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This Week’s Menu – A Little Something

This Week’s Menu – A Little Something

This week, enjoy a pop of something extra in all of our entrees with the perfect little snack for dessert!

How To Use This Week’s Menu

This week is delicious on its own, but it comes with the added bonus of extras that will make great bonus meals.

Use the mango chutney from the Curried Rice and Cauliflower to make the best grilled cheese. Any extra coconut water from that dish would be great in a smoothie to round out this perfect lunch.

The chicken fajita part of the Chicken Fajitas with Quick Black Beans doubles or triples easily for freezer meals and, while I don’t recommend this if you work in an office, the Honey Orange Salmon and Broccoli holds together beautifully for a lovely leftover lunch.

As for the Banana Chocolate Chip Mini Muffins, well, extra bananas or mini chocolate chips are never a bad idea in my opinion! Use either to add to weekend pancakes.

Most importantly, consider what you have in the fridge before going out to eat or back to the grocery. While tasty, easy dinners are the main point of this membership, saving you cash (and the environment!) with less food waste is a wonderful bonus.

[[ recipeID=recipe-8ldc5can7, title=Curried Rice and Cauliflower ]]

[[ recipeID=recipe-8ldc5o0bb, title=Chicken Fajitas with Quick Black Beans ]]

[[ recipeID=recipe-8ldc8d5zx, title=Honey Orange Salmon and Broccoli ]]

[[ recipeID=recipe-8ldc90828, title=Banana Chocolate Chip Mini Muffins ]]

Posted on January 25, 2023
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Curried Rice and Cauliflower

This is a really unique dish! Honestly, I was kind of surprised how much my family gobbled it up. Originally, it called for chicken breast instead of cauliflower. Give that a shot if you’re looking for something with more protein.

One trick with this dish is that it requires a few ingredients you might not otherwise have around. Here are some other uses for those.


Coconut Water

Add to smoothies

Drink it straight for extra electrolytes

Cardamom

I love to add this to baked goods. Almost anytime cinnamon is called for, cardamom is a fun addition. Speaking of which, if you don’t want to buy cardamom, consider replacing it with cinnamon in this recipe.

Mango Chutney

This condiment is great on grilled sandwiches! I especially love it on grilled cheese.

Use this as a dipper for chicken strips or green bean fries. A good chutney will have just a hint of heat, but my kids love it!

Top any grilled meat or fish with a dollop of chutney for extra flavor

And with that, let’s get to the recipe!

Servings: 6

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Ingredients

Instructions

Ingredients

  • 3 tbsp vegetable oil
  • 1 ½ tsp cardamon
  • ½ tsp pepper
  • 1 tsp salt
  • 1 ½ lbs cauliflower
  • 1 ½ cups basmati rice rinsed and drained
  • 3 ½ cups coconut water
  • 4 shallots halved and thinly sliced
  • ½ cup dried cranberries chopped
  • 2 tbsp lime juice
  • 2 cups cilantro
  • 8 oz mango chutney

Instructions

  1. In a large bowl, mix together 3 tbsps oil, ginger, curry powder, cardamom, salt, and pepper to form a paste. Transfer 2 tbsps of the paste to a large saucepan and set aside. Add the cauliflower to the bowl with the remaining paste and stir to coat. Marinate at room temperature while you cook the rice.
  2. Stir the rice and 3 cups of coconut water into the paste in the saucepan. Bring to a simmer over medium-high. Cover, reduce to low, and cook until mostly tender but still slightly firm, about 10 minutes. Remove from the heat, uncover and fluff the rice with a fork. Set aside.
  3. In a skillet over medium-high, heat the remaining oil until shimmering. Add the shallots and cook, stirring until golden brown, about 5 minutes. Then add the cauliflower in an even layer. Cook without stirring, until golden brown on the bottom, about 3 minutes. Add 1/2 cup of remaining coconut water and scrape up the browned bits. Cook, stirring constantly, until the liquid has evaporated, about 20 seconds.
  4. Add the rice and cranberries. Stir, then cook undisturbed over medium-high until the rice begins to crisp and brown on the bottom, about 3 minutes. Take off the heat and add the lime juice. Using the spatula, stir to combine while scraping along the bottom to looser the crust. Stir in cilantro and season with salt and pepper. Serve with mango chutney.

Notes

- I keep a jar of minced ginger in my fridge at all times. Makes dishes like this so much easier to whip up. You can find it in the Asian aisle by the soy sauce.

- If this seems like too much work, combine the marinated cauliflower and shallots on a baking sheet and roast at 400 degrees for around 20 minutes or until starting to brown. From there, dump the cauliflower, rice, craisins and cilantro into a large bowl to combine. Taste for salt and pepper.


Meat Lovers

- Use 1 lb of cubed chicken breast in place of the cauliflower.

Chicken Fajitas with Quick Black Beans

Double or triple this recipe to prep for those busy days when even chopping a pepper is too much work. Even with that, tonight's sizzling sensation comes together in a snap.

