Sept Week 4

 Mon 

Lunch: Pad Thai 

Dinner: Herbal chicken soup

Tues 

Lunch: Chicken Wraps Burger bro style (salmon cream cheese sandwich for C)

Dinner: Salmon + rice + soup

Wed 

Lunch: Avo on toast

Dinner: Herbal chicken soup leftover

Thurs

Lunch: 

Dinner: Mini chicken pies (buy chicken breast + potato) 

Fri

Lunch: Veg/kimchi pancakes, sweet p, corn, cabbage

Dinner: 

Sat

Lunch: Mini chicken pies

Dinner: Samgyeops + bibimen? WITH PROPER PORK BELLY 

CORN VERSION

1 sheet puff pastry, all-butter preferred

1/3 cup whole milk ricotta cheese

1 shallot, minced

1 fresh ear of corn, shucked and kernels cut off

6 sprigs fresh thyme

1 cup fresh cherry tomatoes, cut in half

1/4 cup Parmesan cheese

1. Preheat oven to 400 degrees.  In a skillet over medium heat, add 1 teaspoon olive oil, shallot and corn.  Sauté for 3 minutes, and sprinkle lightly with salt and pepper.  Remove from heat to cool.
2. Roll out puff pastry on a lined sheet pan and score, 1-inch around perimeter with a knife.  Do not cut through puff pastry.
3. Add ricotta to a bowl, along with 1 tablespoon water, stir to combine.  Spread ricotta on inside of scored puff pastry.  Sprinkle with cooled corn mixture and top with 2/3 of thyme leaves, then dot with 2/3 of cherry tomatoes.  Place in refrigerator to chill for 15 minutes.
4. Bake for 20-25 minutes, or until edges have risen and are deep golden brown.  Remove from oven and let rest for 10 minutes, then top with remaining fresh tomatoes, thyme leaves and Parmesan cheese.  Serve within a couple hours.  Slice and Enjoy!