I’ve got a few Memorial Day favorites on the menu (a grilled chicken piled with tomatoes and olives and a terrific burger), along with recipes to take you into the week. If you’ve never tackled my easy, peasy Raspberry Sorbet at the very bottom of the post, give it a whirl. Enjoy!
Baja-Style Shrimp Tacos with Chipotle Lime Crema
The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.
Grilled Chicken with Tomato, Olive, and Avocado Salad
This is one tasty and very healthy grilled supper. It’s light and easy enough for everyday cooking, but is also the sort of dish I’d serve guests. As for side dishes, a loaf of crusty bread and the snap pea salad below would do the trick.
Easy Noodles with Peanut Sauce & Veggies
An easy fix for dinner that’s good warm or cold. It’s flavors are reminiscent of the peanut sauce you might get in a Thai or Vietnamese restaurant, only tossed with noodles and crunchy vegetables. You could also add shredded chicken to the mix if you like.
Beef and Mushroom Blended Burgers
If you’ve never blended mushrooms into your burgers, I highly recommend you give it a try. The mushrooms get finely chopped and mixed into the meat. It doesn’t taste particularly of mushrooms and makes the burgers lighter, more nutrient-rich (mushrooms are a major superfood), and very tasty. Add your favorite toppings and consider this potato salad on the side.
Vegetarian No-Noodle Lasagna
A simple supper that is a hit with omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. It’s also an excellent “gateway recipe” for those who aren’t yet super fans of tofu.
Sugar Snap Pea Salad
Snap peas are so refreshing and crunchy, they’re ideal for warm weather cooking and eating. Also a plus? This salad has few ingredients and is so darn quick to pull together. Head here for a how-to video.
Blender Raspberry Sorbet
This is a non-traditional way to do sorbet that is creamy and tangy and done entirely in a food processor. With just three ingredients, it will take you about five minutes to make. My favorite way to enjoy this is to spoon it into bowls and serve immediately after making.
SHOPPING LIST
Easy Noodles with Peanut Sauce
12 ounces dried spaghetti, soba, or udon
1/3 cup creamy unsweetened peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon white/mellow miso paste (optional)
2 1/2 cups diced crunchy raw vegetables, such as carrots, snap peas, cucumber, or bell pepper 3 scallions
1 1/2 teaspoons sriracha
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
3 tablespoons low-fat plain yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound raw medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
Pounded Chicken with Tomato, Olive, and Avocado
1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1 large clove garlic
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 teaspoons ground cumin
1 1/3 heaping cups cherry tomatoes
1/4 cup roughly chopped fresh basil
1 cup castelvetrano olives (or other favorite meaty olives)
1 small ripe avocado
2 scallions
Beef and Mushroom Burgers
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef. 4 pitas, English muffins or burger buns
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
Sugar Snap Pea Salad
1 pound sugar snap peas
1/3 cup chopped fresh mint
1/2 cup chopped roasted almonds (see note)
1 tablespoon plus 1 teaspoon lemon juice
2 tablespoons extra-virgin olive oil
Salt to taste
3/4 cup loosely packed Parmesan shaved with a vegetable peeler
Blender Raspberry Sorbet
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
1/4 cup egg whites (white from 2 large eggs)