Welcome to Basil's Bites!
Weekly Pup-dates
Basil had a veryyy busy two weeks! She got to spend a lot of time with her best friends (she has about 20 - including her Uncle Charlie, her friends at school, her sisters Lily and Luna, her stuffed animals, etc. etc.). She also got to spend some time with her grandparents as her parents traveled to the lake for the weekend.
I got a new camera, so Basil has very graciously posed for me all week. On top of being a ball-pit menace, nap champion, and cat-chaser, she can put supermodel on her resume as well.
This week’s menu is honestly so good. The weather is still semi-warm, so we have some light recipes that incorporate fall flavors to give you the best of the summer/fall transition.
Monday: Sweet Potato, Apple, & Grain Salad with Cider Vinaigrette
Tuesday: Chickpea, Avocado, and Grain Bowl
Wednesday: Grilled Steak Salad with Arugula & Balsamic
Thursday: Grilled Fish Tacos with Mango Salsa
Weekend: Matar Paneer
Produce
2 medium sweet potatoes
1 large apple
1 large bag mixed greens
1 ripe mango
3 onions
1 red bell pepper
1 jalapeno
1 bunch fresh cilantro
1 lime
1 lemon
1-inch piece of ginger
2 medium tomatoes
1 head garlic
1 cucumber
1 pint cherry tomatoes
1 avocado
Meat/Seafood
1 pound firm white fish (mahi-mahi, cod, or tilapia)
1 pound flank steak or ribeye
Grains/Pasta
1 package grains (farro, quinoa, barley, etc.)
1 package small tortillas
1 package naan (optional, to serve with Mattar Paneer)
Canned & Packaged Foods
1 can chickpeas
1 package dried cranberries
1 package pecans
Dairy
1 package paneer
1 package crumbled bleu cheese
1 small block Parmesan cheese
1/2 cup heavy cream or full-fat yogurt
1 small container sour cream
Condiments/Sauces/Spices:
Apple cider vinegar
Dijon mustard
Honey or maple syrup
Olive oil
Ground cumin
Ground coriander
Smoked paprika
Chili powder
Garam masala
Salt
Pepper
Balsamic Vinegar
Tahini
Sweet Potato, Apple, & Grain Salad with Cider Vinaigrette
Ingredients:
Salad:
2 medium sweet potatoes, peeled and diced
1 large apple, thinly sliced
¼ cup red onion, thinly sliced
1 cup cooked grains (like farro, quinoa, barley, etc.)
2 cups mixed greens (like baby spinach, arugula, etc.)
¼ cup dried cranberries
¼ cup pecans or walnuts, toasted
2 ounces bleu cheese (optional)
Cider Vinaigrette:
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
⅓ cup extra virgin olive oil
Salt and pepper, to taste
Directions:
Preheat the oven to 400F. Toss the diced sweet potatoes in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender, flipping halfway through.
While the sweet potatoes roast, cook your grain according to the package instructions. Let cool slightly.
Whisk together the apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly stream in the olive oil while whisking to emulsify the dressing.
Assemble the salad by combining the roasted sweet potatoes, sliced apples, sliced red onion, cooked grains, mixed greens, dried cranberries, and toasted nuts. Toss with the cider vinaigrette. Top with the crumbled bleu cheese if using and serve immediately!
Chickpea, Avocado, & Grain Bowl
Ingredients:
Bowl:
1 cup cooked grains (like farro, quinoa, barley, etc.)
1 can chickpeas, rinsed and drained
1 ripe avocado, diced
½ cucumber, diced
¼ cup red onion, thinly sliced
½ cup cherry tomatoes, halved
1 tablespoon sesame seeds
2 tablespoons chopped fresh cilantro
Lemon-Tahini Dressing:
¼ cup tahini
2 tablespoons fresh lemon juice
1 clove garlic, minced
2 tablespoons water (or more as needed)
Salt and pepper, to taste
Directions:
Prepare the grains according to package directions. Fluff with a fork and let cool.
Whisk together the tahini, lemon juice, minced garlic, and water. Add salt and pepper to taste. Adjust the consistency with more water if needed.
In a large bowl, mix together the cooked quinoa, chickpeas, avocado, cucumber, red onion, and cherry tomatoes.
