What's Cooking This Week? Ginger Salmon Cakes & More

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I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, Barbecue Chicken was smothered with cheese and ham and served in a Honey BBQ Chicken Sandwich. This week, a blueberry jam is served with Thai Turkey Meatballs and smeared on a Prosciutto & Brie Panini.

Here's the rest of the plan:

  • Ginger Salmon Cakes w/ Sriracha Cream
  • Thai Turkey Meatballs w/ Blueberry Jam
  • Turkey Meatball Sandwiches w/ Herbed Mayo
  • Spicy Peanut Noodles
  • Blueberry, Prosciutto & Brie Panini

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Rice wine vinegar
  • Cooking spray
  • Milk
  • Sugar
  • Eggs
  • Breadcrumbs (panko or whole wheat)
  • Peanut butter
  • Mayonnaise (reduced-fat)
  • White wine
  • Chicken stock
  • Sriracha
  • Honey
  • Soy sauce
  • Sesame oil (seeds optional)
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 10 oz salmon
  • 1 lb lean ground turkey meat
  • 3 oz prosciutto
  • 4 oz brie cheese
  • 1 shallot
  • 1 small red onion
  • 1 bulb fresh ginger
  • 1 head garlic
  • 1 large package mixed greens
  • 2 lemons
  • 2 carrots, for side salad
  • 1 small package chopped walnuts or pecans, for side salad
  • 3 oz fresh or frozen bluberries
  • 1 bunch fresh rosemary
  • 1 bunch fresh parsley or cilantro
  • 1 package spaghetti (whole wheat)
  • 1 loaf ciabatta bread
  • 1 jar red curry paste, optional

    Day 1 - Ginger Salmon Cakes w/ Sriracha Cream

    Finely chop salmon and add to bowl. Gently mix in 1 minced shallot, 1 tbsp freshly grated ginger, 1 egg white, 2 tbsp breadcrumbs, chopped fresh parsley, and salt and pepper to taste. For heat, add a bit of sriracha. Form the mixture into 4 inch-thick patties and transfer to a plate. Freeze for 15-20 minutes to firm.

    Heat skillet over medium-high heat and coat lightly with oil. Add salmon cakes and cook until golden brown on both sides and opaque throughout, about 5 minutes per side.

    Meanwhile, mix 2-3 tbsp mayonnaise with 1 tbsp sriracha and 1 tsp lemon juice. Taste and season as needed.

    Toss mixed greens with grated carrots and 1/3 of a thinly sliced red onion. *Reserve half for use in day 2.

    Dollop spicy mayo onto salmon cakes and serve over mixed greens dressed with lemon, salt and pepper. Top with chopped fresh parsley.

    Day 2 - Thai Turkey Meatballs w/ Blueberry Jam recipe adapted from Driscoll *Makes leftover Thai Meatballs for Turkey Meatballs Sandwiches and leftover Blueberry Jam for Prosciutto & Brie Panini

    Mix ground turkey with ¼ cup breadcrumbs, 2 tbsp milk, 1 egg, 1/3 of a diced red onion, 2 tsp freshly grated ginger, 1 clove minced garlic, 2 tbsp chopped fresh parsley or cilantro, and 2 tsp Thai red curry paste (optional). Season with salt and pepper.

    Shape mixture into miniature meatballs and arrange on a baking sheet coated with cooking spray. Bake in a 400 degree oven for 15-20 minutes, or until browned and fully cooked through. Flip about halfway through cooking. Alternatively, you can cook these right on the stove top in a skillet coated lightly in oil. *Reserve half for use in day 3.

    Meanwhile, in a medium saucepan, stir together 3 oz blueberries, 1/3 cup sugar, 1/3 cup white wine, 2½ tbsp chicken stock, 2 tbsp freshly squeezed lemon juice, and 1 sprig fresh rosemary. Bring to a boil then reduce heat to medium-high. Cook, stirring frequently, for 10-15 minutes or until mixture has thickened to a jam consistency. Remove rosemary sprig. *Reserve half for use in day 5.

    To make a vinaigrette for the side salad: Mix about 1 tsp jam with 1 tbsp balsamic vinegar and 2 tbsp extra virgin olive oil. Taste and season as needed.

    Serve turkey meatballs with a dollop of blueberry jam alongside leftover mixed greens mix tossed with chopped nuts and balsamic vinaigrette. *Before dressing, reserve a small handful of greens for use in day 3.

    Day 3 - Turkey Meatball Sandwiches w/ Herbed Mayo *Uses leftover Thai Meatballs

    Reheat leftover meatballs. Cut two sandwich-sized rolls from loaf of bread, making sure to save enough for 4 thick slices for use in day 5.

    Mix 2-3 tbsp mayonnaise with 1 tbsp chopped fresh parsley, 1 tsp chopped fresh rosemary, and 1 tsp lemon juice. Season with salt and freshly ground black pepper to taste.

    Slice rolls open and lightly warm in toaster oven. Spread insides with mayo and fill with leftover meatballs and mixed greens, carrots, and red onion.

    Day 4 - Spicy Peanut Noodles

    In a salted pot of boiling water, cook 2 servings of spaghetti to al dente according to package instructions. Reserve some of the starchy cooking liquid.

    Lightly toast 1 tbsp sesame seeds in a dry pan over medium-heat until light-golden in color and nutty in aroma.

    In a large bowl mix together 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp boiling water, ½ tbsp honey, ½ tbsp freshly grated ginger, 1 small clove minced garlic, ½ tbsp sriracha, and ½ tsp sesame oil. Taste and add more sriracha if needed.

    Toss hot pasta with peanut sauce, adding reserved liquid to thin out if needed. Top with toasted sesame seeds and chopped fresh parsley.

    Day 5 - Blueberry, Prosciutto & Brie Panini *Uses leftover Blueberry Jam

    Spread butter on the outside of each of the 4 reserved slices of bread. Layer prosciutto and brie onto 2 slices and spread leftover blueberry jam onto the other two slices. Close to form sandwiches.

    Heat grill an to medium-high heat. Add sandwiches and cook until golden brown and crisp on both sides.

    Slice and serve hot.


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