I’ve got the usual line up of three dinners and a few bonus recipes this week. I also included a couple of ideas with Mother’s Day in mind, including a breakfast treat tailor-made for moms.  Enjoy!

GRILLED SKIRT STEAK WITH SALSA VERDE

Skirt steak works well for weeknight meals, since it’s a thin cut that cooks quickly. That said, it also feels celebratory enough for Mother’s Day dinner. The salsa verde is Italian-style, with herbs, capers, and shallots. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette and dinner is done. If you have a bottle of red wine in your pantry, treat yourself to a glass alongside your steak.

TURKEY TACO SALAD WITH CUMIN LIME DRESSING

When I crave the flavors of an old-school taco, but want something that’s on the lighter side, this is my fix for supper. It’s a filling main dish salad, but if you want something a little extra, consider filling the freezer with these fruity mango pops for dessert. 

INSTANT POT CHICKEN IN SALSA VERDE

Keep Cinco de Mayo rolling all week long with this remarkably easy recipe. It results in a tender chicken with a homemade, not store-bought, salsa verde. It’s excellent served over rice or in tacos with all the fixings.

NO YEAST WHOLE-GRAIN LEMON PECAN CINNAMON ROLLS

These whole-grain cinnamon rolls rely on baking powder to rise rather than yeast, which means no waiting around for the dough to do its magic. Almond flour, lemon zest, and chopped pecans add interest and flavor. A swipe of tangy confectioners’ sugar glaze makes a pretty finish. It is a mom-worthy treat that’s best served with a big hug and a side of flowers.

CREAMY CARROT MANGO GINGER SMOOTHIE

Here’s a refresher that can be a great way to start your day, especially after a weekend indulgence. It’s made with ginger and kefir, which are both good for the tummy.