It’s June and just like that it finally feels like summer in Chicago! I’ve put together four fun dishes for the week that I hope you will love! I have left over pork that I will be eating on Monday so I’ve included Nom Nom Paleo Kalua Pork recipe. If you’ve never made this dish you are seriously missing out! It couldn’t be easier and it’s great in wraps, tacos, stir frys, omelettes, you name it! I also reached out to Jessica Murnane, the author and plant babe of One Part Plant and she is allowing me to share her killer recipe for Butternut Squash + Lentil Tacos! Thank you Jessica!
MONDAY: Kalua Pork
You can either cook this in a slow cooker or pressure cooker. I will be serving mine with cauliflower rice, cabbage, avocado and salsa.
TACO TUESDAY: Creamy Butternut Squash + Lentil Tacos
This recipe is 100% awesome and 100% plant based! You can make the squash (you can also sub sweet potato) and lentils a head of time too!
Recipe shared with permission
Makes 10-12 tacos
1 medium Butternut Squash, peeled and cubed about 4 cups
2 ¾ teaspoons cumin
Sea salt and pepper
Olive or coconut oil
¾ cup brown lentils, rinsed
Veggie broth or water
3 teaspoons tamari or coconut aminos
2 tablespoons coconut milk
Juice of 1 lime or to taste
Optional toppings: avocado, pepitas, diced jalapeño, pickled onions, radish and hot sauce
Preheat oven to 400° and line a baking sheet with parchment paper.
Toss the squash with 1/2t of cumin, salt and pepper and a little oil. Roast for 30-40 mi until they are soft.
Meanwhile in a small pot, combine the lentils with enough broth to cover them and stir in tamari and remaining cumin. Bring the mixture to a boil and then reduce heat to a simmer until lentils are softened but still a little firm, 25-30 min. Make sure to watch the pot and add more broth as needed to keep the lentils covered. When they are done, drain the excess liquid.
Transfer the cooked squash to a food processor. Process the squash with the coconut milk and lime juice until smooth. Season with salt and more lime juice as needed.
Assemble tacos: spread a layer of creamy squash on a warm tortilla and top with a scoop of lentils. Add whatever toppings you choose and serve.
WEDNESDAY: Warm Salmon Nicoise
I love the famed French salad nicoise and all the components can be made ahead and served warm, cold or room temp.
FRIDAY: Beef Kafta + Cauliflower Tabbouleh
I haven’t made this one yet but everything about both these recipes sounds delicious. Riced cauliflower replaces the bulger grain that is typical of tabbouleh.
Happy Planning. Happy Eating!