Lunch List 12

Halloumi and Vegetable Skewers (Pan-fried)

4 oz halloumi cheese, cut into 1-inch cubes

1 cup mixed vegetables (e.g., zucchini, bell pepper, cherry tomatoes), cut into similar size

1 tablespoon olive oil

1/2 teaspoon dried Italian seasoning

Salt and pepper to taste

Wooden or metal skewers (if using wooden, soak them first)

To make: if using wooden skewers, soak them in water for 10 minutes. Thread halloumi cubes and vegetables alternately onto the skewers. Heat olive oil in a large skillet over medium-high heat. Place skewers in the hot skillet. Cook for 3-4 minutes per side, turning occasionally, until halloumi is golden brown and vegetables are tender-crisp. Sprinkle with Italian seasoning, salt, and pepper. 

Speedy Pork Medallions with Apple Sauté

4 oz pork tenderloin, cut into 1/2-inch thick medallions

1 small apple (e.g., Fuji, Gala), cored and sliced

1 tablespoon olive oil

1/2 teaspoon dried sage or thyme

1 tablespoon apple cider vinegar or chicken broth

Salt and black pepper to taste

To make: season pork medallions with salt, pepper, and dried sage/thyme. Heat olive oil in a skillet over medium-high heat. Add pork medallions and cook for 2-3 minutes per side, until browned and cooked through. Remove pork and set aside. Add sliced apple to the same skillet. Sauté for 3-5 minutes until softened and lightly caramelized. Pour in apple cider vinegar/broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 30 seconds. Return pork to the skillet and toss with the apples and sauce. 

Chickpea and Spinach Rice Pilaf

1/2 cup cooked rice

1/2 cup canned chickpeas, rinsed and drained

1 cup fresh spinach

1/4 small onion, finely chopped

1 clove garlic, minced

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/4 cup vegetable broth or water

Salt and pepper to taste

To make: heat olive oil in a small saucepan or skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and ground cumin. Cook for 30 seconds until fragrant. Stir in cooked rice, chickpeas, and vegetable broth/water. Bring to a simmer and cook until most of the liquid is absorbed. Stir in fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper. 

Kimchi Fried Rice (Quick Version)

1 cup cooked rice (day-old cold rice works best)

1/2 cup kimchi, chopped, plus 1 tablespoon kimchi juice

1 large egg

1 tablespoon vegetable oil

1 tablespoon soy sauce

1/2 teaspoon sesame oil

Optional: chopped green onions for garnish

To make: heat vegetable oil in a wok or large skillet over medium-high heat. Add chopped kimchi and stir-fry for 2-3 minutes. Add cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-5 minutes until heated through and slightly crispy. Push the rice to one side of the skillet. Crack the egg into the empty space and scramble it until cooked. Then mix it into the rice. Stir in soy sauce, sesame oil, and kimchi juice. Toss everything together for another minute. Garnish with green onions if desired.

Spicy Sausage and Pepper Skillet

1 pre-cooked spicy sausage (e.g., chorizo, Italian sausage), sliced

1 bell pepper (any color), sliced

1/2 small onion, sliced

1 tablespoon olive oil

Salt and black pepper to taste

Optional: 1/2 teaspoon smoked paprika

To make: heat olive oil in a skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes until lightly browned. Remove sausage and set aside. Add sliced bell pepper and onion to the same skillet. Sauté for 5-7 minutes until tender-crisp and slightly charred. Return sausage to the skillet. Sprinkle with smoked paprika (if using), salt, and pepper. Toss to combine and cook for another minute until everything is heated through.

💗 Jo