This Week's Vegetarian Meal Plan, March 5th to 11th

If you like cheese, this is the meal plan for you! After getting over a cold, and getting my taste buds back, I wanted simple recipes that were really comforting. Enter the grilled cheese! Enjoy.

Monday: Asparagus With Fried Egg
Tuesday: Ricotta Gnocchi with Browned Butter, Sage
Wednesday: Italian Bean and Kale Soup (modified)
Thursday: Grilled Cheese & Tomato Soup Sandwiches + leftover kale soup
Friday: Cream of Asparagus Soup (you should still have grilled cheese fixings)
Saturday: Simple Roasted Root Salad
Sunday Brunch: Veggie Leftover Quiche

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Asparagus With Fried Egg

  • 1 bunch asparagus
  • 2 teaspoons olive oil or butter
  • 1 egg or more
  • Parmesan cheese
  • salt
  • freshly ground black pepper

Ricotta Gnocchi with Browned Butter, Sage

  • 2 cups of ricotta
  • 1 large egg
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1 stick of butter
  • Fresh sage leaves

Italian Bean and Kale Soup (modified)

  • 1 Tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 clove garlic, minced
  • 1 tbsp tomato paste
  • 1 can diced tomatoes
  • 1 tsp each dried thyme, oregano and basil
  • 3 cups vegetable stock
  • 1/2 large bunch fresh kale, stems removed & coarsely chopped
  • 1 can cannellini beans, drained & rinsed

Grilled Cheese & Tomato Soup Sandwiches

  • 4 ripe but firm tomatoes sliced ¼ inch thick
  • 2/3 cup grated parmesano reggiano
  • 2/3 cup grated 1 year+ aged comte cheese
  • 4 slices of sourdough bread
  • 4 teaspoons butter, softened
  • 1 clove garlic very very finely chopped (almost to a paste)
  • Fresh cracked pepper
  • Sea salt
  • Stone ground mustard
  • 1 tablespoon grapeseed oil

Cream of Asparagus Soup

  • 2 large leeks
  • 2 tablespoons white vinegar
  • 10 cups of water
  • 1 lemon
  • 3 shallots, thinly sliced
  • 1 parsnip, peeled and chopped
  • 6 cups of vegetable broth
  • 2 tablespoons chopped fresh tarragon leaves
  • 2 pounds asparagus, trimmed
  • 1/2 cup Greek yogurt, room temperature
  • 1 tablespoon of cooking oil
  • Mint leaves for garnish

Simple Roasted Root Salad

  • 8 to 12 root vegetables
  • 1 bunch fresh arugula, washed and dried
  • 1/4 pound mild and soft blue cheese
  • 1 cup balsamic vinegar
  • Extra-virgin olive oil
  • Grape seed oil (or just more olive oil)

Leftover Quiche

  • 1 cup all-purpose flour
  • 1 stick of butter, very cold
  • 2 tablespoons ice cold water
  • 1/2 teaspoon salth
  • 6 large eggs
  • 1 1/2 cup whipping cream or half-and-half
  • 1/4 teaspoon of both salt and pepper
  • 1/2 teaspoon fresh thyme

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