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Active: 35 min Total: 35 min

Ingredients

Metric
Servings:
4
Zucchini Salad:
  • Zucchini - 1 , peeled
  • Mint - 2 sprigs , sliced into ribbons
  • Dijon mustard - 2 tsp
  • Lemon juice - 1 Tbsp
  • Red wine vinegar - 2 Tbsp
  • Olive oil - 4 Tbsp
  • Mixed greens - 4 oz
  • Pine nuts - 1/4 cup
Gnocchi with Kale and "Sausage":
  • Ground meat - 1 lb ((I used ground beef but feel free to use anything))
  • Salt - 1 tsp
  • Fennel seeds - 1 tsp
  • Black pepper - 1/4 tsp
  • Red chili / pepper flakes - 1/2 tsp
  • Garlic - 2 cloves
  • Onions - 1 , diced
  • Kale - 1 bunch , leaves / stems separated
  • Eggs - 6 , whisked
  • Cooking oil - 1 Tbsp
  • Tomato paste - 1/3 cup
  • Parmesan (optional) - for serving

Prep

  1. Ground meat - Season ground meat with salt, fennel seeds, black pepper, and red chili flakes. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Kale - Prep as directed. For kale, separate kale stems and leaves and chop stems into 1/2" (1.25cm) pieces. (Can be done up 3 days ahead)
  3. Zucchini - Peel off skin. Now use peeler to peel off ribbons of zucchini.
  4. Mint - Slice into ribbons.

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Make

  1. Whisk eggs. Set aside.
  2. Whisk together mustard, lemon juice, red wine vinegar, and olive oil. Season to taste with salt & pepper, and set aside.
  3. Heat a saute pan over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the kale stems and onions with a dash of salt. Saute until softened, ~3 minutes.
  4. Add in ground meat and tomato paste, breaking up with a wooden spoon. Brown meat, 5 to 7 minutes. If there's a lot of grease, drain from pan leaving just about 1 tbs.
  5. Add in kale leaves, as much as can fit into the pan. With each addition, add a pinch of salt. Saute until all the kale leaves are in the pan and wilted.
  6. Push everything aside and then add in whisked eggs. Lightly scramble everything together.
  7. Season to taste with salt and pepper. Serve warm with parmesan cheese.
  8. Toss vinaigrette with zucchini, mint, and greens. Top with pine nuts and enjoy with eggs.

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