WEEK 18: Blue Zone Comfort Food

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 Herb-Crusted Pork Chops

Creamy Tuscan Soup

Pan-Seared Cod 

Mediterranean Pork Skillet

Mediterranean Baked Cod 

Shrimp and Grits 

This week’s menu leans into bright Mediterranean flavors, hearty comfort dishes, and smart ingredient reuse to keep cooking simple while still feeling elevated. 

You’ll see pork and cod used across multiple meals, plenty of vegetables, and a mix of sheet-pan dinners, soups, and skillet meals that balance cozy and fresh.

As always, these six dinners are designed to feed four, reuse proteins where it makes sense, and keep weeknight cooking efficient without sacrificing flavor.

A simple, high-heat sheet-pan dinner that delivers big flavor with minimal effort. Pork chops are brushed with a maple-Dijon herb mixture and roasted alongside caramelized Brussels sprouts and sweet potatoes.
Extra pork is cooked and reserved to make later meals faster.

A rich, comforting soup built on Italian sausage, cannellini beans, kale, and sun-dried tomatoes. Finished with a splash of cream, this is a one-pot meal that’s perfect for leftovers and easy lunches.

Light, fresh, and weeknight-friendly. Cod fillets are pan-seared until flaky and served over a lemony quinoa pilaf packed with zucchini, squash, and fresh herbs.

A clever reuse of the pre-cooked pork chops from earlier in the week. Diced pork is tossed with tender orzo, crisp vegetables, lemon, herbs, and feta for a warm-weather skillet meal that eats like a salad.

This oven-baked cod dish brings together white beans, tomatoes, olives, garlic, and goat cheese for a hearty but healthy dinner. It’s simple to prep and bakes hands-off while you reset after the day.

A classic comfort dish to round out the week. Juicy shrimp and smoky andouille sausage are served over creamy, cheesy grits with a rich pan sauce that feels indulgent but still manageable on a weeknight.

Proteins

• Boneless pork chops
   
• Cod fillets
   
• Large shrimp
   
• Italian turkey sausage
   
• Andouille sausage
   

Grains & Legumes

• Quinoa
   
• Orzo pasta
   
• Stone-ground grits
   
• Cannellini beans
   

Produce

• Brussels sprouts
   
• Sweet potatoes
   
• Kale
   
• Leek
   
• Zucchini
   
• Yellow squash
   
• Tomatoes (fresh & canned)
   
• Red onion
   
• Garlic
   
• Lemon
   
• Fresh herbs (parsley, chives, basil, mint)
   

Dairy & Pantry Staples

• Olive oil
   
• Butter
   
• Heavy cream
   
• Goat cheese
   
• Feta cheese
   
• Cheddar cheese
   
• Chicken or vegetable broth
   
• Spices (rosemary, thyme, oregano, cumin, paprika, Creole seasoning)

This week leans into Mediterranean flavors, smart protein reuse, and a mix of comfort and lighter meals that keep dinner interesting without over-complicating your week.

• Protein carryover, done right: Pork chops and cod are intentionally used across multiple meals, saving prep time and keeping your grocery list efficient.
   
• Balanced variety: You’ll hit cozy soups, fresh skillet meals, seafood nights, and a Southern classic — without repeating the same flavor profile twice.
   
• Weeknight-friendly pacing: A sheet-pan dinner and soup early in the week balance out slightly more hands-on meals later on.
   
• Leftovers that actually work: Several dishes hold up well for lunch the next day, making this a great week for stretching meals without extra cooking.
   
• Seasonal, flexible ingredients: Brussels sprouts, sweet potatoes, beans, and grains are easy to find year-round and swap if needed.
   

If you like weeks that feel thoughtful but not fussy, this one checks all the boxes.