I’m excited about the menu this week…especially that Instant Pot Rice and Vegetable Soup, which I haven’t made in a solid six months. I wish you all a lovely weekend!
INSTANT POT RICE & VEGETABLE SOUP WITH LOTS OF LEMON
This is comfort in a bowl. It’s done in the Instant Pot, but can be adapted for the stove (it will take longer to cook and may require more broth). Feel free to embellish with chick peas or cooked chicken for an added punch of protein.
TURKEY TACO SALAD
A satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of fresh, sliced pineapple.
EASY CHICKEN PAILLARD
Have dinner on the table in a snap. 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.
GREEK PIZZA WITH POURABLE CRUST
This is a good weeknight pizza, since its crust is one you stir together like batter, with no need to knead or rise. Make a double batch and freeze the extras for school lunches.
PORK TENDERLOIN WITH ROASTED FIGS
Make this while figs are still in stores. Pork tenderloin cooks fairly quickly and is surprisingly tender considering how lean it is. Add a side of this Crispy Skillet Kale and any cooked grain (farro is my favorite with this dish).
PERFECT SOFT-COOKED EGGS
If you saw the New York Times food section last week, it featured a full-page article on how to cook a perfect egg. The writer tested 700 in the process and landed on the same method in this recipe. It makes a tender yolk every time.
4-INGREDIENT PEANUT BUTTER COOKIES
I’m a sucker for a peanut butter cookie. This one is flourless and just four ingredients. Make a batch over the weekend to tuck into lunch boxes, enjoy for after school snacks, or share with a friend.
SHOPPING LIST // WEEK 39
Instant Pot Rice & Vegetable Soup
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (or olive oil or coconut oil)
3-4 tablespoons fresh lemon juice
Turkey Taco Salad
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup halved cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/2 teaspoon honey
1/4 cup extra-virgin olive oil
1/2 teaspoon ground cumin
Handful of corn tortilla chips
Chicken Paillard
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Greek Pizza with Pourable Crust
2 eggs
2/3 cup milk
2 tablespoons extra-virgin olive oil
3/4 cup rye flour (or whole-wheat flour)
3/4 cup all-purpose flour
3 tablespoons basil pesto
3/4 cup shredded part-skim Mozzarella cheese
Large handful baby spinach (or any other delicate leafy green such as baby kale or arugula)
1/3 cup chopped kalamata or other favorite olives
1 cup fresh ripe tomato or cherry tomatoes
1/2 cup crumbled feta cheese
Pork Tenderloin with Roasted Figs
2 cloves garlic
1 teaspoon 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
Perfect Soft-Cooked Eggs
2 cold eggs
2 slices bread
Butter
4-Ingredient Peanut Butter Cookies
1 cup unsweetened, salted creamy peanut butter
1 cup firmly packed brown sugar or coconut sugar
1 egg
1/2 cup dark chocolate chips or finely chopped chocolate
Comments