Weekly Menu: 7 Quick Lunch Ideas You’ll Love

 

Weekly Menu – 7 Quick Lunch Ideas

Seasonal, simple and full of flavor – a week of comforting, no-stress meals 🍴

MON TUE WED THU FRI SAT SUN

Monday

🍗 Chicken Strips with Porcini and Fresh Thyme

Mondays call for meals that bring comfort without demanding hours in the kitchen. This creamy chicken and porcini combo is rustic yet elegant, with deep earthy notes balanced by the brightness of thyme. Everything comes together into a silky sauce that pairs beautifully with pasta, rice, or polenta. It’s the kind of lunch that feels cozy and homemade — ready in no time, yet rich like it simmered for hours.

Ingredients (2 servings)

• 300 g chicken breast fillets
• 200 g porcini mushrooms (fresh or frozen)
• 1 small onion, 2 garlic cloves
• 1 tsp fresh or dried thyme
• 100 ml heavy cream
• 1 tbsp olive oil, 1 tsp butter
• salt and pepper

Preparation

1. Slice chicken into strips; season lightly with salt and pepper.
2. Heat oil and butter; sauté onion until soft, add garlic.
3. Add mushrooms and cook 5–7 min until liquid evaporates.
4. Add chicken; sauté until golden.
5. Pour in cream, add thyme; simmer 3–5 min to thicken.

💡 Tip: Deglaze with a splash of white wine for extra depth.

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Tuesday

🥣 Barley “Risotto” with Carrot, Leek and Smoked Tofu

Hearty, creamy and plant-based — this barley risotto (or “ješprenot”) brings the warmth of traditional comfort food. Smoked tofu adds subtle depth and a satisfying bite, while leek and carrot keep it gentle and slightly sweet. It’s a wholesome one-pot lunch that tastes even better the next day, perfect for busy weekdays when you crave something nourishing and balanced.

Ingredients (2 servings)

• 120 g pearl barley
• 1 carrot, 1 small leek, 1 garlic clove
• 100 g smoked tofu
• 600 ml vegetable stock
• 1 tbsp olive oil
• salt, pepper, chopped parsley

Preparation

1. Rinse barley; pre-cook 10 min, then drain.
2. Sauté leek and garlic in olive oil until fragrant.
3. Add grated carrot and diced tofu; cook 3–4 min.
4. Stir in barley; gradually add stock while stirring.
5. Cook 20–25 min until creamy; season to taste.

💡 Tip: Finish with lemon juice or Parmesan (if not vegan).

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Wednesday

🍝 Pasta with Pancetta, Pumpkin and Parmesan Shavings

When pumpkin turns golden and sweet, pair it with something crisp and salty. This pasta celebrates contrast — creamy, savory, cozy and a little indulgent. The sauce comes together in minutes with garlic, butter and pancetta to balance the pumpkin’s sweetness. A shower of Parmesan shavings on top and dinner’s ready — simple, seasonal perfection.

Ingredients (2 servings)

• 180 g pasta (tagliatelle or rigatoni)
• 200 g pumpkin (hokkaido or butternut)
• 80 g pancetta
• 1 garlic clove
• 1 tbsp butter, 1 tbsp olive oil
• salt, pepper, Parmesan shavings

Preparation

1. Cut pumpkin into small cubes (no need to peel hokkaido).
2. Crisp pancetta; set aside.
3. In the same pan sauté garlic in butter/oil, add pumpkin; cook 10–12 min.
4. Cook pasta; add to pumpkin with a splash of pasta water.
5. Mix in pancetta, season and top with Parmesan.

💡 Tip: Stir in a spoon of mascarpone or a little cream for extra silkiness.

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Thursday

🐟 Baked Fish in Paper with Lemon, Fennel and Olives

Light, fragrant and mess-free — the “en papillote” method locks in flavor and moisture. Fennel, lemon and olives perfume the fish with a refreshing Mediterranean aroma. Steam trapped in the parcel cooks the fillets gently to juicy perfection. Serve straight from the paper for a dinner that looks fancy but is effortlessly simple.

