Onions Rings w/ Eggs, Spiced Lentils, Baked Banana Porridge, Super Green Spaghetti, Pasta w/ Broccoli and Artichokes, All-Purpose Stir-Fry Sauce, Beef and Broccoli, Chickpea and Turmeric Rice Bowls, Boiling Kettle Water, Sweet Pea Orecchiette, Spaghetti w/ Lemon, Dal, Linguine w/ Avocado, Tomato, & Lime, Avocado Cakes ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

Click on the 🌐 to manage a recipe and its ingredients.

Shopping List

Prep

All-Purpose Stir-Fry Sauce🌐

Cool the sauce to room temperature, then store it in the refrigerator for up to 2 weeks in an airtight container.
Total time: 15 min
Servings: 6 fl oz.
Equipment: Stove
  • 2 tsp. Cornstarch
  • 1/2 c. Water
  • 3 tbsp. Soy Sauce
  • 1 tbsp. Honey
  • 2 tsp. Sambal Oelek, aka. Chili Paste
  • 1 tbsp. Fresh Ginger, grated
  • In a small bowl, mix the cornstarch and water. Add the cornstarch mixture to a medium pot along with the soy sauce, honey, sambal oelek, and ginger. Bring the pot to a boil, reduce the heat to low, and simmer it for 5 minutes.

Boiling Kettle Water🌐

Total time: 5 min
Servings: 1 c.
Equipment: Stove
  • 1 c. Water
  • Boil the water in a kettle.

Breakfast

Onions Rings w/ Eggs🌐

Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 Onions, cut into thick rings
  • 2 Eggs
  • 1 Red Bell Peppers, diced
  • 2 Green Onions, diced
  • 1/4 c. Shredded Cheddar Cheese
  • 1 tsp. Cooking Oil
  • 1/8 tsp. Salt & Black Pepper, to taste
  • 1/8 c. Fresh Red Chilies, diced
  • In a mixing bowl, lightly beat the egg, then add the bell peppers, chilies, scallions, and cheese. Season to taste with salt and pepper.
  • Put rings into a well-greased hot skillet. You’ll want to put them on their rough side down. Cook the onions for 2 minutes then flip.
  • Start by putting just a spoonful of the egg mix into each ring and let it almost set to create a seal at the bottom.
  • Spoon in the rest of your egg mix into each ring. Cook for 2 more minutes, flip and cook until done.

Spiced Lentils🌐

True Puy lentils come from the region of France, Le Puy, which has a unique climate and colcanic soil in which the lentils thrive. Always pick over lentils very carefully before cooking them to remove any little stones that may be among them. The dark colour of Puy lentils means that the stones can be harder to find.
Total time: 22 min
Servings: 4
  • 3/2 c. Puy Lentils
  • 5/2 c. Water
  • 7 oz. Feta Cheese
  • 5 tbsp. Sun-Dried Tomato Paste
  • 1/4 c. Fresh Chervil | Fresh Parsley, plus extra to garnish
  • Place the lentils in a heavy pan with the measured water. Bring to a boil, reduce the heat and cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender and most of the water has been absorbed.
  • Crumble half the feta cheese into the pan. Add the sun-dried tomato purêe, chopped chervil or flat leaf parsley and a little salt and freshly ground black pepper. Heat through for 1 minute.
  • Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve the lentils immediately.

Baked Banana Porridge🌐

Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.
Total time: 30 min
Servings: 2
Equipment: Oven
  • 2 c. Bananas, halved lengthways
  • 1 c. Porridge Oats
  • 1/4 tsp. Cinnamon
  • 1/2 c. Milk
  • 4 tbsp. Black Walnuts, roughly chopped
  • 5/4 c. Water
  • Heat oven to 375°F.
  • Mash up one banana half, then mix it with the oats, cinnamon, milk, 1¼ cups water and a pinch of salt, and pour into a baking dish.
  • Top with the remaining banana halves and scatter over the walnuts.
  • Bake for 20–25 mins until the oats are creamy and have absorbed most of the liquid.

