Weekly Suppers: 1 – 5 June
This post is part of a series giving you a glimpse into what finds its way onto our plates Monday through Friday. I hope it not only provides recipe inspiration, but also motivation for you to integrate meal planning and more home-cooking into your own healthy lifestyles.
Heavy on the salmon and bold flavors this week. Not a dud in the bunch. Well, supper in the car isn’t optimal, but at least I enjoyed the food and my audiobook! Bon appetit!
Monday: Meatless Monday
* Warm buckwheat pilaf with fresh-picked blueberries, capers and shiitake mushrooms (on the produce reject table for cheap!). Finished with an earthy, honey-sweetened lemon and cumin vinaigrette, toasted sunflower seeds, and a shower of parsley and cilantro leaves.
Tuesday: Grill[pan] salmon burgers with corn on the cob, vinegar-y cucumber-dill salad and fresh garden berries
Fish from a can for the win!
* Canned salmon. I won’t lie — it’s not pretty. I does, however, make for a delicious, and inexpensive salmon burger! This one is mixed with Dijon, chilli paste, shredded carrot, garlic, fresh mint + dill, onion, oats and capers.
Wednesday: Quinoa salad** in a blackened poblano* halves was a plate-cleaner.
* Char all the outside edges of a poblano pepper over a gas stove flame (or under the broiler, if you prefer), transfer it to a paper bag and set the bag aside, sealed up, to steam. A few minutes later the papery skin of the pepper can be easily removed and discarded. Halve it lengthwise, remove the seeds and ribs, and set aside.
** While the pepper is steaming (and quinoa cooking!) crisp up some bacon in a skillet. Leave a bit of the bacon fat in the pan to saute leek (or scallion), corn kernels (frozen are great), and sliced mushrooms (leftover shiitakes — woo!). In the final moments, stir through your fluffed quinoa, fresh-squeezed lemon or orange juice, and crumbled bacon. Mound it all into the poblano half, and scatter over fresh herbs and chilli flakes.
Thursday: Phla Pla Salmon** to use up leftovers from the giant can. Tons of bright, clean flavors. I was impressed, which means it’ll be even better with fresh salmon. Recipe saved for another summer evening soon.
* Thai salmon salad with shallot, chillies, fish sauce, lime juice, lemongrass, garden fresh mint and chives, plus one of my absolute favorite ingredients: kaffir lime leaves. Don’t know ’em? Go meet ’em… and eat ’em! You won’t be disappointed — by those, OR this killer salad.
** Could easily swap in a different type of (fresh) seafood for the salmon; or chicken, pork, beef; or even cubes of tofu would be excellent.
Friday: [Traveling in-the-car meal] Soured wheat/rye crepe*-adilla** stuffed with Manchego, shaved raw green beans, arugula and summer squash ribbons. Carrot and celery sticks, plus grapefruit wedges and toasted pepitas to nibble as well.
* The last of my frozen cast-off crepes from the soured rye/wheat starter in April. See note in the previous post for alternative recipes, including GF, vegan and store-bought options.
** Crepes make great quesadillas — crepe-adillas!
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Tell me… What’s on your menu this week? Tweet to me (@HGoeschRDN), or share a photo and tag me on Instagram (@hagoesch) with the hashtag #suppertonight!
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