WEEKNIGHT RESCUE/JANUARY 2020/WEEK 1

Happy New Year, everyone! After a week of road tripping with my family, I’ll be back in my kitchen today and ready for some healthy, home-cooked food. Below is a meal plan with just that in mind. You’ll find the shopping list at the bottom of the page.

RESET BUTTON SALAD WITH CARROT MISO DRESSING

I consider this the ultimate “reset” salad, perfect for when you’re looking for a break from heavy meals. It’s packed with colorful vegetables and served with a tangy, delicious miso dressing. If you’re serving it for a main dish, consider adding cooked chicken or baked tofu for added protein and heft.

INSTANT POT ITALIAN WHITE BEAN SOUP

This Instant Pot soup has been a consistent hit on the blog. For a vegetarian version, simply leave out the sausage or swap in a cup or two of cooked grains or pasta for once the soup is done.

CAULIFLOWER TOSTADAS WITH CHIPOTLE SAUCE

Though not exactly traditional tostadas, these are definitely crave-worthy. The dish is on the lighter side, so add a side of homemade or canned pinto or black beans embellished with a spoonful of salsa.

MISO GINGER SALMON

This is one of the best ways to make the most of salmon and is simple to make. Miso is one of those coveted fermented foods that adds great flavor to this glaze. Serve with brown rice along with a salad of thinly sliced cucumber and radishes tossed with seasoned rice vinegar and black pepper.

LAMB SLIDERS WITH HERB YOGURT SAUCE

My daughter Rosie is crazy for these flavorful sliders, which I serve with greens or sometimes tucked inside warm pita bread. Roasted Carrots make a tasty side dish.

AVOCADO TOAST WITH SOFT EGG

This is my three-ingredient answer to breakfast or lunch any day of the week. I sometimes add arugula or other leafy greens and play around with various seasonings depending on the mood.
EASY PRESERVED LEMONS

I made a jar of these last week and timed myself, just so I could show you how easy it is. It was under five minutes, start to finish. If you’re unfamiliar with preserved lemons or how to use them, you’ll find out all about it in the post.
SHOPPING LIST // WEEK 1
Reset Button Salad/Carrot Miso Dressing
- ¼ cup expeller pressed canola oil
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoons lime juice
- 2 tablespoons white miso
- 1 teaspoon honey
- 2 medium carrots
- 1 inch long piece fresh ginger
- 1 bunch kale
- 3 cup chopped hearts of romaine lettuce
- 2 medium carrots
- 4 radishes
- ⅓ english cucumber
- 1 red pepper
- 1 small ripe avocado
- ⅓ cup roughly chopped Tamari almonds
- 6 ounces baked teriyaki tofu or 2 cups cubed cooked chicken
Cauliflower Tostadas
- 1 large head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 8 six-inch corn tortillas
- ½ heaping cup plain yogurt
- 1 small chipotle pepper en adobo (sold in cans in the Mexican food section of the market)
- 2 large ripe avocados
- 1 tablespoon lime juice
- Pickled onions or pickled jalapeños
- 1 ½ cups finely shredded red or green cabbage
Instant Pot Italian White Bean Soup
- 1 ½ cups dried cannellini beans
- 1 small chunk Parmesan cheese (it should have the rind and be at least a couple of ounces)
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion
- 2 large carrots
- 1 rib celery
- 3 cloves garlic
- One 15-ounce can diced tomatoes with the liquid
- 8 cups low sodium chicken broth or vegetable broth
- 1 bay leaf
- ½ teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- ½ teaspoon dried thyme
- 3 links pre-cooked Italian sausage (optional if you want a vegetarian/vegan soup)
- 1 large bunch kale
Miso Ginger Salmon
- 2 tablespoons miso paste
- ¼ cup mirin
- 1 teaspoon seasoned rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 tablespoon peeled, minced fresh ginger
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon grapeseed or canola oil
Lamb Sliders with Yogurt Sauce
- 1/2 red onion
- 6 Tbsp lime juice
- 1/2 tsp raw cane sugar
- 1 cup Greek yogurt
- 2 Tbsp lemon juice
- 1 garlic clove, minced
- 2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
- 1 Tbsp olive oil
- 1/2 red onion
- 1 lb ground lamb
- 8 oz ground pork
- 3 Tbsp finely chopped mint
- 2 Tbsp finely chopped dill
- 3 Tbsp finely chopped parsley
- 4 garlic cloves
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 12 lettuce cups (6 large Romaine lettuce leaves or 12 butter lettuce or little gem lettuce leaves)
Avocado Toast with Soft Egg
- 1 egg
- 1 thick slice crusty bread, ideally whole grain
- 1/3 medium ripe avocado
- 1/2 lemon
- 2 dashes sumac (or other favorite spices or herbs, such as za’atar, paprika, chives, or dried chili flakes)
Preserved Lemons
- 4 to 5 Meyer lemons , scrubbed
- 5 to 6 tablespoons kosher salt
- 1 sterilized pint jar with a lid
Comments
01.04.2020 at 8:56 AM #
Al
love your recipes, but please…
“roasted carrots such as these,” (not “these ones”)
they are carrots, not ones (what are ones anyway?)