Dinner Meal Plan from A Couple Cooks

Directions:

1. Preheat a grill to medium high. (Alternatively, you can bake at 425°F covered with foil for 15 minutes, then uncovered for 5 minutes).

2. Make the quinoa, according to the instructions in Perfect Quinoa.

3. Finely dice 1 red pepper, mince 1 shallot, and chop ¼ cup basil leaves.

4. When the quinoa is done, mix the vegetables above with the quinoa, 2/3 cups mozzarella, ½ teaspoon salt, and the zest of 1 lemon.

5. Cut the ends of 4 zucchini, then cut them in half lengthwise. Using a spoon, remove the fleshy centers. Brush the zucchini lightly with olive oil and grill cut-side down for 3-5 minutes.

6. Remove the zucchini from the grill and sprinkle with salt. Spoon in the quinoa stuffing, then top with grated Parmesan cheese (or Mozzarella cheese). Grill indirectly on a medium high grill for 8-10 minutes until tender.

Directions:

For the Salad:

1. Place 1 cup quinoa in a saucepan with 2 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. Meanwhile, bring a medium pot of water to a boil and prepare a bowl of water with some ice cubes. Cut the cauliflower into florets. When the water is boiling, add the cauliflower and boil for 2 minutes, until just tender. Remove the florets and place in the cold water for 1 minute, then remove and place in another bowl.

3. Make the dressing (below).

4. Place ½ cup almonds in a dry skillet and toast over medium low heat, shaking often, until toasted, about 5 minutes. Remove from the heat and let cool.

5. Peel the carrots, then cut them into long, thin strips with a vegetable peeler. Dice the yellow pepper. Slice the avocado. Thinly slice the radishes.

6. To serve, place spinach into large serving bowls. Top with the quinoa and vegetables. Sprinkle with kosher salt, then toasted almonds. Drizzle with the cocoa citrus dressing.

Directions:

For the Dressing:

1. Juice and zest the orange.

2. In a bowl, vigorously whisk together all ingredients. Store refrigerated.

Directions:

For the Wraps:

1. Dice ½ red onion and 1 green pepper; place them in a bowl with 1 ½ cup corn. Drain and rinse 1 can black beans. Mince 1 chipotle chili pepper (if using).

2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add red onion, green pepper, and corn, and sauté for 5 minutes, stirring occasionally. Add black beans and 1 teaspoon each oregano, cumin, paprika, liquid smoke, and kosher salt, and a few grinds fresh ground pepper. Add ¾ cup water and let simmer until water cooks down, about 5 minutes.

3. Meanwhile, remove the lettuce leaves and wash and dry the lettuce.

4. To serve, spread guacamole on a lettuce leaf, then top with black bean filling and mango salsa.

Directions:

For the Salsa:

1. Cut the 2 mangoes into small cubes. Finely mince ¼ red onion. Chop 2 tablespoons cilantro. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then finely dice the pepper. Juice the lime.

2. Mix together mango, red onion, cilantro, jalapeño, lime juice, and 2 pinches salt. Taste and adjust flavors as desired to balance the sweetness of the mango with the sour lime and spicy pepper. For best results, let sit at room temperature for about 15 minutes to allow the flavors to meld.

Directions:

For the Guacamole:

1. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then cut the pepper in half.

2. In the bowl of a food processor, place 4 garlic cloves and process until minced. Add ¼ red onion, ½ jalapeño pepper, and ½ cup cilantro leaves, and process until finely chopped.

3. Cut 2 avocados in half and scoop out the flesh into a bowl. Mash the avocados with a fork, then mix in the vegetables. Add the juice of 1 lime, ¾ teaspoon kosher salt, and fresh ground pepper to taste.

Directions:

1. Preheat oven to 450°F.

2. Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 to 50 minutes, until tender (timing will vary based on the size of the potatoes).

3. Meanwhile, cut the broccoli into florets. Mince or press 4 garlic cloves. In a large skillet, heat 1 tablespoon olive oil, then add the garlic. Wait until the garlic sizzles, after about 30 seconds add one pinch red pepper flakes, the broccoli, and a few pinches of salt. Sauté the broccoli until bright green and tender, 5 to 7 minutes.

4. Drain and rinse the beans. In the bowl of a food processor, blend the beans, ¾ cup water, ½ cup shredded cheese, and ½ teaspoon salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy. Add the broccoli to the cheese mixture.

5. After the sweet potatoes are baked, cut out the centers and remove some sweet potato (which can be saved and eaten later). Place the cheese and broccoli mixture into the hole in each potato, then top with additional shredded cheese. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.

Directions:

1. Preheat oven to 350°F.

2. Cut four sheets of aluminum foil. Drizzle 1 teaspoon olive oil over each sheet.

3. Divide fingerling potatoes among the four sheets of foil, top each with broccoli and 1 salmon fillet.

4. Squeeze one lime quarter over each salmon fillet.

5. Season each packet with ½ teaspoon steak and chop seasoning, ¼ teaspoon salt and ¼ teaspoon pepper.

6. Seal each packet and place onto a baking pan. Bake for 50 minutes to an hour or until the potatoes are fork tender.

Directions:

1. In a medium saucepan, bring the broth, spices, quinoa and lentils to a boil, reduce heat. Simmer for 20 minutes partially covered.

2. Remove lid, add the corn starch. Stir for 5-8 minutes until the lentils are cooked through.

3. Heat a medium pan over high heat. Heat the tortillas for 1 minute on each side.

4. Divide the lentil mixture evenly among the tortillas. Top with red onion, avocado and fresco cheese. Serve with a wedge of lime.

Directions:

1. For the pesto: In a blender, combine the sage, parsley, pecans, garlic and 1 tablespoon parmesan cheese. Pulse a few times. With the blade spinning, drizzle the olive oil into the blender. Continue to blend until thoroughly combined. Reserve.

2. In a medium pot, cover the sweet potatoes with water; bring to a boil. Cook for 10 minutes or until fork tender. Drain immediately and allow to cool to room temperature.

3. Cook pasta according to package instructions. After draining, coat pasta with reserved pesto. Cool for 30 minutes in the refrigerator. Once cooled, toss with remaining parmesan, red onion and sweet potato. Serve chilled or at room temperature.