This week’s game plan is a true reflection of the mash up of summer and fall ingredients. It’s one of my favorite times of year to peruse a farmers’ market. Enjoy!
SAVORY SPINACH AND FETA PIE
A lighter spin on a Greek-style spanikopita, I find this Spinach Pie highly addictive. This is definitely something you can make ahead, enjoying leftovers for lunches (or even breakfast). Don’t worry, filo dough is pretty easy to work with and seeing that golden puff come out of the oven is darn satisfying. As for sides? Maybe start with a cup of soup, like this tomato one or your favorite store-bought boxed soup (p.s. did you know that the vitamin C in tomato soup will boost the absorption of the iron in spinach?)
PORK TENDERLOIN WITH ROASTED FIGS
With figs in season, now is the time to make this dish. Pork tenderloin is a lean cut that pairs perfectly with figs. It sounds sort of fancy for a weeknight, but it’s a pretty easy dish to pull off. The recipe serves 6 to 8, so feel free to cut in half if you are a smaller crowd (though leftovers are often a nice thing to come home to).
PAPRIKA-SPICED SHRIMP AND CORN SALAD
I can’t get enough of the sweet cherry tomatoes I’m still finding at the market and this is an excellent way to enjoy them. It’s a one-pan favorite that can be served straight up or with little quesadillas and avocado on the side.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Made with yogurt, zucchini, and whole grain flour, this is sort of a cupcake/muffin hybrid. They make a nice treat for afternoon snack or dessert and beg for a glass of milk to go with. Make them in a mini muffin tin if you want to keep the portions in check.
TRAIL MIX PEANUT BUTTER APPLE STACKS
Pull this one out of your back pocket to satisfy a hunger fix for breakfast or snack. The juicy, crisp apple makes a tasty base for whatever nut or seed butter you want to spread on top.
SHOPPING LIST // WEEK 4
Savory Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen chopped spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese (about 1 ¼ cup crumbled)
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter
Pork Tenderloin with Roasted Figs
2 cloves garlic
1 teaspoon finely chopped fresh rosemary, plus 2 big sprigs
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
Two 1 to 1-1 /4 pound pork tenderloins
1 tablespoon extra-virgin olive oil
1 basket fresh figs (about 16 figs)
1 tablespoon balsamic vinegar
Paprika-Spiced Shrimp and Corn Salad
1 1/2 tablepoons extra-virgin olive oil
1/2 medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
1/2 fresh lemon
Double Chocolate Zucchini Muffins
1½ cups coarsely grated zucchini
2 eggs
1/3 cup nonfat or low-fat plain yogurt
1/3 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
3/4 cups whole-wheat pastry flour
3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup bittersweet or semi-sweet chocolate chips
Confectioners’ sugar for dusting (optional)
Trail Mix Peanut Butter Apple Stacks
Apple
Peanut butter (or any nut, seed, or soy butter)
Granola or salted peanuts (or other favorite nuts, coconut, or seeds)
Dried cranberries (or raisins or dried cherries)
Comments