Day 5, Week 3

Fish & seafood stew

This dish is gorgeous! So appealing to the eyes, so sexy! The broth is mild yet very flavorful.

You can eat a big bowl and not feel guilty because it is so light and healthy!

Pair this with a cold glass of white wine or prosecco and you'll feel like you are somewhere on a

beach in Europe!

Ingredients:

- 1 celery stalk, chopped small

- 2 garlic cloves, finely chopped

- 2 sprigs fresh rosemary, finely chopped

- 1 cup frozen corn, thawed

- 4 anchovy fillets, finely chopped

+ 4 cups low sodium chicken stock

+ 1 leek, halved & finely chopped

+ handful of flat leaf parsley, roughly chopped

+ 4 shrimps, deveined & peeled

+ 8 mussels, scrubbed

+ 2 small tilapia fillets (or other white fish)

- 3 tbsp extra virgin olive oil

- 1/2 cup water

- 1/4 tsp red pepper flakes *optional*

- burger buns

- butter

Directions:

In a pot over medium heat, add olive oil, garlic, rosemary & anchovies. cook for 2 minutes, until anchovies have almost melted. Add celery & leek. Cook for 4 minutes. Add chicken stock, stir & bring to a boil. Cover & simmer for 1/2 hour. Add 1/2 cup water, stir & season with salt & pepper. Add corn & simmer for another 5 minutes. Right before serving dinner is when you will be adding your seafood and fish. Bring to a small boil and add fish. Cook for 5 minutes. Add shrimps & mussels and cook for another 5 minutes. Discard of any mussel that didn't open for health safety reasons. Serve with toasted buttery burger buns.

With the leftover eggs & bread, you have breakfast ready to be served! The best scrambled eggs are made without milk. They will be fluffy as long as you keep stirring them with a little butter in a pan. Take them out of the pan while they are still a little runny. Yum!

Day 4, Week 3

Spiced creamy broccoli soup

Crepes with mushrooms, goat cheese, and asparagus

Roasted rosemary potatoes

This is a fun and colorful dinner to prepare! I've added some leftover roasted tomatoes to my crepes to add some colors, so don't be afraid to add your own twist to this simple crepe recipe!

The roasted potatoes are a great side dish to add to your repertoire, and the soup will give you a nice warm spicy kick you will surely find interesting!

Spiced creamy broccoli soup

(serves 2, double recipe for 4)

Ingredients:

- Leftover broccoli (about 2 cups, small cuts)

+ 2 cups chicken broth

+ 1 onion, finely chopped

- tbsp extra virgin olive oil

+ 1/4 cup milk

- 1/2 tsp cayenne pepper

- salt & pepper

- a little water

- basil *optional*

- juice of 1/2 lime *optional*

Directions:

In a pot over medium heat, add olive oil and onion and cook until onions are translucent (about 7 minutes). Add broccoli & cayenne pepper, cook for 3 minutes. Add stock + a little water so there is enough liquid to cover the veggies. Bring to boil, cover & simmer for 30 minutes. Transfer to a blender and blend until smooth. Return to pot, keep the heat off and add milk. Season with salt & pepper (add lime juice and basil if you have some left).

Crepes with mushrooms, goat cheese, asparagus

(serves 2, double recipe for 4)

Ingredients:

- 2 eggs

+ 1 1/4 cup milk

+ 1 cup asparagus, cut bite size

+ 1 cup all purpose flour

+ 3 tbsp butter

+ 2 to 4 0z goat cheese (1/4 to 1/2 cup)

+ 1 pint button mushrooms (about 15 mushrooms) cut bite size

- salt & pepper

Directions:

In a bowl, mix flour & milk, then incorporate the eggs. Stir and add room temperature melted butter (never hot, this will curdle the milk!) Leave the mixture in the fridge for about an hour if time permits (while you are preparing the other ingredients).

Fill the bottom of a pan with water and add a little salt. Bring to boil and add asparagus bits. Boil for 4 minutes (for small asparagus. You may need to boil a little longer for large asparagus). Drain & rinse in cold water. The asparagus should be a little crunchy. In another pan, add 1 tbsp butter. When melted, add mushrooms & cook for about 5 minutes (until they have a nice golden color). Do not crowd the pan as this will prevent the mushrooms for browning and will give them a 'steam' texture instead. Season generously with salt & pepper.

