Monday: Beet, Apple and Cranberry Salad
Mixed with apples, dried cranberries and sunflower seeds, yellow beets bring sunshine to this colourful salad. Mix the ingredients with a sweet and sour dressing and add lamb’s lettuce just before serving. Transform this dish into a complete meal by adding goat cheese for a vegetarian version.
Tuesday: Chicken and Miso Pasta
This weekday recipe is perfect for using leftover cooked chicken. Add the protein and the cooked pasta to mixed vegetables, including cabbage and broccoli, enhanced with a tasty miso-based broth. Divide the dish between shallow plates and sprinkle with toasted almonds for a crunchy texture.
ZERO-WASTE RECIPES
Chicken and Miso Pasta
Wednesday: Ginger-Glazed Salmon with Bok Choy and Carrots
As salmon cooks quickly, it’s a great option on busy evenings. For this recipe, cook the salmon in a fragrant ginger sauce, letting it reduce until the fish has caramelized. Bok choy and ribbons of carrots bring this dish together with a sprinkling of cilantro and peanuts. A succulent meal that should make everyone at the table very happy.
Thursday: Grilled Beef with Green Bean Salad and Onion Dressing
We could really use more dinners that are ready in 30 minutes. This recipe calls for steak coated in a marinade that will also be used as a vinaigrette. Serve the grilled meat with a salad combining green bean, cucumber and julienned green apple for a sweet touch. You’ll love it!
Friday: Sheet-Pan Poutine with Tofu and Red Pepper Sauce
A poutine to conclude the week? We bet the kids will be surprised and delighted with this original version that marries tofu fries, broccoli and baby potatoes cooked in the oven. Plus, this recipe replaces the traditional brown sauce with vegetable broth, ketchup and harissa. And don’t forget to add the cheese curds, of course!
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