It’s been feeling like fall this week in San Francisco, which makes me want to cozy up with a cup of tea and a warm-from-the-oven pumpkin donut. Lucky for you, it’s on the menu this week, along with a slew of other favorites. Enjoy!
MEATY MUSHROOM MARINARA SAUCE
Combining beef and mushrooms in your marinara means plenty of umami flavor, with less saturated fat and more vegetables in every bite. I typically serve it over roasted cauliflower, but it’s excellent over rigatoni or fusilli as well. Make a big crunchy salad to serve on the side and crusty bread for mopping up the sauce.
EASY BAKED CHICKEN PARMESAN
Everyone loves when this shows up on the table. With just six ingredients, it’s pretty easy to make. I usually serve it with roasted broccoli, a side of whole grain pasta, and store-bought marinara sauce (or use any leftovers from your Meaty Mushroom Marinara, above).
CRISPY AVOCADO TACOS
Corn tortillas, Cheddar cheese, avocado, crunchy lettuce, salsa. That’s it, yet these tacos do not disappoint. It’s all about getting some crisp in your tortillas in a hot skillet. If you’ve got kids who aren’t so keen on the green stuff, leave it out or add a spoonful of black or pinto beans instead (which alway make an excellent side dish in addition to this colorful slaw).
COCONUT CURRY LIME CHICK PEA SOUP
Last Sunday I made a double batch of this seriously delicious soup…one for a friend in need and one for the family ….and it got a thumbs up from all. I’d argue it’s even better the next day as a lunchtime leftover. I like to serve it with warm whole-grain pita or lavash bread for soaking up the gorgeous broth.
PARMESAN RAVIOLI WITH BUTTERNUT SQUASH SAUCE
This ravioli pairs up with a creamy sauce made of roasted butternut squash and topped with a dribble of brown butter. It feels a little fancy, but is easy enough for a weeknight family dinner. Serve it as a main course with a generous salad with my favorite vinaigrette.
HEALTHY RANCH DIP
This is one of my secret weapons for getting veggie-phobic kids (and adults) to embrace the produce department. Everything goes into a food processor and is done with the press of a button. Use it as a dip, or thin it with a bit of milk or olive oil and it’s a salad dressing.
BAKED PUMPKIN DONUTS WITH BROWN BUTTER GLAZE
These should go on your baking to do list at least once this fall. They’re tender, sweet, and topped with a lick-the-bowl-clean brown butter glaze. They require a donut pan, which is a worthy investment. I like to bake them in a mini donut pan as well.
SHOPPING LIST // WEEK 45
Meaty Mushroom Marinara Sauce
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 cup fresh basil
Cooked pasta or vegetables
Easy Baked Chicken Parmesan
1 cup Italian seasoned breadcrumbs (homemade or store-bought)
3 tablespoons Parmesan cheese
1 egg
2 tablespoons butter
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 1/3 cups Marinara sauce (homemade or store-bought)
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (about 1 1/2 loosely packed cups)
8 corn tortillas
Favorite salsa, taco sauce, or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges
Coconut Curry Lime Chick Pea Soup
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large cloves garlic
One 2-inch piece fresh ginger
1 1/2 teaspoons ground turmeric
1/8 teaspoon cayenne pepper
Two 15-ounce cans light coconut milk
2 cups low-sodium vegetable broth
1 bunch kale
2 tablespoons lime juice
For garnish: 3/4 cup plain yogurt, 1/2 cup torn mint leaves, 1 cup crispy/crunchy salted chick peas (store bought or homemade)
Parmesan Ravioli with Butternut Squash Sauce
1 butternut squash (~2.5 lbs)
2 large shallots
1/4 cup whole milk
1/2 cup low-sodium chicken broth
One 9-ounce package Buitoni Parmesan & Black Pepper Ravioli
2 tablespoons butter
1/4 cup Pecorino Romano cheese (or Parmesan)
2 teaspoons fresh sage
Healthy Ranch Dip
1/2 cup non- or low-fat plain Greek yogurt
1/3 cup light sour cream
2 tablespoons mayonnaise (regular or light)
2 tablespoons fresh chives
1 small clove garlic
1 teaspoon white wine vinegar
1 tablespoon extra-virgin olive oil
Baked Pumpkin Donuts with Brown Butter Glaze
Oil or non-stick cooking spray for pan
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup pureed pumpkin (not pumpkin pie filling)
1/2 cup firmly packed brown sugar
1 egg
1/4 cup canola oil
2 teaspoon vanilla extract
2 tablespoons butter
1 cup confectioners’ sugar
3 teaspoons milk, plus more as needed
Comments