Meals With Monet: Weekly Meal Plan #33

Welcome to this week’s Meals With Monet! I’m so excited for this week’s theme because it is all fresh, fruity, and fulfilling. We’re sticking with a clean-green-spring theme (say that three times fast) and bringing you some fresh new recipes that require the freshest ingredients! Are you excited?

Grocery List

Monday: Shrimp Louie

Thank you The Modern Proper for the recipe!

Ingredients

Shrimp and Marinade: 

• 1 lb. medium shrimp (peeled and deveined) 

• ½ tsp tabasco 

• 1 Tbsp lemon juice

• ½ tsp garlic powder 

• ½ tsp salt

• 2 Tbsp extra virgin olive oil 

• ½ tsp Worcestershire 

• 1 tsp honey

• ¼ tsp paprika 

Dressing:

• ½ cup mayonnaise

• 1 Tbsp dijon 

• ½ tsp lemon zest

• 3 + ½ tsp lemon juice 

• ½ tsp tabasco sauce 

• 1 tsp honey

• ½ tsp Worcestershire sauce 

• 2 Tbsp capers (drained)

• ¼ tsp garlic powder

• ¼ tsp paprika 

Salad: 

• 2-3 heads lettuce (chopped)

• 4 hard-boiled eggs (halved)

• 8 oz. cherry tomatoes (halved)

• 1 large avocado (sliced)

• Capers (drained, for serving)

• Flaky salt (for eggs)

Directions

1. In a medium-sized bowl, make the marinade by mixing together the Tabasco, lemon juice, garlic powder, salt, olive oil, Worcestershire, honey, and paprika. Add the shrimp and toss to coat. 

2. Add all the dressing ingredients to the base of a food processor. Pulse to combine until the mixture is mostly smooth. 

3. Heat a large nonstick skillet over medium-high heat. Add the shrimp and cook until they’re opaque and there are no more gray parts left — about 5-7 minutes. Transfer the shrimp to a plate and cool while preparing the salad. 

4. Add the lettuce to a large bowl and toss with the dressing. Top with hard-boiled eggs, cherry tomatoes, avocado slices, additional capers, if desired, and cooled shrimp. 

5. Sprinkle the salad (especially the eggs) with flaky sea salt and freshly cracked pepper to taste.

Tuesday: Cranberry, Brussels Sprouts, and Brie Skillet Nachos

Thank you Pure Wow for the recipe!

Ingredients

Sweet Potatoes and Brussels Sprouts: 

• 1 red onion (diced)

• 1 large sweet potato (peeled and diced)

• 2 Tbsp extra-virgin olive oil 

• 2 tsp chopped fresh rosemary 

• 1 tsp garlic powder

• Kosher salt and freshly ground black pepper

• 2 cups shredded brussels sprouts

Nachos: 

• Tortilla chips (as needed)

• ¾ cup prepared cranberry sauce

• 1 cup shredded white cheddar cheese

• 8 oz. Brie cheese (thinly sliced)

• Freshly ground black pepper

• Fresh parsley (for serving)

Directions

1. Preheat the oven to 400°F and lightly grease a baking sheet with nonstick spray. 

2. Spread the onion and sweet potatoes on the baking sheet and drizzle evenly with olive oil. Toss with the rosemary and garlic powder and season with salt and pepper. 

3. Roast the mixture until the sweet potatoes are tender and beginning to brown, about 12-15 minutes. Add the shredded brussels sprouts to the baking sheet and toss well to combine. Return the baking sheet to the oven until the veggies are golden brown all over, 7-10 more minutes. 

4. Arrange the tortilla chips in an even layer in a large skillet. Dollop three-quarters of the cranberry sauce all over the chips. Then top that layer with three-quarters of the vegetables. Arrange the white cheddar and Brie in an even layer on top and finish with a layer of the remaining cranberry sauce and vegetable mixture. 

5. Transfer the skillet to the oven and bake until the cheeses are melted, 15-18 minutes. Remove the skillet from the oven and serve immediately, garnished with freshly ground black pepper and parsley.

Wednesday: Garden Greens Goddess Pizza

Thank you Half-Baked Harvest for the recipe!

Ingredients

• ½ lb. pizza dough

• ½ cup basil pesto 

• 2 cups chopped or shredded kale 

• 2 Tbsp extra-virgin olive oil 

• Kosher salt 

• Crushed red pepper flakes 

• 6 oz. creamy goat cheese (crumbled) 

• ½ cup shredded fontina cheese

• 1 medium zucchini (shaved into ribbons)

• ½ cup fresh basil leaves (roughly torn)

Goddess Basil Pesto:

• 2 cups fresh basil 

• ½ cup fresh mint 

• 1 jalapeño (seeded)

• ¼ cup extra virgin olive oil 

• 3 Tbsp roasted shelled pistachios 

• ¼ cup shredded Parmesan cheese

• Juice from 1 lemon

Directions

1. Preheat the oven to 450°F and grease a large baking sheet with olive oil. 

2. On a lightly floured surface, roll out the dough until it’s pretty thin. Transfer the dough to the prepared baking sheet. Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese and drizzle lightly with olive oil and season with salt. 

3. Transfer the pizza to the oven and bake for 10-15 minutes or until the crust is golden and the cheese is melted. Top the pizza with fresh basil and crushed red pepper flakes.

Thursday: Tomato, Basil, & Artichoke Picnic Sandwich

Thank you Love & Lemons for the recipe!

Ingredients

Basil-Edamame Spread:

• 1 + ½ cups edamame

• ¼ cup basil 

• 3 Tbsp fresh lemon juice 

• 1 Tbsp chopped scallions 

• ½ small garlic clove

• 2 Tbsp olive oil 

• 1-3 Tbsp water

• ½ tsp sea salt 

Sandwiches:

• 1 large baguette 

• A handful of baby salad greens 

• 2-3 medium tomatoes (sliced)

• 10 basil leaves

• 10 jarred roasted artichokes 

• Pine nuts (optional)

Directions

1. Make the basil-edamame spread. Place the edamame, basil, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor and pulse until everything is chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until it’s ready to use. 

2. Slice one large baguette in half and assemble the sandwich with the basil-edamame spread, greens, tomatoes, basil, artichokes, and pine nuts. Cut the baguette into four sections. Keep the sandwiches in the refrigerator until ready to serve.

Friday: Pesto Zoodles

Thank you Pure Wow for the recipe!

Ingredients

Pesto:

• 2 cups fresh basil 

• 1 garlic clove (smashed)

• ⅓ cup pine nuts

• 3 Tbsp grated parmesan cheese

• ⅓ cup extra-virgin olive oil 

• Salt and freshly ground black pepper

Zoodles: 

• 1 Tbsp extra-virgin olive oil 

• 1 sweet onion (thinly sliced)

• 4 zucchini (cut into noodles)

• Parmesan cheese curls

• Red pepper flakes (as needed)

Directions

1. In a food processor or blender, pulse the basil, garlic, pine nuts, and grated Parmesan until it’s coarsely chopped. 

2. With the food processor running, add the olive oil gradually and mix until the pesto is a thick paste. Add more olive oil as needed to adjust the consistency. Add salt and pepper to taste. 

3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until tender for 4-5 minutes. Add the zucchini noodles and sauté until tender — 4-5 minutes more. 

4. Add the pesto and toss until the noodles are well coated. 

5. Serve warm, garnished with Parmesan curls and red pepper flakes.

Are you as excited about these spring recipes as we are? Comment below!

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