In a medium pan over medium heat, add a little butter. When the bottom is coated, ladle a small amount of batter into it. Swirl it around to create a thin layer. Cook until light brown, flip it over and cook for a little longer. The whole process shouldn't take you more than a couple of minutes per crepe.

Spoon some asparagus, goat cheese, and mushrooms on one side of the crepe and fold it in half.

Serve with more butter or just like that (or with your own ingredients, whatever you love!)

Roasted rosemary potatoes

(serves 2, double recipe for 4)

Ingredients:

- 2 medium size potatoes, cut into bite size cubes

+ 1 sprig fresh rosemary, finely chopped

- 3 tbsp extra virgin olive oil

- 1 tbsp butter

- salt & pepper

Directions:

Preheat oven to 350 degrees. Put butter and 1 tbsp olive oil into a pan over medium heat. Add rosemary and cook for a minute or so, to flavor the butter & oil. Add potato cubes and cook for about 5 minutes. Drizzle 2 tbsp olive oil into a sheet pan, add the potato cubes and rosemary oil/butter. Mix well with spatula, add salt & pepper and roast in the oven until soft & golden (about 10 minutes).

You should have eggs, anchovies, frozen corn, burger buns, rosemary and garlic left.

Day 3, Week 3

Soy chili steak with fried rice

&

stir fried broccoli in sesame oil

I love Asian food! Once you get the hang of it, it is easy to prepare some quick and tasty meals that won't cost a fortune! Fried rice is so easy to make because you can add so many different ingredients to it and still keep the basic flavors intact! I am using a higher cut of meat for this recipe but you can use any cut of steak that's good for stir frying.

Soy chili steak

(serves 2, double recipe for 4)

Ingredients:

+ sirloin steak (3/4 lb should be enough for 2)

+ 2 thai chilies (or 1 jalapeno), finely chopped

- 2 tbsp soy sauce

- 1 tbsp neutral oil

- 1 garlic clove, finely chopped

- 1 full tsp tarragon, finely chopped

- salt & pepper

Directions:

Marinade the steaks in oil, soy sauce, garlic, tarragon, chilies, salt & pepper. Refrigerate for 1-2 hours.

Take the steaks out of the marinade and dispose of the chilies.

Cook steaks over high heat & cover (wait until the pan is really hot before adding the steaks, if you want to get a nice char), 4-5 minutes on each side (for medium doneness).

Fried rice

(serves 2, double recipe for 4)

Ingredients:

- leftover rice (or about 2 cups cooked rice)

- 2 tbsp neutral oil

- 1/2 onion, finely chopped

- 1 egg, beaten

- about 1 cup of leftover veggies (there are no rules here, you can add whatever you'd like in your rice.) Mine has 1 carrot, 1 celery stalk, and a little cabbage.

- 1 garlic clove, finely chopped

- powdered chicken stock (1 tsp) or soy sauce (1 tbsp)

In a large pan over high heat, add oil, garlic & onions, and cook for 2 minutes. Add veggies, cook for 5 minutes (until veggies are softer than crunchier). Add rice, soy sauce or powdered chicken stock at stir. Push rice and veggies to one side and add egg on empty side. Scramble for 30 seconds and slowly incorporate egg into the fried rice. Season with salt & pepper, or with more soy and/or powdered chicken stock.

Stir fried broccoli in sesame oil

(serves 2, double recipe for 4)

Ingredients:

+ 2 cups broccoli, chopped bite size

+ 2 tbsp sesame oil

- 1 tsp soy sauce

- black pepper

Directions:

In a pan over medium/high heat, add sesame oil & broccoli. Stir fry for 5 minutes, until the broccoli softens. Add soy sauce and stir fry another minute. Season with black pepper and serve.

You should have eggs, anchovies, frozen corn, burger buns, garlic, and broccoli left.

Day 2, Week 3

lemon tarragon shrimp & oranges over rice

&

caesar salad

If you are looking to create a meal that is healthy and refreshing, this is the one for you!

