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WEEKLY MEAL PLAN: WEEK 23

Trolleys at the ready! I've created another midweek menu to make your next supermarket trip a breeze.

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WEEKLY MEAL PLAN: WEEK 23

Trolleys at the ready! I've created another midweek menu to make your next supermarket trip a breeze.

WEEKLY MEAL PLAN: WEEK 23 | DonalSkehan.com, Trolleys at the ready! I've created another midweek menu to make your next supermarket trip a breeze.
Monday, June 4, 2018
Donal Profile MIM-4 copy

This week’s meal plan offers a great balance of comforting and indulgent dishes (think oozy cheese sauce-stuffed gnocchi – I know!) and leaner, greener, feel-good meals like my Blackened Salmon with Green Goddess Salad. Enjoy and let me know how you get on by posting your pictures using the hashtag #DonalDinner!

This week’s meal plan offers a great balance of comforting and indulgent dishes (think oozy cheese sauce-stuffed gnocchi – I know!) and leaner, greener, feel-good meals like my Blackened Salmon with Green Goddess Salad. Enjoy and let me know how you get on by posting your pictures using the hashtag #DonalDinner!

MONDAY: Gnudi with Broad Beans & Asparagus

Making Gnudi couldn’t be quicker but looks super-cheffy and impressive (especially on a Monday night!). I borrowed this recipe from the lovely, Sabrina Gidda, head chef of Bernardi’s restaurant in London and urge you to give it a go. The marshmallow-soft ricotta dumplings and sharp, buttery sauce make a great backdrop for all the gorgeous seasonal ingredients Spring has to offer.

Find the recipe here: Gnudi with Broad Beans & Asparagus

Ricotta-Gnudi-copy

MONDAY: Gnudi with Broad Beans & Asparagus

Making Gnudi couldn’t be quicker but looks super-cheffy and impressive (especially on a Monday night!). I borrowed this recipe from the lovely, Sabrina Gidda, head chef of Bernardi’s restaurant in London and urge you to give it a go. The marshmallow-soft ricotta dumplings and sharp, buttery sauce make a great backdrop for all the gorgeous seasonal ingredients Spring has to offer.

Find the recipe here: Gnudi with Broad Beans & Asparagus

Blackened-Salmon_51

TUESDAY: Blackened Salmon with Green Goddess Avocado Salad

Salmon is like the godfather of fish. Its big, meaty fillets stand up to just about any flavour you throw at it – like the chilli and spice in this recipe – and, as with most fish, it’s incredibly healthy. The blackening method I use here creates a smoky crust which works beautifully when combined with my cooling, creamy avocado salad.

Find the recipe here: Blackened Salmon with Green Goddess Avocado Salad

TUESDAY: Blackened Salmon with Green Goddess Avocado Salad

Salmon is like the godfather of fish. Its big, meaty fillets stand up to just about any flavour you throw at it – like the chilli and spice in this recipe – and, as with most fish, it’s incredibly healthy. The blackening method I use here creates a smoky crust which works beautifully when combined with my cooling, creamy avocado salad.

Find the recipe here: Blackened Salmon with Green Goddess Avocado Salad

WEDNESDAY: Riso Patate E Cozze (Baked Mussel & Potato Risotto)

This simple, hearty seafood risotto stands out as one of the most memorable dishes I tasted on my travels in Puglia so I had to share it! You make it by layering slices of potato with a tomatoey herb risotto and top it with plump mussels and more potato slices. The whole dish takes on a lovely seafood saltiness and is much less labour-intensive than a traditional risotto because it’s baked instead of stirred.

Find the recipe here: Riso Patate E Cozze (Baked Mussel & Potato Risotto)

Grandmas-Boy-Mussel-Risotto_22

WEDNESDAY: Riso Patate E Cozze (Baked Mussel & Potato Risotto)

This simple, hearty seafood risotto stands out as one of the most memorable dishes I tasted on my travels in Puglia so I had to share it! You make it by layering slices of potato with a tomatoey herb risotto and top it with plump mussels and more potato slices. The whole dish takes on a lovely seafood saltiness and is much less labour-intensive than a traditional risotto because it’s baked instead of stirred.

Find the recipe here: Riso Patate E Cozze (Baked Mussel & Potato Risotto)

Thai-Beef-Salad_21

THURSDAY: Griddled Beef & Mint Salad with Toasted Rice & Peanuts

It was a very hot and sticky night when I arrived in Bangkok for the first time and this was the dish we tucked into – the cooling combination was much appreciated after wandering the hectic streets of the city. The rather interesting addition, to what would otherwise be quite an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. I’ve bulked my version out with some extra leaves to make this a wonderfully healthy salad.

Find the recipe here: Griddled Beef & Mint Salad with Toasted Rice & Peanuts

THURSDAY: Griddled Beef & Mint Salad with Toasted Rice & Peanuts

It was a very hot and sticky night when I arrived in Bangkok for the first time and this was the dish we tucked into – the cooling combination was much appreciated after wandering the hectic streets of the city. The rather interesting addition, to what would otherwise be quite an ordinary beef dish, is the toasted ground rice, which adds both texture and a surprisingly smoky, nutty flavour. I’ve bulked my version out with some extra leaves to make this a wonderfully healthy salad.

Find the recipe here: Griddled Beef & Mint Salad with Toasted Rice & Peanuts

FRIDAY: Stuffed Gnocchi in a Tomato Sauce

Gnocchi Ripieni Al Sugo (or stuffed gnocchi to you and me) are pillowy soft potato dumplings filled with an enriched Parmesan cheese sauce and gently poached until tender. Believe me when I say this makes for a really dreamy dish and is well worth a bit more effort to celebrate the start of the weekend. In theory you could also stuff the gnocchi with a ricotta and spinach filling, which would be delicious, but would no doubt incur the wrath of some Italian somewhere!

Find the recipe here: Stuffed Gnocchi in a Tomato Sauce

Stuffed-Gnocchi-1

FRIDAY: Stuffed Gnocchi in a Tomato Sauce

Gnocchi Ripieni Al Sugo (or stuffed gnocchi to you and me) are pillowy soft potato dumplings filled with an enriched Parmesan cheese sauce and gently poached until tender. Believe me when I say this makes for a really dreamy dish and is well worth a bit more effort to celebrate the start of the weekend. In theory you could also stuff the gnocchi with a ricotta and spinach filling, which would be delicious, but would no doubt incur the wrath of some Italian somewhere!

Find the recipe here: Stuffed Gnocchi in a Tomato Sauce

If you want to be the first to receive these weekly meal plans make sure you subscribe to my newsletter to get the links and the full shopping list! Happy cooking – Donal x

If you want to be the first to receive these weekly meal plans make sure you subscribe to my newsletter to get the links and the full shopping list! Happy cooking – Donal x

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