Meals With Monet: Weekly Meal Plan #40

I love cooking with spring ingredients. The flavors, the freshness, the fish — it’s all good. While spring is coming to an end (even though it feels like it just started), we’re still supplying you with the best recipes of the season in this weekly meal plan!

Grocery List

Monday: BLT Tacos

Thank you Pure Wow for the recipe!

Ingredients

• 1 lb. thickly sliced bacon

• 1 + ½ tsp freshly ground black pepper

• 12 tortillas

• 6 leaves lettuce (torn in half)

• 2 tomatoes (thickly sliced)

• 1 avocado (thickly sliced)

• Lime wedges (for serving)

Directions

1. Preheat the oven to 375°F and line a baking sheet with aluminum foil. 

2. Arrange the bacon in an even layer on the baking sheet and sprinkle evenly with black pepper. Bake until the bacon is evenly brown and crispy — 14-16 minutes. Once the bacon is cool enough to handle, break each slice into 2 or 3 pieces. 

3. While the bacon cooks, heat a large skillet over medium heat. Working in batches, add 2-3 tortillas to a pan and heat them until they’re lightly browned on each side, 1 minute per side. Repeat until all the tortillas are toasted. 

4. To serve, place 1 piece of lettuce, 1-2 pieces of tomato, 2 slices of avocado, and 3 pieces of bacon on each tortilla. Serve with lime wedges.

Tuesday: Lemongrass Coconut Noodles with Shrimp

Thank you Gimme Some Oven for the recipe!

Ingredients

Noodle Stir-Fry: 

• 9 oz. rice noodles

• 1 lb. large shrimp (peeled and deveined)

• Fine sea salt and freshly-cracked black pepper

• 3 Tbsp olive oil 

• 8 oz. mushrooms (sliced)

• 1 large carrot (thinly sliced)

• 4 garlic cloves (minced)

• 1 cup Thai basil leaves

• Thinly sliced green onions (for garnish)

• Lime wedges (for garnish)

• Thinly-sliced Thai bird chiles (for garnish)

• Fresh cilantro (for garnish)

Lemongrass Coconut Sauce:

• 2 stalks fresh lemongrass

• 1 can full-fat coconut milk

• 2 inches fresh ginger (thinly sliced into large strips)

• 1 Tbsp brown sugar

• 2-4 Tbsp fresh lime juice 

• 1 Tbsp fish sauce

Directions

1. Peel and discard the outer layer of the lemongrass stalks, slice off and discard ends, then roughly chop the remaining stalks into ½-inch pieces. Combine the lemongrass, coconut milk, sliced ginger, lime juice, and brown sugar in a medium saucepan. Heat the pan over medium heat until the sauce almost reaches a simmer. Reduce the heat to low, cover, and continue cooking the sauce for at least 15 minutes, or until the noodle stir-fry is ready. Use a fine-mesh strainer to remove the ginger and lemongrass solids from the sauce just before serving. Stir in the lime juice and fish sauce until just combined and season with salt and pepper. 

2. While the sauce is cooking, cook the noodles until they’re just barely al dente. Drain them in a strainer and rinse with cold water until the noodles are at room temperature. Toss the noodles briefly with a drizzle of oil to keep them from sticking. Set them aside until they’re ready to use. 

3. Season the shrimp on both sides with a generous sprinkle of salt and pepper. Set them aside until they’re ready to use. 

4. In a large non-stick sauté pan, heat 2 tablespoons of oil over medium-high heat. Add the mushrooms and sauté for 4 minutes, stirring occasionally. Add the carrots and sauté for 2 minutes, stirring occasionally. Add the garlic and sauté for another minute, stirring frequently. 

5. Push the veggies to one side of the pan and add the remaining tablespoon of oil to the space. Add the shrimp to the oil and sauté for 2-3 minutes, flipping occasionally, until they’re cooked through. 

6. Immediately pour the sauce into the sauté pan with the shrimp and veggies. Add in the Thai basil leaves and cooked noodles, then toss everything together until it’s evenly combined. Taste and season with salt and pepper as needed. 

7. Serve warm and garnish with lots of green onions, lime wedges, cilantro, and chiles.

Wednesday: Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Thank you Half-Baked Harvest for the recipe!

