I hope you guys are having a great weekend! We’ve already accomplished pumpkin spiced waffles, a pumpkin patch and a pony ride so I’d say we’re off to a good start. The weather has been unseasonably warm with a little rain but this next week looks a tad cooler which I’m ready for. Sweater weather really is the best! I’m also really excited about this weeks menu with some new recipes and one repeat. Hope to see you all in the kitchen!
MONDAY: Saffron Chicken + Plums
This dish sounds so dreamy and one sheet pan required! If you have time make the spice rub and marinate the night before for best flavor!
TACO TUESDAY: Pressure Cooker Barbacoa
I love this recipe! It’s a total winner and I have some random cuts of beef (ranch steak + flat iron) in my freezer that will work with this recipe.
THURSDAY: Coconut Lamb Curry
I love lamb and curry and this dish would be great served over rice or cauliflower rice.
FRIDAY: Cod + Cauliflower Chowder
This recipe is in the newest Bon Appetit issue and sounds delicious, cauliflower, tomatoes herbs and mild white fish! It calls for monkfish or cod which I have in my freezer.
MONDAY: Buffalo Cauliflower Salad Tahini Ranch
A little meatless Monday inspo that sounds super satisfying and delicious.
TACO TUESDAY: Steak Tacos with Pineapple
Need I say more?!
THURSDAY: Miso Glazed Cod with Cold Sesame Zucchini Noodles
This is a recipe I created a couple of years ago and it’s quick and perfect for summer. Simone’s zoodle recipe is also a favorite and they pair so well.
For the glaze
2T white or yellow organic miso
1.5T rice wine vinegar
1t lemon juice
2t coconut aminos or 1t gluten free tamari
1t grated ginger
1 clove garlic grated
1/4t cracked black pepper
4 cod fillets
Preheat oven to broil.
Whisk the glaze ingredients together and then top each of your fillets with the glaze. Place on a baking sheet and cook for 5-8 minutes depending on the thickness of the fish.
Cold Sesame Zucchini Noodles
FRIDAY: Asian Sweet Potato Noodles with Pork Ginger Meatballs
This recipe has all the flavors I love and adore so I can’t wait to make it! I have ground bees in my freezer so I may be making the swap for pork.
I’ve been eating a lot more fish recently and specifically wild caught cod because it’s sustainably sourced, affordable and so versatile. If you can’t find cod any mild white fish will work. I’m serving these over chilled sesame zoodles from Zenbelly. This noodles are so good and can be made ahead! The combo of warm fish and chilled noodles makes this the perfect summer meal.
Miso Glazed Cod
- 2 tbsp organic white or yellow miso
- 1.5 tbsp rice wine vinegar
- 1 tbsp water
- 1 tsp lemon juice
- 2 tsp coconut aminos
- 1 tsp ginger (grated)
- 1 garlic clove (grated)
- 1/4 tsp black pepper
- 4 wild caught cod fillets
Preheat oven to broil.
Whisk the glaze ingredients together and then top each of your fillets with the glaze.
Place on a baking sheet and cook for 5-8 minutes depending on the thickness of the fish. I find that 6 minutes is perfect for me.
Serve over cauliflower rice or chilled sesame zoodles. Recipe link in notes.