Dinner Meal Plan from A Couple Cooks

Directions:

1. Mince the garlic. In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook until just fragrant for about 30 seconds. Turn down the heat. Add the black beans, along with their liquid, 4 sprigs of cilantro, ½ teaspoon cumin, and ½ teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.

2. In a medium bowl, crack 4 eggs and whisk them together until well-beaten. Stir in ¼ cup shredded cheese, ¼ teaspoon kosher salt, and plenty of fresh ground pepper. In a skillet, heat 1 tablespoon butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.

3. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Serve immediately with black beans, sliced grape tomatoes, and sliced avocado, garnished with chopped cilantro.

Directions:

For the Salad

1. Preheat oven to 375°F.

2. Mince 1 clove garlic. Melt 1 tablespoon butter, then add the garlic. Lightly brush the butter onto both sides of each tortilla.

3. Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in the oven and bake for 15 minutes, until browned and crispy. The tortilla bowls may be slightly soft when removing from the oven, but will crisp up as they cool.

4. Wash and chop the lettuce, dice the peppers, and thinly slice the red onion and green onion.

5. Drain and rinse the black beans. Stir them together with ¼ teaspoon cumin, ¼ teaspoon kosher salt and 1 tablespoon olive oil.

6. If the pepitas are not toasted, place them in a dry pan over medium heat for several minutes, shaking the pan often so that they don’t burn. Remove when lightly browned.

7. Make the Green Goddess dressing.

8. To serve, in each tortilla bowl, place lettuce, peppers, onions, and black beans. Sprinkle with pepitas and drizzle with Green Goddess dressing.

Directions:

For the Green Goddess Dressing

1. Chop the green onions. Seed and dice ½ jalapeño pepper.

2. Place the green onions and jalapeno pepper in the cup of an immersion blender (or in a blender). Add ⅔ cup Greek yogurt, ½ cup lightly packed cilantro, juice from 1 lime (2 tablespoons), ⅓ cup olive oil, ½ teaspoon kosher salt, and 1 tablespoon honey. Blend to combine. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.

2. Meanwhile, drain and rinse the cannellini beans and place them in a large bowl with 4 cups arugula. Add zest and juice of the lemon to the bowl, then add 1 tablespoon olive oil, 1 teaspoon salt, and a few grinds of black pepper. Toss gently to combine all flavors.

3. When pasta is done, drain it and add immediately to the large bowl with beans and arugula. Add another 1 tablespoon olive oil and ¾ cup Parmesan cheese and stir to combine (the warm pasta will wilt the arugula and warm the beans).

4. Serve immediately, topped with additional cheese, salt, pepper, olive oil and/or lemon zest if desired.

Directions:

For the Bowl

1. Place 1 ½ cups quinoa in a saucepan with 3 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.

2. Drain and rinse the white beans. Mince the garlic clove, then mix it with the beans, 1 tablespoon olive oil and ¼ teaspoon salt (as noted above, for very hangry appetites, double the beans).

3. Chop all vegetables into bite-sized pieces. If desired, cut the corn off of the cobs (use raw corn or for a quick fix, microwave the corn for about 5 minutes until bright yellow and tender).

4. To serve, place greens in the bottom of a wide, shallow bowl. Top with quinoa, beans, vegetables, torn basil leaves, and Best Balsamic Dressing.

Directions:

For the Dressing

1. In a small bowl, whisk all ingredients together until very thick and creamy. Dressing is shelf-stable and can be stored in the cupboard if desired. If refrigerated, bring to room temperature prior to serving.

Directions:

1. In a small bowl, combine the spices, reserve. Place the fish fillets in a large baking dish. In a medium bowl, combine the lime zest, lime juice, 2 tablespoons olive oil and 2 teaspoons of the spice mixture. Whisk to combine.

2. Pour over the fish fillets. Cover and refrigerate for 30 minutes.

3. Heat a large skillet over medium-high heat. Remove the fish from the marinade. Brush one side with the reserved spice mixture.

4. Add the remaining olive oil to the hot pan. Add the fish, seasoned side down. Brush the tops of the fillets with the spice mixture. Cook the fish for 4 minutes, until browned on one side. Flip and cook for another 2-3 minutes, until cooked through.

5. Remove fish and divide evenly among the tortillas. Serve with the salsa and fresco cheese.

Directions:

For the Salsa

1. Combine the salsa ingredients. Season to taste with salt and pepper. Cover and refrigerate.

Directions:

1. In a large pot, over medium heat, heat the olive oil. Sauté onions and garlic until onions are translucent, about 3-5 minutes. Add the celery, carrots and sweet potatoes, sauté an additional 3-5 minutes.

2. Add the wine, quinoa, chicken broth and diced tomatoes, bring to a boil. Using a piece of kitchen twine, tie the rosemary and thyme together, add to pot. Season to taste with salt and pepper.

3. Add allspice and lemon juice; reduce heat to low. Simmer until potatoes are tender, approximately 20 minutes. Add kale, spinach and zucchini during last 10 minutes of cooking. Remove herb bundle from pot before serving.

4. Garnish each bowl of stew with lemon zest.

Directions:

1. In a small bowl, whisk lime juice, lime zest, 2 tablespoons olive oil, honey, ¼ teaspoon salt and ¼ teaspoon pepper until dressing holds together.

2. In a large sauté pan, heat remaining oil over medium-high heat.

3. Season salmon with remaining salt and pepper. Sear for 3 minutes each side.

4. Meanwhile, rinse and chop lettuce and place on a serving platter.

5. Layer lettuce with grapefruit and avocado. Place cooked salmon on top and garnish with green onions.

6. Drizzle dressing over top and serve.