Monday: Meal-Sized Roasted Vegetables and Feta Salad
Ready in less than 30 minutes, this spring salad looks very appealing for a weeknight dinner. The recipe features asparagus, which is also an ingredient for Thursday’s suggested fish dish. Be practical and use a baking sheet to roast all the vegetables in the oven at the same time. All you’ll need to do is divide cottage cheese onto each plate, then arrange the veggies over it and garnish everything with feta, walnuts and pickled eggplant for a full meal that’s nutritious and flavourful.
Tuesday: Risotto with Nordic Shrimp and Green Peas
For our greatest pleasure, Nordic shrimps are a springtime staple and now is the ideal time to savour them in a variety of dishes. Why not in risotto? This recipe calls for just a few ingredients to get optimal flavour. Simply mix the rice with peas, broth and a little white wine for the perfect risotto. The final touch? Parmesan for the creamiest texture ever.
Wednesday: Tostadas with Fried Egg and Barbecue Sauce
Made with simple ingredients, this vegetarian recipe is quick and easy—and a real all-rounder to balance out your menu for the week. The secret of this dish? Portobello mushrooms brushed with barbecue sauce and roasted in the oven. Finish things off with a mixture of pan-fried onions and bell peppers. Fry some eggs too, sunny side up, until the whites are cooked and golden around the edges, and the yolk is runny. Top tostadas with everything and generously garnish with cheese and cilantro. Now, that’s extra delicious!
VEGETARIAN
Tostadas with Fried Egg and Barbecue Sauce
Thursday: Seared Tilapia with Crunchy Asparagus Salad
This white fish dish is a healthy and flavourful option for family dinners. Tilapia’s firm flesh makes it easy to cook as it doesn’t disintegrate in the skillet. This is a perfect recipe to avoid wasting that bunch of asparagus you dipped into at the beginning of the week. Serve the vegetable sliced into chunks with the fish over a bed of lettuce. A mixture of breadcrumbs, fresh herbs, lemon zest and capers completes the dish, adding texture and flavour to every bite.
Friday: Pork Patties with Grilled Pineapple and Broccoli
On this first Friday of June, it’s time to whip out the barbecue and go for a recipe that’s quick, simple and budget friendly! Combine ground pork, breadcrumbs, Vietnamese sauce and ginger, then shape the patties. Grill them, then coat them in hoisin sauce. Serve the dish with grilled pineapple slices and broccoli to add splashes of colour to your plates. It’s starting to smell of summer…
Feel like spending less time in the kitchen while being better organized? Plan your menus with My RICARDO.