Hi,
Welcome to this week’s meal planning experience. If you want to know what we’re doing here, please read the manifesto in the first edition. In short:
WORKDAYS DINNERS | 4 PORTIONS | SEASONAL | QUICK | LEFTOVERS
Now, let’s cook!
Meal Plan
Monday: Mushroom Bourguignon
Tuesday: Easy Honey Garlic Pork Chops
Wednesday: Asian Lettuce Wraps
Thursday: The Best Cod Piccata
Friday: Jamie Oliver’s Scruffy Veg Lasagne
Shopping List
Recipes
Monday: Mushroom Bourguignon
1h 15minutes
1 1/2 pounds (700g) mixed mushrooms (cremini, shiitake, oyster, and/or maitake)
About 4 tablespoons extra virgin olive oil, divided
1 teaspoon smoked paprika
3 small carrots, peeled and sliced on a diagonal
1 medium yellow onion, cut into 1/3-inch-thick half-moons
1 teaspoon dried thyme or Herbes de Provence
3 medium garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup dry red wine (like malbec, syrah, or cabernet)*
1 1/2 cups mushroom or vegetable broth
2 tablespoons white miso
Minced parsley, for serving
Baguette, for serving
Pun the leftovers in buns and take them to lunch the next day.
Tuesday: Easy Honey Garlic Pork Chops
25 minutes
4 pork chops bone-in or boneless
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
6 cloves garlic, minced
1/4 cup honey
1/4 cup water (or chicken broth)
2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)
1 pound/ 450g asparagus
1 tablespoon olive oil
Trim de asparagus and blister it in a pan in olive oil or in the airfryer. Add salt and pepper.
Double the pork chop quantities for an easy to heat up lunch the next day. You can order some white rice and a simple salad to make it a new dish altogether.
Wednesday: Asian Lettuce Wraps
30 minutes
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste (Optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
You can make more and switch it up the next day: instead of lettuce wraps, you can use tacos shells and have a salad on the side.
Thursday: The Best Cod Piccata
15 minutes
1 lb. cod fillets
1/3 cup almond flour
1/2 tsp salt
2-3 tbsp extra virgin olive oil
2 tbsp grapeseed oil, divided
3/4 cup chicken stock
3 tbsp lemon juice
1/4 cup capers, drained
2 tbsp fresh parsley, chopped
Piccata works best with mash potatoes.
Save leftovers and eat them in tacos next day at lunch.
Friday: Scruffy Veg Lasagne
45 minutes
1 leek
olive oil
1 teaspoon dried mint
160 g mature Cheddar cheese
50 g stale bread
2 heaped tablespoons plain flour
2 teaspoons English mustard
1 litre semi-skimmed milk
300 g frozen peas
500 g frozen broccoli
250 g dried lasagne sheets