Greetings friends. Welcome to the weekend. We’re in full winter mode with this week’s menu, celebrating what’s in season with a hefty dose of comfort. 

SLOW COOKER PORK TINGA TACOS

Cooking pork low and slow in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.  

CHICKEN, ORANGE, AND AVOCADO SALAD WITH TOASTED PUMPKIN SEEDS

This salad is the sort of light bright supper dish that might be welcome after a holiday food coma. If you have kids who are not so fond of salad, set theirs up deconstructed-style with the orange, avocado, chicken, and greens arranged on a plate rather than tossed in a bowl. On the side? Warm sliced baguette for sopping up any dressing that pools on your plate. 

BLACK BEAN CHILI TOPPED SWEET POTATOES

The mild heat of this black bean chili is a tasty match served over tender roasted sweet potatoes. Break up the work of this dish by making the chili ahead of time. When you’re ready to serve, roast up a batch of sweet potatoes and you’re good to go. If you have it, add a spoonful of sour cream on top. 


LEMON TAHINI DRESSING WITH VEGETABLES

Roast a big variety of root vegetables until tender and add chick peas at the tail end for protein and heft. While that’s happening, you can whisk together the tangy tahini dressing to drizzle over the top (add a little harissa if you want a kick of heat). I often serve this with warm whole-grain pita and Greek yogurt on the side. It’s a popular recipe in our house and the kids are its number one fans.

WHOLE-GRAIN BLENDER KEFIR PANCAKES

It seems every time I turn around someone tells me they’re not eating carbs, which makes me worry about these pancakes. Yes, they’ve got carbs, but they’re  so super wholesome, packed with probiotic-rich kefir, protein, whole grains, and fiber.  And never mind they’re delicious. So, if you’re game to get back on the carb train, this is a pretty nourishing place to start. 

SHOPPING LIST // WEEK 3

Slow Cooker Pork Tinga Tacos

1 tablespoon vegetable oil
1 large yellow onion
1 large tomato
One 7-ounce can tomatillo salsa (or about 1 cup tomatillo salsa)
2 cloves garlic
1 chipotle chile canned in adobo
1 tablespoon adobo sauce, from canned chipotle chiles
1/4 cup low-sodium chicken broth or water
One 2-to 2 1⁄2-pound boneless pork loin roast

Chicken, Orange, and Avocado Salad with Toasted Pumpkin Seeds

3 tablespoons white wine vinegar
2 medium minced shallots
1 tablespoon honey
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
A few drops of sriracha , tabasco, or other favorite hot sauce
1 pound boneless , skinless chicken breasts
2 small heads endive
2 large seedless oranges (cara cara is a tasty variety)
1 small head butter lettuce or 3 heads little gems
1 large, ripe avocado
2 tablespoons toasted, salted pepitas (shelled pumpkin seeds)

Black Bean Chili Topped Sweet Potatoes

8 ounces dried black beans (1 generous cup)
1 tablespoon extra-virgin olive oil
1 large yellow onion
3 cloves garlic
1 pound ground turkey
1 tablespoon ground chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
One 26-ounce box or one 28-ounce can chopped tomatoes
¼ cup finely chopped fresh cilantro
Lime wedges for garnish
Up to 6 small to medium sweet potatoes

Lemon Tahini Dressing with Vegetables

2 large carrots
1 pound small waxy potatoes, such as red, yukon gold, or yellow finn
1 large sweet potato
1 large bulb fennel
1 large red or yellow onion
2 tablespoons olive oil
1 cup cooked chick peas (optional)
1 large clove garlic
2 teaspoons honey
¼ cup lemon juice
¼ cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
¼ cup extra-virgin olive oil

Whole-Grain Blender Kefir Pancakes

1 ½ cups plain kefir
2 eggs
2 tablespoons melted butter
1 ½ cups whole-wheat flour
¾ cup rolled oats
1 teaspoon vanilla extract
1 teaspoon baking soda
Non-stick cooking spray, oil, or butter for greasing the skillet
Optional toppings: hemp seeds, chia seeds, chopped walnuts, chopped pecans, berries or favorite diced fruit, butter, fruit preserves, maple syrup