LEE'S WEEK OF EATS

Monday:

Su Boregi, Turkish Noodle Pie (Recipe follows menu) 

green salad with avocado and sprouts

Tuesday:

Sultan Salad of wheat berries, pomegranate, feta, flat-leaf parsley tossed in a garlic/honey vinaigrette served over baby lettuce greens

Wednesday:

Butternut squash ravioli with browned sage butter

steamed asparagus

Thursday:

Bbqed Tempeh, corn, red onion and Irish Cheddar calzones

Arugula tossed in olive oil, lemon and sea salt

Friday:

Rustic wild mushroom crostata (whole wheat crust) with marscapone cheese and thyme

tomato, onion, orange salad with fresh basil

Su Boregi (Turkish Noodle Pie)

serves 4-6

 

1 lb phyllo dough, thawed 

1/2 cup olive oil 

2 cups part-skim ricotta cheese 

2 cups feta cheese 

1 bunch parsley, minced 

1 small onion, minced 

3 eggs

1 1/2 liters of bubbly water

Preheat the oven to 350 degrees and oil a casserole pan (about 9 x 13").  Combine cheeses, onions, parsley, and one egg. Mix until this is smooth.  Spread out a sheet of phyllo dough.  Brush with olive oil. Top with another.  On top the this spread some of the cheese mixture. Roll this up from the long side.  In the baking pan coil the phyllo roll.  Repeat the steps with the phyllo dough and cheese. Coil each roll around the central roll. You will be making one large spiral.   Beat the remaining two eggs and pour this over the phyllo rolls. Pour the bottle of mineral water over this and put in the oven immediately.  Bake for about 30 minutes, or until the top is dry, crisp, and golden brown.