Super Green Spaghetti🌐

From Jamie Oliver's 5 Ingredients
Total time: 13 min
Servings: 2
Equipment: Blender
  • 5 oz. Spaghetti Pasta
  • 4 Garlic Cloves
  • 7 oz. Fresh Cavolo Nero
  • 1 oz. Parmesan Cheese
  • 1 oz. Ricotta Cheese
  • Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
  • Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
  • Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Lunch

Pasta w/ Broccoli and Artichokes🌐

Total time: 18 min
Servings: 4
Equipment: Stove
  • 3 tbsp. Cooking Oil, divided
  • 1 Red Bell Peppers, seeded and thinly sliced
  • 1 Onions, halved and thinly sliced
  • 1 tsp. Dried Thyme
  • 3 tbsp. Sherry Vinegar
  • 4 c. Rigatoni Pasta
  • 6 oz. Marinated Artichoke Hearts, drained and thinly sliced
  • 5 oz. Broccoli, cooked, chopped
  • 20 Black Olives, pitted and chopped
  • 2 tbsp. Fresh Parsley, chopped
  • 1/8 tsp. Salt & Black Pepper
  • Heat 1-tbsp of the oil in a non-stick frying pan. Add the red pepper and onion and cook over a low heat for 8–10 minutes, or until the vegetables are just soft, stirring occasionally.
  • Stir in the thyme and vinegar. Cook for 30 seconds, stirring, then set aside.
  • Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Drain, then transfer to a large serving bowl. Add 1-tbsp of the oil and toss well to coat.
  • Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta. Toss to blend. Leave to stand for at least 5 minutes before serving.

Dinner

Beef and Broccoli🌐

Total time: 60 min
Servings: 2
Equipment: Stove
  • 3/4 c. All-Purpose Stir-Fry Sauce
  • 3 tbsp. Cooking Oil, divided
  • 1/2 lb. Flank Steaks, thinly sliced across the grain
  • 1/8 tsp. Salt & Black Pepper
  • 1 c. Broccoli Florets
  • 2 tbsp. Water
  • 1/2 c. Onions, sliced
  • 1 tbsp. Garlic, sliced
  • Warm a medium skillet over medium-high heat. Add 1 tablespoon of olive oil and the steak. Season the steak with salt and pepper. Cook only until browned, about 3–5 minutes. Take the steak out of the pan and set aside.
  • Set the skillet back over medium-high heat. Add 1 tablespoon of oil and the broccoli and sauté the broccoli for 2 minutes. Add the water to the pan, cover, and steam the broccoli for 2 minutes. Take the broccoli out of the pan and set aside.
  • Wipe the pan out with a paper towel and return it to the heat. Add the remaining 1 tablespoon of oil along with the onion. Cook until onions are soft, about 3 minutes. Then, return the cooked steak to the pot.
  • Add the garlic and cook for 1 more minute. Return the broccoli to the pan along with the stir-fry sauce and cook for 2 more minutes.
  • Taste the stir-fry and season with salt and pepper as needed.

Chickpea and Turmeric Rice Bowls🌐

Total time: 70 min
Servings: 4
Equipment: Stove
  • 1/2 Red Onions
  • 1/2 c. Apple Cider Vinegar
  • 2 tsp. Coconut Oil
  • 1 c. Brown Rice
  • 7/4 tsp. Turmeric Powder
  • 1 tsp. Ground Cumin
  • 2 Bay Leaves
  • 1/4 c. Tahini (Sesame Seed Paste)
  • 4 c. Fresh Spinach
  • 2 c. Canned Chickpeas
  • Peel and thinly slice onion. In a small bowl, whisk together apple cider vinegar, sugar (optional), and a pinch of salt. Add onion and set aside to pickle.
  • Heat coconut oil in a pot over medium-low heat. Add rice and roast 2 minutes. Add turmeric, cumin, bay leaf, and a pinch of salt. Toast 30 seconds more, then add 2⅔ cups water. Cover and simmer until rice is tender, 20–30 minutes.
  • Meanwhile, in a small bowl, whisk together tahini and an equal amount of water. Season with salt and pepper to taste.
  • When rice is done, remove bay leaves and add spinach. Cover and let steam until spinach is wilted. Divide into bowls.
  • Top bowls with drained chickpeas and pickled onions. Drizzle with tahini.

