MONDAY:
Herby Pasta

Herby Pasta
Basil, 1/2 cup roughly chopped
Tarragon, 1/2 cup roughly chopped
Yellow onion, 1 big minced
Cooking water from pasta pot, 1/2 cup
Butter 1 tbsp
Olive oil, 1/2 cup
Parmesan cheese, 1/2 cup grated
Calabresi pasta or spaghetti for 4 people
1. Melt butter and olive oil in a skillet and caramelize minced onions, for about 15 minutes until softened.
2. In the meantime, cook the pasta according to pack instructions.
3. Put the cooked onion and almost all herbs into a blender (save some herbs for garnishing). Add 1/2 cup of pasta cooking water and 1,5 tsp of salt. Blend until smooth.
4. Drain the pasta and stir in the herb sauce. Taste and add some olive oil and salt if needed. Serve with rest of the herbs and grated parmesan on top.
TUESDAY:
Mexican Beef With Tortilla Chips

Mexican Beef With Tortilla Chips
Chillies 2-3 finely sliced (take seeds out)
Tomatoes, 2 cut into small cubes
Garlic, 2 crushed
Yellow onion, 1 minced
Canned tomatoes 2 cups
Canned corn, 1 cup
Greek yogurt, 2/3 cup
Minced beef, 600 g / 1,5 lb
Tortilla chips, 1 bag
Mexican spice mix, or make your own to your taste with ground paprika, chilli, cumin, cayenne
1. Put the canned tomatoes in a non-stick pan and cook on medium/high heat for about 10 minutes to reduce and soften the tomatoes.
2. In the meantime, fry the minced beef with onions for about 15 minutes. Season with salt, chillies, garlic and mexican spice mix to your taste. Stir in the corn and tomato sauce.
3. Heat up the tortilla chips and serve the beef on top alongside fresh tomato salsa and Greek yogurt. I always try to keep my shopping list to minimum but if you like, you can also serve guacamole and grated cheese and spice up with coriander.
WEDNESDAY:
Salad With Warm Goat Cheese And Dates

Salad With Goat Cheese And Dates
Baby spinach leaves, 4 handfuls
Chicory, 4 cut to mouth size pieces
Dates, about 10-15 halved and seeds taken out
Pistachio nuts, 1/3 cup roughly chopped
Goat cheese, 16 slices
Toast, 4 slices
Olive oil, 4 tbsp
Black ground pepper
1. Preheat oven to 225c/430F. Cut the toasts in 4 pieces and toast in the oven for 10 minutes. Then add a slice of goat cheese on each piece and allow cook until the cheese melts for another 10-15 minutes.
2. In the meantime, combine spinach and chicory leaves and divide them on plates. Once the goat cheese toasts are ready, arrange them on top of the lettuce, sprinkle with pistachio nuts and dates, and finish with a drizzle of olive oil and ground black pepper.
NOTE: If you don’t have goat cheese, also blue cheese or brie work perfectly well!
THURSDAY:
Fried Fish With Lemon & Parsley

Fish With Lemon And Parsley
Parsley, 2/3 cup finely chopped
Lemon, 2 of which 1 zest finely grated and 1 cut into wedges for serving
Olive oil, 2 tbsp
Butter, 2 tbsp
White fish e.g. sole, cod, perch 4 fillets
Green vegetables e.g. peas or broccoli for side
1. Start by cooking the vegetables for side as they’ll take longer than the fish. I steamed some broccoli on low heat and lid on, for about 15 minutes.
2. Mix the parsley, lemon zest and olive oil. Season the fish fillets with salt and then rub the parsley seasoning on both sides.
3. Melt butter on a non-stick frying pan until it starts to brown. Then cook the fish for 4-6 minutes per side, depending on the thickness of the fillet. Serve with lemon wedges and vegetables.
FRIDAY:
Zucchini Pancakes With Parmesan

Zucchini Pancakes With Parmesan
Zucchinis, 3 medium size grated / or blended
Eggs, 1-2
Grated emmental or other mild hard cheese to your taste
All purpose flour, 1-2 cups
Parmesan cheese, grated for serving
Olive oil, 3 tbsp
Butter for frying
1. You can make these either in the oven using muffin trays or one baking tray, or on a frying pan (I used frying pan). If you are using the oven, preheat it to 225 C / 430 F.
2. Grate or blend the zucchinis. Beat the eggs and stir in the grated zucchini, olive oil and grated cheese. Season with salt and add some flour stirring slowly. You’ll see how much of flour is needed from the consistency. The zucchinis have a lot of water in them, so you don’t necessarily need to add more water. The dough can be left quite thick, almost like oatmeal.
3. I noticed it took longer to cook these on frying pan than regular pancakes because zucchini takes time to cook, so I recommend using 2 skillets and making large but thin pancakes to speed up the cooking time. If using the oven, allow bake for about 20 minutes. Serve with grated Parmesan cheese on top.
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SHOPPING LIST:
Here is the list of key ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t always include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic and chilli flakes that are often used in the recipes – unless they are key ingredients and you need them remarkably more than usual.
Basil, 1/2 cup roughly chopped
Tarragon, 1/2 cup roughly chopped
Yellow onion, 2 big
Chillies, 2-3 small
Tomatoes, 2 big
Garlic, 2
Baby spinach leaves, 4 handfuls
Chicory, 4
Parsley, 2/3 cup finely chopped
Lemons, 2
Green vegetables e.g. peas or broccoli for side
Zucchinis, 3 medium size
Dates, about 10-15
Pistachio nuts, 1/3 cup roughly chopped
Canned tomatoes 2 cups
Canned corn, 1 cup
Eggs, 1-2
Grated Emmental or other mild hard cheese to your taste
Parmesan cheese, 2/2 cup grated
Greek yogurt, 2/3 cup
Goat cheese, 16 slices
Minced beef, 600 g / 1,5 lb
White fish e.g. sole, cod, perch 4 fillets
Toast, 4 slices
Tortilla chips, 1 bag
Calabresi pasta or spaghetti for 4 people
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