A Week Of Balanced Dinners | WINTER SALMON CAESAR, CHICKEN POT PIE, KABOCHA SQUASH CURRY

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RECIPES
Roasted kabocha squash, chickpea & coconut curry:

Chickpea
700g kabocha squash
3/4 fresh tomatoes or 1 tin plum tomatoes
1 small pepper
400ml coconut milk
1 white onion
4 garlic cloves
1 thumb inch ginger
1 habanero or scotch bonnet
4 sprigs fresh thyme
5 cardamom pods (seeds removed)
1 tsp. cumin seeds
¼ tsp. fennel seeds
¼ tsp. black mustard seeds
1.5 tsp. curry powder
1 tsp. garam masala
1tsp. cumin powder
½ tsp. turmeric
4/5 lime leaves
1 tbsp. ghee
Salt & pepper

Winter Caeser Inspired Salad:

Salmon -
2 salmon fillets
1 tsp. herby lemon seasoning
1 tsp. tamari
1.5 tbsp. lemon juice
Salt & pepper
Extra virgin olive oil

Salad -
200g cavolo nero
½ white cabbage
1 knob butter
4 radicchio leaves

Dressing -
½ cup Greek yogurt
1 tbsp. mayonnaise
¼ cup finely grated Parmesan
1.5 tbsp. Dijon mustard
1 tsp anchovy paste or 2 finely chopped anchovy fillets
1 small garlic clove, finely grated
1.5 tbsp. lemon juice, to taste
1 tsp. white miso (start with 1 tsp; add more for extra umami)
3 tbsp. extra-virgin olive oil
Salt & pepper
Optional: splash of water to thin

Croutons -
2 slices sourdough
1 tsp. garlic powder
1 tsp. oregano
extra virgin olive oil

Chicken Pot Pie (3/4 servings)

350g cooked chicken
320g puff pastry
½ leek
250g mushrooms
1 celery stalk
1 white onion
3 garlic cloves
1 bay leaf
1 tsp. Herbes de Provence
400ml vegetable or chicken stock (add gradually)
4 tbsp. plain flour
1 tbsp. tamari
2 tbsp. crème fraiche
1 tbsp. Dijon mustard
1 egg (egg wash)
salt & pepper