The citrus from both the lemon & oranges brings a wonderful balance to the meatiness of the shrimps. This caesar salad is so much more flavorful than the ready made store bought ones, because we are making the dressing from scratch. This is how a true caesar salad should taste like!

Lemon tarragon shrimp & oranges over rice

(serves 2, double recipe for 4)

Ingredients:

+ 10 uncooked shrimps (5 per person should be good)

+ 1 large orange cut into segments, reserve membrane for juice

+ 1 tbsp fresh tarragon, finely chopped

+ 1 shallot, finely chopped

+ 3 tbsp lemon juice

- 5 tbsp extra virgin olive oil

- salt & pepper

- cooked rice (long grain), make enough for tomorrow if you are following my recipes day by day.

Directions:

Start by making your rice as this will take about 20 minutes to cook (follow instructions on the package). Add a drop of oil to prevent from sticking. When the water is boiling, stir it once, lower heat to a simmer, cover and leave it until it's ready. I always use a timer! I get great rice every time I follow these steps!

Peel & devein shrimps. In a bowl, add 1 tbsp olive oil, orange juice (squeeze the membrane and use that for the juice, there is no specific measurement for this marinade), salt & pepper. Refrigerate for 1 to 2 hours. You can still make this recipe by skipping the marinading process, if time is an issue (instead of marinading, use the marinade mix and add it straight to the pan as you are cooking the shrimps). In a pan over med-high heat, cook shrimps 2 minutes on each side (do not add them until the pan is hot).

In a separate bowl, mix tarragon, shallots, and lemon juice. While constantly stirring, slowly add 4 tbsp olive. Season with a good amount of salt & pepper.

Drizzle over shrimps & oranges. Serve with rice.

Caesar salad

(serves 2, double recipe for 4)

- 2-3 handfuls romaine lettuce, chopped bite size

- 1/2 tsp worcestershire sauce

- 1 tsp dijon mustard

- 6 tbsp extra virgin olive oil

- romano cheese

- 1 burger burger, cut into bite size cubes

+ 1 egg yolk

+ 1 anchovy fillet (canned in oil), mashed & finely cut

+ 1 tbsp lemon juice

Directions:

For the dressing, beat the egg yolk in a bowl and add mustard, worcestershire sauce, anchovy & lemon. Stir well then very slowly add the olive oil until emulsified. Season with salt & pepper. Refrigerate until it's time to serve.

Preheat oven to 300. Put the burger bun cubes in a sheet pan & drizzle with olive oil (about 1 tbsp). Toss the cubes around with your fingers to absorb the olive oil and season with salt & pepper. Cook for about 20 minutes, until the bread is crispy & golden. Those are your croutons!

Toss the dressing and lettuce in a bowl, serve and top with croutons & parmesan/romano cheese.

You should have tarragon, eggs, anchovies, frozen corn, burger buns, 1/2 onion, and garlic left.

Day 1, Week 3

Pork burger with avocado, jalapeno, and fried parmesan disc

&

Tomato & corn salad

This burger is truly delicious! The saltiness from the fried parmesan disc, the creaminess of the avocado and the kick from the jalapenos work so well together! It's my fancier version of an everyday burger. I like to pair it with a tomato corn salad to give a Mexican feel. The clean flavors found in the salad don't over power the burger, which is why I think it's such a great combination.

Pork burger with avocado, jalapeno & fried parmesan disc

(makes about 4 burgers)

Ingredients:

- 1 lb ground pork

- 1/2 onion, finely chopped

- 1 garlic clove, finely chopped

- 1 jalapeno, finely sliced

- 1 avocado, cut in half, sliced lengthwise

- 1 1/2 grated parmesan cheese (or romano)

- 4 burger buns

- 2 tbsp all purpose flour

- 3 tbsp oil

- 1 tsp worcestershire sauce *optional*

- 1 tsp chili powder *optional*

- salt & pepper

- condiments (I use dijon mustard)

Directions:

In a pan over medium heat, 1 tsp oil and cook onions & garlic for about 6 minutes (until onions are translucent). Reserve in a bowl to cool.

Preheat oven to 350 degrees. On a sheet of parchment paper (aluminum is also fine), divide the romano cheese into 4 piles (leave about a thumb size gap between each pile as the cheese will spread once it starts to melt). Cook for about 5 minutes, until the edges are golden (light brown). Remove from the oven and let cool. Leave the oven on but lower the heat t0 300.

