The week starts with Ina Garten’s Lentil Soup–which is amazing. It’s chock full of carrots, leeks, celery and delicious French lentils. The recipe also makes a TON. Way more than we can eat before we get sick of it. So I used some of the leftovers, strain the broth, and serve on the side of grilled salmon for a classic combo that comes together in a couple of minutes. Any remaining soup can be pureed with cooked brown rice for a healthy stage 3 baby meal.
Finally, on Friday’s we love to make pasta as an end of week treat. So I’ll roast up some cauliflower and toss it with rigatoni, capers, and red pepper flakes. Add an interesting Italian white and voila! A week of delicious, and fairly healthy, eating!
Ina Garten’s Lentil Soup
Grilled Chicken Sausage
Salmon with Lentils
Wine: Pinot Noir
Rigatoni with Roasted Cauliflower and Capers
Wine: Medium bodied Italian white (like a Soave)
4 6-ounce salmon fillets, skin on
1 pound French green lentils–Whole Foods sells these in the bulk foods bins
1 pound swiss chard
red wine vinegar
3 quarts chicken stock
red pepper flakes
pecorino romano cheese
crusty Italian bread