Pork Cutlets with Fennel-Chickpea Salad, Shrimp Pasta with Leek and Spinach, Salmon with Asparagus over Bulgur

This week, much like last, I'm traveling for the majority of the time. Last week Taylor got to eat some of his favorites (chili, chicken nuggets etc...) but this week I have some time to use a few recipes out of the new Real Simple magazine that arrived in the mail.

Last Saturday we went to Costco with the help of some friends and have a freezer full of pork, flounder, cod, chicken (whole and tenders), shrimp and salmon. So you'll see recipes with these proteins for the next month or so.

Salmon with Asparagus and Bulgur
Adapted from April edition of Real Simple (this recipe seems a bit similar to my Tilapia over Quinoa from a few months ago)

Ingredients
1 cup bulgur
1 1/2 cups chicken or vegetable broth
1 bunch asparagus
1/2 cup button mushrooms, sliced
1 1/4 pounds skinless salmon fillet
1 lemon, thinly sliced
(optional)- Chopped Dill and Olive Oil

1. Heat oven to 375. In a large baking dish, combine the bulgur, mushrooms, broth and 1/2 teaspoon salt and pepper. Arrange the asparagus in a single layer on top, then plae the salmon on top of the asparagus. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top the fish with the thinly sliced lemon.

2. Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and salmon is cooked through (25-30min).

3. Garnish with olive oil and dill if you want!

Pork Cutlets with Fennel-Chickpea Salad
Again adapted from Real Simple

4 slices sandwich bread
3 tablespoons olive oil
1/4 cup all-purpose flour
2 large egg whites
4 pork cutlets pounded out to 1/4 inch thick
1 15.5oz can of chickpeas
1 fennel bulb
2 celery stalks, thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice

1. Heat oven to 425. In food processor, puls bread until fine crumbs form. Add 1 tablespoon of the oil and 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse once or twice to moisten. Spread mixture on baking sheet and bake until golden brown, 4-6 minutes. Transfer to a shallow bowl.

2. Place flour in a second bowl and in a third bowl beat the egg whites 1 tablespoon water.

3. Season pork and coat each with flour, dip in the egg wash and then coat with the bread crumbs. Place on a baking sheet and bake until cooked through, 8-10 minutes.

4. For the slaw, toss together the chickpeas, fennel, celery, onion, lemon juice and 2 tablespoons oil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve together!

Shrimp Pasta with Leek and Spinach
Same magazine!!! This is really really really yummy.

12oz short pasta (I used penne)
2 tablespoons unsalted butter (I used salted)
2 leeks (I used 3), cut into half-moons, white and light green parts only
1lb peeled and deveined medium shrimp
Finely grated zest of 1 lemon
3/4 cup heavy cream (I accidentally used 2/3)
10oz baby spinach (about 12 cups)

1. Cook the pasta according to the package. Drain and return to pot.

2. Heat butter in a large skillet over medium heat. Add the leeds and 1/2 teasponn salt and 1/4 teaspoon pepper and cook until the leeks have softened, 3 to 5 minutes. Add the shrimp, spinach and lemon zest and cook, tossing frequently, until the shrimp is opaque and spinach is a little wilted, 4-5 minutes more.

3. Add the cream and 1/2 teaspoon salt to the pasta in the pot and cook over medium heat until slightly thickened, 1-2 minutes. Add the shrimp mixture to the pasta and toss to combine.