Weekly Suppers: 22 – 26 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.

Weekly Suppers: 22 – 26 June

A busy, clean-out-the-fridge week. Fortunately I had some stellar leftovers and garden delights to draw on! Bon appetit!

MondayMeatless Monday

Brothy pinto beans with toasty red rice and braised collards. Filling, perfectly balanced nutrition-wise, absolutely no-fuss, and heavy on the flavor. This is my kind of meal!

Tilapia artichoke green bean_HGN

Tuesday: Tilapia piccata + spicy white wine-braised artichoke hearts and green beans

The tilapia was a riff on the classic thin veal or chicken cutlets that are sauteed and topped with a sauce incorporating capers, lemon, white wine and butter. Sauteed the artichoke hearts (from a jar packed in water) and green beans (from frozen) in another pan with a little garlic and chilli flakes until the garlic became golden, then added a combination of white wine + water and covered to braise while prepping and cooking the fish. Fantastic, quick and easy weeknight meal!


Then again, what’s easier than leftovers? Baigan bhartha and sweet-and-sour okra from the freezer reheated and served with an extra portion of the tilapia (prepared plain) from Tuesday evening. Indian foods are some of those that get better with time, and this was no exception.

ThursdayRice salad with fava beans and lime

An adaptation of the recipe above using leftover red rice from Monday instead of the wild and Basmati duo.And while I do actually have dried Iranian lime in the pantry (crazy right?), I swapped in regular lime juice and lime zest since the rice was already cooked. I omitted the pistachios on accident, and next time definitely want to try that flavor and crunch in concert with these here. Soon, I hope!

Cherry socca_HGN

FridayModified Pizza Friday

Socca flatbread slathered with caramelized red onions, fresh-picked arugula and sage, ripe red cherries, chilli flakes and Manchego cheese. A couple frizzled sage leaves on the side that were crumbled over the top, followed by a drizzling of evoo and aged cherry balsamic. You’ll definitely want to pick up some cherries this summer to make this or to put on a pizza! Trust me.

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Cheers, Heather

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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