I’ve been in vacation mode, so was remiss in getting a meal plan out. Luckily, the line-up this week is on the easy/breezy side. I made the Spaghetti and Clams recently and added some fresh clams and extra lemon to the mix. It was a hit. And if you’re in the mood for a seasonal treat, check out the simple blueberry tart!
Grilled Chicken Kebab Wraps
A spiced yogurt marinade makes this chicken flavorful and fork-tender. Do these skewers on the grill and then tuck into warm flatbread with tomatoes, cucumbers and crunchy lettuce. You could skip the vegetables here and make Fattoush Salad below to serve on the side and tuck into the wraps.
Weeknight Spaghetti and Clams
This is sort of an heirloom recipe, since it was inspired by the pasta my grandfather made us growing up. It’s simple, affordable weeknight cooking that relies on canned clams and spaghetti. Add a green salad (with this dressing) and dinner is done!
French Lentil Salad
I’m crazy about this nourishing lentil salad. It’s a terrific one to batch cook on a weekend or evening and enjoy for a few days afterward. Pull it out when you need a simple vegetarian main or to serve as a side dish to fish or chicken. It’s also excellent the next day for lunch.
Loaded Chicken Quesadillas with Avocado Salsa
These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt). Swap in black beans for chicken to make these vegetarian.
Vegetarian No-Noodle Lasagna
This is on my “to-cook” list this week, since we’ve got heaps of veggies to work through. It’s made up of layers of tofu, zucchini, tomato sauce, and cheese and is always a hit in our house.
Fattoush
I consider this the Lebanese version of Italy’s panzanella. It’s a generous, crunchy salad with toasted pita tossed in and a lemony, garlic-spiked dressing. Serve it as a side or make it a weekday main by adding a can of chickpeas or sliced chicken breast.
Blueberry Tart with Buckwheat Crust
I’m crazy about this Wild Blueberry Tart. It’s an easy “press-in-the-pan” crust, which means no fussy dough to roll out. It can be made entirely gluten-free and doubles as an excellent breakfast under a spoonful of Greek yogurt.
SHOPPING LIST
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil 6 multi-grain Flatout flatbread, naan, lavash, or other flatbread
Spaghetti and Clams
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic, finely chopped
Four 6.5 ounce cans chopped clams in clam juice
1/3 cup finely chopped parsley
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Zest of 1/2 lemon plus 2 tablespoons juice
Big pinch red pepper flakes
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
French Lentil Salad
1 1/2 cups dried French lentils
3 large cloves garlic
1 large bay leaf
1 medium shallot
1 1/2 tablespoons coarse Dijon mustard (or 1 round tbsp regular Dijon)
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground sumac or cumin
1 small or 1/2 large bulb fennel
1 bunch fresh mint (1/4 cup chopped)
3 ounces fresh goat cheese (chevre) or feta
Vegetarian No-Noodle Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
Fattoush
1 whole wheat pita bread
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
4 generous handfuls Little Gem or hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
1/3 English cucumber, thinly sliced
1/2 cup crumbled feta
Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas
Wild Blueberry Tart with Buttery Buckwheat Crust
10 tablespoons salted butter
1 cup gluten-free or regular all-purpose flour
1/4 cup buckwheat flour
3 tablespoons almond flour
1/3 cup + 2 tablespoons sugar
3 cups wild blueberries or conventional blueberries
2 tablespoons corn starch
2 teaspoons lemon juice
Zest of 1/2 fresh lemon
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