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Feedfeed 2018 Weekly Meal Plan: April 1

Easing into Spring

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Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
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Smoked Salmon FTW this week! We're using this as a source of protein twice and keeping the rest of this week's menu fairly simple so you can (hopefully) spend some time enjoying the spring weather!

THE MENU
Sunday One Pot Chicken Pot Pie
Monday Quick Tomato Sauce with Bell Peppers and Kalamata Olives
Tuesday Smoked Salmon and Mozzarella Toast
Wednesday Smoked Salmon Omelette
Thursday Citrus & Millet Salad
Friday Sun-dried Tomato and Mozzarella Stuffed Chicken Breast
Weekend Bonus Strawberry and Rhubarb Galette

THE GROCERY LIST
(the must-haves!)

Store bought pie crust** (2 pack)
7 boneless skinless chicken breasts
Carrot
Celery
3 small potatoes
2 turnips
Frozen peas
Chicken stock
1 red pepper
1 lb penne
4 cups cherry tomatoes
Pitted kalamata olives
Bread of choice
1 lb smoked salmon
1 lb fresh mozzarella
Fresh basil
1 bunch kale
Cream cheese
Scallions
1 can chickpeas
Millet (can be found with other whole grains)
2 oranges
Sun-dried tomatoes
2 cups baby spinach
1 qt strawberries
2 stalks rhubarb
Turbinado sugar (coarse finishing sugar)
 

**Note: To make your own, you will need flour and unsalted butter

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)


Flour
Olive Oil
Salt and Pepper
Garlic
Butter
Crush red pepper
Milk (or heavy cream)
Eggs
Dijon mustard
White wine vinegar (or lemon juice)
Sugar
Italian seasoning

OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)


Anchovies
Fresh dill
Cilantro

 


 
 
THE RECIPES

Using store-bought pie crust makes this comfort classic totally doable on a busy Sunday afternoon.  If you have a bit more extra time, feel free to make the homemade pie crust. Just be sure to make a double batch so you can use the second one later in the week. Pop it in the freezer and let it defrost overnight when you are ready to bake with it. 

GET 20+ SAVORY PIE RECIPES > 

Feedfeed Tip When making something like pot pie, be sure to prep all of your vegetables to similar sizes so that they cook evenly. 
Sungold Tomato Sauce with Bell Peppers and Kalamatas by @urbankitchenapothecary

This quick & easy tomato sauce is perfect for a #MeatlessMonday option. If you can't get your hands on nice looking cherry tomatoes, you could substitute a 28oz can of whole peeled tomatoes with similar results; just drain and chop them roughly before adding them to the sauce.

GET 50+ PASTA RECIPES >
 
 
 
Smoked Salmon and Mozzarella Toast by @homemade.is.happiness

Sometimes all you can manage to 'cook' is a hearty slice of toast. Plan ahead so you can do #ToastTuseday right! Mozzarella and smoked salmon is certainly not a classic pairing, but it is delicious! 

GET 20+ SALMON RECIPES >

 
Smoked Salmon Omelette by @52weekscooking

Put that leftover smoked salmon to good use in an omelette! This recipe makes just one omelette, but can easily be scaled up. 

GET 50+ BREAKFAST EGG RECIPES >

Feedfeed Tip Omelettes can take lots of practice to get just right. The technique outlined in the recipe above is not exactly classic, but it works, and sometimes that is all that matters! If you want to make a traditional folded omelette, whisk the eggs together, add a pat of butter to the pan and melt over moderate heat. Add eggs and agitate (move them around the pan quickly; almost as if you are scrambling them) with a heat safe spatula so they do not stick to the pan, but still cook. You want to keep the eggs moving, but also let a thin layer of cooked egg (sans color) form on the bottom of the pan. Once they start to cook and set, add fillings of choice and carefully fold the omelette by tilting the pan perpendicular to the serving plate you are using. Using a fork or a clean spatula, roll the omelette from top to bottom the slide it out onto the plate. 
 
Citrus and Olive Millet Salad by @lastingredient

Still got winter citrus kicking around? Use it to make a hearty whole grain salad like this one! You'll love the crispy chickpeas that top this salad, so feel free to make extras to snack on throughout the week.

GET 50+ DINNER SALAD RECIPES >

Feedfeed Tip Millet is gluten free grain that cooks in just 20 minutes and is great as the base of a salad or eaten warm with sweet toppings as an alternative to oatmeal. 
Sun-dried Tomato, Spinach and Mozzarella Stuffed Chicken Breast by @recipe_tin

The key to a perfectly stuffed chicken breast? Don't overfill it! 


GET 20+ CHICKEN BREAST RECIPES >

 
 
Weekend Bonus
Strawberry Rhubarb Galette by @susanspungen

Since you have that extra pie crust hanging around, might as well make a galette! If you are new to baking, a galette is the perfect place to start! The crust is meant to look 'rustic' so no need to stress if it doesn't look perfect!

GET 50+ GALETTE RECIPES >

 
 
 
 
 





 

 

One Pot Chicken Pot Pie

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