crust while remaining blué in the middle, exactly how we like it. The stir-fry was a tasty side dish, with the Chili Lime Cashews giving it a lot more flavor than the base recipe called for. A great meal for $13.21 per serve.

May 22: Avocado & Smoked Trout Sandwiches; Pizza

Lunch

Today we did a not-toasted Avocado and Smoked Trout sandwich each.

  • The bread is $5.99 for 18 slides or 66c per sandwich serve
  • The avocado cost $4.29 for five and we shared one or 43c per serve
  • The smoked trout is $3.49 per can and we shared one, or $1.75 per serve
  • Add 20c for garlic spread.

We both really like the new bread and this combination is pretty good for $3.04 per serve.

Dinner

Tonight was our post user group meeting pizza night and we contributed $10 per person.

May 21: Turkey & Avocado Sandwich; Split Pea Soup

Lunch

We have enjoyed the Trader Joe’s Rye bread for toasted sandwiches, but it’s a bit dry for non-toasted so we swapped to Dave’s Killer Bread Good Seeds.

  • The bread is $5.99 for 18 slides or 66c per sandwich serve
  • The avocado cost $4.29 for five and we shared one or 43c per serve
    The turkey is $3.49 and we shared ⅓ or 58c per serve
  • Add 20c for garlic spread.

We both really like the new bread and, although it’s more expensive, lunch was $1.87 per serve.

Dinner

A favorite “left overs” meal prepared from the bones of our baked ham(s). It counts as our Meatless Monday because there’s no ham actually in the soup. We modified the recipe we started with by adding some liquid smoke before the pressure cook, with Worcestershire Sauce and fresh, frozen peas blended in at the end. The Worcestershire Sauce provides a little acid and the fresh peas lift the texture and flavor.

The recipe makes eight serves.

  • The stock has no real cost
  • The pack of split peas was $1.59 or 27c per serve
  • The frozen peas is 99c a pack, or 16c per serve.

For dinner tonight the soup cost 43c per serve.

May 20: Tomato, Cheddar & Turkey Breast in a Panini Roll; Pot Roast

Lunch

We didn’t feel like toasted sandwiches, so we stuffed a hot panini roll with Turkey Breast, Tomato and Cheddar.

  • The par baked panini roll is 55c
  • The Old Crock cheddar was $5.45 or $1.02 per serve
  • The avocado cost $4.29 for five and we shared one or 43c per serve
  • The turkey is $3.49 and we shared ⅓ or 58c per serve
  • Add 20c for garlic spread.

A very tasty roll for $2.78 per serve.

Dinner

For dinner we postponed Meatless Monday until Tuesday and revisited the remaining pot roast for $7.46 per serve.

May 19: Baked Beans, Toast, Bacon & Eggs; Beef Chuck with Winter Root Vegetables

Lunch

Being a Sunday lunch, we put in a little more effort and did Giant Baked Beans, Fried Eggs and Bacon and a slice of toast.

  • 1.5 eggs per serve (average) costs 77c per serve
  • The bread is 16c
  • Add 20c for butter
  • The baked beans work out at $1.00 per serve
  • Bacon was $4.99 for 16 slices and we had an average of 1.5 each, or 47c per serve.

A varied and tasty lunch for $2.53 per serve.

Dinner

A Sunday Pot Roast is almost a tradition, and since we had a 2 lb Chuck Roast in our meat box we decided to try a new recipe: Bruce Aidells’ Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables instead of the Pioneer Woman recipe we’ve used in the past.

  • The roast was $20.48 or $5.12 per serve
  • Bacon ends cost $4.99 for the container, but this recipe used about 1/4 of that, or 32c per serve
  • Red wine adds $1.00 or 25c per serve
  • Onions and garlic add 15c per serve
  • Parsnips were $1.05 or 25c per serve
  • Rutabaga were $1.47 or 37c per serve
  • Carrots were $3.99 and we used half or $1.00 per serve.

This was a much more flavorsome pot roast than we’ve done before for $7.46 per serve.

May 18: Ham & Avocado Panini Roll; Lavender Lamb Loin Chops with Farro Tabouleh

Lunch

A rather cold day, and yet we didn’t feel like toasted sandwiches, so we finished some panini rolls and stuffed with avocado and ham. The addition of the garlic spread really completed the flavor profile.

  • The par baked panini roll is 55c
  • The avocado cost $4.29 for five and we shared one or 43c per serve
  • The turkey is $3.49 and we shared ⅓ or 58c per serve.

The roll is a nice variation on a sandwich for $1.56 per serve.

