Our handpicked weekday dinner recipes are back! Let us know which one you will be cooking this week in the comment section below.
This week’s star ingredients:
Leek
Star ingredient number one is the classic leek. Containing variety of nutrients, this superfood is low in calories but are packed with vitamins and minerals. Benefits may include:
- Reducing inflammation
- Promoting heart health
- Aiding weight loss
- Promoting healthy digestion
Comté cheese
This semi-hard cheese from the Franche-Comté region is our second star ingredient of the week. Cheese are well known to be a good source of protein and calcium, but did you know that it also contain amino acids that carry out essential bodily functions such as:
- Cell construction
- Immune facilitation
- Body tissue healing process
January Meal Plans
- French meal plan: healthy weekday dinners, January 9th
- French meal plan: healthy weekday dinners, January 16th
Shopping list:
(Please note: the shopping list is in accordance to the serving stated in the recipes.)
Protein & dairy
- 1 small chicken, roasted
- Firm tofu (350 g/1½ cup)
- Vegan cream cheese (150 g/2 cups)
- Plant-based milk (110 ml/⅓ cup plus 2 tbsp)
- Vegan blue cheese (250 g)
- 4 medium eggs
- Spicy/sweet chorizo (100g)
- Skinless smoked haddock (240g)
- Unsalted butter (110g)
- Double cream (440ml)
- Optional: 1 or 2 slices of ham, finely chopped
- A block of Comté cheese (650g in total)
can use the same one for all recipes, but if want to be specific:
- Comté cheese (100g)
- 20–24-month Comté (200g)
- Medium/12 to 18-month Comté (200g)
- Young/4 – 8-month Comté (150g)
- Milk (370ml)
Can use the same for all recipes but if want to be specific:
- Whole milk (250ml)
- Semi-skimmed milk (120ml)
Vegetables & salad
- 5 leeks
- Mushrooms (150 g/2 cups)
- Cavolo nero/black kale (200g)
- 1 medium onion
- Chicory (500g)
- 2 courgettes
- Baby leaf spinach (80g)
- Potatoes/Maris Piper potatoes (600g)
- Shallots/banana shallots (200g)
- 7 garlic cloves
Herbs & spices
- Chopped tarragon leaves (2 tbsp)
- Fresh/dried parsley (1 tbsp)
- Turmeric (½ tsp)
- Salt – ideally black salt/Kala Namak but any will do (1½ tsp)
- Black pepper
- Fresh/dried dill (20g)
- Fresh/dried flat leaves parley (25g)
Other:
- Plain flour
- Pack of all butter puff pastry (500g)
- Nutritional yeast (3 tbsp)
- Lemon juice (1 tbsp)
- Vegan syrup – agave or maple etc. (1 tsp)
- Dijon mustard (1 tbsp)
- Corn flour (1 tbsp)
- Extra virgin olive oil (5 tbsp)
- Cooked rice – preferably short grain (200g)
- Dried breadcrumbs (4 tbsp)
- Filo pastry (7 sheets about 25x45cm)
- A bottle of dry white wine (150ml for cooking the rest for drinking)
Monday
Chicken, leek and Comté pie
Serves: 4
Tuesday
Vegan leek, mushroom and blue ‘cheese’ quiche
Serves: 8
You can always use the leftover for lunch the day after! Pair it some salad and maybe a little bit of rice for a balanced meal.
Wednesday
Comté, chicory, kale and rice gratin
Serves: 6
Tastes great reheated. Just make sure to store the gratin in the fridge within 2 hours of cooking.
Thursday
Filo parcels of Comté, courgettes, spinach & leeks
Makes: 14 parcels
Serve with a side of salad. Count on about 2 or 3 parcels per person.
Friday
Comté, smoked haddock and chorizo gratin
Serves: 4