In a bowl, add ground pork, cooked onions & garlic, worcestershire sauce, chili powder, salt & pepper, and mix well. Shape the mixture into a large ball and cut into 4 (that way your patties will be the same size). Make 4 patties the same size as the buns. Dust a little flour on each patty (top and bottom), this will give the patties a nice crunch.

In a pan, add 2 tbsp of oil and bring the heat up to medium. Wait for a couple of minutes until the oil is hot (otherwise you won't get a nice sear on your burgers). Cook patties 6-7 minutes on each side (do not press down on the patties, you want to keep all the juices in!) Covering the pan also helps the patties to cook more uniformly.

Put the burger buns in the oven and let them toast for about 4-5 minutes.

Stacking your burger:

I put the cheese disc under the patty, then layer the patty with avocados, jalapenos, and a good spread of dijon mustard (mayo is also great!)

Tomato & corn salad

Ingredients:

- 1 medium size tomato, cut into bite size

- 1 cup frozen corn, thawed and dried on a paper towel

- 2 cups romaine lettuce, chopped bite size

- juice of 1 lime

- 3 tbsp extra virgin olive oil

- salt & pepper

Directions:

To make the dressing, mix the juice, salt & pepper (season to taste), and slowly add the olive oil while constantly stirring.

In a separate bowl, add the tomatoes, corn, & romaine lettuce. Pour the dressing and toss right before serving.

You should have frozen corn, romaine lettuce, onions, garlic, parmesan/romano cheese and burger buns left.

Day 5, Week 2

Here we are at the end of week 2 of our leftover experiment!

It's good to take a couple of days off, or a day here and there from cooking so you

can enjoy some time out with your partner or friends. Today I am making a chilled pea & leek soup and a colorful pork tortilla pizza, mexican style. The depths of flavor you will

find in this tortilla pizza are a mix of spicy, fruity, and so unbelievably fresh! It is one of

my favorites to make when I feel like having something light and tasty. The pea & leek soup is a great combination with this tortilla pizza! I find myself constantly alternating between a spoonful of the cool & sweet soup, and a bite of the hot and crunchy

tortilla pizza! So yummy!

Chilled pea & leek soup

(serves 2, double recipe for 4)

Ingredients:

- 1 cup frozen peas, thawed

- 2 cups chicken stock

- 1/2 onion, finely chopped

+ 1 leek, finely chopped

- 1 cup milk

- 1/4 tsp cayenne pepper

- 1 tsp cumin

- 1 tbsp butter (salted 0r unsalted)

- 1 tbsp extra virgin olive oil

Directions:

In a pot over medium heat, add butter and olive oil. When butter is melted add onions & leek, and cook until caramelized (about 7-8 minutes). Add chicken stock, bring to boil, turn the heat to low, cover & simmer for 15 minutes. Add peas and simmer for 5 minutes (you can add a little water if there isn't enough water to cover the veggies).

Put the soup in a blender and puree until smooth. Put the soup back in the pot, add milk and cumin. Serve warm or chilled. You can add more water if you prefer a thinner consistency.

Pork tortilla pizza Mexican style

(serves 2, double recipe for 4)

there are a lot of new ingredients for this recipe but we are staying within budget, it is totally affordable!

Ingredients:

- spinach (about 1 or 2 handfuls)

+ 2 tortillas (regular ones, not corn)

+ 1 tomato, cut into bite size cubes

+ 1 onion, finely chopped

+ 3/4 lb pork steaks, cut in half lengthwise, and cut into small strips

+ 1 jalapeno

+ cilantro, 2 handfuls

+ 1 mango, cut into bite size strips

+ 1 lime

- 1/4 cup canola oil

- salt & pepper

- sprinkle of cayenne pepper

Directions:

In a bowl, mix oil, cayenne, juice of 1/2 lime, 1/2 tsp salt, and 1/2 of the chopped onions. Add the pork strips and mix well until pork strips are coated. Cover or transfer to a tupperware container and marinade in the fridge for 2 hours.

