Meal Plan: July 31st by Cynthia Jordan, Brooklyn | The Feedfeed

Meal Plan: July 31st

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This week's menu will take you on a flavor journey! Start the week off with this southern biscuit sandwich I conjured up from my time living in Alabama- here, I paired it with this Spiced Bean Salad-but feel free to serve it with a side salad or coleslaw


The rest of the week is filled with flavorful Asian and Mediterranean-inspired dishes such as this crispy pork rice and hummus bowl. We're going classic American on Thursday with this cobb salad with a seafood spin. 


You didn't know you could cook with fig leaves? Senior Food Editor @Lisathompson is here to teach you how to use them in this classic Italian dessert- panna cotta! End the week with this MUST-try!

 

If you make any of the recipes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram or TikTok for a chance to be featured. Happy cooking!

Check out these feeds for more recipe inspiration!
Summer Cocktails
Lemonade
Summer Soups

 
 
What You'll Need

Herbs:
parsley
mint
cilantro
basil 
Fruit & Veggies:
green tomatoes
cucumber
tomato
red onion 
bell pepper
garlic
lemons and limes 
shallot
eggplant
sweet potato
asparagus
romaine lettuce 
cherry tomatoes 
avocado 
fresh fig leaf 
Dairy:
heavy cream 
buttermilk
Chavrie (soft, spreadable goat cheese)
Greek yogurt 
whole milk 


Dry goods:
all-purpose flour
cake flour
U.S.-grown long-grain white rice
unsalted peanuts
tapioca starch 
Pantry:
paprika
cayenne pepper 
hot sauce
Stone Hollow Farmstead Hot Pepper Jelly
chickpeas 
kidney beans
sumac
za’atar
chili flakes
tahini
sesame oil
avocado oil 
chipotle chili powder
ranch dressing 
vanilla bean paste
powdered gelatin 
apricot preserves
Meat & Seafood:
shrimp 
bacon 
 
THE RECIPES
MONDAY Fried Green Tomato Biscuit
By @Cynthiajordan

A crunchy, flaky biscuit with fried some under-ripened green tomatoes, Paired with Stone Hollow Farmstead Pepper Jelly. This stuff is HOT but the goat cheese helps mellow this sandwich out. 

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Spiced Bean Salad
By @Greenbowl2soul

Cold bean salads are always a good idea during the summer months. The combination of kidney beans and chickpeas adds a beautiful texture; packed with protein and freshly chopped orange bell pepper, this vibrant salad will be your new go-to this season. 

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TUESDAY Crispy Pork Rice Salad with Fish Sauce
By @Localhaven

We love the contrast between the crispy caramelized pork and fresh cucumber and herbs in this rice salad. A sweet and tangy shallot and lime dressing take this over the top!

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WEDNESDAY Hummus Bowl with Za'atar Oil and Roasted Vegetables
By @Anna_s_table

This vegan-friendly dish is made with homemade hummus with lots of Mediterranean flavors and paired with perfectly roasted eggplant and sweet potatoes. Top with a poached egg, or add vegan yogurt for contrast if you want to make it vegan. 
 

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THURSDAY Shrimp Cobb Salad
By @thedefineddish

Take the classic cob salad and add some spicy pan-seared shrimp-you'll be delighted by the combination of flavors. Salty bacon, juicy tomatoes, and don't forget the hard-boiled egg. Dress it with ranch as suggested or your favorite dressing.
 

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WEEKEND BONUS Fig Leaf Panna Cotta
By @Lisathompson

Fresh fig leaves have a unique flavor reminiscent of coconut, matcha, and pistachio and work beautifully in desserts. A layer of jellied apricot jam lends a tartness to this creamy, chilled dessert for Sicilian summer vibes.

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