Feedfeed 2018 Weekly Meal Plan: February 25

A Globally Inspired Menu

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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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Photo by @chef_daniellecampbell

A classic French soup, an authentic Mexican snack, homemade Korean bibimbap; this week's menu has it all!

THE MENU
Sunday French Onion Soup
Monday Molletes with Refried Black Beans, Pico de Gallo and Tahini Crema
Tuesday Veggie Bibimbap with Gochujang Sauce
Wednesday White Wine Herb Roasted Chicken
Thursday Kale Salad with Avocado, Apple and Lemon Coconut Dressing
Friday Caramelized Onion and Kale Pizza
Weekend Bonus Black Bean, Avocado and Fried Egg Breakfast Tacos

THE GROCERY LIST
(the must-haves!)

5 lbs Vidalia Onions
1 cup white wine or sherry
6 cups beef stock
few sprigs of fresh thyme
garlic
sourdough bread, sliced
gruyere cheese, about 1 lb
2 cans black beans
Salsa or pico de gallo*
Greek yogurt
Tahini
Gochujang sauce*
Brown rice
1 Cup Bean sprouts
carrots
zucchini
Purple cabbage
kimchi
2 Cups baby Spinach
2 Cups Assorted mushrooms
scallions
1-2 lbs baby Dutch potatoes, halved
lemon
parsley
1 tbsp smoked paprika
1 cup pitted olives
1/3 cup dry white wine
bone in, skin on, chicken thighs (two for each person you are cooking for)
2 bunches lacinato kale
1 green apple
Pizza dough (or make from scratch, we like this one)
Tomato puree (or pizza sauce of choice)
¾ cup grated mozzarella
Parmesan cheese
Tortillas
Avocados
1 red onion

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

Butter
Olive oil
Sugar
Flour
Red wine vinegar
Bay leaves
Eggs
Sesame oil
Smoked paprika
Dried oregano

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

Radishes
Dried epazote
Black sesame seeds

*Note: To cut down on ingredients we recommend buying a bottle of gochujang sauce and salsa or pico de gallo, those two recipes outline all you need if you prefer to go the homemade route.

THE RECIPES

French Onion Soup

What's not to love about this French classic? We suggest making twice as many caramelized onions as you will need for this soup. Just start with double the quantity of onion and follow the recipe as written. Before you add the flour, remove and reserve half of the caramelized onions. Once cool, you can store them in a freezer safe container for use later in the week.

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Feedfeed Tip When caramelizing onions, patience is key. You may be tempted to crank up the heat, but low and slow is the way to go. Remember that fond = flavor! Fond is the lovely brown bits that form on the bottom of the pan while cooking. By deglazing with a bit of wine and stock, you can scrape them up and stir them into the onions which will really deepen the flavor.

Molletes with Refried Black Beans, Pico de Gallo and Tahini Crema by @holasus

Toasty bread with melted cheese, flavorful refried beans, fresh salsa and savory tahini crema? Yep, sign us up! Use the leftover bread and cheese you have from topping your soup and save the leftover refried beans in a freezer safe container to use for weekend brunch!

GET 50+ MEXICAN RECIPES >

Feedfeed Tip Tahini is a pantry staple around here, and while we could go on and on about why it should be one in your home too, just check out our Tahini feed for all the proof you need! For those unfamiliar, tahini is a sesame seed paste that is most well known in hummus, but has endless applications. Our favorites? The base of creamy salad dressings, baked into cookies or drizzled on toast with honey!

Veggie Bibimbap with Gochujang Sauce by @chef_daniellecampbell

After prepping the vegetables, these super flavorful bowls come together in just minutes. Double up on the rice to serve with your dinner tomorrow.

GET 20+ VEGETARIAN DINNER RECIPES >

White Wine Herb Roasted Chicken by @thedaleyplate

One skillet cooking is the way to go on busy weeknights! Double up on the chicken so you can have the leftover tomorrow, and serve this dish over the leftover brown rice from yesterday.

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Feedfeed Tip The key to delicious chicken thighs is the crispy skin! Be sure to pat the chicken dry with a paper towel and let sit at room temperature for about 30 minutes before searing. Season each side liberally with salt and pepper and add to a very hot pan with a thin layer of oil (canola is best for this). Let the chicken cook undisturbed until the skin loosens from the pan, about 3-5 minutes.

Kale Salad with Green Apple, Avocado and Lemony Yogurt Dressing
by @wellandfull

Time for some greens! Serve this simple salad with your leftover chicken. Prep both bunches of kale so you can use half tomorrow on pizza.

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Feedfeed Tip Massaging kale by hand with a bit of dressing, or lemon juice and olive oil can help to tenderize it and make it easier to digest.

Caramelized Onion Pizza with Kale, Hot Peppers and Eggs
by @tylerwesterfield

Use the leftover over gochujang in place of the cherry peppers called for in this recipe and defrost the leftover caramelized onions as well. Egg entirely optional but very delicious!

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Weekend Bonus Black Bean, Avocado and Fried Egg Breakfast Tacos by @thecuttingveg

Remember those black beans leftover from Monday? Put them to good use for a hearty weekend brunch!

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