Meals With Monet: Weekly Meal Plan #25

Happy Valentine’s Day week! Whether you’re celebrating this holiday solo, with your hubby, or your favorite furry friends, we wanted to celebrate over here with a Monet Meal Plan! This week, we’re sharing romantic recipes that will delight you and everyone you choose to share them with.

Grocery List

Monday: Sushi Bake Recipe

Thank you POPSUGAR for the recipe!

Ingredients

• 1 lb. imitation crab

• 3 oz. cream cheese (softened)

• ¾ kewpie mayonnaise (plus more for topping)

• 1 tsp wasabi

• 1 + ½ – 2 Tbsp sriracha (plus more for topping)

• 2-3 green onions (chopped)

• 3 cups white rice (cooked)

• ⅓ cup rice vinegar

• 1 + ½ tsp salt

• 3 Tbsp sugar

• Furikake seasoning 

• Roasted seaweed snack sheets

• Diced avocado (for topping)

• Sesame seeds (for topping)

Directions

1. Preheat the oven to 400°F.

2. Grease a medium-sized casserole dish with neutral oil. 

3. Shred the imitation crab with a fork. 

4. Combine the imitation crab, cream cheese, kewpie mayonnaise, wasabi, sriracha, and green onions in a bowl. Cut the cream cheese into chunks. Use a large spoon to combine the ingredients and set them aside. 

5. Combine the rice, rice vinegar, sugar, and salt in another bowl. 

6. Transfer the rice into the casserole dish, spreading it into an even layer. Sprinkle the furikake on top of the rice and spread the imitation crab mixture on top. Garnish with more furikake, then drizzle the kewpie mayonnaise and sriracha on top. 

7. Bake at 400°F for 20 minutes, or until the rice is slightly golden brown. 

8. To serve, add a spoonful of sushi bake on top of the seaweed snack sheet. Top with diced avocado and/or sesame seeds!

Tuesday: Meatballs in Sour Cherry Sauce

Thank you Pure Wow for the recipe!

Ingredients

Meatballs:

• 1 lb. ground lamb 

• ½ tsp sea salt

• ½ tsp allspice

• 1 Tbsp unsalted butter

Cherry Sauce:

• 2 lbs. Pitted sour cherries

• 1 Tbsp raw cane sugar

• 1 Tbsp pomegranate molasses

Assembly:

• 2-3 pita breads (split into 2 disks and cut into medium triangles)

• 1 Tbsp unsalted butter (melted)

• Fresh parsley leaves and tender stems

• ¼ cup pine nuts (toasted)

Directions

1. Mix all the ingredients for the meatballs together and roll them into small balls, about the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs until they’re lightly browned. 

2. Put the cherries, sugar, and pomegranate molasses in a pot large enough to eventually hold the meatballs. Bring the mixture to a bubble over medium heat. Reduce the heat to medium-low and simmer until the sauce has thickened, about 15 minutes. Add the meatballs and simmer until they’re tender about 15 minutes. 

3. Arrange the pita triangles all over the serving platter, coarse side up. Make sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.

Wednesday: Smoky Eggplant Pasta with Pounded Walnut Relish, Mozzarella, and Basil

Thank you Pure Wow for the recipe!

Ingredients

Smoky Eggplant:

• 1 large eggplant

• 1 cup walnuts

• Juice and zest from 2 lemons

• ½ bunch parsley (roughly chopped)

• 2 tsp salt 

• ½ cup extra-virgin olive oil 

• ¼ tsp chili flakes

Pasta:

• 16 oz. long pasta noodles

• 2 balls of fresh mozzarella

• 5 springs basil

Directions

1. Turn on the grill or preheat the oven to 400°F. 

2. Prick the eggplant all over with a fork and roast or grill it until the flesh is fully collapsed and soft, about 35 minutes. 

3. Meanwhile, toast the walnuts until they’re fragrant for about 7 minutes. Remove them from the oven and transfer them to a ziplock bag. Bash them until they’re coarsely chopped. 

4. Combine the walnuts with lemon juice, zest, parsley, and 1 teaspoon of salt. Set them aside. 

5. Remove the eggplant from the heat and let it cool. Remove the stem and roughly chop the eggplant and skin. 

6. Transfer the eggplant to a food processor and blend with olive oil, chili flakes, and the remaining salt until it’s very smooth. 

7. Bring a large pot of heavily salted water to a boil. Boil the pasta according to the box’s instructions and drain, reserving ½ cup of pasta water. 

8. Toss the pasta with the eggplant puree and water to make a coating sauce. Taste and adjust the seasoning. Transfer the pasta to serving dishes. 

9. Tear the mozzarella into pieces and scatter it over the pasta. Garnish with the walnut mixture and basil leaves.

Thursday: Simple Lobster Bisque

Thank you Feasting at Home for the recipe!

