New week, new plate, and a fresh chance to carve out half an hour just for you — with a good lunch. Days fly by between work, errands, kids, or simply keeping pace, so this lineup is built simple: max 30 minutes, seasonal ingredients, no fuss. The menu flows between meat and veggie ideas, with one warm bowl that hugs you right when you need it. Pick a day, tap below, and you’re already cooking — clear, quick, and at your rhythm. Here’s to a good week — even if the weather won’t play along, lunch still can.
🟧 MONDAY – Chicken medallions with lemon–butter & capers + herb couscous
Light and bright to start the week. Tender medallions in a lemony butter sauce with capers come together fast, and couscous soaks up every tasty drop. Elegant, no-fuss lunch.
Ingredients (serves 2)
- Chicken: 300–350 g chicken breast, salt & pepper, 1 tbsp olive oil, 1 tbsp butter
- Sauce: 1 tbsp butter, 1 small garlic clove (minced), juice of 1/2 lemon, 1 tbsp capers, 50 ml white wine or stock, chopped parsley/chives
- Couscous: 120 g couscous, 150 ml boiling water or veg stock, 1 tbsp olive oil, salt & pepper, 1 tbsp chopped herbs
Method
- Season medallions. Sear in oil + butter 4–5 min per side until golden and cooked through. Transfer to a plate; cover.
- Same pan: add butter and garlic (≈10 s). Pour in wine/stock, lemon juice and capers. Simmer 1–2 min to slightly thicken.
- Return chicken, spoon sauce over, warm 1 min. Finish with herbs.
- Couscous: season, pour over 150 ml boiling water/stock, cover 5 min. Fluff, add oil + herbs.
💡 Tip: A little lemon zest brightens the sauce; swap couscous for rice or polenta if you like.
👉 Explore more
• 30-minute meals • Taraggon Potica • Stuffed Pumpkin Balls • Donuts
🟥 TUESDAY – Pasta with sun-dried tomato pesto, arugula & Parmesan
Sun-dried tomatoes bring depth, arugula adds freshness, Parmesan brings the savory finish. A quick, meat-free bowl that always hits the spot.
Ingredients (serves 2)
- 200 g pasta; salt for boiling
- Pesto: 80 g sun-dried tomatoes in oil (drained), 1 small garlic clove, 30 g Parmesan, 20 g pine nuts/walnuts, 3 tbsp olive oil, 1–2 tbsp pasta water; salt & pepper
- 1 handful arugula; extra Parmesan; optional chili flakes/basil
Method
- Cook pasta al dente in well-salted water.
- Blend pesto (tomatoes, garlic, Parmesan, nuts), stir in oil; loosen with pasta water; season.
- Toss pasta with pesto, adding more pasta water if needed.
- Fold in arugula just before serving; top with Parmesan.
💡 Tip: A spoon of ricotta makes it extra creamy; roasted chickpeas add protein and bite.
🟪 WEDNESDAY – Pork chops with caramelized onion & apples + mashed potatoes
Midweek comfort: well-seared chops briefly braised till done at the bone, sweet onions with apples, and soft mash to bring it together. Cozy and classic.
Ingredients (serves 2)
- Chops: 2 pork chops (bone-in or boneless), salt & pepper, 1 tbsp oil, 1 tbsp butter, 2–3 tbsp wine/water/stock
- Onion + apples: 1 large onion, 1 apple, 1 tbsp butter, 1/2 tsp brown sugar/honey, pinch salt, 30–50 ml wine/juice/water
- Mash: 400 g potatoes, 20 g butter, 60–80 ml warm milk, salt & pepper, pinch nutmeg (optional)
Method
- Boil potatoes in salted water until tender (≈15 min).
- Pat chops dry; season. Sear over medium heat 5–6 min per side.
- Add 2–3 tbsp liquid, cover and braise 4–5 min on low. Remove; cover.
- Same pan: butter + onion (4–5 min), then apples + sugar (2 min). Add a splash of liquid; cook 2–3 min.
- Mash potatoes with butter, add warm milk; season.
- Serve: mash + chop + onions/apples on top.
💡 Tip: A thyme sprig or a dab of balsamic in the onions is lovely.
👉 Explore more
• 30-minute meals • Taraggon Potica • Stuffed Pumpkin Balls • Donuts
🟦 THURSDAY – Spinach polenta with roasted squash, ricotta & walnuts
Creamy polenta with spinach, sweet roasted squash, and spoonfuls of ricotta — autumn on a plate without feeling heavy. Walnuts for crunch.
