Weekly Suppers: 25 – 29 May

This post is part of a series giving you a glimpse into what finds its way onto our plates Monday through Friday. I hope it not only provides recipe inspiration, but also motivation for you to integrate meal planning and more home-cooking into your own healthy lifestyles.

A stellar line-up of meals this week, if I do say so myself. Some long days, some not as long, so there’s a mix of quickies and/or leftover features with a couple slightly more time-intensive. The spicy charred shrimp and Sri Lankan fish curry are not to be missed! Bon appetit!

Monday: Meatless Monday

Half whole wheat + half regular linguine with sliced zucchini, frozen peas, kalamata olives, tons of fresh picked oregano and a generous drizzling of extra virgin olive oil.

Charred shrimp and portobello_HGN

Tuesday: Cast iron portobello mushroom skillet with spicy charred shrimp*

Excellent flavors and textures; very satisfying. A bit of prep upfront, then mostly hands-off — could easily pre-chop veg + make glaze and sauce ahead of time.

*Heavily adapted from Bon Appetit’s Spicy Charred Octopus to accommodate much quicker cooking shrimp instead of the octopus. Gochugaru, butter and yogurt omitted. Served atop a portobello mushroom that was sauteed in the cast iron while the sauce cooked. Fresh cilantro and mint leaves + lime juice over top.

Wednesday: Mushroom, asparagus and barley pilaf with toasted walnuts, orange and garden fresh dill

Random melange of ingredients cobbled together quickly after a long day. Simple and satisfying.

A saute of chopped portobello mushroom and frozen asparagus pieces, adding leftover barley in the last minutes to reheat and mix flavors. Finished with a squeeze of orange juice, some orange zest, extra virgin olive oil, the toasted walnuts, and dill from the garden. If you need more, crumbled feta or chevre would boost protein and lend a nice salty, creamy touch.

Cod curry + charred beans + kraut_HGN

Thursday: Sri Lankan fish curry* with charred green beans** and homemade caraway sauerkraut***

Home. Run. Flaky, buttery fish perfection with a pungent, creamy sauce.

*From At Home with Madhur Jaffrey. Her recipe, which I adapted and modified slightly, contained swordfish, fresh tomato and coconut milk. My version featured cod, a smudge of tomato paste (+ water to thin), and coconut cream (again + water to thin), along with the mixture of spices.

**Also from AHMJ, tweaked to feature green beans instead of okra. Similar recipe here — replaced amchur (mango) powder with lemon juice, and added a mess of fresh parsley leaves right at the end for freshness.

***HGN recipe coming soon

Friday: Modified Pizza Friday

Preserved lemon brushed besan/chickpea flour socca flatbread* with a topping of raw summer squash ribbons, fresh sage and Manchego cheese tossed in lemon juice and extra virgin olive oil.

*Finishing off the last of three personal-sized socca frozen last month — time to make more! View the recipe + notes in the previous post, and stay tuned for an upcoming HGN post.

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Cheers, Heather

Tell me… What’s on your menu this week? Tweet to me (@HGoeschRDN), or share a photo and tag me on Instagram (@hagoesch) with the hashtag #suppertonight!

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