Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Active: 20 min Total: 40 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Parsley - 1/2 bunch
  • Cilantro - 1/4 bunch
  • Shallots - 1/2 bulb
  • Garlic - 1 clove , peeled
  • Vinegar, red wine - 2 Tbsp
  • Capers - 1/2 Tbsp
  • Oil, olive - 1/3 cup to 1/2 cup
Avocado Chimichurri Grilled Cheese:
  • Red onions - 1 , diced
  • Avocados - 2 , cubed
  • Eggs - 8
  • Coconut milk - 3 Tbsp
  • Coconut oil - 2 Tbsp
  • Homemade chimichurri sauce - 1/2 cup ((ingredients listed separately))
Pureed Parsnip and Leek Soup:
  • Leeks, large - 2 , chopped
  • Parsnips - 1 1/4 lb , chopped
  • Grassfed butter - 2 Tbsp
  • Chicken stock - 3 to 4 cups
  • Salt - 1 tsp
  • Pepper - 1/4 tsp

Prep

  1. Sauce - {If you made this Monday, you're done!} Pulse parsley, cilantro, shallots, garlic, red wine vinegar, and capers in a food processor while drizzling in olive oil. You want to add enough until the sauce, well, turns into a sauce. Season to taste with salt and pepper.
  2. Red onions / Avocados - Prep as directed.
  3. Eggs - Whisk with coconut milk.
  4. Leeks / Parsnips - Prep as directed. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a >5 quart Dutch oven (4.73 liters) over medium-high heat. Add butter and then leeks to heated oil with a generous dash of salt. Saute until softened, ~2 minutes.
  2. Add the parsnips, enough broth / stock to cover all ingredients, salt and pepper. Cover and bring to a boil and then simmer covered for 10 minutes.
  3. While soup is simmering, heat up a skillet over medium-high heat. Add coconut oil and then red onions with a dash of salt. Saute until softened, ~3 minutes.
  4. Lower heat and then pour in eggs. Scramble to your preferred consistency. Remove from heat and top with avocados and drizzle with chimichurri sauce.
  5. After soup cools down some, puree with an immersion blender. Season to taste with salt and pepper. If you want additional richness, you can add butter. If there is more chimichurri, you can even try putting it in the soup! Enjoy with your tasty breakfast for dinner.

Reviews

Ratings


0 reviews