Meanwhile, put jalapeno in a small pan over high heat and char the skin until all the sides are almost black (don't use any oil). Let cool, cut thin slices and reserve in a small bowl.

In another bowl, mix tomatoes, what's left of the onions, juice of 1/2 lime, 1 handful of cilantro, salt & pepper. Set aside in the fridge.

When the pork has marinaded for 2 hours, put in a pan over med/ high heat and cook for 7 minutes (until cooked through).

In another pan, heat 1 tbsp oil, wait until oil is almost smoking and add one tortilla at a time. Flip over frequently so the tortilla doesn't burn. The tortilla is ready when it is hard and crispy.

To make the pizza, start by laying the spinach on the tortilla. Add the pork and the mangoes, add salsa and jalapenos, and sprinkle with some cilantro. Cut into quarters and serve.

Day 4, Week 2

We are going to France today and making a gorgeous quiche!

Quiches are so simple and easy to make, once you make it I promise it will be a great addition to your cooking repertoire! Accompanying our quiche will be a spinach salad with apples & candied nuts, drizzled with a cider vinaigrette. You may omit the nuts if it's adding to much to your list, the salad will still be tasty! Enjoy!

Onion, bacon/pancetta & sundried tomato quiche

(serves 2, double recipe for 4)

Ingredients:

- 1/2 cup parmesan/romano cheese

- 1 onions, cut in half & finely sliced

- 4 slices bacon, cut into small cubes or 1/4 cup pancetta

- 6 sundried tomatoes (if dry, soaked in hot water for over an hour), finely chopped

+ 1 cups milk

+ 1 pie shell

- 2 tbsp extra virgin olive oil

- thyme *optional*

Directions:

Preheat oven to 400 degrees. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package). Let cool. Leave the oven on and lower heat to 325.

In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process).

Cook the bacon/pancetta until crispy and leave to cool.

Meanwhile, whip eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture.

Pour the mixture into the pie shell and cook for 30-40 minutes (stick a toothpick in the middle of the quiche. If it comes out clean, it's ready).

Spinach salad with apples and candied nuts, drizzled with cider vinaigrette

Ingredients:

+ 2 handfuls spinach, roughly chopped (or baby spinach)

+ 1 apple, cut into bite size cubes

+ 1 tbsp ginger, grated (smallest size)

+ 2 tbsp apple cider vinegar

+ 1/2 cup slivered almonds, or hazelnuts, walnuts *optional*

- 1 tbsp sugar (only if you are making the candied nuts)

- 1/4 cup extra virgin olive oil

In a small pan over medium heat, put the nuts and sugar, and stir often until the sugar melts.

As soon as all of the sugar is melted, make sugar all the nuts are coated, then turn the heat off.

Separate the nuts and leave them in a bowl to cool.

For the vinaigrette, mix the olive oil, grated ginger, cider vinegar, 1/2 tsp sugar, salt & pepper.

Grab 2 handfuls of spinach, add apples & toss with the vinaigrette. Add candied nuts and serve.

You should have potatoes, eggs, spinach, garlic, & chicken broth left for the week.

Day 3, Week 2

Who doesn't like pasta! This is a take on the classic carbonara but with a little twist. The mushrooms bring an earthy taste to the pasta while the sundried tomatoes are little tangy sweet bursts of flavor. I prefer using sundried tomatoes

in oil (jarred) because I find the flavors more intense and the texture much more pleasant. But if you are on a tight budget, you can buy the regular ones in a plastic container and let them soak in hot water for a good hour and the result will be successful too.

Penne alla carbonara with mushrooms, pancetta, & sundried tomatoes

(serves 4)

Ingredients

+ 1lb penne (dry)

+ 1 cup parmesan cheese or romano cheese

+ 1/2 cup pancetta, cut in small cubes, or 8 slices of bacon sliced into small strip

- leftover feta cheese

- 2 shallots, finely chopped

- 2 tbsp fresh thyme, finely chopped

+ 8 to 10 sundried tomatoes, finely chopped

+ 1 pint white button mushrooms, about 10- 15 (or other mushrooms except shiitake)

- 2 garlic cloves, finely chopped

+ 4 large eggs, separated (buy a dozen, we will need some for tomorrow's recipe)

- 4 tbsp extra virgin olive oil

- 1/2 tsp red pepper flakes *optional*

- salt & pepper

Directions:

Bring a large pot with salted water to boil.

