This week’s menu features flavors that span the globe, from Asian noodles to Tex Mex burrito bowls. All in all, it’s a bit of comfort, plenty of good nutrition, and a few seasonal favorites.
Also, I’ve got another QuaranTeen cooking class over on Instagram on Saturday making guacamole! Grab your avocados and join me.
And to all you mamas out there, I hope you get some tender loving care this weekend and that someone nourishes YOU with a meal on Sunday. Check out the asparagus tart below if anyone needs a hint.
EASY CHICKEN PAILLARD WITH SHALLOTS AND CAPERS
Have dinner on the table in no time. This no-fuss meal looks sort of fancy, but is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. If you have any leftovers, lunch the next day will be equally delicious.
ASIAN NOODLES WITH NOT-SO-SPICY PEANUT SAUCE
Asian-style noodles slathered in peanut sauce and tossed with crunchy vegetables? What’s not to love. The peanut sauce on these noodles is a snap to whisk together and can be tossed with virtually any type of noodle. Spaghetti, soba, or udon are favorites. Pull out whatever veggies you have in the fridge that are tasty raw or add steamed fresh or frozen broccoli.
ASPARAGUS & SMOKED SALMON TART
This asparagus salmon tart is always a hit. You start with puff pastry, layer on smoked salmon and eggs whisked with goat cheese, and then finish with asparagus. It’s pretty perfect for Mother’s Day brunch, but works for lunch, or a light supper.
PORK CHOPS WITH GINGER RHUBARB COMPOTE
These pork chops made a wonderful spring dish: savory grilled chops with a tangy rhubarb side. Pair them with your favorite vegetables or a side salad and potatoes done any way you like for a complete dinner.
WHOLE GRAIN BURRITO BOWLS
While this recipe calls for sorghum, these bowls can be made with brown rice, farro, barley, quinoa or any other grain. Whatever cooked vegetables, salsa, avocado and other Mexican fixings finish the bowls, making them easy to throw together and customize.
CREAMY CARROT GINGER MANGO SMOOTHIE
A colorful, flavorful blend, this smoothie gets a probiotic boost from unsweetened kefir, a healthy zing from fresh ginger, and an option to use fresh mangoes. It makes for a refreshing start to your day.
4-INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES
There’s no better time than now to bake. You only need four basics for these cookies: peanut butter (or any nut/seed butter), brown sugar, eggs, and chocolate chips (or chopped chocolate, white chocolate, butterscotch chips, cacao nibs, or none at all if you’re out!). Take a pause from homeschooling or home working and treat yourself.
SHOPPING LIST // WEEK 19
Easy Chicken Paillard with Shallots and Capers
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Asian Noodles with Not-So-Spicy Peanut Sauce
12 ounces whole grain noodles (whole wheat, brown rice, or other favorite spaghetti or soba noodles)
1/3 cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
3 tablespoons seasoned rice vinegar
1 1/2 teaspoons sriracha
2 cups crunchy raw vegetables (cucumbers, bell peppers, celery, carrots or snap peas work well)
3 scallions
Asparagus & Smoked Salmon Tart
One 14-ounce sheet puff pastry (thawed in refrigerator for 3 hours)
All-purpose flour for rolling out the pastry
4 ounces thinly sliced smoked salmon
4 ounces chèvre (goat cheese) softened to room temperature
3 large eggs
2 tablespoons fresh chives
1 tablespoon fresh dill
1 large bunch asparagus
Pork Chops with Ginger Rhubarb Compote
4 boneless pork chops that are about 6 ounces each
4 small fresh rosemary sprigs for garnish (optional)
2 teaspoons extra-virgin olive oil plus more for cooking the chops
1/2 small red onion
1 clove garlic
4 large stalks rhubarb
Juice of 1 large orange
1 teaspoon grated fresh ginger
2 tablespoons plus 1 teaspoon honey
Whole Grain Burrito Bowls
1 cup sorghum (or other whole grains such as brown rice, Farro, quinoa or barley)
1/4 cup fresh cilantro
2 scallions
2 tablespoons fresh lime juice (about 1 juicy lime)
1 tablespoon butter
1/2 teaspoon ground cumin
1 1/2 cups cooked, warmed black beans (one 16-ounce can)
1 large ripe avocado
Garnishes: Favorite salsa, crumbled Cotija cheese or grated Monterey Jack or Cheddar cheese, sour cream
Creamy Carrot Ginger Mango Smoothie
1/2 heaping cup cubed mango (fresh or frozen)
3/4 cup chilled carrot juice
1-inch cube fresh ginger
1/2 cup plain kefir
1 ice cube
4-Ingredient Peanut Butter Chocolate Cookies
1 cup unsweetened, salty creamy peanut butter
1 cup firmly packed brown sugar or coconut sugar
1 egg
1/2 cup dark chocolate chips or finely chopped chocolate
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