Sweet Pea Orecchiette🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 30 min
Servings: 4
Equipment: Stove
  • 1 c. Boiling Kettle Water
  • 5/4 lb. Potatoes
  • 1 c. Green Onions
  • 12 oz. Frozen Green Peas
  • 10 oz. Orecchiette, dried
  • 3 oz. Pecorino Cheese, plus extra to serve
  • 2 tbsp. Olive Oil
  • Peel the potatoes and chop into ½-inch cubes, trim and slice the scallions, then place in a large non-stick frying pan on a high heat with 2 tablespoons of olive oil and 1 cup of boiling kettle water.
  • Reduce to a simmer, then cover and cook for 15 minutes, or until the potatoes are just tender, adding the peas for the last 5 minutes, stirring occasionally.
  • Meanwhile, cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful of starchy cooking water.
  • Tip the drained pasta into the pea and potato pan, finely grate in the pecorino, then toss together, adding splashes of cooking water to loosen, if needed.
  • Season to perfection, and finish with an extra grating of pecorino and a drizzle of extra virgin olive oil, if you like.

Spaghetti w/ Lemon🌐

Spaghetti is the best type of pasta for this recipe, because the olive oil and lemon juice cling to its long thin strands. If you are out of spaghetti, use another dried long pasta instead, such as spaghettini, linguine or tagliatelle.
Total time: 17 min
Servings: 2
Equipment: Stove
  • 8 oz. Spaghetti Pasta
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Lemons, juiced
  • 1 Garlic Cloves, cut into very thin slivers
  • 1/8 tsp. Salt & Black Pepper
  • Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, until tender, then drain well and return to the pan.
  • Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers of garlic and add seasoning to taste.
  • Toss the pasta over a medium to high heat for 1–2 minutes. Serve immediately in four warmed bowls.

Dal🌐

Total time: 45 min
Servings: 2
Equipment: Stove
  • 1 tbsp. Olive Oil
  • 1/2 c. Onions, diced
  • 1 tbsp. Fresh Ginger, grated
  • 1 tbsp. Tomato Paste
  • 1 tbsp. Curry Powder
  • 1/2 c. Raw Red Lentils, rinsed
  • 3 c. Water
  • 1/8 tsp. Salt & Black Pepper
  • Warm a medium pot over medium heat. Add the olive oil and onion and cook for 5 minutes, or until soft. Add the ginger and cook for 30 seconds. Add the tomato paste and cook for 1 minute.
  • Sprinkle the curry powder into the pot and cook for 30 seconds. Add the lentils and water and bring to a boil. Reduce the heat to low and simmer for 25–30 minutes, until the lentils are tender.
  • Taste the dal and add salt and pepper if it needs it.

Linguine w/ Avocado, Tomato, & Lime🌐

Total time: 30 min
Servings: 2
Equipment: Stove
  • 4 oz. Linguine
  • 1 Limes, zested and juiced
  • 1 Avocados, stoned, peeled, and chopped
  • 1 Red Tomatoes, chopped
  • 1/4 c. Fresh Cilantro, chopped
  • 1/4 Red Onions, finely chopped
  • 1/2 Fresh Red Chilies, deseeded and finely chopped
  • Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
  • Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Sides

Avocado Cakes🌐

Total time: 5 min
Servings: 2
  • 1 Avocados
  • 4 Rice Cakes
  • 1 Cucumbers, sliced
  • 1/8 tsp. Salt
  • Mash the avocado and spread evenly on the rice cakes. Sprinkle with sea salt.
  • Top each with 1-2 cucumber slices and a small sprig of dill, parsley, or cilantro.