MONDAY
Zucchini Falafels’ – One of my all-time most memorable meals happened in a back alley in Amman – the capital of Jordan.
The ‘restaurant’ (I use the term loosely) didn’t have a menu or even a name. But there was a gigantic wok-like pot on a burner out the front. And an old man frying batch after batch of crispy falafels.
We ate them with hummus tucked into pita. With pickled vegetables on the side for a kick of freshness. Yum.
It was the memory of those perfect falafels which inspired this recipe. I wanted something less carby and fresher. And baked not fried because lets face it, large pots of hot oil are scary.
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TUESDAY – Doesn’t a Golden Chicken Pie just sound so heavenly? One of those meals that will become an instant favourite regardless of whether it’s for a Wintery supper by the fire or a Spring time picnic down by the dam.
I wish I could take credit for the name. But it’s actually from Sophie Hansen’s beautiful book ‘A Basket by the Door’. As soon as I saw the name I was immediately dreaming of how I could make a Golden Chicken Pie that would be just as delicious and comforting but without all the hassle (and carbs) of pastry.
It took a while to get there but I couldn’t be happier with this super simple ‘pie’ topped with a mixture of hummus and egg yolk (for the golden colour).
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WEDNESDAY
Goats Cheese & Basil Omelette – It’s hard to go past an omelette when you feel like a super quick, healthy meal. The possibilities are endless when it comes to additions and flavours but this goats cheese and basil combo is one of my all time favourites.
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THURSDAY
Wonderful Cabbage Wedges – Cabbage has to be one of the most underrated vegetables. It’s just so versatile going from fresh and crunchy in salads to soft and melting when cooked. Not to mention that it keeps for weeks, if not months in the fridge. I always have a cabbage on hand. Literally always.
So when I enjoyed cabbage wedges for lunch at one of my favourite restaurants I couldn’t wait to get home and try my own version.
The secret is to roast the cabbage wedges in foil parcels with a little water so they soften and steam and brown a little around the edges. Then serve one wedge per person for everyone to tear into as they see fit.
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FRIDAY
Simple Salmon with Pistachio Salsa and Ginger Cream – If you love ginger like I do, you have to make this ASAP!
The ginger sour cream is so so delicious and makes the most refreshing sauce for simple roast salmon.
Plus there’s the beautiful crunch of pistachios.
And the fragrance of basil.
Like I said you have to make this one!
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SWEET TREAT
Easy Little Chocolate Puddings – I love these for so many reasons. First they’re not going to spike your blood sugar. But more importantly they only take a few minutes to stir up AND use ingredients you probably have in your pantry – perfect for those nights when you haven’t planned anything for dessert but then feel like something warm and chocolatey.
I like them with lashings of double cream but if you’re OK with a sugar hit, ice cream is also good.
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Here’s the list again to copy and paste:
Stonesoup Meal Plan – WEEK 10
MONDAY
Zucchini Falafels’
TUESDAY
Golden Chicken Pie
WEDNESDAY
Goats Cheese & Basil Omelette
THURSDAY
Wonderful Cabbage Wedges
FRIDAY
Simple Salmon with Pistachio Salsa and Ginger Cream
SWEET TREAT
Easy Little Chocolate Puddings
NOTE: Meal plans and recipes also available in the FREE Stonesoup 3+ Ingredients App
with love
Jules x