day 12 – making monday


It’s starting to become clear why this cleanse is only 2 weeks long as 12 days in I’m starting to freelance the recipes and sneak sweets. For the dinner tonight, the sardines just weren’t floating my boat. Maybe I’m being narrow minded but as I looked at that can, I just couldn’t feign excitement so I picked up some fish on the way home from work and reworked the recipe to my liking.

But hold on! Maybe this is the whole point – to give people ideas. Point them in the right direction. Teach them how to make good food decisions and then hope they carry on long after the prescribed menu is over. Tricky. Seemingly effective but tricky none the less.

Notes from today:

• To see original recipes from Bon Appétit, click on the link for the recipe in the titles below. Any changes I’ve made are reflected in the recipes below.
• Yet again, another outstanding salad. They have really been the shining stars of this entire menu (and the one tomorrow looks like it’s following suit).
• Make sure you soak the farro overnight to give yourself a head start on dinner.

BREAKFAST

Banana Almond Smoothie

Banana Almond Smoothie
This is a repeat from week one. You can find my post on it here.

LUNCH

Chicken, Apple, and Fennel Salad

Chicken, Apple & Fennel Salad
Serves 1

2 Tbsp sliced almonds
4 oz leftover Chicken in a Pot
1/2 apple, julienned
1/2 small fennel bulb, thinly sliced, plus 1 Tbsp. fennel fronds
2 Tbsp Whole Grain Mustard Dressing

Preheat oven to 350°F. Toast almonds on a small rimmed baking sheet, stirring occasionally, until golden brown, about 4 minutes. Let cool.

Toss chicken, apple, and fennel with mustard dressing in a medium bowl. Top with toasted almonds and fennel fronds.

DINNER

Tomato Farroto with Dover Sole

Tomato Farroto with Dover Sole
Serves 4

2 Tbsp olive oil
1/2 fennel bulb, finely chopped, plus 2 Tbsp. fennel fronds
1 leek, finely diced
3 garlic cloves, chopped
1 tsp fennel seed
1/4 tsp Aleppo pepper or hot paprika
Kosher salt, freshly ground black pepper
1 lb Dover sole filets
1 tsp fresh lemon juice
3/4 cup semi-pearled farro, soaked overnight, drained
1 1/2 cups chopped canned whole tomatoes with juices
2 Tbsp fresh flat-leaf parsley leaves

Heat 1 Tbsp. oil in a large skillet over medium heat. Add fennel, onion, garlic, fennel seed, and Aleppo pepper; season with salt and black pepper. Cook, stirring, until vegetables are tender and translucent, 8–10 minutes; stir in soaked farro. Cook, stirring often, 1 minute, then add 2 cups boiling water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until farro is al dente, 35–40 minutes. Stir in chopped tomatoes and their juices and increase heat to high. Cook until the liquid is absorbed, 5–7 minutes; season with salt and pepper.

Meanwhile heat remaining oil in a sauté pan and add fish filets. Season with salt and pepper. Cook 2-3 minutes (depending on how think the fish is), flip and finish cooking.

Reserve ¾ cup tomato farroto for Farroto with Fried Egg.

Serve tomato farroto topped with fish, vegetables, fennel fronds, and parsley.

Garlicky Kale
Serves 4

1 Tbsp olive oil
3 garlic cloves, thinly sliced
2 bunches Tuscan kale, washed, stems removed, cut into wide ribbons
Kosher salt, freshly ground black pepper
1/4—1/2 tsp crushed red pepper flakes
Lemon wedges (for serving)

Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add kale and 2 Tbsp. water. Cover and let kale steam 2 minutes. Remove cover, stir kale, and season with salt and pepper. Cook, tossing, until kale is tender, about 3 more minutes. Sprinkle with red pepper flakes and serve with lemon wedges.

 

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About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

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