Lemon Rosemary Chicken Minestrone

So delicious and fast! I used ground turkey and DOUBLED the recipe, and I’m glad I did! It made around 4 meal sized servings. I would add in more pasta next time, maybe double the original portion (i.e. 1 cup dry for a double recipe). I also added nearly an entire bag of chopped baby spinach, which worked out great.

Also, there was no need to add additional oil to the pan after browning the turkey.

UPDATE: USed TJ’s 10 minute farro, I think one package is probably good. I used two and it was a bit much. And don’t forget the lemon at the store!


Gateau Sale (Savory Cake)

This is a French dish that I absolutely love, and it’s strange that it’s not more common in the US. I had to use a recipe written in French and do the unit conversions on the ingredients, but it came out great! Very versatile, make-ahead recipe. This time I used cherry tomatoes, broccoli and goat cheese. The recipe has a bunch of suggestions, too. I quartered the cherry tomatoes, and de-frosted some frozen broccoli and chopped it into little pieces. The recipe can take a surprising amount of veggies, I’d say I filled up my medium clear glass bowl about halfway, maybe a little more. I also tossed the chopped veggies in a little bit of flour so they wouldn’t all sink to the bottom of the pan.

The only change I’d make next time is MORE SALT. What I added was not nearly enough.

Here are the ingredient amounts I used:
1 1/4 c flour
1 yeast packet
1/4 c oil
1/2 c milk
1 1/2 cup emmental (I used swiss)


Simple Salmon Chirashi

So easy and delicious! The only thing is there are a lot of add-ins to keep track of. Cucumber, sesame seeds, green onion, soy/sesame oil sauce, seaweed and avocado. I added in some spinach too for extra veggies. I also pan fried the salmon according to this recipe: http://www.thekitchn.com/recipe-simple-pan-seared-salmon-recipes-from-the-kitchn-214529

The only thing I would change is for the sauce, I’d deglaze the skillet I used for the salmon with soy sauce, then pour into a dish with some oil.


Creamy Zucchini Fettucine

Incredibly simple and delicious! I shredded my zucchini instead of dicing it, used up some leftover shallots and added white beans and mushrooms. I think the mushroom really sent it over the top. Could work with other veggies too: peas, carrots, spinach, broccoli/cauliflower if you steamed it a bit first.

UPDATE: I used 3 medium-large zucchini plus one small package of mushrooms, and while the pan was a bit crowded it still turned out really good. Also the 3 additional tablespoons of butter don’t seem to add much when there’s already 1 tablespoon and sheavy cream.


Thai Turkey Salad

A version of larb, which I love. And this is super easy, easy enough for a weeknight for sure.

The only thing I didn’t like was that proportions in the sauce were off for me, way too sweet. Not enough acid, it really needed some vinegar. Next time, use the flavored fish sauce recipe from Serious Eats instead. But reduced sugar to 1/4 cup.


Broccoli Pesto

This is super easy with frozen broccoli defrosted in the microwave, definitely doing on a weeknight. Next time more herbs and a lot more cheese. Made it with white beans and polenta and it was very filling and delicious.

UPDATE: Ended up combining the best of the two recipes.
Makes 5-6 servings.
Start polenta. Boil 3 cups of water (you’ll add 3/4 c + 2tbsp corn grits, then whisk).
Defrost broccoli.
Chop 1 onion and 3 garlic cloves.
Saute onion and garlic for a few mins, then add broccoli for a few more.
Transfer to a bowl with some water and a glug of olive oil.
Add in entire bag of basil leaves from Trader Joe’s (they were a little wilted by the time I used them, so if they’re fresh maybe a bit less).
Add in 1/2 cup grated parmesan cheese.
Blend with immersion blender.

Serve over polenta and white beans!