Ingredients

• 2 sweet potatoes (cut into matchsticks)

• 1 can chickpeas (drained and patted dry)

• 3 Tbsp extra-virgin olive oil 

• 2 Tbsp sesame seeds

• 1-2 tsp chipotle chili powder

• 2 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp cumin 

• Kosher salt and black pepper

• 5-6 cups shredded kale

• 1 cup mixed herbs 

• 2 Persian cucumbers (chopped)

• 1 avocado (sliced)

• ¾ cup crumbled feta cheese

Honey Mustard Dressing:

• ⅓ cup extra-virgin olive oil 

• 2 Tbsp dijon mustard

• 1 Tbsp stone-ground mustard

• 3 Tbsp honey

• 2 Tbsp tahini

• 2 Tbsp lemon juice

• 2 Tbsp champagne or apple cider vinegar

Directions

1. Preheat the oven to 425°F.

2. On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powder, cumin, salt, and pepper. Toss well to coat and bake for 20 minutes. Toss everything, then bake for another 20 minutes until the chickpeas are crisp and the sweet potatoes are tender. 

3. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers. 

4. To make the dressing, combine all the ingredients in a glass jar and whisk until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons of the dressing over the kale and massage the dressing into the greens. 

5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Top the salad with avocado and feta and enjoy!

Thursday: Rainbow Fish Taco Nachos

Thank you Gimme Some Oven for the recipe!

Ingredients

Nachos:

• 1 Tbsp olive oil 

• 2 tilapia filets 

• 2 tsp Cajun powder

• 6 oz. (about 4 handfuls) tortilla chips

• 4 oz. freshly-shredded Monterey Jack cheese

• Optional toppings: crumbled cotija cheese or queso fresco and extra chopped cilantro

Rainbow Mango Slaw:

• 1 avocado (peeled, pitted, and diced)

• 1 jalapeño (seeded and diced)

• 1 mango (peeled, pitted, and diced)

• ½ red pepper (core removed and diced)

• ½ small red onion (peeled and diced)

• 1 cup shredded red cabbage

• ½ cup chopped fresh cilantro leaves

• Juice and zest of one lime

Directions

1. Preheat your broiler. 

2. Heat the olive oil in a large sauté pan over medium-high heat. Add the tilapia and cook for 3 minutes on each side, turning once, or until the fish flakes easily with a fork. Remove it from the heat and transfer the fish to a separate plate to cool. Use a fork to flake the fish into bite-sized pieces. 

3. While the tilapia is sautéing, mix all the ingredients for the slaw together in a large bowl. 

4. Spread the chips out evenly onto a large baking sheet. Sprinkle evenly with the cheese. Place the sheet in the oven under the broiler until the cheese is melted — about 1 minute. Remove the sheet from the oven, then top the chips evenly with the mango slaw, bite-sized tilapia, and optional toppings. 

5. Serve warm.

Friday: Grilled Pizzas with Eggplant & Prosciutto

Thank you The Original Dish for the recipe!

Ingredients

• 1 batch pizza dough 

• 2 lbs. cherry tomatoes 

• ¼ cup olive oil 

• 4 springs basil 

• 2 sprigs fresh oregano

• Kosher salt

• Freshly cracked black pepper

• 1 + ½ lbs. eggplant (sliced into ¼-inch pieces)

• ½ lb. shredded fontina cheese

• ½ lb. shredded mozzarella cheese

• 2 oz. arugula

• 4 oz. thinly sliced Prosciutto

• Flaky sea salt

Directions

1. Preheat the grill over high heat. Allow the pizza dough to sit at room temperature for about 20 minutes. 

2. While the pizza is grilling, combine the cherry tomatoes, olive oil, 2 sprigs of basil, oregano, a generous pinch of salt, and a few cracks of black pepper in a 12-inch cast-iron skillet. Toss well to combine. Place the skillet onto the grill and allow the tomatoes to cook for about 8-10 minutes, or until blistered and softened. Remove the skillet and let the tomatoes cool. 

3. Drizzle the sliced eggplant with a generous coating of olive oil and season well with salt and black pepper. Grill the eggplant over high heat for about 2-3 minutes per side until it’s charred and tender. Transfer the eggplant to the cutting board and cut it into quarters. 

4. Place the pizza stone on the grill. Cover the grill and allow the stone to become piping hot. Roll each dough ball out into a 10” circle. 

5. Working with one pizza at a time, lightly flour a pizza peel and place the dough onto each peel. Build the pizza by drizzling and brushing enough olive oil to coat the top of the dough. Distribute ¼ of the fontina, mozzarella, cherry tomatoes, and grilled eggplant over top. Gently slide the pizza onto the hot pizza stone using the pizza peel. Cover and grill for 8-10 minutes or until the pizza dough is golden and crisp and cheese is melted. 

6. Keep the pizza warm as you repeat step five for the remaining dough. Toss the arugula with a drizzle of olive oil. Top each pizza with a handful of arugula, Prosciutto, remaining basil leaves, and a pinch of flaky sea salt. Slice each pizza into 6 slices and serve.

Are you excited about our spring recipes? Comment any meal plan ideas you’d like to see next!

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