MONDAY:
Rustic Mozzarella Paninis

Rustic Mozzarella Panini
Fresh basil, a small bunch
Tomatoes, 2 medium finely sliced
Mozzarella, 125 g / 1/4 lb
Prosciutto, 8 slices
Rustic baguettes, 4
Olive oil
Black ground pepper
1. Preheat the oven to 200 C/ 400F.
2. Slit the baguettes in two halves without cutting all the way through.
3. Open the baguettes and arrange mozzarella slices on top of bottom halves. Bake in the oven for about 10 minutes until the mozzarella is melted.
4. Allow cool off for couple minutes and then put the prosciutto, tomato slices and basil leaves on top of mozzarella. Sprinkle both halves with olive oil and black pepper. Close the baguette and enjoy!
TUESDAY:
Thai Peanut Chicken
Zucchini, 1 small size cut into thin slices
Onion, 1
Lime, juice of 1
Frozen peas, ½ cup
Salted peanuts 1 cup
Chicken fillets for 4 people, sliced
Coconut curry sauce, 500g jar
Basmati rice for 4 people
1. Slice the chicken breast pieces into smaller strips, about 1cm in width.
2. Heat some olive oil in a pan and fry 1 peeled and finely chopped onion, until softened. Remove from the pan and set aside. Add some more olive oil in the same pan and fry the chicken strips until browned and cooked through.
3. Meanwhile, cook basmati rice, as per pack instructions.
4. Cut the zucchini into thin slices, and add to the chicken along with the coconut curry sauce, juice of lime, 1/2 cup peanuts, and a handful of peas. Return the onion to the pan. Stir through to combine, then simmer for 5 minutes until the zucchini is tender.
5. When serving, garnish the curry with crushed peanuts and serve with the rice on the side.
WEDNESDAY:
Orzo-Cucumber-Feta Salad
Cucumber 1 small
Flat-leaf parsley, ¼ cup chopped
Lemon juice 3 tbsp
Scallions, 3 sliced
Feta 1 cup crumbled
Orzo 2 cups
Salt and pepper
Olive oil 3 tbsp
Wholewheat bread for side
1. Cook the orzo according to the package directions. Drain, run under cold water to cool.
2. Combine the orzo with chopped cucumber, crumbled feta, flat-leaf parsley, sliced scallions, lemon juice, 3 tbsp of olive oil, and season with salt and pepper to your taste.
3. Serve cold or at room temperature on its own or with warm baguette.
THURSDAY:
Salmon With Chilli And Honey Butter

Salmon With Chilli And Honey Butter
Chilli, 2 sliced and seeds taken out
Butter, 4 tbsp
Salmon, 4 skinless fillets
Honey, 2 tbsp
Wild rice or cold potato salad for 4 people
1. Preheat oven to 180 C / 350 F.
2. Spread some butter in a baking dish and arrange the salmon fillets on top. Season the fish with salt, black ground pepper.
3. Melt the butter in a pan and stir in honey and chilli. When the sauce starts to bubble, pour it over the fish fillets. Cook them in the oven for 15-20 minutes until cooked through.
4. In the meantime, prepare the side dish. Wild rice would be an excellent partner for the spicy fish but we happened to have cold potato salad ready and that worked well too.
FRIDAY:
Spatzle With Bratwurst And Tomatoes
Cherry tomatoes, 16
Bratwurst 8 pcs
Spatzle for 4 people
Mustard
Butter 2 tbsp
1. Heat some olive oil in a large frying pan and add the bratwurst. Cover with lid and allow cook, turning regularly for about 15-20 minutes. In the midway of cooking the bratwurst, add the cherry tomatoes.
3. In meanwhile, cook the spatzle following the package instructions.
4. When the spatzle is cooked and drained, mix the butter in and serve with bratwurst, mustard and tomatoes.
SHOPPING LIST / 4 SERVINGS:
Here is the list of ingredients you’ll need for this week’s recipes if you are cooking for 4 people. Please, note the shopping list doesn’t always include some basic cooking ingredients such as extra virgin olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour and Parmesan cheese for serving that are often used in the recipes – unless they are key ingredients and you need them more than usual.
Cucumber 1 small
Flat-leaf parsley, ¼ cup chopped
Lemon juice 3 tbsp
Scallions, 3
Zucchini, 1 small size cut into thin slices
Onion, 1
Lime, juice of 1
Fresh basil, a small bunch
Tomatoes, 2 medium
Cherry tomatoes, 16
Frozen peas, ½ cup
Chilli, 2 sliced and seeds taken out
Feta 1 cup crumbled
Mozzarella, 125 g / 1/4 lb
Butter, 6 tbsp
Chicken fillets for 4 people
Prosciutto, 8 slices
Bratwurst 8 pcs
Salmon, 4 skinless fillets
Orzo 2 cups
Wholewheat bread for side
Basmati rice for 4 people
Wild rice or cold potato salad for 4 people
Spatzle for 4 people
Rustic baguettes, 4
Salted peanuts 1 cup
Coconut curry sauce, 500g jar
Honey, 2 tbsp
Mustard
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