Happy Sunday. Today, I have reader faves plus a few more ideas to inspire your meal plans for the week ahead.
Weekend Update
Not a very eventful weekend for me, I’m afraid. I did my usual errands and chores—grocery shopping, cleaning, unlodging the most stubborn spoon ever from my garbage disposal, and questioning my sanity during every second. You know, typical weekend stuff.
Yesterday, I made delicious shrimp and grits. Well, technically polenta. Very similar, but not exactly the same. I’ll share it as a mini recipe below. So easy to make, and so delicious.
I also thought I’d start sharing my personal weekly meal plan to give you all an idea of what I’m cooking for the week ahead. Whether I actually stick to the plan or not remains to be seen, but it does help me narrow down grocery shopping; otherwise, I’ll buy tons of stuff impulsively instead of being more methodical with my shopping.
I’m most excited about the enchiladas! I can’t believe I’ve never actually made enchiladas before (enchilada soup, yes, but never enchiladas).
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MINI RECIPE
This recipe starts with a tomato base. Heat a little oil in a wide pot and sauté 1 diced yellow onion with 2 ribs of diced celery, 1 diced jalapeño, and 3 cloves of minced garlic. Once softened, add 1 tablespoon of tomato paste and crushed red pepper along with a big pinch of salt and pepper to taste. Add 3 ripe, diced tomatoes (big ones; about 1½ pounds total) and sauté until the liquid begins to cook out of the tomatoes. Add about 1 cup of chicken stock and bring to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, topping off with more water if the liquid evaporates too quickly. It should be relatively thick, not too soupy.
While the sauce simmers, heat 2 cups of water in a large pot until boiling. Add 1 cup of polenta and 1 cup of whole milk. Reduce the heat to low and add 1 teaspoon kosher salt. Simmer, whisking regularly, for 15 to 20 minutes. Continue simmering until the polenta is tender and thick. Add about ½ cup shredded habanero or cheddar cheese (depending on how spicy you want it) and whisk until melted, smooth, and creamy. Taste and add salt and pepper if needed. Keep warm.
Turn the heat on the tomato sauce to medium. Once it begins to bubble, add 2 pounds of thawed, peeled, and deveined shrimp seasoned with salt and pepper. Cook over medium heat, stirring occasionally, until the shrimp are opaque and just cooked through. Turn off the heat.
Divide the polenta between bowls and pile the shrimp on top. Delicious!
Now let’s get into some more recipes to keep you cooking this week.
READER FAVES
Short Rib Lasagna
Thank you so much, Courtney! So happy to hear this. It’s one of my favorite comfort dinners!
Hot Honey Potatoes and Arugula
Thank you for the 5-star review, Anthony! So happy you enjoyed this easy and flavorful side dish!
Beef and Fennel Pasta
Thank you, Carol! I’m so happy you love this pasta as much as I do! Fennel is such an amazing ingredient, and the whole dish is so easy to make on a weeknight!
A FEW MORE IDEAS (FIGS FIGS FIGS)
Fig and Prosciutto Salad
This fig and prosciutto salad with mozzarella is the perfect early Autumn salad. It’s loaded with fresh figs, warm pecans, and hints of fresh basil that help tie the last of summer and beginning of fall together.
Fig and Cherry Tart
This amaretto fig and cherry tart is a sweet, decadent late summer dessert that makes a stunning end to any special occasion dinner.
Harissa Fig and Chickpea Stew
Smoky, spicy, and subtly sweet, this harissa fig and chickpea stew combines all of my favorite flavors into one sweet and savory dish.
Balsamic Farro Salad with Figs
This balsamic farro salad with figs is sweet, savory, and filling thanks to roasted figs, cherry tomatoes, and an easy balsamic vinaigrette.
That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖
-kylie
And if none of these recipes caught your eye, use the link below to view all my recipes.
Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!