Monday: Spinach, Lentil and Asparagus Salad
This generous legume salad combines spinach and asparagus, two green vegetables that set the tone for the season. Pan-fried mushrooms and pancetta (which can be omitted for a vegetarian version) are added to the mix. The dish is then dressed with a speedy vinaigrette. Here’s to a quick and easy meal you will want to make often.
Tuesday: Sautéed Beef with Olives and Tomatoes
This recipe takes just 15 minutes to prepare and another 15 to cook. The sauce brings together two favourite pantry staples, olives and canned tomatoes. The sauce gives a wonderful salty goodness to an economical cut of steak, which is thinly sliced and pan-fried with onions. A tasty and hearty meal!
Wednesday: Corn Chip-Crusted Tilapia
Keep this easy-to-make fish option for weeknight dinners. Choose fresh tilapia over frozen fillets because it will be coated in a yellow corn chip crust. Fresh fish will lose less water when cooking, which helps to keep the coating perfectly crunchy. A buttery corn purée adds a touch of creaminess to the dish, with cherry tomatoes for an appetizing splash of colour.
Thursday: Tubettini Pasta with Peas, Zucchini and Ricotta
Favour short pasta for this ultra-simple recipe and cook it with grated zucchini in a broth flavoured with garlic and wine. Garnish each plate with ricotta, pesto and mint leaves for a spoonful of creaminess and vibrant springtime freshness.
Friday: Maple-Glazed Pork Chops
Let’s pay tribute to sugar shack season with this maple recipe. Simply pan-fry the pork chops and reheat them in maple syrup and soy sauce. The syrupy thickness of the mixture glazes the meat, deepening its flavour. Serve with an Asian-style quinoa salad.
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