Meals With Monet: Weekly Meal Plan #23

It’s almost February, and since we’re still battling winter’s chill, let’s heat things up in the kitchen! This week, we’re all about kicking our meals up a notch with some spice. Whether you love it mild or too hot to handle, we’ve got you covered with this meal plan!

Grocery List

Monday: Miso Carbonara

Thank you The Kitchn for the recipe!

Ingredients

• 8 oz. bacon (chopped into 1-inch pieces)

• 1 bunch kale leaves (stems removed and chopped)

• 3 Tbsp white miso paste

• 2-3 tsp Sriracha 

• 3 large eggs + 1 yolk

• 1 tsp freshly cracked black pepper

• 1 cup grated Parmesan cheese + more for serving 

• ½ lb. spaghetti noodles

Directions

1. Cook the bacon in a small skillet on medium heat until the fat has rendered off, then place the bacon on a paper towel. In the same skillet, add the chopped kale and cook, stirring frequently until it’s wilted for 2-3 minutes. Remove the kale and set it aside. 

2. In a medium bowl, whisk the miso paste, Sriracha, eggs, cracked black pepper, and Parmesan cheese until the mixture is smooth. 

3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. 

4. Add the hot, cooked al dente pasta, and ¾ of the bacon to the skillet with kale and remove it from the heat. Add the whisked egg, miso mixture, and 1 cup of pasta water to the pasta. Toss everything well to coat until the sauce is silky and cheesy. The residual heat from the noodles will cook the eggs.

Tuesday: Spiced Lamb Meatball and Escarole Soup

Thank you Pure Wow for the recipe!

Ingredients

• 1 + ¼ lb. ground lamb 

• 3 large garlic cloves (minced)

• 1 Tbsp ground coriander 

• 1 Tbsp ground cumin 

• 2 tsp dried oregano

• 2 tsp ground turmeric 

• ½ tso paprika 

• 2 + ¾ tsp kosher salt (plus more as needed) 

• 1 + ¼ tsp freshly ground black pepper

• 2 Tbsp extra-virgin olive oil 

• 2 large onions (sliced)

• ¼ cup tomato paste

• 8 cups broth 

• 1 large head escarole (torn into 2-inch pieces)

• 1 + ½ cups cooked Gigante or cannellini beans 

• Flaky sea salt 

• Lemon wedges (for serving)

Directions

1. Mix the lamb, garlic, coriander, cumin, oregano, turmeric, paprika, 1 teaspoon of salt, and 1 teaspoon of pepper in a large bowl. Pinch off 1 bit of the lamb mixture at a time and gently roll it into a ball with your hands. Place the meatballs on a plate. 

2. In a large pot, heat the oil over medium-high heat. Add the meatballs and cook them until they’re golden brown and crispy on all sides for 7-9 minutes. Transfer them to a plate and pour 3 tablespoons of the fat from the pan. 

3. Add the onions, ¼ teaspoon of salt, and the remaining ¼ teaspoon of pepper to the remaining fat in the pot. Cook over medium-high heat, stirring often until the onions are golden and everything is softened 8-10 minutes. Add the tomato paste and cook, Stir continuously for about 1 minute to cook off the raw tomato flavor. Add the broth and 1 teaspoon of salt and bring it to a boil. 

4. Add the escarole, beans, meatballs, and remaining ¼ teaspoon of salt and return the soup to a simmer. Cook until the escarole has wilted and the meatballs have cooked through for 4-6 minutes. Taste and season with salt and pepper. 

5. Ladle the soup into bowls, sprinkle it with flaky sea salt, and serve with a lemon wedge.

Wednesday: Spicy Chorizo Flatbread with Harissa & Lemon Ricotta

Thank you The Original Dish for the recipe!

Ingredients

Dough:

• 9 oz. all-purpose flour + more for dusting

• ¼ oz. active dry yeast

• 1 + ¼ tsp salt 

• ¼ tsp sugar

• ¾ cup water

• Olive oil 

Lemon Ricotta:

• 8 oz. ricotta cheese

• 1 Tbsp lemon juice

• 1 tsp lemon zest

Flatbread:

• 1 red onion (thinly sliced)

• 6 oz. cherry tomatoes (halved)

• 3 Tbsp olive oil 

• 1 tsp harissa powder

• 3 smoked chorizo sausage links (sliced)

• 2 large handfuls of spinach

• 2 garlic cloves (thinly sliced)

• Purple basil (for garnish)

• Golden oregano (for garnish)

• ½ lemon (for garnish)

Directions

1. To make the dough, pulse the flour, active dry yeast, salt, and sugar in a food processor. Add the water in a steady stream until a ball forms. Flour a cutting board and your hands and knead the dough for a couple of minutes. Form the dough into a ball and place it in a large bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour. 