Pour the lemon-tahini dressing over the top, toss gently, and sprinkle with sesame seeds and cilantro. Serve fresh!
Grilled Steak Salad with Arugula & Balsamic
Ingredients:
Salad:
12 ounces flank steak or ribeye, trimmed
4 cups mixed greens (like arugula)
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons walnuts or pecans, toasted
Balsamic Vinaigrette:
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
⅓ cup extra virgin olive oil
Salt and pepper, to taste
Directions:
Preheat the grill to medium-high. Season steak generously with salt and pepper. Grill for 4-5 minutes per side for medium-rare (or to your desired doneness). Let it rest for 5 minutes before slicing thinly against the grain.
Whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
In a large bowl, toss arugula, cherry tomatoes, red onion, and toasted nuts with the balsamic vinaigrette.
Lay thinly sliced steak on top of the salad. Garnish with shaved Parmesan cheese and serve immediately!
Grilled Fish Tacos with Mango Salsa
Ingredients:
Fish:
1 pound firm white fish (like mahi-mahi, cod, or tilapia)
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper, to taste
Mango Salsa:
1 ripe mango, diced
¼ red onion, finely diced
½ red bell pepper, diced
1 jalapeno, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt, to taste
Tacos:
8 small corn or flour tortillas, warmed
1 cup shredded cabbage or lettuce
¼ cup sour cream or Greek yogurt
1 tablespoon lime juice
Extra lime wedges for serving
Directions:
In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Coat the fish fillets with this marinade and let sit for about 15 minutes.
While the fish marinates, mix together the diced mango, red onion, red bell pepper, jalapeno, cilantro, lime juice, and a pinch of salt. Let the salsa sit to allow the flavors to meld.
Heat the grill (or a grill pan) to medium-high. Grill the fish for 3-4 minutes per side, depending on the thickness, until cooked through and flaky. Once done, remove from the grill and let rest for a minute before flaking the fish into bite-sized pieces.
Warm the tortillas on the grill for about 30 seconds per side or until they are soft and slightly charred.
Place some shredded cabbage or lettuce on each tortilla, followed by the grilled fish. Top with a generous spoonful of the mango salsa.
Mix the sour cream (or Greek yogurt) with lime juice for a quick tangy drizzle and add it over the tacos. Serve with extra lime wedges on the side.
Matar Paneer
Ingredients:
1 package paneer, cubed
3 tablespoons oil, divided
1 cup green peas (fresh or frozen)
2 medium onions, finely chopped
2 medium tomatoes, pureed
2 cloves garlic, minced
1-inch piece of ginger, minced
2 green chilies, slit (optional)
½ teaspoon cumin seeds
1 teaspoon ground coriander
½ teaspoon turmeric
1 teaspoon garam masala
1 teaspoon red chili powder
½ teaspoon ground cumin
½ cup cream or Greek yogurt
¼ cup water
Salt, to taste
Fresh cilantro, for garnish
Directions:
Heat 1 tablespoon of oil in a pan over medium heat. Lightly fry the paneer cubes until golden brown on all sides. Remove and set aside. If you want softer paneer, soak the fried cubes in warm water while you make the curry.
In the same pan, add 2 tablespoons of oil. Once hot, add the cumin seeds and let them sizzle for a few seconds. Add the minced ginger, garlic, and green chilies, sautéing for a minute until fragrant.
Add the finely chopped onions and cook until golden brown, stirring occasionally to avoid burning.
Stir in the ground coriander, turmeric, ground cumin, garam masala, and red chili powder. Cook for 1-2 minutes, then add the pureed tomatoes. Let this cook for about 5-7 minutes until the oil begins to separate from the masala.
Once the masala is cooked, add the green peas. Pour in ¼ cup water and bring to a gentle simmer. Cook until the pees are tender, about 5-6 minutes.
Stir in the fried paneer cubes and the cream. Let everything simmer together for 3-4 minutes. Taste and adjust salt and spices as needed.
Garnish with fresh cilantro, and serve hot with basmati rice or naan.
Disclaimer
While these meal plans are designed to be nutritious and balanced for many, they may not be suitable for everyone. If you have specific health conditions, dietary restrictions, or unique nutritional needs, it's important to consult with a physician and a registered dietitian before making significant changes to your diet. Personalized professional guidance ensures that your individual health requirements are appropriately met.