Week of March 16, 2015

It was my first week at the new job, and although it was uncomfortably busy, I am so excited!! My weekend was also insanely productive. JW and I trekked out to Ikea on Saturday and got a few really cute pieces of furniture that are really nice additions to our little space.

I also managed to make all the meals for the week, which is a huge relief to me because I have a feeling I will be spending most evenings in my (new!) office. I’m slowly adjusting to my new job, but for now I am not as quick as I’d like to be in completing my daily activities, which means I have to do a bit of “after hours” work. At least I will have tasty meals! 🙂


Monday – Curry-roasted cauliflower, kale & farro salad

I’ve (purposely) planned to have no meat at all this week. I’m so excited to taste this totally veggie recipe from the most recent edition of Food & Drink.

Ingredients

  • 1 1/2 cups water
  • 3/4 cup farro
  • 1/4 cup fresh lime juice
  • 4 cups torn kale leaves
  • 1 tbsp curry paste
  • 1 head cauliflower, cut into florets
  • Salt and pepper to taste

Instructions

  1. Bring water and a pinch of salt and pepper to a rolling boil. Add farro and reduce heat to low, cover and simmer for 20 minutes or until farro is tender and liquid is absorbed. Transfer to a bowl and let cool.
  2. Combine a drizzle of olive oil and 2 tbsps lime juice. Add to cooled farro and toss to combine. Cover and refrigerate until chilled, at least 1 hour.
  3. Combine kale, a drizzle of olive oil, 2 tbsps of lime juice and salt and pepper to taste in a bowl. Toss to evenly coat. Set aside.
  4. Preheat over to 425 degrees. Line a baking sheet with parchement paper, and place cauliflower on the baking sheet. Whisk together a drizzle of olive oil and the curry paste and pour over the cauliflower. Use your hands to coat the florets evenly. Roast for 20 minutes, turning halfway.
  5. Add kale to the baking sheet with the cauliflower and roast for 10 more minutes.
  6. Combine veggies and farro, and serve warm.

Tuesday– Salmon & lentil croquettes

I love fish burgers, so when I spotted this recipe in Longo’s Experience magazine, I got really excited. The patties started to fall apart a bit while cooking, so it may be helpful to add a handful of breadcrumbs or an egg to hold everything together.

Ingredients

  • 300 g cooked or canned salmon
  • 1 cup cooked green or brown lentils
  • 1/3 cup light mayonnaise
  • 3 green onions
  • 3 tbsp chopped fresh cilantro
  • 1 glove garlic
  • 1/4 tsp ground black pepper

Instructions

  1. Mix together salmon, lentils, mayo, cilantro and onions in food processor until combined. Stir in garlic and pepper. Shape mixture into 4 croquettes and refrigerate for 10 minutes.
  2. Spray a skillet with oil and pan-fry burgers on both sides until golden (about 10 minutes).

Wednesday–Chickpea salad

This is one of my favorite vegetarian meals that I turn to regularly. It’s from my beloved All-natual everyday cookbook from Heidi Swanson.

Ingredients

  • 3 cups cooked chickpeas or 2 x 15 oz cans chickpeas, rinsed and drained
  • 1/3 cup minced shallots
  • 1/2 cup chopped celery
  • 2 tbsp chopped fresh dill
  • 1 1/2 tbsp Dijon mustard
  • 2/3 cup plain yogurt
  • 1/2 tsp sea salt
  • 1 tbsp fresh lemon juice, plus more if needed, and a bit of grated zest
  • 4 pieces lavash flatbread or whole wheat tortillas (12 inch)
  • 2 cups mixed salad greens

Instructions

  1. In a large mixing bowl, whisk together the mustard, yogurt and salt. Spread about 2 tablespoons of the yogurt sauce across each piece of lavash.
  2. Pulse 2/3 of the chickpeas in a food processor a few times, just enough to break them up. Transfer them to the mixing bowl with the remaining yogurt sauce, along with the remaining chickpeas, shallots, celery and dill. Gently toss to combine then add the lemon juice and zest and toss again. Taste and add more salt or lemon juice, if needed.
  3. Sprinkle each piece of lavash with 1/4 of the mixed greens (the yogurt will help hold the greens in place), top each of the four wraps with 1/4 of the chickpea mixture. Fold or roll into a wrap and serve.

Thursday – Curry noodle and fish bowl

I stumbled across this recipe in Longo’s Experience magazine and was seduced by the Asian flavors. Be forewarned — the original recipe is supposed to turn out to be a soup, but the noodles soaked up most of my broth and it ended up as more of a stew. Add more broth as you see fit.

Ingredients

  • 1 can coconut milk
  • 1 1/2 cups vegetable broth
  • 1 tbsp red curry paste
  • 1-inch piece ginger, peeled & minced
  • 2 cloves garlic, minced
  • 1 carrot, thinly sliced
  • 1 pkg mushrooms
  • 200 g rice noodles
  • 2 tbsps soy sauce
  • 2 tbsps cilantro
  • 4 white fish fillets

Instructions

  1. Whisk together coconut milk, broth and curry paste in saucepan. Add ginger, garlic, mushrooms and carrot and heat until steaming.
  2. Add noodles, soy sauce and cilantro. When noodles become tender, add fish and simmer until cooked through. Ladle into bowls to serve.

Friday – Grilled tilapia with Israeli couscous salad

Pearl couscous (or Israeli couscous) is actually not couscous at all but rather pasta. As I’ve mentioned, I’m not the biggest fan of pasta, but this type really appeals to me. Its shape and size makes it pretty and also very tasty – it gets all coated in whatever dressing you pour on, making it perfect for warm or cold salads. I found this tasty recipe in Longo’s Experience magazine, and plan to grill a piece of tilapa to serve with it.

Ingredients

  • 1 cup pearl (Israeli) couscous
  • 1 1/4 cups water
  • Juice and zest from 1 emon
  • 2 garlic cloves, minced
  • 1 yellow pepper, diced
  • 1 English cucumber, diced
  • 1 cup arugula
  • 1 tbsp pesto
  • 20 cherry tomatoes, halved
  • 1 tsp chopped fresh coriander
  • 1/4 tsp crushed chili pepper
  • salt and pepper to taste

Instructions

  1. Combine pearl couscous and water in a pot and bring to a boil. Immediately remove from heat; cover and let stand for about 15 minutes or until couscous is tender.
  2. Add all the other ingredients and toss to combine. Serve warm with grilled tilapia.

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