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
If you cook something and post it on Insta, tag me, I’d love to see it.
Now, let’s cook!
Meal Plan
Monday: Rosemary Chicken With Cacio E Pepe Polenta
Tuesday: Lemon Butter Pork Chops + Grilled Veggies
Wednesday: Blackberry, Avocado and Arugula Salad
Thursday: Mediterranean Hummus Bowl
Friday: Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Shopping List
Food-saving tips!
Chop any leftover fresh aromatics and freeze them in a cube tray with a little olive oil. When frozen, discard them in a ziplock bag and keep them in the freezer. You can use them to bring flavor to steak, pork, roast potatoes or even humble omelettes.
Recipes
Monday: Rosemary Chicken With Cacio E Pepe Polenta
50 minutes
8 chicken thighs
3 tbsp olive oil
4 tbsp fresh lemon juice
1 tbsp rosemary finely chopped
2 garlic cloves minced
2 tsp salt
1 tsp pepper
For the Cacio e Pepe polenta
6 cups water/chicken stock
2½ cups polenta
1 tsp salt
½ cup cream
2 tbsp butter
½ cup grated Parmesan cheese
1 tsp black pepper
Tuesday: Lemon Butter Pork Chops + Grilled Veggies
40 minutes
4 boneless pork chops, at least 1 inch thick
1 tablespoon olive oil
kosher salt and pepper
½ cup all-purpose flour
4 tablespoons unsalted butter
2 garlic cloves, minced
4 tablespoons freshly squeezed lemon juice
1 lemon, thinly sliced
For the veggies:
450g / 1lb asparagus or other early summer veggies
Instructions for the pork chops here.
For the veggies: coat them in a little bit of oil, season with salt and pepper and cook them - in a skillet, air fryer or on the grill.
Wednesday: Blackberry, Avocado and Arugula Salad
10 minutes
100 grams arugula
150 grams blackberries
100 grams blueberries
1 avocado, diced
150 grams cucumber, sliced thinly
50 grams feta cheese
50 grams toasted hazelnuts
Vinaigrette:
80 ml olive oil
2 tbsp freshly squeezed lime juice
1 tbsp maple syrup (or other liquid sweetener)
2 tbsp finely chopped fresh mint
¾ tsp salt
Pepper
Thursday: Mediterranean Hummus Bowl
For the Hummus
15 ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
1-2 garlic cloves
½ teaspoon salt
2-3 ice cubes
For Assembly
1 cup cooked quinoa
2 cups / 100g baby spinach
½ red onion sliced
½ pint Cherry tomatoes quartered
½ English cucumbers sliced
1 cup can chickpeas
½ cup olives pitted
Chopped parsley for serving
Extra virgin olive oil for serving
Friday: Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
1 hour 10 minutes
For the mushroom mixture:
2 tablespoons butter or oil
1 small onion, diced
8 ounces / 250g mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 bunch kale, chopped
For the cauliflower sauce:
1 tablespoon butter or olive oil
2 cloves garlic, chopped
6 cups cauliflower (1 small head or 1 12 ounce bag)
2 cups vegetable broth or water
1/2 cup gorgonzola or other blue cheese
salt and pepper to taste
1/2 cup milk
For the lasagne roll ups:
9 lasagne noodles, cooked (gluten free for gluten free)
2 cups ricotta
1/2 cup parmigiano-reggiano (parmesan), grated
1 cup mozzarella, shredded
I loooove rosemary with chicken - gorgeous recipe!