Reserve the egg whites aside in a bowl.

In a large pan over med/high heat, add 4 tbsp olive oil, garlic, red pepper flakes *optional*,

thyme & shallots. Cook for 1-2 minutes (until fragrant), then add pancetta/bacon and cook for 2 minutes. Add sundried tomatoes, cook for a minute and add the mushrooms. Cook for another 2 to 3 minutes.

When the pasta is ready, drain (do not rinse under water) and add it to the pan. Make sure there is enough space in the pan to stir the pasta around. Add egg whites and cheese & keep stirring until smooth. Add feta cheese, season with salt & pepper, stir once more and serve.

You should have potatoes, romano/parmesan cheese, sundried tomatoes, eggs, chicken stock, thyme, & garlic left for the week.

Day 2, Week 2

An explosion of flavors for your taste buds today! I am making

a juicy roasted breast of chicken drizzled with basil oil, some super delicious chips,

and a colorful arugula fennel salad with balsamic oranges and creamy feta.

Roasted breast of chicken with basil oil

(serves 2, double recipe for 4)

Ingredients:

+ 2 chicken breasts

+ 1 tbsp fresh thyme, finely chopped + 2 sprigs

- cayenne pepper *optional*

+ 1/2 cup chicken broth

- 2 garlic cloves, finely chopped + 1 garlic clove cut in half

- 3 tbsp extra virgin olive oil + 1/4 cup for dressing

- a handful of fresh basil leaves

- salt & pepper to taste

Directions:

Preaheat oven to 300 degrees. Sprinkle chicken with salt, pepper, and a little cayenne pepper.

Add 2 tbsp to the pan, wait until the oil is almost smoking and add the chicken breasts, skin down. Fry for 4 minutes, add thyme, garlic and shallots. Fry for another 2 minutes, until skin is a dark golden color (it should look crispy). Flip over and cook for 2 minutes, add chicken broth, stir well and cook for another 2 minutes.

In a sheet pan, lay 2 separate sheets of aluminum foil. Place a piece of chicken in each foil, add a sprig of thyme, and evenly pour the broth, garlic, and shallots. Fold the foil so it covers the chicken & roast for 1/2 hour.

Meanwhile in a blender, add 1 garlic clove, basil and olive oil. Blend until almost smooth. Season with salt & pepper. Keep on the side.

When the chicken is cooked, take out of the foil, put on a plate with garlic and shallots on top. drizzle with the basil oil, season with salt & pepper once more.

crispy delicious chips

(serves 2, double recipe for 4)

Ingredients:

- 2 yukon gold potatoes (or other yellow potatoes), finely sliced, like chips

- 2 tbsp extra virgin olive oil

- salt & pepper

Directions:

In a pan over high heat, add olive oil. When oil is almost smoking, add potatoes and cook until crispy (about 10 minutes). Put the potatoes in a bowl and toss them with a good amount of salt & pepper.

Fennel arugula salad with balsamic oranges & feta

(serves 2, double recipe for 4)

Ingredients:

+ 1 orange, cut into segments. Squeeze what's left of the membrane and reserve juice.

+ 1 tbsp balsamic vinegar

+ 1/2 cup crumbled feta cheese

+ 1 fennel bulb, stalks and fronds cut off. Cut in half and cut into thin wedges

- 2 small handfuls of arugula

- salt & pepper to taste

Directions:

In a bowl, put orange segments and juice, add 1 tbsp balsamic vinegar, salt & pepper and stir. Refrigerate for at least an hour.

Place the arugula and fennel on a plate, top with orange segments and crumbled feta cheese. Pour the orange juice and balsamic vinegar mixture on top. Season with salt & pepper.

You should have potatoes, shallots, feta, chicken stock, fresh thyme and garlic for the week.

Day 1, Week 2

We're starting a brand new week of cooking and I am excited to show you what I have in store for these next few days! Our first recipe will be some crispy skin salmon topped with shaved zucchini drizzled with a lemon ginger dressing. For sides, a simple arugula salad with red wine vinegar, and roasted potatoes with garlic and parsley. Let's get cooking!