Ingredients (serves 2)
- Polenta: 120 g instant polenta, 400 ml milk, 200 ml water, 40 g butter, 40 g Parmesan (optional), 2 handfuls spinach (or 100 g thawed, squeezed), salt & pepper
- Squash: 300–350 g squash, 1 tbsp oil, salt & pepper, pinch thyme/rosemary
- 100 g ricotta, 1 handful roughly chopped walnuts, optional drizzle honey/balsamic
Method
- Squash: preheat oven to 200 °C. Season and roast 20–25 min until tender and caramelized.
- Polenta: bring milk + water with a pinch of salt to a simmer. Whisk in polenta; cook 3–4 min. Stir in butter (+ Parmesan). Add spinach and cook 1 min to wilt.
- Serve polenta topped with squash, dollops of ricotta, walnuts, and a touch of honey/balsamic if you like.
💡 Tip: Swap part of the milk for stock for a more savory profile; roasted peppers or mushrooms also work great.
🟩 FRIDAY – Light chili con carne with red beans & rice
A gentle kick for Friday: ground beef, canned tomato chunks, beans and mild cumin. Serve in a bowl — chili first, then a mound of rice on top — pure comfort.
Ingredients (serves 2)
- Chili: 250 g ground beef, 1 small onion, 1 garlic clove, 1 can tomato chunks (400 g), 1/2 can red beans (drained), 1 small red pepper, 1 tsp sweet paprika, 1/2 tsp ground cumin, chili to taste, salt & pepper, 1 tsp oil
- Rice: 120 g rice, 250 ml water, pinch salt
- For topping (optional): spoon of sour cream or Greek yogurt; coriander/parsley; avocado, corn, lime
Method
- Rice: cook 10–12 min, keep covered.
- Base: sauté onion in oil (≈1 min), add garlic.
- Add beef, salt and pepper; brown 4–5 min.
- Add pepper, paprika, cumin and chili; cook 1 min.
- Pour in tomato chunks (400 g), cover and simmer 10 min. Add beans and cook 2–3 min more.
- Serving: chili in a deep bowl first, rice on top; add yogurt/cream and herbs if you like.
💡 Tip: A square of dark chocolate or a splash of balsamic adds depth.
🟫 SATURDAY – Mushroom & cheese quesadillas + salsa–yogurt dip
Relaxed weekend vibes: crisp tortillas with melty cheese, sautéed mushrooms and onions. A cool salsa-yogurt dip on the side — perfect for sharing.
Ingredients (serves 2 / 4 quesadillas)
- Quesadillas: 4 large tortillas (≈30 cm), 200 g mushrooms, 1 small onion, 1 garlic clove, 150 g shredded cheese, 1 tbsp oil/butter, salt & pepper, optional parsley/chives
- Dip: 3 tbsp Greek yogurt or sour cream, 2 tbsp chopped tomato or mild salsa, 1 tsp lemon juice, salt & pepper, pinch chili (optional)
Method
- Sauté onion in oil (2 min), add mushrooms + garlic; season; cook 5–6 min until browned. Set aside.
- Assemble: tortilla + cheese + mushrooms/onion (+ herbs) + tortilla.
- Griddle 2–3 min per side over medium heat till golden outside and melty inside.
- Dip: mix yogurt, tomato/salsa and lemon; season.
- Cut into wedges and serve with the dip.
💡 Tip: Add corn, beans or cooked chicken for a heartier version.
⬛ SUNDAY – Creamy pea & potato soup + garlic bread
Gentle, creamy, homey. Peas and potatoes blend into a soft, velvety base (or keep a few chunks if you prefer). Garlic bread brings the crunch.
Ingredients (serves 2–3)
- 300 g peas (fresh or frozen)
- 300–350 g potatoes
- 1 small onion; 1 garlic clove; 1 tbsp olive oil or butter
- 700 ml vegetable stock or 700 ml water + 1 stock cube
- Salt & pepper; 1 bay leaf
- 1 tbsp sour cream or 30 ml heavy cream (optional)
- Fresh parsley or chives to finish
- Garlic bread: 4 slices bread or baguette; 1–2 tbsp butter; 1 garlic clove; pinch salt; parsley
Method
- Heat oil/butter in a pot. Add onion (1–2 min), then garlic and potatoes (1 min).
- Pour in stock or water + cube; add bay. Simmer 10 min, add peas and cook 5–7 min until tender.
- Remove bay, blend to desired texture. Stir in cream if using; season to taste.
- Garlic bread: mix butter with garlic and salt, spread on bread and toast (200 °C, 5–7 min) or in a pan.
- Serve in deep bowls, sprinkle with herbs; bread on the side or perched on the rim.
💡 Tip: A few mint leaves freshen it up; a pinch of smoked paprika adds a cozy note.
👉 Explore more
• 30-minute meals • Taraggon Potica • Stuffed Pumpkin Balls • Donuts
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