Friday night is usually a time when my husband and I will go out for dinner to regroup after our week and kick off our weekend. I was worried that staying in wouldn’t feel the same, but in the midst of a rigorous work travel schedule, I think he was more than happy to just have a night at home, spent with a couple glasses of wine and some time in the kitchen together. Perfect indeed.

Notes from today:
• To see original recipes from Bon Appétit, click on the link for the recipe in the titles below. Any changes I’ve made are reflected in the recipes below.
• The sauce on the mussels was delicious – like pick it up and drink it delicious. It would have been great to have some crusty bread to sop it all up but not exactly on the cleans.
• The salads on this whole cleanse have been amazing and this one follows suit. I see lots more salads in my future!

BREAKFAST

Orange-Date Muesli with Coconut & Cacao Nibs

Orange-Date Museli with Coconut and Cacao Nibs
This is a repeat from week one. You can find my post on it here.

LUNCH 

Bulgur , Tofu and Kale Salad

Author: 
Serves: 1
 
Ingredients
Instructions
  1. Toss bulgur salad, tofu, kale, and pear with dressing in a medium bowl; season with salt and pepper.

DINNER

Curried Mussels

Author: 
Serves: 4
 
Ingredients
  • 2 Tbsp olive oil
  • 3 large leeks, whites and light greens only, thinly sliced, rinsed, drained
  • Kosher salt, freshly ground black pepper
  • 2 garlic cloves, sliced
  • 1 4″ piece of lemongrass, crushed
  • 1½ tsp curry powder
  • 2½ lbs mussels, beards removed
  • ½ cup canned unsweetened coconut milk*
  • 2 Tbsp cilantro leaves (for serving)
  • *Ingredient Info: Canned unsweetened coconut milk is available at Indian, Latin, and Southeast Asian markets and many supermarkets.
Instructions
  1. Heat oil in a large heavy-bottomed pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring often, until softened, 8–10 minutes. Add garlic, lemongrass and curry powder and cook, stirring, until fragrant, about 1 minute. Add mussels, coconut milk, and 1½ cups water. Bring to a boil, reduce heat to low, cover, and cook until mussels have opened, about 5 minutes (discard any mussels that have not opened).
  2. Serve topped with cilantro.

Author: 
Serves: 4
 
Ingredients
  • 1½ pounds Yukon Gold potatoes, cut into ½” pieces
  • Kosher salt, freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 Tbsp whole grain mustard
Instructions
  1. Place potatoes and 1 Tbsp. salt in a medium saucepan and cover with 2″ cold water. Bring to a boil, reduce heat to low, and cook until potatoes are tender, 8–10 minutes. Drain, shaking off excess water.
  2. Heat oil in a large skillet over medium-high heat. Add potatoes and cook, turning occasionally, until golden brown. Remove from heat and add mustard; season with salt and pepper and toss to combine. Reserve ½ cup potatoes for Frisee, Potato, and Apple Salad.

Author: 
Serves: 4
 
Ingredients
  • 1 Tbsp olive oil
  • 1 garlic clove, finely chopped
  • 2 bunches spinach, tough ends trimmed
  • Kosher salt, freshly ground black pepper
  • 1 tsp finely grated lemon zest
Instructions
  1. Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach, season with salt and pepper, and cook, tossing, until beginning to wilt. Add 2 Tbsp. water and cook, tossing, until tender, about 2 minutes. Stir in lemon zest and season with salt and pepper.