Aaaand we’re back, meaning most folks are back in the swing of school and work and the job of getting dinner done. I’ve got you covered here with some old favorites (spinach pie) and the best back to school cookie in my book (cowboy). Also, The Green Goddess Dressing is the ideal accompaniment to the late summer tomatoes I’ve been gobbling down of late. Enjoy!

Spinach and Feta Pie

A lighter spin on a Greek-style spanikopita, this is an excellent make-ahead dish that doubles as a leftover for lunch. Don’t worry, filo dough is pretty easy to work with and seeing that golden puff come out of the oven is darn satisfying.

Red Thai Curry with Salmon and Vegetables

Thai-Style Salmon and Vegetable Coconut Red Curry

This is an excellent (and easy) ways to cook fish using a combination of Thai curry paste and light coconut milk. Serve with steamed rice and dinner is done.

Chicken Thighs with Maple Cider Vinegar Glaze

If you’ve never had vinegar chicken, give it a go. This one has a refreshing salad on the side that pairs well with the tangy glaze. A whole-grain side of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.

Cheesy Tex Mex Skillet Supper

This is always a crowd pleaser in our house. It’s a mess of Tex Mex flavors done in a single skillet. Serve with tortilla chips for scooping plus a crunchy salad or slaw.

Mezze Platter with Homemade Muhammara

It’s easy to pull together a mezze platter at home and works well for a no-cook weeknight supper. I usually pick up a combination of ready-made supermarket ingredients and then whiz up a homemade muhammara to go with (quick to make with fabulous flavors). Click through to the post for ideas on what works for a mezze platter.

Lighter Green Goddess Dressing

Make a batch of this dressing to stash in the fridge this week. It’s terrific tossed with chopped Romaine, drizzled over tomatoes, or with crunchy vegetables for dunking.

Cowboy Cookies

If you’re like me and appreciate a cookie packed with goodies, this one’s for you. It’s both wholesome and decadent, made with oats, nut butter, chocolate, coconut, dried fruits, seeds, and nuts. Make a batch of dough and freeze half for a rainy day. Bake the rest to tuck in the pantry for when a sweet tooth strikes.

Spinach and Feta Pie

1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen chopped spinach
1 teaspoon Kosher salt
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter

Red Thai Curry with Salmon and Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce (ie nam pla)
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach

Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 cup thinly sliced shallots (from about 3 shallots)
1 large fennel bulb
1 Honeycrisp or other crunchy apple
2 tablespoons lemon juice, from about 1 juicy lemon
1 tablespoon olive oil

Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
2 teaspoons ground chili powder
Pinch red chili flakes
2 large cloves garlic
½ pound ground beef
2 medium zucchinis
1 cup uncooked corn kernels
1 tablespoon tomato paste
1 ½ cups cooked black beans
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving

Muhammara for Mezze Platter

One 12-ounce jar roasted red bell peppers
3/4 cup walnut halves
1/2 cup fresh whole wheat bread crumbs
1 tablespoon pomegranate molasses or 1 ½ teaspoon balsamic vinegar + 1 teaspoon honey
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon paprika

Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream (swap in 1/2 large avocado for a healthy spin)
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)

Cowboy Cookies
1 stick (4 ounces) butter
1 cup packed brown sugar
1 egg
1/4 cup almond butter (or cashew, peanut or sunflower)
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour or white whole wheat flour
1 cup rolled or quick oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or walnuts (swap in other nuts or seeds if allergic)
3/4 cup dark or semi-sweet chocolate chips
2 tablespoons hemp (or chia or flax seeds)
1/2 cup dried cherries (or dried cranberries or dried apricots)

This Week’s Meal Plan//September 12, 2026