EASY WEEKNIGHT RECIPES FOR TWO
happy summer! i feel like every single weekend from now through our wedding is booked up and the weeknights are getting there, too. between wanting to save money, eat healthy enough to fit into our dancin' clothes, and have some time to just breathe and relax throughout the week, it's hard to get too inspired in the kitchen.
here are a few of the meals that have been keeping us alive the past few months!
SWORDFISH VEGGIE PASTA
during one fateful trip to whole foods, we got overly excited about a gorgeous swordfish in the fish case. jordan, ever the hype-man, decided we were going. for. it!!!
we paired it with roasted broccoli and brussels sprouts (because we are, even when switching up the protein, creatures of habit), and some pasta because we're hungry hippos.
1/2 lb swordfish
1 head broccoli, chopped
3ish cups halved brussels sprouts
flaky sea salt
pasta or rice (optional)
1. grill the swordfish (or pan-fry it in some olive oil). you will want to cut into the fish to ensure it's cooked all the way through, as it's pretty thick and meaty.
2. toss the veggies in olive oil, salt, and chili flakes. roast at 475 degrees for 22-25 min, shaking the pan halfway through.
3. cook pasta or rice while the veggies are roasting.
4. serve in a bowl for easy consumption + squeeze a bunch of lemon juice + crumble some goat cheese on top!
we love exile brewing co. in downtown des moines. one of my favorite meals to order when we're basking in the sunshine in their beer garden is a steak salad. it's chock-full of delicious flavors and feels SO indulgent because of the steak!
dark leafy greens
lemon zest + juice
sea salt + cracked pepper
1. grill or pan-fry the steak.
2. while the steak is cooking, prepare the dressing by mixing all ingredients in a glass or mason jar. if using a jar, just put the top on and shake it up. otherwise, use a fork or whisk to combine everything.
3. tear up your greens and herbs, cut the steak into strips or bite-size pieces, and assemble!
CHICKEN-SWEET POTATO POWER BOWLS
there's just something about rotisserie chicken, right? it's soooo flavorful and crispy and yummy — and buying a whole chicken to shred and use in multiple meals is GENIUS! also, would you believe me if i told you i was a little bit inspired for this by our dogs' food? chicken and sweet potato. a match made in dog (and people) food heaven!
2 medium sweet potatoes, cubed
3 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
pinch sea salt
8 oz shredded rotisserie chicken
2 servings grains of your choice (i used trader joe's harvest grain blend)
1 handful microgreens (we used broccoli sprouts)
1. toss the cubed sweet potatoes in olive oil and spices, then roast at 475 degrees for 25 min or until crispy on the outside and soft on the inside (use a fork or toothpick to check).
2. cook your grains according to package directions.
3. if your chicken has been in the fridge, reheat it in a skillet on the stove.
4. build those bowls!
CRISPY SALMON SALAD
ooooh yes. every single time i'm at st. kilda, i order either the harvest salad or veggie grain bowl — with salmon. i thought it was impossible to recreate that perfectly flaky salmon at home, until my best friend zac told me a secret. are you ready for it? mayonnaise. YES. just a thin spread of mayo on either side of your fillet results in a delectable crunchy crust (while keeping the inside perfectly tender and melt-in-your-mouth good)!
2 salmon fillets (i usually go for skinless)
dark leafy greens
olive oil or dressing
1. heat up your cast iron skillet or non-stick pan over medium-high heat.
2. spread a thin layer of mayonnaise on either side of the salmon and place in the skillet. cook until it appears the salmon is cooked halfway through (from the bottom to the middle), then flip and cook until the whole thing is cooked. you may want to cut in and ensure it's cooked all the way through (just, like, throw a few tomatoes on top before you instagram that mess!).
3. tear up your leafy greens, toss with a bit of olive oil or a light lemon dressing, and assemble your salad with the rest of the ingredients.