Ingredients

• 4-5 lobster tails 

• 5 cups water

• 1 tsp salt 

• 2 Tbsp olive oil 

• 1 onion (diced)

• 2 garlic cloves (roughly chopped)

• 2 stalks of celery (diced)

• ½ tsp dried thyme 

• 1 medium yam (peeled and diced)

• 2 Tbsp tomato paste

• ½ tsp sweet paprika

• 1 bay leaf

• ½ cup sherry wine 

• 3 cups lobster stock 

• 1 cup heavy cream 

• Fish sauce (optional)

• Salt and pepper (optional)

• Cayenne (optional)

• 1-2 Tbsp butter

• 2 garlic cloves (smashed)

• Tarragon (for garnish)

• Chives (for garnish)

• Parsley (for garnish)

Directions

1. Place the lobster tails in a stockpot with 5 cups of water and 1 teaspoon of salt. Bring it to a boil, lower the heat, and simmer for 5-7 minutes, or until the tails turn a vibrant red and begin to curl. Use tongs to place the tails in a bowl to cool, reserving the hot lobster water in the pot. 

2. Remove the lobster meat from the tails and add the shells and any other liquid back into the lobster water. Simmer for 20 minutes while you prepare the rest of the soup. Chop the lobster meat, keeping a few red pieces to garnish. Keep and red roe, which will add flavor and color and refrigerate. 

3. In a heavy-bottomed pot or dutch oven, heat the oil over medium-high heat. Add the onion and sauté for 3-4 minutes until fragrant. Add the garlic, celery, and thyme. Lower the heat to medium, sauté for 5 more minutes, or until the onions have softened. Add the diced yam and cook for 2 minutes. Add the tomato paste, paprika, and bay leaf. Stir for 1-2 minutes. Deglaze with sherry, scraping up any browned bits, and cook it off, or if you’re comfortable, carefully tilt the pot to let it ignite and burn off the alcohol. 

4. Strain the lobster stock. You should have about 3 cups. Pour it into the pot with the veggies and bring it to a simmer on medium-low. Cover and cook until the yam and celery are tender, about 15 minutes. Remove the bay leaf. 

5. Add ¼ of the chopped lobster to a blender to make it smooth and creamy.

6. Pour the mixture back into the Dutch oven and add the cream. Taste and season with salt and pepper. If you want to add more depth, add a tiny splash of fish sauce or cayenne pepper. 

7. In a medium skillet, swirl the butter and smashed garlic over medium-high heat until it’s nutty and fragrant. Add the remaining lobster and sauté for 1-2 minutes. Set aside a few of the biggest pieces for the garnish and add the remaining smaller pieces to the soup. Simmer the soup gently on low for a few minutes.

8. Divide among the bowls, then garnish the top with the bigger pieces of lobster.

Friday: Whole-Wheat Feta Tart with Caramelized Onions and Herbs

Thank you Pure Wow for the recipe!

Ingredients

Whole-Wheat Crust:

• 1 cup all-purpose flour 

• ⅔ cup whole-wheat flour

• 2 Tbsp granulated sugar

• ½ tsp fine sea salt 

• ½ cup extra-virgin olive oil 

• 2-4 Tbsp milk

Feta Filling:

• 2 Tbsp unsalted butter

• 2 large red onions (peeled, halved, and thinly sliced)

• Kosher salt and freshly ground black pepper

• 2 Tbsp red wine vinegar

• 8 oz. cream cheese (room temperature)

• 12 oz. feta (cubed)

• 2 Tbsp extra-virgin olive oil 

• 3 Tbsp chopped fresh parsley

• 2 Tbsp chopped fresh dill

• 2 Tbsp chopped fresh mint

• 2 Tbsp chopped fresh oregano

• Red-pepper flakes (to taste)

Directions

1. Place a 10-inch tart pan on a baking sheet. In a medium bowl, stir the all-purpose flour, whole-wheat flour, sugar, and salt together to combine. Add the olive oil and stir until the mixture begins to come together. Add the milk 1 tablespoon at a time until the dough is smooth. 

2. Press the dough into the tart pan to create a thin, even layer (about ⅛-inch thick all the way around). 

3. Poke the dough with a fork, then transfer it to the freezer for about 15 minutes. Preheat the oven to 425°F. Bake the tart crust until it’s golden brown and baked through, about 20-22 minutes. Cool it completely. 

4. While the crust bakes, melt the butter in a large sauté pan over medium-low heat. Add the red onions and sauté until they begin to soften for 5-6 minutes. Season with salt and pepper, then reduce the heat to low. Continue to cook, stirring occasionally until the onions are caramelized – 20-25 minutes. 

5. Stir in the vinegar and continue to cook until the liquid has evaporated, 4-5 more minutes. Transfer to a medium bowl and stir in the cream cheese until the mixture is smooth. Cool to room temperature. 

6. In a large bowl, toss the feta with olive oil, parsley, dill, mint, oregano, and red pepper flakes to combine. When the caramelized onion mixture has cooled, spread it into an even layer in the base of the cooled tart crust. Arrange the marinated feat in an even layer on top and serve.

Are you ready to celebrate Valentine’s Day week? I know we are! Comment your favorite recipes down below!

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