It’s Mother’s Day weekend, people. I hope all you mamas get some much needed TLC. I put my Apple Cinnamon Dutch Babies on the menu just for you. They’re so good and easy enough that someone else can make them for you. You might also check out this Mother’s Day Menu for more inspiration.
UMAMI CHICKEN
A really simple chicken recipe made with pantry basics. You can pair it with anything you’d like: any grain, salad or vegetable — fresh, frozen, canned or otherwise. The extra sauce in the bottom of the pan can be used to flavor the sides you choose.
SUMMER ROLLS WITH PEANUT DIPPING SAUCE
I like to set this up as a DIY summer roll bar. Set out all your fixings and let your family make their own. The recipe includes a yummy peanut sauce with just a hint of heat. I often do a quick side salad of sliced cucumbers (and maybe radishes, too) doused in seasoned rice vinegar.
MEATY MUSHROOM MARINARA
This marinara uses canned tomatoes and ground beef (or ground “meatless” meat) and any leftovers can be kept frozen for several months. You can serve it over pasta, cauliflower, brown rice, or baked potatoes. Add in fresh or frozen spinach, collards, kale, or other leafy greens for added nutrition.
PIZZA ON THE GRILL
As the weather beings to get warmer, bring your pizza game outside. A backyard grill doubles as a terrific pizza oven, since it gets piping hot. Make your own dough or pick up refrigerated dough at the market.
SWEET POTATO BLACK BEAN BOWLS
New to the blog, these nourishing bowls are a fan favorite in my house. Roasted sweet potatoes, brown rice, black beans, and avocado get dressed up with a tangy, slightly spicy cilantro sauce. Add pickled jalapeños, Cotija cheese, toasted pepitas or whatever else strikes your fancy.
APPLE CINNAMON DUTCH BABIES
Who doesn’t love a Dutch Baby? These ones are easy to make and fun to watch rise. Serve with warm maple syrup and fresh fruit on the side.
BRUSSELS SPROUTS SALAD
A refreshing way to prep Brussels sprouts made by running them through a food processor before tossing in olive oil, lemon, pecorino and almonds. This salad is a great batch cooking option, since it lasts a couple of days.
SHOPPING LIST // WEEK 21
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs (bone-in, skin-on, separated – about 3 lbs)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice (optional)
Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
2 avocados
1/2 English cucumber
Several sprigs fresh mint leaves
Several sprigs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
1 small clove garlic
1-2 squirts Sriracha
Meaty Mushroom Marinara
2 teaspoons extra-virgin olive oil
1 large yellow onion
4 cloves garlic
3/4 pound white or cremini mushrooms
1 teaspoon fennel seeds
3/4 pound ground beef or turkey
Two 28-ounce cans (or 26-ounce boxes) diced tomatoes
1/3 cup red wine
1/2 teaspoon crushed red pepper flakes
1/2 cup fresh basil
Cooked pasta or vegetables (or a combination)
Pizza on the Grill
1 pound pizza dough (homemade or store-bought)
Tomato sauce or pesto sauce
Shredded Mozzarella or other firm grating cheese (or fresh Mozzarella)
Favorite toppings (such as arugula, olives, roasted red peppers, artichoke hearts, cherry tomatoes, fresh basil, and prosciutto)
Sweet Potato Black Bean Bowls
2 medium to large sweet potatoes
4 tablespoons extra-virgin olive oil
1 cup uncooked long grain brown rice
11/2 cups cooked black beans (one 15-ounce can)
1 large ripe avocado
2 lightly packed, roughly chopped cups cilantro (about 1 bushy bunch)
1 1/2 tablespoons lime juice
1 1/2 tablespoons white wine vinegar
1/4 teaspoon red chile flakes (more if you want it spicier)
Apple Cinnamon Dutch Babies
2 tablespoons butter/3 cup honey
1 crisp apple
2 tablespoons sugar
1/2 teaspoon cinnamon
4 eggs
1 cup whole-wheat pastry flour
1 cup milk
Shaved Brussels Sprouts Salad
3/4 cup sliced almonds
1 pound Brussels sprouts
2 ounces finely grated Pecorino Romano (~1/2 cup)
1/4 cup lemon juice
2 1/2 tablespoons extra-virgin olive oil