2. Combine the ricotta cheese, lemon juice, and lemon zest in a mixing bowl and whisk until everything is fully incorporated. Refrigerate until it’s ready to serve. 

3. While the flatbread rises, prepare the toppings. 

4. Heat a large sauté pan over medium heat and add enough oil to coat the bottom of the pan. Add the sliced red onions and sauté for 5 minutes, stirring often. Lower the heat and continue to caramelize the onions until they’re extremely soft and golden. Season with salt and pepper. 

5. Whisk the olive oil and harissa in a small bowl. Add the cherry tomatoes and a pinch of salt. Stir to coat. Let the tomatoes sit at room temperature in the harissa oil until it’s ready to serve. 

6. Heat a pan over medium heat. Add enough oil to coat the bottom of the pan. Add the slices of chorizo. Cook on one side until it’s golden brown and crisp. Flip each piece over and finish cooking. 

7. Heat a large sauté pan over medium-high heat. Coat the bottom of the pan with oil. Add the shaved garlic and cook for 30 seconds. Add the spinach and stir until it’s wilted. Season with salt and pepper. 

8. After one hour, take the dough ball and cut it into 2 pieces. Heat the grill to medium. Use a rolling pin coated in flour to roll each piece of dough into a thin circle. Place the rolled dough circles onto the grill. Cook until bubbles begin to form on one side. Use tongs to turn the flatbreads over and finish cooking on the other side. Remove from the grill and cool slightly. 

9. Preheat the oven to 475°F. Place the flatbreads onto a foil-lined baking sheet. Spread the lemon ricotta on top of each one. Divide the rest of the toppings between the two flatbreads, evenly spacing all the ingredients. Make sure to drizzle the extra harissa oil from the cherry tomatoes onto the flatbreads as well. Bake for 5-6 minutes. Let the flatbreads cool slightly before cutting each one into 8 pieces. Garnish with purple basil, golden oregano, and a squeeze of lemon.

Thursday: Quick and Easy Spiced Chickpea Bowls

Thank you Pinch of Yum for the recipe!

Ingredients

Spiced Chickpeas:

• 1 Tbsp olive oil

• ¼ cup chopped onion 

• 1 clove garlic (minced)

• 1 Tbsp chili powder

• 1 Tbsp cumin 

• 1 tsp turmeric

• 1 tsp garam masala 

• 1 tsp sea salt 

• Dash of cinnamon 

• Dash of cayenne 

• 1 14-oz. can of chickpeas

• 2 14-oz. can fire-roasted diced tomatoes

Bowls:

• Cucumbers

• Couscous

• Mint

• Parsley 

• Cilantro 

• Olive oil 

• Lemon juice

• Toasted pita wedges

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until it’s soft. Add the garlic, spices, salt, and chickpeas and stir until it’s fragrant. Add the tomatoes and simmer for 20 minutes while you prep the other ingredients. 

2. Chop the cucumber, cook the couscous, and mince the herbs. Arrange the bowls with the desired amounts of all the ingredients.

Friday: Spiced Rack of Lamb with Citrus Salad

Thank you The Original Dish for the recipe!

Ingredients

• 2 American racks of lamb

• 2 tsp kosher salt (plus more if needed)

• 2 tsp ground cumin 

• 1 tsp ground coriander

• 1 tsp ground cinnamon 

• ½ tsp crushed red pepper

• ½ tsp freshly cracked black pepper

• 6 Tbsp olive oil 

• 2 blood oranges (peeled and segmented)

• 1 orange (peeled and segmented)

• 1 grapefruit (peeled and segmented)

• 2 scallions (thinly sliced)

• 8 mint leaves

• 1 Tbsp white wine vinegar

• 1 Tbsp honey

• 1 cup Greek yogurt

• 2 garlic cloves (grated)

• Flaky sea salt

Directions

1. Preheat the oven to 450°F. Prepare a sheet pan with a baking rack on top. Place the lamb on the rack, pat dry, and allow it to sit at room temperature for 20 minutes. Meanwhile, combine the salt, cumin, coriander, cardamom, crushed red pepper, and black pepper in a small bowl. Add 2 tablespoons of olive oil and stir to combine. 

2. Rub the spice mixture on the lamb, covering both sides of the meat. Roast the lamb for 25 minutes with the bones facing down. 

3. Meanwhile, combine the blood orange, orange, and grapefruit segments in a mixing bowl. Add the scallions, mint, leaves, white wine vinegar, honey, and 2 tablespoons of olive oil. Stir well and season with salt and pepper to taste. 

4. Remove the racks of lamb from the oven and transfer them to a cutting board. Loosely cover with foil and allow the lamb to rest. Slice the racks between every two bones to create double chops. 

5. Plate the lamb with a drizzle of olive oil and flaky sea salt over top. Serve the citrus salad and yogurt sauce alongside.

Are you as excited about our spicy week as we are? What recipe are you excited to try first? Comment below!

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