Meals With Monet: Weekly Meal Plan #32

We are berry excited about the spring-inspired weekly meal plan this week! Let’s be honest, none of us are eating as many fruits and vegetables as we probably should, so we’re making healthy eating much more fun! This Monet Meal Plan is full of berry fusions that will get you so excited for spring’s best flavors.

Grocery List

Monday: New York Strip Steak with Blackberry Herb Compound Butter

Thank you Driscoll’s for the recipe!

Ingredients

Compound Butter:

• ½ cup unsalted butter (room temperature)

• 1 tsp honey

• ½ tsp fresh thyme 

• ½ tsp chives (chopped)

• ¼ tsp kosher salt 

• ⅛ tsp black pepper

• 2 + ½ oz. blackberries (halved)

Steak:

• 2 New York strip steaks 

• Kosher salt 

• Black pepper

• 1 + ½ tsp grapeseed oil 

• 1 + ½ tsp butter (room temperature)

Directions

1. Place the stick of unsalted butter into a mixing bowl and beat on medium until it’s smooth and airy. Add the honey, thyme, chives, salt, and black pepper. Beat the mixture on medium heat until everything is incorporated. Add the blackberries and disperse them throughout the butter. 

2. Transfer the butter mixture to a covered container and refrigerate it until it’s chilled. 

3. Preheat the oven to 450°F.

4. Pat the 2 steaks dry and season generously with salt and pepper on both sides. Allow the steaks to rest, uncovered, at room temperature for 15 minutes. 

5. Preheat a cast-iron skillet on a stovetop over high heat until it begins to smoke. Add the grapeseed oil and plain butter to the skillet. Pat the steaks dry again before placing them into the skillet to cook. Turn the steaks over and cook for another 3 minutes without moving them. 

6. Transfer the skillet to the oven and bake for 3-4 minutes for medium-rare, 5-6 minutes for medium, and 7-8 minutes for medium-well. 

7. Remove the steaks and allow them to rest for 10 minutes. 

8. Serve the steaks immediately with the blackberry herb compound butter.

Tuesday: Raspberry-Swiss Grilled Cheese Sandwiches

Thank you HyVee for the recipe!

Ingredients

• 4 cups of baby spinach 

• 2 cups fresh raspberries (divided)

• 8 slices of whole-grain bread

• 8 slices of Swiss cheese

• 2 Tbsp Dijon mustard

Directions

1. Preheat the oven to 350°F. Heat a large skillet over medium heat, coat the skillet with cooking spray, and add spinach. Cook, turning the spinach frequently until it’s wilted. Transfer the spinach to a platter. 

2. Add 1 cup of raspberries to the same skillet and cook over medium heat until the berries are heated through. Remove the skillet from the heat and mash the berries with the back of a wooden spoon. Stir in the remaining cup of raspberries. 

3. Top 4 slices of bread with cheese, raspberry mixture, spinach, and more cheese. If desired, spread the mustard on one side of each toasted bread slice. Place the slices spread-side down on the sandwiches. Place the sandwiches on a rimmed baking pan and bake for 5 minutes or until the cheese has melted.

Wednesday: Paleo Chicken, Bacon, and Strawberry Salad with Balsamic Vinaigrette

Thank you Paleo Running Momma for the recipe!

Ingredients

Dressing: 

• 1 + ½ Tbsp raw honey

• ¼ cup orange juice

• 2 tsp grated orange zest 

• 2 Tbsp balsamic vinegar 

• 2 garlic cloves

• ¾ tsp fine sea salt 

• ¼ tsp black pepper

• ¾ cup olive oil 

Salad:

• 1 lb. boneless skinless chicken breast 

• Pinch fine sea salt 

• Dash onion powder

• Dash black pepper

• 5 slices paleo bacon (cut into 1-inch pieces)

• 1 + ½ cups sliced strawberries

• 1 cup shelled raw walnuts

• 5 oz. baby spinach

Directions

1. In a food processor or blender, combine all the dressing ingredients except the olive oil. Pulse and blend at high speed until the mixture is smooth. 

2. Put the blender on low speed and pour the oil in a steady, narrow stream. Transfer the dressing to a lidded jar and refrigerate it until it’s ready to use. 

3. In a large, deep skillet over medium-high heat, cook the bacon, stirring until crisp, then remove with a slotted spoon and drain on paper towels. 

4. Sprinkle the chicken breasts with a bit of salt, pepper, and onion powder on both sides. Use 1-2 tablespoons of the rendered bacon fat to sautée the chicken breasts over medium heat for about 2-4 minutes on each side. Remove the chicken from the pan to the plate and set it aside to rest. Once the salad is ready to serve, slice or chop it into bite-sized pieces. 

5. In the skillet, discard all but a thin layer of bacon fat. Over medium heat, add the walnuts and cook, stirring for about 2-3 minutes or until they’re lightly toasted. Sprinkle them with a bit of salt. 

6. In a large serving bowl, layer the greens with the sliced chicken, bacon, toasted walnuts, and sliced strawberries. Shake the dressing well to combine, then lightly drizzle it over the salad.

Thursday: Berry Asparagus Pizza

Thank you Kiwi and Carrot for the recipe!

Ingredients

Pizza Dough: 

• 2 Tbsp dry yeast

• 2 Tbsp honey

• 1 + ½ cups warm water

• 4 Tbsp extra-virgin olive oil 

• 4 + ½ cups all-purpose flour 

• 2 tsp kosher salt 

• Cornmeal (for sprinkling)

Toppings: 

• 1 + ½ cups fresh blackberries

• 1 cup artichoke hearts

• 8-10 asparagus spears

• 12 oz. prosciutto 

• 1 lb. fresh mozzarella cheese

• ½ cup extra-virgin olive oil 

• 1-2 garlic cloves

Directions

1. Combine the yeast, honey, and warm water in a standing mixing bowl. Let it sit for about 5 minutes until the yeast begins to bubble. Add the oil, 4 cups of flour, and salt. Blend on low using a dough hook. Increase the speed and knead for 8-10 minutes. Add more flour, as needed, if the dough is sticking to the sides of the bowl. 

2. Cover the bowl and let it rise for 30-40 minutes. 

3. Preheat the oven to 425°F and divide the dough into 4-6 pieces. Roll it out to the desired thickness. 

4. Cut the artichoke hearts into fourths, cut the asparagus into bite-sized pieces, slice the cheese, and add the garlic to the oil. 

5. Brush the dough with garlic oil and add all the toppings. 

6. Bake for 12-15 minutes.

Friday: Berry Glazed Salmon

Thank you The Millennial Cook for the recipe!

Ingredients

• 2 Tbsp butter

• 1 garlic clove

• 2 salmon filets

• ¼ cup white wine

• ¼ cup blackberry jam

Directions

1. Melt the butter in a skillet over medium heat. 

2. Peel and mince the garlic, then add it to the pan. Let the garlic cook, stirring frequently, until it’s light brown — about 2 minutes. 

3. Add the salmon fillets to the pan, skin-side down. Let the salmon cook until the skin is crispy, about 6 minutes. Flip the salmon, then let it cook for 4 more minutes. The salmon won’t be fully cooked through.

4. Remove the salmon from the heat and put it on a plate. 

5. Add the wine to the pan and stir to deglaze. Add the jam and stir to combine. Let the mixture cook for a minute, then reduce the heat to medium-low. 

6. Add the salmon filets back into the pan. Spoon the jam sauce over the fish, then let it sit until cooked through, about 4 more minutes. 

7. Serve with the remaining sauce poured over the salmon.

Are you as excited about our berry fresh week as we are? Comment more meal themes below!

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