Meal Prep with Colavita and Peroni | Colavita
How-To

Meal Prep with Colavita and Peroni

By Elana Iaciofano • April 02, 2019

We know your lives are busy and thinking about what to make for breakfast, lunch and dinner every single day does not free up any time in your over-booked schedule. This month, we at Colavita are pairing up with Peroni Nastro Azzurro beer to bring you a meal planning and prep system that will please the whole family. Don't forget to pick up a 6 pack of Peroni (pairing notes below) for the over 21 and after 5pm crowd!

First, schedule out your meal plan. Having a daily schedule of meals is extremely helpful for prep. For this schedule, we start with dinner and make breakfast and lunch from the leftovers (shopping list and tips are included in the "tips" section below).

Now that a schedule is established, let's start with dinner on Sunday! Sunday is a good day to shop for the ingredients and prep out any extras.

Meal Set 1:

Dinner: Sunday dinner is Blackened Salmon with Veggies and Quinoa.

Get a head start on the breakfast and lunch that follow this meal by prepping ahead.

Prep Ahead:
Quinoa: make a total of 2 cups for two extra servings for the Breakfast Quinoa Recipe.
Sweet Potatoes: roast 4 medium sweet potatoes (cubed) for the Salmon Cakes Recipe.
Citrus Dressing: make 1 cup and store in fridge, use throughout the week.

Peroni Pairing Notes:
Peroni has a crisp and dry taste, making it an ideal pairing with fish and white meats. It's mild nuttiness and delicate spice notes will complement the quinoa and sweet potatoes!

Breakfast: I love getting up in the morning when I can look forward to a delicious breakfast, like this Quinoa Porridge with Fresh Berries.

With the extra quinoa you prepped with your salmon dinner, this meal will be hearty and satisfying. Prep this out the night before and store it in the fridge in to-go containers for a quick grab on the way to work OR make it fresh for a more leisurely eat-at-home breakfast.

Lunch: For lunch, you're going to save that leftover salmon for Salmon Cakes and Citrus Salad.

It's best to make up your salmon cake mixture right after dinner. You can let it rest in the fridge overnight, or fry up your cakes immediately in some Colavita Olive Oil! Refrigerated batter usually holds together a little better, so just keep that in mind. You will have enough cakes for more than one lunch, so if you don't eat them all within a few days, freeze the rest for up to three months. I love having some quick freezer options for lunch and dinners.

Meal Set 2:

Dinner: Monday's dinner is a sweet and tangy Thai Chicken with Vegetables and Coconut Rice.

This meal marks the start of another meal prep series, so it's best if you can prep ahead the following items:

Prep Ahead:
2 cups total of cooked Colavita Arborio Rice
1 cup total of the dressing (store in the refrigerator)
Extra julienned vegetables to add to your lunch

Peroni Pairing Notes:
Once again, Peroni is a perfect pair with white meats. The dish's sweet and salty flavors are accentuated by Peroni's crisp flavor and tangy orange taste. The beer's lingering flavor of rye bread balances out the smooth coconut rice and cilantro garnish.

Breakfast: You should have pre-prepped some Colavita Arborio Rice for this Rice Porridge Breakfast.

I love the way the coconut rice pairs with sweet dates and crunchy pumpkin seeds. A fried egg on top not only adds some umami, but also protein. Leftover rice looking a little dry? Just add a bit more coconut milk and warm on the stove top or in the microwave.

Lunch: This next lunch might be my favorite. Since I love that Thai Chicken Dinner recipe so much, these Thai Chicken Wraps are just as delicious for lunch using the leftovers.

Here's where that extra dressing comes in handy. Feel free to apply it liberally to your wraps. There's no need to use white flour wraps. Up your game with corn, whole wheat or even gluten free varieties. A leaf of butter or romain lettuce makes an excellent no-grain wrap!

Meal Set 3:

Dinner: Our final dinner and meal prep series is a vegetarian Cauliflower and Carrot Bake with White Bean Hummus.

Prep Ahead:
Cauliflower and Carrots: roast extra veggies for your breakfast salad
Hummus: Make 2 cups so you have enough for falafel balls
Dressing: Make extra and store it in the fridge. I love having multiple dressing options to mix up my salad flavors.
Yogurt Sauce: I love having a bit more yogurt sauce for snacks.
Toasted pita croutons: Make extra and store them in a ziploc bag.

Peroni Paring Notes:
A medium-bodied lager like Peroni is a perfect match for rustic root vegetables like these. The walnut salsa and pomegranate seeds accentuate Peroni's nutty and bright citrus aromas.

Breakfast: Hang on to those leftover roasted vegetables for this Loaded Breakfast Salad.

Salad for breakfast?! YES! I'm not sure what could be a better start to the day than some vegetables and greens. Add in soft boiled eggs and avocado for protein and healthy fats.

Lunch: The leftover hummus from dinner is useful for lunch in this Falafel Salad.

It's best to fry up your falafel balls after dinner, so you can have them ready to pack up and eat for lunch the next day. Pull out your extra salad greens, prepped pita chip croutons, and yogurt sauce to match!

If you can't make use of all your leftovers at once, pack them up in the freezer for a meal in the future. Then when timing is tough, you have something healthy and delicious in a pinch!

We're hoping this meal prep series makes your week a bit easier. We're also hoping you agree that Colavita and Peroni are two great Italian brands to make your meals even better. To celebrate this, we're hosting a Colavita and Peroni cooler box giveaway in on our Instagram feed! Head on over there for more details!

Tips

SHOPPING LIST:

Meats and fish:
6 salmon filets
8 bone-in, skin-on chicken thighs

Dairy:
Mayonnaise
Eggs
Almond or plant-based milk
Greek yogurt
Coconut milk

Produce/Veggies:
2 heads cauliflower
2 boxes/bags spring greens
4 sweet potatoes
2 large bunches Red Kale
1 bunch scallions
4 shallots
2 cucumbers
1 bunch carrots
2 red bell peppers
2 heads of garlic
Fresh ginger

Produce/Fruits:
4 lemons
4 limes
2-3 avocados
2 oranges
Pitted dates
Strawberries, blueberries, or other fruit (frozen is ok!)
Pomegranate seeds

Herbs:
Parsley
Cilantro
Dill

Colavita Items:
Colavita Extra Virgin Olive Oil
Colavita Aged White Wine Vinegar
Colavita Lemon Extra Virgin Olive Oil
Colavita Arborio Rice
Colavita Pesto
Colavita Aged Red Wine Vinegar

Spices:
Smoked paprika
Red pepper flakes
Garlic powder
Dried oregano
Cayenne pepper
Kosher salt
Pepper
Cinnamon
Cumin
Coriander

Pantry:
Maple syrup
Quinoa
Saltine crackers
Dijon mustard
Worcestershire sauce
Hot sauce
Vanilla extract
Fish sauce
Soy sauce
2 cans of white beans
Tahini
Flour
Flour or corn wraps
Pita bread

Nuts/Seeds:
Walnuts
Peanuts
Pumpkin seeds
Sesame seeds

Other:
Peroni Nastro Azzurro Beer
1 Bottle Ginger or Lemon Kombucha

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