Monday: Sesame-ginger-beet quinoa bowl
Ready in 30 minutes
This healthy dinner bowl gets a mega-boost from freshly grated beets (they're loaded with minerals, nutrients and all-around veggie goodness). And the leftovers? They're the perfect work lunch. Get the recipe.
And don’t forget this printable grocery list! It has everything you need to buy, plus a few items to make sure you’re still stocked up on in the pantry.
And once you get the shopping is out of the way, it’s easy to cook along with us every night. (These easy dinner recipes are all ready in 40 minutes or less.) And leftovers — what leftovers? This simple set of recipes helps you use up any odds and ends when the week is over:
Whisk 3 eggs with 1 tbsp 35% cream and 1/8 tsp salt in a bowl. Season with fresh pepper. Cook eggs in 1 tbsp butter in a small frying pan over medium-low, stirring often, until just set, 4 to 5 min. Stir in 1 tbsp each sour cream and finely chopped dill. top with shaved parmesan.
2. 35% cream.
Salted milk chocolate squares
Pour 1/3 cup hot 35% cream over 2 cups milk chocolate chips set in a bowl. Stir until smooth. Add 1 cup crispy rice cereal. Scrape into an 8 x 8-in. pan lined with plastic wrap. Smooth and sprinkle with 1 1/2 tsp flaked sea salt. Chill for 1 hour. Cut into squares before serving.
3. Green onions.
Ultimate party dip
Toss 4 trimmed green onions with 2 tsp canola oil on a baking sheet. Broil until slightly charred, about 5 min. Whirl with 1 cup sour cream, 3/4 cup chopped cilantro, 2 tbsp mayo, 2 tsp lemon juice, 1/2 finely chopped red chili pepper and 1/8 tsp salt in a food processor until smooth. Serve with salted chips.
Passion fruit sundae
Combine 1 cup granulated sugar with 1/2 cup water in a medium saucepan over high. Cook, without stirring, until sugar is golden brown, 5 to 7 min. Remove from heat. Carefully pour in 1/2 cup 35% cream and 1 tbsp grated ginger, stirring until smooth. Let cool, 10 min. Layer with vanilla ice cream, toasted almonds and fresh passion fruit.
Fresh summer salad
Whisk 1 tbsp lemon zest with 2 tbsp each lemon juice and olive oil and 1/4 tsp salt in a large bowl. Season with fresh pepper. Stir in 1/2 thinly sliced fennel bulb, 1/2 cucumber, thinly sliced into half moons, and 255 g cherry tomatoes, halved, tossing until well coated.