Spring 2017
Make-Ahead Weekly Menu 

• 1 cup Longo’s Italian Farro
• 1 sprig Longo’s Fresh Thyme

COOK farro in pot of boiling water with thyme for about 15 minutes or until tender but still slightly chewy. Drain well and remove thyme; set aside. Cover and refrigerate. 

• 2 lb (1 kg) boneless skinless chicken breasts
• 1/4 cup Longo’s Balsamic Herb Bread Dipper
• 1/4 cup Longo’s Basil Pesto Sauce
• 3 tbsp each chopped fresh Longo’s Basil and Mint
• 4 cloves garlic, minced
• 1/2 tsp each salt and pepper

• 1 tbsp Longo’s 100% Pure Canola Oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1/2 head cauliflower, chopped (about 3 cups)
• 2 cloves garlic, minced
• 1 tbsp Longo’s Oregano
• 1/2 tsp each Longo’s Dried Chilies and Salt
• 1 can (28 oz) Longo’s Diced Tomatoes
• 1 can (19 oz) Longo’s Mixed Beans, drained and rinsed

HEAT oil in saucepan over medium heat and cook onion, carrot and celery for 5 minutes to soften. Stir in cauliflower, garlic, oregano, chilies and salt; cook, stirring for about 10 minutes or until cauliflower is starting to soften and become golden. Add tomatoes and beans; simmer for about 10 minutes or until thickened. Freeze for Wednesday night dinner.

• 1 cup Longo’s Chicken Broth
• 3/4 cup water
• 1 cup Longo’s Pearl Couscous
• 1 strip orange rind (about 2 inches long)

BRING chicken broth and water to boil. Add couscous and orange rind (save orange for Tuesday dinner recipe); reduce to simmer. Cook, stirring occasionally, for about 15 minutes or until couscous is tender but firm. Drain if any liquid is remaining and remove orange rind. Cover and refrigerate.

COOK beef in large nonstick skillet, breaking up with spoon for about 8 minutes or until no longer pink inside. Scrape into colander and let drain. Let cool completely, place in resealable bag and refrigerate for up to 1 day.
 

TOSS oil with cauliflower, salt and pepper. Spread onto parchment-paper-lined baking sheet. PLACE chicken breasts among cauliflower. Roast in 425ºF oven for 20 minutes or until chicken is no longer pink inside and cauliflower is tender and golden. CHOP chicken into bite-sized pieces and combine with cauliflower. Let cool and refrigerate for up to 2 days.

• 1 lb lean ground beef
• 1 cup Mushroom Sauté (from Sunday prep)
• 1/4 cup Longo’s Signature Piri Piri Sauce
• 3 green onions, finely chopped
• 1 large clove garlic, minced
• 2 tbsp chopped fresh cilantro
• 1 tsp each smoked paprika and ground turmeric
• 1/4 tsp each salt and pepper

MIX together beef, Mushroom Sauté, piri piri sauce, green onions, garlic, cilantro, paprika, turmeric, salt and pepper. Shape into 6 patties. FREEZE between parchment paper in airtight container.

DRESSING