*NEW* Meal Prep Made Easy | Menu 7 | Salmon Cakes, Asparagus Risotto & Vegan Yogurt

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Salmon Cakes with Yogurt Dill Dip
1lb fresh salmon, skinned
3 tbsp almond flour
1 egg
4 green onions, sliced
1 tbsp dill
1/2 tsp red chili flakes
1/2 lemon zest and juice
2 tbsp olive oil
salt & Pepper
In 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 yogurt
1 lemon, zest and juice
2 green onions, finely sliced
1/4 cup dill, finely chopped
salt and pepper
In a small bowl, combine yogurt, lemon juice and zest, green onions and dill. Season with salt and pepper to taste.
Creamy Asparagus Risotto
2 tbsp butter, divided in half
1 onion, finely diced
3 garlic cloves, minced
2 cups arborio rice
1lb asparagus, roughly chopped
5 1/2 cups vegetable broth
2 tsp fresh thyme leaves
1/2 cup Parmesan cheese, grated
salt and pepper
In 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 Soup
2 tbsp olive oil
4 leeks, washed & thinly sliced
3 cloves garlic, minced
2 tsp fresh thyme leaves
1 tsp fresh rosemary, chopped
1/4 cup parsley, chopped
6 cups vegetable broth
2 cups spinach
2 19oz cans cannellini beans, drained
1/4 tsp red pepper flakes
salt and pepper
In 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 Mustard
2 lbs baby potatoes, halved
2 tbsp capers
1/2 lemon, zest a juice
2 tbsp dill, chopped
3 tbsp olive oil
2 green onions, sliced
1 tbsp grainy Dijon mustard
salt and pepper
In 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 Yogurt
2 tbsp chia seeds, soaked in water for 10 mins
2 ripe bananas
1/2 cup almond milk
1 cup raw cashews, soaked in water for 2 hours
1 tsp vanilla
1 tbsp lemon juice
pinch sea salt
2 cups fresh berries
In 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 & Mint
1 tsp olive oil
2 green onions
3 cups spring peas, fresh or frozen
1 sprig mint, finely sliced
1/2 cup water
½ lemon, juiced
salt and pepper
In 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 Kebabs
1 cup cherry tomatoes
1/2 cup baby bocconcini cheese
1/2 cup fresh basil leaves
1 tbsp balsamic vinegar
On 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.