Meal Plan #9, July 13th
A heat-proof menu
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: Peach, Prosciutto & Burrata Salad
Tuesday: Pan con Tomate + Instant Chicken Caesar Salad
Wednesday: Cold Yogurt Soup (Abdoogh Khiar)
Thursday: Silken tofu, crunchy salad and marmalade dressing
Friday: Roșii cu brânză (a Romanian Caprese: tomatoes with feta)
Shopping List
Recipes
Monday: Peach, Prosciutto & Burrata Salad
10 minutes
1kg ripe peaches, cold
100g prosciutto crudo
200g burrata, room temp (can be replaced with fresh mozzarella)
10g basil leaves
flaky salt
freshly ground pepper
good olive oil
De-stone and slice the peaches (you can peel them if you like, but I don’t). Place them on a large serving plate. Place the other ingredients on top. Serve.
Tuesday: Pan con Tomate + Instant Chicken Caesar Salad
15 minutes
1 loaf rustic bread, sliced
2-3 large tomatoes
2-3 cloves garlic
good olive oil
flaky salt
10 minutes
500g rotisserie chicken
200g croutons
¼ cup mayonnaise
¼ cup buttermilk
3 tablespoons freshly grated Parmesan
1 clove garlic, grated
1 tablespoon freshly squeezed lemon juice
1 ½ teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
2 heads romaine, roughly chopped
¼ cup freshly grated Parmesan
Wednesday: Cold Yogurt Soup (Abdoogh Khiar)
25 minutes
2 cups Greek-style yogurt
1 teaspoon salt
2 teaspoons crushed dried mint
2 cups cold water, or more as needed
2 Persian cucumbers, diced
¼ cup raisins
¼ cup chopped walnuts
½ cup chopped fresh mint
½ cup chopped fresh parsley
2 teaspoons ground dried Persian rose petals (Optional)
ice cubes
2 pita bread rounds, or to taste
Thursday: Silken tofu, crunchy salad and marmalade dressing
20 minutes
2 cartons of firm silken tofu (between 300-350g)
50g mangetout, sliced diagonally very thinly
50g sugar snaps, sliced diagonally very thinly
80g breakfast radish, sliced very thinly on a mandolin
2 spring onions, sliced very thinly on the diagonal
MARMALADE DRESSING
30g soy sauce
20g lime juice
60g bitter orange marmalade
35ml sunflower oil
CRUNCHY TOPPING
20g salted peanuts, roughly chopped
1 tbsp sunflower seeds
2 tsp white and/or black sesame seeds
½ tsp Aleppo chilli flakes
fine sea salt
Friday: Roșii cu brânză (a Romanian Caprese: tomatoes with feta)
5 minutes
1kg ripe tomatoes
300g feta (sheep, if possible)
flaky salt
freshly ground pepper
cold pressed sunflower oil
Cube the tomatoes and the cheese. Mix with the rest of the ingredients. Eat with fresh artisanal bread.