Hey, sweet beans!
How was your week?
If no one told you they loved you on Valentine’s Day, remember, we do!
Our love day was comprised of salad rolls, bubble tea, and finishing the last two episodes of Beef—late to the game, we know.
Truth be told, our home got sick this week! Our first cold since pre-panny, aside from, you know, gettin’ pannied. So, as all good sick people do, we ordered in and rotted into the couch for a few days.
Is it just us, or is it kind of fun to rot, but only for a few days?
By day 3 we were itching to be people of the world. Hence, take out for Valentine’s Day. How worldly! Mmm, culture!
It reminded me of the time we went on a vacay that gave all-inclusive resort vibes, and vastly overestimated our ability to relax. By day 4, as we melted under the hot, hot Mayan sun, we realized, we made a huge mistake.
Listen, look at me, I want to be chill. But as I get older, the more I realize, I am in fact, not chill.
It’s first-world problems to the max, but does anyone else feel like a cooped up, neurotic baby pizza rat when forced to do nothing?!?? Maybe it’s just 2020 trauma mama, or maybe it’s just who we BE.
But hey, our lack of chill comes in handy. It’s made us freaky lil’ meal planning planners! I mean, beans cooks, amiright?
This week is hella fresh, from bursting cherry tomatoes and paneer, to a spring time classic (yes, it’s basically spring where we live, suckas!), soba noodles with cardamon and avocado. In spring time fashion, the meals of the week are herb forward and bright.
And do not sleep on our fave flav of the week—the brussels and parm sal. This can be made vegan by skipping the parm and subbing for nooch. But oof, is she a salty, citrusy gal. We love her, and know you will, too.
Hugs!
Xo, Tay & Meeks
Monday: Paneer with Cherry Tomatoes from Bon Appetit
Tuesday: Brussels + Parm Sal for Fave Flav of the Week!
Wednesday: Falafel from Minimalist Baker
Thursday: Cajun Sausage and Rice from Budget Bytes
Friday: It’s a date night!
Saturday: Homemade pizza in the Ooni!
Sunday: Soba Noods with Lime, Cardamom, and Avocado from Simply by Yotam Ottolenghi
Hot tip: don’t have one of the above cookbooks? Give the goog’ old good a spin, you might be surprised by what you can find!
Fruit & Veg 🍓🥬
Scallions
Ginger
Garlic
Sugar snap peas
Cherry tomatoes
Mint leaves
Chard
Lemon
Cucumber
Lettuce
Bell pepper
White onion
Brussels sprouts
Kale
Red onion
Basil
Cilantro
Limes
Chili peppers
Avocado
Rosemary
Dairy 🥛🧀
Paneer
Feta
Parmy
Ricotta
Mozzarella
Pantry 🥫
Rice
Chickpeas
AP Flour
Pickled beets & turnips
Hummus
Olives
Dill pickles
Tahini
Vegetarian sausage
Diced tomatoes
Veggie broth
Grainy mustard
Capers (instead of anchovies)
Buckwheat noodles
Walnuts
Pecans
Pistachios
Bomba Calabrese
San Marzano tomatoes
Pizza dough
Protein 💪
None, eat a bean about it!
OSS (Oils, Spices & Sauces) 🍯
EVOO, salt, pepper
Coriander Seeds
Cumin Seeds
Mustard Seeds
Chili powder
Ground Cayenne
Turmeric
Oregano
Thyme
Cardamom pods (or ground)
Brussels + Parm Caesar-ish Sal
Brussels sprouts have been on heavy rotash in this house hold. The franks red hot of vegetables (…we know that’s a stretch) but they’ve been a vibe on anything and everything lately! P.S. If you ever want to elevate a simple vinaigrette, a grainy dijon is your bestie, bestie. Add in the parmesan (🤤) and the salt, acid, fat combo is combo-ing.
Ingredients
Fruit & Veg 🍓🥬
500g Brussels sprouts, trimmed and halved
250g Cabbage, thinly sliced
2 Lemons (for juicing)
3 Garlics, minced
1 head Kale, thinly sliced
1 small Red onion, thinly sliced
20g Basil leaves
Dairy 🥛🧀
60g Parmy
20g grated, the remainder cut into thin slices
Pantry 🥫
2 tbsp Grainy mustard
2-3 tbsp capers, with a little juice
70g nuts (we mixed walnuts and pecans, but almonds would work too)
OSS (Oils, Spices, & Sauces) 🍯
120ml EVOO
Salt
Black Pepper
Approach
Get the oven going to 450F.
Toss the brussels with a little splash of oil, salt, and pepper. Move to baking sheet and roast for 15-20 minutes. Stif halfway, and let cool when done.
For the dressing: combine lemon juice, mustard, garlic, capers, grated parmy, pepper and 90ml EVOO. We left it like this, but you can blitz this if you’d like something smoother.
Put the kale, shredded cabbage, dressing, pepper, and a couple of pinches of salt to a bowl and toss together. Massage the kale and allow to wilt for a few minutes.
To the bowl, add in the onion, basil, nuts, parmy slices, and roasted brussels. Mix it up!
Munch!
Post-meal thoughts
This one was DEELISH! Very easy, and just so flavourful
Instead of mixing cabbage in, next time we’ll just buy more brussels and shred some of them
Crisped up chickpeas in the air-fryer would be bomb on this gal, for a little extra protein and fibre
How’d that recipe go? Share with others what the flip happens when you replace olive oil for ranch — we love to hear it! 🙃