Meal Planning Mondays: Recipes to Try for the Week of 4/29 – 5/5/13

Basic Marinades

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Adapted from The Rodale Whole Foods Cookbook

Serves 12

A typical marinade that nicely flavors and tenderizes beef, lamb, or pork starts with a simple vinaigrette dressing such as this. It may be varied according to taste and to the ingredients you have on hand in the kitchen.

This recipe makes 3/4 cup marinade, enough for 1 to 1 1/2 pounds of meat. Double or triple the recipe if needed for larger cuts of meat. Cider vinegar, red or white wine vinegar, and herb vinegar are equally good and impart subtle differences in flavor. If you use an herb vinegar, omit the herbs called for in the recipe.

1/2 cup olive oil
1/4 cup vinegar, lemon juice, or wine
2 cloves garlic, crushed
1 tablespoon chopped mixed fresh herbs or 2 teaspoons dried

Alternate Ingredients –

Barbecue-Style Marinade: Add 1 tablespoon sweet ingredient (tomato-based chili sauce, ketchup, or honey) and 1 tablespoon salty ingredient (Worcestershire sauce, soy sauce, or mustard). Use 1 teaspoon ground ginger and 1/8 to 1/4 teaspoon cayenne pepper instead of the herbs.

Spicy Marinade: Add 1 teaspoon chipotle chili powder to either the plain marinade or the barbecue version.

Prep Day: In a small bowl, combine the oil, vinegar, garlic, and herbs. Place the meat in a shallow nonmetal container or in a freezer bag. Pour the marinade over the meat. Freeze marinades.

Serve Day: Thaw. Grill.

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