Meal Plan April 18, 2016

Meal Plan April 18, 2016

I have a confession to make and I’m hoping you’ll understand. I’m not going to be using the meal plan this week. #gasp Well, I might by the end of the week but I can’t say for sure. What could keep me from cooking alongside you as I have been for the last couple of months? Oh, just a little cookbook that Laura and I start shooting on Monday. It’s very exciting! Of course we’ll keep you in the loop as it grooves along but it will mean that we’ll be coming home with mountains of food each night.

But I hope you all stick with the program and I think this week looks pretty sweet, if I do say so myself. Start Monday with a genius meatless recipe that’s gluten free, super healthy and addictively delicious. It’s a vegetarian cous cous that’s actually made from cauliflower (it’s a cool trick you’ll be turning to over and over). And since our girl Lisa Durbin has told me her kids will accept no dinner other than tacos on Tuesday I feel obliged to help her out when I can, there is a delicious, light fish taco for you. Wednesday‘s dinner is brand new and I love it for its pantry-ness. In other words, I think you have most of the ingredients on hand now. The Roasted Chicken and Grapes on Thursday may seem like a strange combo but it’s so good and I hope you’ll give it a try. And we’re trying something new this week by including a recipe from another source. You may have heard that my CBFF (celebrity best friend forever) Gwyneth Paltrow‘s new book It’s All Easy is out and after pouring through it I couldn’t resist including it here. The book is a collection of healthy, easy weeknight recipes and I really appreciate GP’s position that easy doesn’t have to mean basic. There are some really tantalizing recipes here and we decided to hit Friday with this dreamy Polenta with Roasted Cherry Tomatoes.

For those of you who have been tweeting us and Facebooking us with your meal plan play by plays: we love you!

  • Niçoise Pasta

Monday: Cauliflower Cous Cous with Roasted Veggies
Tuesday: Halibut Tacos with Strawberry Salsa
Wednesday: Niçoise Pasta
Thursday: Roasted Chicken with Grapes
Friday: Soft Polenta with Roasted Cherry Tomatoes

Meal Plan April 18, 2016

Ingredients

  • Cauliflower Cous Cous with Roasted Veggies
  • 1 sweet potato
  • 2 cups Brussels sprouts
  • olive oil
  • cauliflower
  • ground cumin
  • 1/4 cup crumbled feta
  • butter
  • 4 eggs
  • Halibut Tacos with Strawberry Salsa
  • Olive oil
  • 1 lb. (450 g) halibut fillets
  • garlic
  • ground cumin
  • ground coriander
  • 6 to 8 small corn tortillas
  • 1 cup (250 ml) strawberries
  • 1 cup (250 ml) watermelon
  • 1/4 cup (125 ml) red onion
  • lemon juice
  • 1 Tbsp (15 ml) fresh cilantro
  • 1 avocado
  • Niçoise Pasta
  • olive oil
  • 3 cloves garlic
  • 1/2 cup black olives
  • 1 pint cherry tomatoes
  • 1/4 cup capers
  • 2 x 5 oz tin of tuna
  • 3 or 4 leaves of fresh basil, torn into pieces
  • 1/2 cup Parmesan
  • Roasted Chicken with Grapes
  • olive oil
  • 4 chicken thighs
  • 2 shallots
  • 3 cloves of garlic
  • 3 cups red seedless grapes
  • 1 cup chicken stock
  • balsamic vinegar
  • brown sugar
  • dried thyme
  • Soft Polenta with Roasted Cherry Tomatoes
  • 4 pints cherry tomatoes
  • olive oil
  • 1 garlic clove
  • 6 large fresh basil leaves
  • 1 cup instant polenta
  • 1/3 cup grated parmesan cheese
  • unsalted butter
  • 8 ounces burrata or mozzarella cheese

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