Healthy Meal Prep | Menu 12 | Strawberry Basil Quinoa, Corn Fritters, Salmon Salad | The Domestic Geek

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Flank Steak with Chimichurri

For the Chimichurri
½ cup fresh parsley
½ cup fresh cilantro
¼ cup fresh oregano
1 red chili pepper, seeded and minced
1 shallot, minced
2 cloves garlic, minced
¼ cup red wine vinegar
2 tbsp olive oil

In a food processor combine parsley, cilantro, oregano, chili, shallot and garlic. Pulse until finely minced. add red wine vinegar, olive oil, salt and pepper. Pulse until well combined. Store in the refrigerator for up to 5 days.

For the Flank Steak
2lbs flank steak
olive oil
salt and pepper

On a foil-lined baking sheet drizzle flank steak with olive oil and season with salt and pepper. Turn broiler to high. Once heated, place steak under broiler and broil for about 3 minutes per side for medium rare. Add 1 minute per side for medium. Remove from heat and allow to rest for 5 minutes. Using a very sharp knife slice the beef as thinly as possible, cutting against the grain. Serve immediately or store in the refrigerator for up to 3 days. Beef can be added to pasta, salads, fajitas or eaten on its own.

Strawberry Basil Quinoa
1 cup quinoa
2 cups water
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 cup strawberries, quartered
3 -5 basil leaves, finely chopped
1/4 cup sunflower seeds
1/2 cup goat cheese

Cook dried quinoa according to package directions and allow it to cool. In a small bowl, whisk together olive oil, balsamic vinegar, honey, basil and salt and pepper to taste. In a large bowl combine quinoa, strawberries, basil and sunflower seeds. Toss with salad dressing. Finish with crumbled goat cheese.
Serve immediately or store in the fridge for 3-4 days.

Green Beans with Slivered Almonds
1lb green beans
1/4 cup slivered almonds
1 tbsp white wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
salt and pepper

In a small bowl whisk olive oil, vinegar, Dijon mustard, salt and pepper. In a steamer basket steam green beans until tender, 3-5 minutes. immediately rinse beans under cold water to stop the cooking. Toss cold beans in dressing and top with slivered almonds.Serve immediately or store in the fridge for up to 4 days.

Herbed Pea Soup
2 tbsp butter
3 leeks, rinsed & finely chopped
2 garlic cloves, minced
6 cups vegetable broth
5 cups frozen peas
1 tbsp fresh tarragon, roughly chopped
1/4 cup mint, roughly chopped
1/4 cup chives, finely sliced
salt and pepper
yogurt for serving

In a large pot over medium-low heat, melt butter and cook leeks until softened, approximately 6-7 minutes. Add garlic and cook for an additional minute. Add broth and simmer leeks for 5-10 minutes. Add peas and cook for 3 minutes, or just until peas have heated and cooked through. Remove soup from heat and season with fresh herbs and salt and pepper. Puree with an immersion blender. Serve immediately with a dollop of yogurt or store in the fridge for up to 4 days. This soup is great served hot or chilled.

Sunny Corn Fritters
3 eggs
1 cup cheddar cheese, grated
2 cups corn, fresh or frozen
2 tbsp cornmeal
1/2 jalapeño, seeded and minced
2 green onions, finely sliced
salt and pepper
olive oil

In a medium bowl whisk eggs. Add corn, cornmeal, Cheddar cheese, jalapeños, green onions, salt and pepper. Heat olive oil in a large skillet. Spoon dollops of corn mixture into the pan. Cook until golden and flip, approximately 3 minutes per side. Once cooked, transfer to a plate lined with paper towel. Repeat process with remaining corn mixture. Serve immediately or store in the fridge for up to 4 days.

Fresh Salmon Salad
1 8oz salmon fillet, cooked & flaked
1 celery rib, finely diced
½ English cucumber, seeded & finely diced
2 green onions, finely diced
½ cup plain yogurt
½ lemon, zested and juiced
2 tbsp fresh dill, finely chopped
4 cups mixed greens

In a large bowl combine cooked salmon, celery, cucumber, green onions, yogurt, lemon zest and juice and fresh dill. Mix well and serve with fresh mixed greens. Store in the fridge for up to 3 days.

Endive Boats
2-3 endives, larger leaves removed and reserved
1/2 cup blue or goat cheese, crumbled
1/2 cup red grapes, halved or quartered
1/4 cup walnuts, roughly chopped
1-2 tbsp honey

To assemble boats, fill endive leaves with blue cheese, grapes & walnuts. Drizzle with honey. Store in the fridge for 3-4 days

This series was made possible with the support of the OMDC