Meal planner – Week 1


Meal Planner

Weekly Meal Planner


Welcome to My Meal Planning Corner! I am starting a new feature on my blog, where I would share easy, flavor-packed meals that you can throw together even on a busiest week nights! Continue reading

Farro Power Salad with Vegetables, Mushrooms, Feta and Herb Dressing


Not too long ago I came across the idea of “Super Salad Bowls” in Real Simple Magazine. Its a mix of grains, vegetables, warm and cool, creamy and crunchy ingredients. I like to do salads that have a base of whole grain, so I decided to use farro for this recipe. Farro is a chewy, nutty strain of Italian wheat that adds whole-grain goodness and an unexpected texture to salad. First, I roasted the carrots with lemon, a little bit of honey, fresh thyme and a pinch of nutmeg to bring out the full flavor in carrots. If you don’t like carrots you can always use something else. I think roasted cauliflower would be nice too. Then, I sautéed the mushrooms until they started to caramelized and added a touch of balsamic vinegar at the end to bring the nutty flavor. I love using mushrooms in salads, but again, you can substitute mushrooms for grilled chicken or maybe black beans. So many options…

I finished the salad off with a fresh herb dressing, crumbled feta and chopped almonds. The flavors all mixed wonderfully together and I particularly liked the combination of warm and cool ingredients. This recipe is just a guidance, use your imagination and your favorite veggies and grains.

Note: if you have any salad dressing leftovers, don’t throw it away, use it as a marinate to grill chicken.

Continue reading

Pork Chops and Sauteed Mushrooms with Spinach


Quick and easy dinner in 30 minutes! These pork chops are juicy and tender and get a zesty spin through an orange zest. Sauteed mushrooms and spinach can be served as a side dish or as an entree with grain. It also makes a great filling for omelets if you have any leftovers. Pick your favorite mushrooms for this dish. I used beech mushrooms this time. They have a slightly crunchy texture and a nutty flavor.

Serves 2

Preparation time: 20 minutes plus 1 day of marinading

Cooking time: 30 minutes


  • 2 pork chops


  • 1/2 cup onion, thinly sliced
  • 1 garlic clove, peeled and crushed
  • 1/2 teaspoon fresh orange zest
  • juice 1 lime
  • 1/2 cup plain yogurt
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon pepper or to taste
  • 1 teaspoon olive oil
  • 1/4 teaspoon honey


  1. Rinse pork chops with cool water and pat dry with paper towels.
  2. Prepare the marinade by mixing all of its ingredients in a large container. Rub pork chops on both sides with marinade. Cover and marinade for 1 day in the refrigerator. Turn the chops once during this time.
  3. Preheat grill on high heat, or turn on the oven grill or broiler until very hot.
  4. Brush the chops with olive oil and place on the grill. Grill for 4-6 minutes on each side, turning occasionally. The chops should be seared on the outside and juicy on the inside.

Mushroom and Spinach:

  • 7 oz mushrooms ( I used Beech mushrooms but you can use your favorite mushrooms)
  • 1/2 medium onion, thinly sliced
  • 2 tablespoon olive oil
  • 3 oz baby spinach
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1/8 teaspoon dill weed
  • pinch nutmeg
  • 1 teaspoon balsamic vinegar
  • salt, pepper to taste


  1. Heat 2 tablespoons oil in a skillet and saute onions on medium high for 2-3 minutes. Add mushrooms, salt, pepper, thyme, rosemary, dill weed and nutmeg and cook for another 7-10 minutes until golden brown and mushrooms are tender. Add balsamic vinegar and cook for another minute. Add spinach and saute for another 2 minutes until spinach is wilted. Adjust seasoning if needed.