Dinner

Tonight we tried a dry rub on our Lamb Loin Chops with Lavender, Rosemary and Garlic. These were left for an hour or so, then grilled to medium rare. While resting we grilled a halved blood orange to squeeze over the chops at the table.

We served with Farro Tabouleh, although weft out the parsley.

  • Lamb Loin Chops were $14.71 or $7.37 per serve
  • The Blood Oranges were $2.29 for six and we shared one, or 19c per serve
  • Add 20c for Lavender and garlic with Rosemary coming from our bush
  • The farro was $1.79 for the pack, but we shared ⅓ or 10c per serve
  • Tomatoes were $3.49 for five but we shared one, or 35c per serve
  • Mint came from our garden.

While the lavender isn’t a bad pairing, we felt it didn’t enhance the flavor of the Loin Chops, but otherwise an excellent meal for $8.21 per serve.

May 17: Cafe Firenzé; Mustardy Salmon with Asparagus Pouch, served with Black Rice

Lunch

We were on a plant buying trip in Moorpark so we stooped in at Cafe Firenzé for lunch where Foodie Philip had a Ham and Spring Onion Risotto while Foodie Greg had Seafood Rigatoni.

The meal quality is excellent with both Foodies really enjoying the meal. Cafe Firenzé is also great value with lunch coming in at $20.13 with tax and tip. That’s a little less than The Country Deli ends up being!

Dinner

Being “Fishy Friday” Foodie Greg picked up some Wild Caught Salmon Fillets and we cooked them in a foil pouch. (Reynolds non-stick foil doesn’t need the paper lining.) Tonight we served with most of the remaining asparagus.

  • The salmon fillets were $6.27 for two or $3.14 per serve
  • The asparagus was $2.59 but we used about half tonight, or 65c per serve
  • Black rice adds 44c per serve
  • Add 50c per serve for the cream fraîche, mustard and other ingredients.

Tonight we managed to cook the salmon absolutely perfectly, which was the topping on a great meal for $4.73 per serve.

May 16: Asparagus & Ham Frittata; Beef Massaman

Lunch

Since we had the other half of the frittata from last night, we ate it cold for lunch.

  • Six eggs are $3.06 or 77c per serve
  • The ham is $1.02 per portion, or 51c per serve
  • The asparagus was $2.59 but we used ⅔ tonight, or 87c per serve
  • Add 10c for butter.

This turned out particularly well for just $2.25 per serve.

Dinner

Some stew meat in our meat box and a cold evening make Massaman a good choice.

  • The beef was $8.84, or $4.42 per serve
  • The curry is $3.38 per can or $1.69 per serve
  • Coconut milk is $1.69 per can or 85c per serve
  • Peanuts were $2.99 but we only used half, or 75c per serve
  • Peal onion adds 20c per serve
  • Brown rice adds 33c per serve.

This is probably our favorite curry for $8.24 per serve.

May 15: Egg Salad Panini Roll; Asparagus and Ham Frittata

Lunch

A cool day made finishing panini rolls in the over very attractive, so we did and, once again, filled with Egg Salad and Watercress.

  • The panini roll is 63c per serve
  • The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
  • The watercress cost $1.99 and we shared about 1/8 or 12c per serve.

We still enjoyed this roll a lot for $1.67 per serve.

Dinner

We defrosted the remaining ham from our recent baked ham, cubed it, chopped some asparagus and made a frittata.

We will get four serves.

  • Six eggs are $3.06 or 77c per serve
  • The ham is $1.02 per portion, or 51c per serve
  • The asparagus was $2.59 but we used 1/3 tonight, or 43c per serve
  • Add 10c for butter.

This turned out particularly well for just $1.81 per serve.

May 14: Tarte au Brie; Tempeh and Green Bean Stir-fry with Peanut Sauce

Lunch

As it was tending toward a gray day, we had a Tarte au Brie from Trader Joes, which was pretty good, although we could improve our heating technique for a crisper bottom.

Pretty good for $3.99 pr $2.00 per serve.

Dinner

We strongly prefer tempeh to any fake meat we’ve tried, so tonight a Tempeh and Green Bean Stir-fry with Peanut Sauce. Who doesn’t like a peanut sauce.

  • Green beans were $2.79 and we used about half or 70c per serve
  • The bell peppers were $1.79 or 85c per serve
  • Mung Bean Sprouts were $1.49 and we used about half, or 37c per serve
  • The three grain tempeh is $1.99 or $1.00 per serve
  • The peanut butter was $1.99 and we used about 1/2,  or 50c a serve
  • Add 20c for other ingredients.

A pretty decent stir-fry for $3.62 per serve.