How about this weather?! Winter is not quite over and spring is not quite here. Here’s this week’s menu as you figure out which season you prefer (and maybe stay in and cook rather than braving the elements)! Find the shopping list at the bottom of the page.
FALAFEL BURGERS WITH CREAMY YOGURT SAUCE
Master the falafel one night and enjoy it all week long! Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. To reheat, heat straight from the refrigerator or freezer in a 375°F oven until crispy and heated through; about 8 minutes for refrigerated burgers and about 15 minutes for frozen burgers.
VIETNAMESE PORK LETTUCE WRAPS WITH GINGER LIME DRESSING
These lettuce cups are like fresh-tasting Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to get some carbs on the table, such as steamed brown basmati rice or a favorite Asian noodle tossed with soy sauce, sesame oil, and sliced scallion.
TOMATO SOUP WITH WAFFLE IRON GRILLED CHEESE
Tomato soup and grilled cheese is a crave-worthy combination. In this version, the soup gets its richness from olive oil instead of cream and the sandwiches are done panini-style in an old-fashioned waffle iron. The duo is bound to win over kids and grown ups alike.
BEAUTIFUL BEET HUMMUS
Earthy, brightly colored, naturally sweet beets transform into a flavorful dip or spread with the addition of almonds, garlic, and lemon. Spooned over cucumber slices, crackers, or set out along with pita chips, it makes a light and tasty pre-dinner nibble.
CREAMY CHOCOLATE CASHEW PUDDING
A chocolate treat that’s on the healthier end of the spectrum. The creaminess comes from cashews that soak overnight and get blended into the rest of the ingredients. It makes a tasty dessert or after school snack, or can be packed into little containers for school lunches. My kids are fans.
SHOPPING LIST // WEEK 9
Falafel Burgers with Creamy Yogurt Sauce
Two 15-ounce cans chickpeas
¼ cup sesame seeds
6 medium garlic cloves
1 medium red onion
2 large carrots
1 cup packed cilantro leaves and tender stems
¾ cup whole wheat flour (gluten-free flour can be substituted)
4 teaspoons cumin
4 teaspoons coriander
¼ teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 small garlic cloves (optional)
2 tablespoons chopped fresh dill
¼ cup lemon juice (1 large lemon)
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves
Vietnamese Pork Lettuce Wraps with Ginger Lime Dressing
1/2 cup lime juice (4 to 5 limes)
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce (more if you like it spicy)
2 tablespoons minced fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro (chopped or in sprigs)
Leaves from 1 large head butter lettuce or 1 head Romaine lettuce
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces grated sharp Cheddar cheese (or other favorite cheese)
Olive oil for brushing the waffle iron
Beautiful Beet Hummus
3 large red beets
1/2 cup roasted almonds
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small clove garlic
For serving: chilled English cucumber and fresh goat cheese, crackers, or pita chips
Best Vegan Chocolate Pudding
½ cup raw cashews
2 cups plant milk or cow’s milk
3 medjool dates, pits removed
3 tablespoons cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract
¼ cup dark chocolate chips,
liquid stevia drops to taste (or maple syrup, agave, or honey to taste)
Comments