PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundleSUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vPWatch the first Meal Prep Made Easy Series here: http://bit.ly/1SQEHwXPurchase my eBooks here:Meal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Salmon Cakes with Yogurt Dill Dip1lb fresh salmon, skinned3 tbsp almond flour1 egg4 green onions, sliced1 tbsp dill1/2 tsp red chili flakes1/2 lemon zest and juice2 tbsp olive oilsalt & PepperIn a food processor, pulse salmon until chunky. Add green onion, dill, lemon zest and juice, chill flakes, egg and almond flour and pulse until combined and minced. Divide salmon mixture into 4-5 patties and shape into cakes.In a large skillet, heat olive oil and fry salmon cakes on medium heat for approximately 4 minutes, flip cakes and cook for an additional 3-4 minutes or until golden and cooked through. Serve immediately or store in the refrigerator for 3-4 days.For the Yogurt Dill Dip:1 cup plain Greek yogurt1 lemon, zest and juice2 green onions, finely sliced1/4 cup dill, finely choppedsalt and pepperIn a small bowl, combine yogurt, lemon juice and zest, green onions and dill. Season with salt and pepper to taste.Creamy Asparagus Risotto2 tbsp butter, divided in half1 onion, finely diced3 garlic cloves, minced2 cups arborio rice 1lb asparagus, roughly chopped5 1/2 cups vegetable broth2 tsp fresh thyme leaves1/2 cup Parmesan cheese, gratedsalt and pepperIn a large pot on medium-high heat, add half of the butter and allow to melt. Add onion and sauté until softened. Add rice and garlic and cook for an additional 2-3 minutes. Add broth and thyme and stir well to deglaze. Cover pot and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally. When most of the liquid is absorbed into the rice, add asparagus and cooked for another 2-3 minutes. Turn off heat and stir in remaining butter and parmesan Season with salt and pepper to taste.Leek & White Bean Soup2 tbsp olive oil4 leeks, washed & thinly sliced3 cloves garlic, minced2 tsp fresh thyme leaves1 tsp fresh rosemary, chopped1/4 cup parsley, chopped6 cups vegetable broth2 cups spinach2 19oz cans cannellini beans, drained 1/4 tsp red pepper flakessalt and pepperIn a large pot heat oil over medium heat. Add leeks and cook until completely soft. Add garlic, thyme, rosemary, parsley, spinach and red pepper flakes and cook for an additional 1-2 minutes. Add beans, vegetable broth and salt and pepper to taste. Simmer for approximately 15 minutes or until beans are tender. Serve as is or blend with an immersion blender for a creamier soup. Store in the refrigerator for up to 5 days.Fresh Potato Salad with Grainy Mustard2 lbs baby potatoes, halved2 tbsp capers1/2 lemon, zest a juice2 tbsp dill, chopped3 tbsp olive oil2 green onions, sliced1 tbsp grainy Dijon mustardsalt and pepperIn a large pot, boil potatoes until tender. Meanwhile, in a large bowl, combine capers, lemon juice and zest, dill, olive oil, green onions, mustard, salt and pepper. Once potatoes are cooked, drain and allow them to cool slightly. Toss potatoes with dressing. Serve immediately or store in the refrigerator for up to 5 days.Vegan Banana Yogurt2 tbsp chia seeds, soaked in water for 10 mins2 ripe bananas1/2 cup almond milk1 cup raw cashews, soaked in water for 2 hours1 tsp vanilla1 tbsp lemon juicepinch sea salt2 cups fresh berriesIn a food processor blend drained cashews with chia seeds and almond milk. Once smooth add bananas, lemon juice, vanilla and sea salt and continue to blend until completely smooth. If needed, add more almond milk to thin yogurt out. Serve with fresh berries. Store in the refrigerator for 3-4 days.Spring Peas & Mint1 tsp olive oil2 green onions3 cups spring peas, fresh or frozen1 sprig mint, finely sliced1/2 cup water½ lemon, juicedsalt and pepperIn a medium saucepan on medium-high heat, add olive oil and green onions and cook until slightly softened. Add peas and water and cook for a few minutes or until peas have softened and warmed through. Remove from heat and add mint, a squeeze of lemon juice and salt and pepper to taste. Caprese Kebabs1 cup cherry tomatoes1/2 cup baby bocconcini cheese1/2 cup fresh basil leaves1 tbsp balsamic vinegarOn a skewer or toothpick, alternate putting on cherry tomatoes, bocconcini and basil. Once assembled, drizzle with balsamic vinegar and season to taste. Store in the refrigerator for 3-4 days.This series was made possible with the support of the OMDC.