Ingredients (2 servings)

• 2 fillets white fish (cod, sea bream or sea bass)
• 1 small fennel bulb, 1 lemon
• 8–10 black olives, pitted
• 1 tbsp olive oil
• parsley or thyme sprigs
• salt, pepper, baking paper

Preparation

1. Preheat oven to 190°C.
2. Slice fennel thinly and lemon into rounds.
3. Layer fennel and fish on baking paper, season and top with olives, lemon and herbs.
4. Drizzle with olive oil; fold tightly into a parcel.
5. Bake 15–20 min until fish flakes easily.

💡 Tip: Pairs beautifully with boiled potatoes or simple rice.

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Friday

🫘 Bean Soup with Vegetables and Garlic Toast

End the week with a cozy bowl — thick, aromatic bean soup that warms you from within. Simple ingredients, slowly simmered, build deep, homely flavors. Serve with crisp garlic bread for a satisfying lunch that’s humble yet soul-soothing.

Ingredients (2 servings)

• 1 can beans (400 g, drained)
• 1 carrot, 1 onion, 1 celery stalk
• 2 garlic cloves
• 700 ml vegetable broth, 1 bay leaf
• 1 tbsp olive oil
• salt, pepper, a pinch of smoked paprika
• 2 slices bread

Preparation

1. Sauté onion, garlic, carrot and celery in olive oil.
2. Add beans (mash half for body) and bay leaf.
3. Pour in broth; simmer 20–25 min.
4. Toast bread with garlic and a drizzle of oil.
5. Season soup to taste; serve hot with toast.

💡 Tip: A squeeze of lemon brightens it; cream is optional.

Jump to: MONTUE WEDTHU SATSUN ↑ TOP

Saturday

🌮 Tuna, Corn & Cheese Tortilla Pie

Saturday calls for something quick and melty. This layered tortilla pie bakes to golden crispness on the outside, with gooey, cheesy goodness inside. Tuna and corn are a simple, winning combo — perfect with a dollop of sour cream or Greek yogurt. It’s a practical “clean-the-fridge” recipe that always delivers.

Ingredients (2 servings)

• 3 large tortillas
• 1 can tuna in oil (150 g, drained)
• 100 g sweet corn (canned)
• 100 g grated cheese (mozzarella/cheddar)
• 2 tbsp sour cream or Greek yogurt
• 1 small tomato (optional)
• salt, pepper, olive oil

Preparation

1. Preheat oven to 190°C.
2. Mix tuna, corn, cheese, sour cream and seasoning.
3. Line a tin with one tortilla, spread half the filling, cover with a second tortilla, add the remaining filling and finish with the third tortilla.
4. Brush edges with a little oil; bake 15–20 min until golden.
5. Rest a few minutes, then slice like a pie.

💡 Tip: Add a spoon of tomato sauce between layers or extra cheese for the last 5 minutes.

Jump to: MONTUE WEDTHU FRISUN ↑ TOP

Sunday

🥩 Veal Medallions with Sage & Buttery Mashed Potatoes

Sunday is for something a little special — simple, elegant, and deeply comforting. Sage perfumes the veal with a gentle herbal note, while buttery mash brings the silkiest texture. Put it all together and you get a plate that feels restaurant-worthy but tastes like home. The perfect way to wrap up the week.

Ingredients (2 servings)

• Medallions: 300 g veal tenderloin (4 medallions), 1 tsp butter, 1 tbsp oil, 4 sage leaves, salt, pepper
• Mash: 400 g potatoes, 40 g butter, 80 ml milk, salt

Preparation

1. Peel and cut potatoes; cook in salted water (15–20 min).
2. Heat oil and butter; briefly crisp the sage until fragrant.
3. Season veal; sear 3–4 min per side until golden.
4. Drain potatoes; add butter and milk; mash until silky.
5. Serve medallions on the mash; spoon over the sage butter from the pan.

💡 Tip: Deglaze the pan with a splash of white wine and finish with a knob of butter for a quick sauce.

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