Crispy skin salmon topped with shaved zucchini, and lemon ginger dressing

(serves 2, double recipe for 4)

Ingredients:

- 3/4 lb salmon fillet, skin on, cut in half.

- 2 shallots, finely chopped

- fresh basil (2 handfuls)

- thumb size ginger, very finely chopped

- juice of lemon

- 1/4 tsp cayenne pepper

- 1 zucchini, shaved

- 6 tbsp extra virgin olive oil

Directions:

In a bowl, mix 4 tbsp olive oil, lemon juice, ginger, and cayenne pepper. Season with salt & pepper.

In a pan over med/high heat, add 2 tbsp olive oil. When the oil is really hot, add salmon fillets (skin side down) & cook for 5 mintues (until skin is crispy). Lower the heat a little, flip the salmon, add the zucchini and cook for 2 minutes. Put zucchini over the salmon fillets on plates, drizzle the dressing over.

Roasted potatoes with garlic and parsley

(If you are making the entire meal, start with the potatoes as they take the longest to prepare.)

Ingredients:

- 3 yukon gold potatoes (buy a bag, we'll need some for tomorrow) peeled and cut into wedges

- 2 garlic cloves, finely chopped

- fresh flat leaf parsley (a good handful), finely chopped

- 3 tbsp extra virgin olive oil

- 1 tbsp butter

Directions:

Preheat oven to 350 degrees. In a pan over medium/high heat, add 2 tbsp olive oil. When the oil is hot, add garlic and potatoes. Cook for 5-7 minutes (until potatoes look a little translucent). On a sheet pan, add potatoes and garlic, 1 tbsp olive oil, and butter. Give it a quick stir to cover the potatoes with oil and butter. Roast for 20 minutes (until potatoes are tender).

In a bowl, add the potatoes, parsley, and season with a good amount of salt & pepper.

Easy arugula salad with red wine vinegar

Ingredients:

- Arugula (about 2 handfuls)

- Red wine vinegar

- salt & pepper

Directions:

In a bowl toss arugula with a little red wine vinegar. Start with 1 tbsp and taste. Add a little more if you would like more acidity. Season with salt & pepper.

You should have potatoes, basil, arugula, and garlic left for the week.

Day 5, Week 1

The last day of our cooking week!

It's Friday and we want something easy to make, am I right? How about a watercress salad with tuna, avocado, and bacon? I am also going to make some pan con tomate, a traditional Spanish 'bruschetta'. This is a great meal to enjoy with your partner or friends on your patio, while sipping a nice glass of white wine or prosecco.

Watercress salad with tuna, bacon, and avocado

(serves 2, double recipe for 4)

Ingredients:

+ 2 cans of tuna (in water) drained

+ 1/2 tomato, roughly chopped

+ 1 avocado, roughly chopped

+ 1/2 can of anchovies in oil, patted dry, finely chopped *optional*

+ a bunch of watercress, roughly chopped

+ 2 scallions, finely chopped

- 2 celery stalks, finely chopped

- leftover bacon (about 4 slabs), chopped bite size

- 4 tbsp olive oil

+ 2 tbsp red wine vinegar

- sprinkle of cayenne pepper

- salt & pepper

Directions:

In a bowl, mix tuna, celery, scallions, and tomato. Fry bacon, let cool, then add to the bowl.

Cover half of each plate with a handful of watercress, put mixture on top and add avocados.

In a separate bowl, add olive oil, red wine vinegar, salt & pepper. Mix well and drizzle half of the dressing on each salad. The empty space is for the pan con tomate.

Pan con tomate

Ingredients:

+ 1/2 tomato, halved

+ 1 baguette, cut in 1/3, then halved lengthwise

- 1 garlic clove, peeled

- 2 tbsp olive oil

- salt & pepper

Directions:

- Preheat oven to 400 degrees

- Put 4 slices of the baguette on a sheet pan and bake until golden

- Take out, then rub garlic on each slice, drizzle with olive oil (as little or as much as you want),

rub and mash the tomato on each slice so it soaks the bread a little. Season with salt & pepper

and serve. You can also add what's left of the anchovies if you want more flavor!