Servings: 6

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Ingredients

Instructions

Ingredients

CHICKEN FAJITAS

  • 1 ½ lbs boneless, skinless chicken breasts
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 2 tsp cumin
  • 2 tso dried oregano
  • 2 tsp chili powder
  • 1 tsp pepper
  • 2 tsp garlic minced
  • 1 large onion cut into strips
  • 1 green pepper cut into strips
  • ¾ cup cheddar cheese shredded
  • 12 flour tortillas
  • ½ cup salsa

SEASONED QUICK BLACK BEANS

  • 14 ½ oz canned black beans
  • 1 medium jalapeño
  • 1 clove garlic minced
  • ½ tsp cumin
  • 1 tbsp olive oil

Instructions

  1. Pat chicken dry and trim excess fat. Slice each breast into narrow strips. Whisk together lime juice, soy sauce, veggie oil, garlic, and spices in a medium bowl. Pour over chicken to marinate. Allow at least 30 minutes or up to overnight.
  2. Heat oil in a large skillet over medium high heat. Add onions and peppers and stir-fry until soft. Remove veggies from skillet and add chicken. Stir-fry chicken until well browned, about 10 minutes. Remove pan from heat and return veggies; stirring to combine.
  3. Meanwhile, remove the seeds from the jalapeno and finely dice.
  4. Heat a medium pot over medium heat. Add the garlic, jalapeno, cumin, and olive oil and saute for about 5 minutes, or until the jalapeno and garlic have softened. Add the beans (do not drain) and heat through about 5-10 minutes.
  5. Serve fajitas with tortillas, veggies, cheese, and salsa. Serve the black beans on the side.

Notes

MAKE AHEAD

- Double or triple the ingredients for the fajita part. Then prep through step one and package in freezer-safe packaging. (Keeping raw marinated chicken, veggies, tortillas, cheese and salsa in their own containers.) Freeze. Allow to thaw overnight in the fridge before cooking.


VEGGIE LOVERS

- Replace the meat with more veggies. Slices of large mushrooms like portabellas could be fun. Zucchini and squash work great, too.


DAIRY LOVERS

- A smidge of cotija cheese on the black beans really takes it over the top. Go ahead and replace your cheddar for this on the fajitas, too, as you’ll have way more than you need.

DAIRY-FREE

It’s also pretty easy to skip the cheese. Maybe add some avocado slices for a similar mouthfeel.


GLUTEN-FREE

- Tortillas are your issue here. Is there a gluten free one you like? Otherwise, the fajita insides are great on top of a baked potato or sweet potato or on a bed of greens for a hearty salad.


Honey Orange Salmon and Broccoli

You guys and gals are going to love this sheet pan supper! It smells so good and is so good for you!! I’m a big, big fan.


This salmon-based sheet pan supper comes together in no time and makes the house smell so good! There's something about citrus that makes everything bright, even roasted broccoli.

Servings:

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Ingredients

Instructions

Ingredients

  • 4 5 oz skin-on salmon fillets
  • 2 tsp orange zest
  • ¼ cup orange juice
  • ¼ cup olive oil
  • 2 tbsp honey
  • 1 tbsp hot sauce
  • 1 tbsp Dijon mustard
  • 3 cloves garlic minced
  • 3 cups broccoli florets

Instructions

  1. Preheat the oven to 375°F, with a rack in the center position. Grease a sheet pan or line with foil.
  2. In a medium bowl, whisk together the orange zest, orange juice, ¼ cup of olive oil, honey, hot sauce, mustard, and garlic until smooth.
  3. Drizzle half of the marinade over the broccoli and toss again, spreading the broccoli in an even layer around the edges of the pan. Place the salmon fillets in the center of the pan and drizzle with the remaining marinade.
  4. Bake until the broccoli is crisp-tender and the salmon is just cooked through, about 20 minutes. Serve hot.

Notes

- Need a little more for your meal? This dish can easily be paired with rice, quinoa, farro, etc. 

- Want more protein? Top the whole thing with hemp seeds!


Veggie Lovers

- This makes a lot of sauce, so feel free to add on more of your favorite veggies.


Banana Chocolate Chip Mini Muffins

A perfect little snicky snack for breakfast, mid-day, or midnight cravings. The banana gives it nutrients. The chocolate chips make it a guaranteed hit.

Servings: 24

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Ingredients

Instructions

Ingredients

  • 2 bananas the browner the better
  • 4 tbsp unsalted butter melted
  • ¾ cup sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 ½ cups flour
  • ¾ cups mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees and coat a mini muffin tin with cooking spray.
  2. In a bowl with a spout, mash your bananas and add the melted butter and sugar. Whisk to combine. Add the egg and beat well.
  3. Add the salt, baking soda, and flour directly to the bowl. Stir until just combined. Fold in chocolate chips.
  4. Either using the spout of the bowl or a small cookie scoop, divide among the muffin tins and bake for 15-20 minutes until golden. Allow to cool in the pan for 5-10 minutes, then remove to a cooling rack.

Notes

- There’s always a question around “what size banana does this recipe call for?” For this one, it’s truly a medium banana. For my most recent test, I used one of those gigantic Franken-bananas and a wee little Trader Joe’s one. The recipe came out perfect!

- Oven time is also always a trick since every oven is different. I started checking at 15 minutes, but 17 minutes was when mine looked perfectly brown.


Gluten-Free

- I made this recipe with Bob’s Red Mill One to One flour and it was perfect!!


Dairy-Free

- I didn’t try it, but have to image substituting vegan butter or vegetable oil for the melted unsalted butter would work just fine.