meals / week 1

as part of my one little word for 2015, i want to focus on planning ahead for each week’s dinners, creating simple meals throughout the week, and then sharing those ideas here. i’ll share links to recipes when applicable, which i expect will happen some weeks more than others.

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PAN CRISPED SALMON WITH LIGHT DIJON CREAM AND GARLIC BUTTER BREADCRUMBS

we normally just broil our salmon and don’t get too fancy with sauces, so this was a great recipe that jazzed things up a bit. the dijon cream was delicious, but not too heavy. we served this over boxed couscous and baby kale for a great well-rounded sunday night dinner (and monday night leftovers). for sure a keeper.

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ROASTED GREEN POZOLE WITH CHICKEN

we made a double batch of this on sunday and ended up with 6 big servings that we had for lunches throughout the week. there are a few different steps, but there’s still a lot of hands-off time and it’s a fun recipe to spend an afternoon tasting your way through as you build the different flavors. as far as taste, definitely one of the most flavorful and delicious soups i’ve ever made. this one will definitely be staying in the lunch rotation. (btw, i loosely followed martha’s method of poaching the chicken before starting in with the actual recipe).

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MINI SWEET POTATO PIZZAS

we picked up ricotta, sweet potatoes, and mini whole wheat pizza crusts for these, and then just used other veggies that we had in the fridge instead of following the ingredients list. individual pizzas of all types are a weeknight staple around here, so i’m happy to have another quick and easy idea in the repertoire.

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SWEET POTATO + YUKON GOLD HASH WITH FRIED EGG AND TOAST

or what is probably better referred to as, it’s the middle to end of the week and we got home late from working out and had zero desire to cook but too much good food left in the fridge to justify takeout. on these nights, we just throw all of the vegetables into a skillet with some olive oil, and put an egg (and sriracha, obvi) on it. BOOM: dinner.

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CAMPANELLE WITH SUNCHOKES, ITALIAN SAUSAGE, BABY KALE + SHAVED PARMESAN

we fell in love with sunchokes back in tucson after picking them up on a whim one time at the farmer’s market there…i don’t see them often, but when we do i always pick up a few – they’re a great source of fiber, iron, and vitamin c! i usually would just roast them, but i was intrigued by this pasta recipe that had you steam and them saute them. we made a few adaptations to the recipe linked above – campanelle instead of orecchiette, baby kale instead of parsley, the addition of italian sausage and shaved parmesan – but definitely don’t skip the lemon juice. it really helps elevates and brighten up this dish into a special weeknight meal that still only took about 30 minutes to pull together. another keeper.

this week:
starting this past saturday, we’re participating in a winter CSA that we’ll get meat, beans/grains, greens and other veggies, and bread from each week for the next 8 weeks, so i’m looking forward to using what we get in our box each week as a guide for dinner. this first week, we’re getting: 1 lb. grass-fed organic beef, dried pinto beans, carrots, cabbage, beets, and potatoes.

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i’m not sure what we’ll do with the veggies yet, but the beans will be cooked up for lunches with brown rice, and the ground beef will become meatballs on pretzel slider buns!

what are you cooking this week? 

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