Focus: International comfort food week featuring Danish classics, Thai curry, Japanese-inspired stew, roasted chicken, and authentic Spanish Fabada.

This week spans Danish comfort food to international flavors, making efficient use of the compango from Asturias. The plan incorporates February’s seasonal vegetables like cabbage, kale, and root vegetables. Wednesday is intentionally left open for a quick meal.

Meal Plan Summary

• Uses from freezer: Corn, peas, edamame
• Uses from fridge: Kålpølser, fresh tofu, sliced bacon, compango (chorizo, morcilla, pork shoulder), carrots, lemons
• Uses from pantry: Thai red curry paste, jasmine rice, white beans, coconut milk

Ingredients used across multiple meals: Carrots (3 meals), kale (2 meals), potatoes (3 meals), cabbage (1 meal), garlic (5 meals), onions (4 meals)

Meals

Sunday, February 8

• Dinner: Kålpølser with Creamy Cabbage and Potatoes
  • Prep: 10 min | Cook: 25 min | 520 kcal/serving
  • Traditional Danish comfort food - quick to make for Sunday night
  • Uses kålpølser from fridge

Monday, February 9

• Dinner: Thai Red Curry with Tofu and Edamame
  • Prep: 15 min | Cook: 25 min | 480 kcal/serving
  • Uses fresh tofu, Thai red curry paste, jasmine rice, coconut milk

Tuesday, February 10

• Dinner: Creamy Hokkaido Bacon Stew
  • Prep: 15 min | Cook: 35 min | 520 kcal/serving
  • Japanese-inspired comfort stew with bacon, potatoes, and kale in a creamy miso-butter broth

Wednesday, February 11

• Grabbing something quick (no cooking tonight!)
  • Tonight: Soak chickpeas for tomorrow (rinse 350g dried chickpeas, cover with water, leave overnight)

Thursday, February 12

• Dinner: Crispy Roasted Chickpeas with Lemon and Root Vegetables
  • Prep: 15 min | Cook: 40 min | 420 kcal/serving
  • Crispy chickpeas and roasted root vegetables with bright lemon and herbs
  • Tonight: Soak dried white beans for tomorrow’s Fabada (rinse 250g beans, cover with water, leave overnight)

Friday, February 13

• Dinner: Asturian Fabada
  • Prep: 10 min (beans soaked overnight) | Cook: 150 min | 650 kcal/serving
  • Traditional Spanish white bean stew with compango (chorizo, morcilla, pork)
  • Perfect for Friday - mostly hands-off simmering time, made with dried beans for authentic texture

Ingredients

Proteins

• 4-6 kålpølser
• 250g firm tofu
• 350g dried chickpeas (soak Wednesday night, cook Thursday before roasting)
• 150g sliced bacon (already in fridge)
• 300g compango set (already in fridge - chorizo, morcilla, pork shoulder)

Produce

• 1/4 head white cabbage (~300g)
• 1 red bell pepper
• 100g sugar snap peas or green beans
• 4 onions
• 8-10 carrots (used across multiple meals)
• 1200g potatoes (Yukon gold or similar - used in 3 meals)
• 300g kale (or grønkål)
• 1 head garlic (15+ cloves total)
• 2 lemons
• Fresh ginger (thumb-sized piece)
• Fresh parsley
• Fresh basil (Thai basil if available)
• Green onions

Dairy

• 5 tbsp butter (plus what you have in fridge)
• 350ml milk (150ml for Sunday’s cabbage, 200ml for Tuesday’s stew)

Pantry

• 1 can (400ml) coconut milk
• 250g dried white beans (cannellini, butter beans, or fabes asturianas)
• 150g frozen edamame
• 2 dl jasmine rice
• 400ml chicken stock
• Thai red curry paste (have in fridge)
• Soy sauce
• Miso paste
• Olive oil
• Grapeseed oil
• Roasted sesame oil
• Sugar
• Salt
• Pepper
• Chili flakes
• Bay leaves
• Smoked paprika
• Cumin
• Nutmeg (optional)

Optional Garnishes

• Lime wedges
• Sesame seeds
• Pickled beetroot