I’m starting to see more signs of spring in the markets, and I’ve got a menu to celebrate. As always, a complete shopping list for the meal plan is down at the bottom of this post.
SPRING VEGETABLE PESTO PASTA
This is everything that’s good about the produce section this time of year in one bowl: asparagus, peas, and fresh herbs. It’s got heaps of vegetables relative to the pasta, so hits all the nutritious buttons. If shelling peas isn’t on your priority list, outsource to one of your kids or substitute frozen peas. Finish with a big bowl of strawberries for dessert.
SHEET PAN CHICKEN DINNER
A complete meal on a single sheet pan? What’s not to love. Potatoes, Brussels, and chicken all cook at about the same rate, give or take, so it makes meal prep easy. Clean up is a snap, too (and no additional salads or sides needed for this one-pan supper).
STRAWBERRY ARUGULA SALAD WITH TOASTED HAZELNUTS
Add any protein to the side of this salad and you’ve got a light, bright supper on your hands: Grilled chicken breasts, your favorite fish, or a simple steak would all work. Arugula and strawberries in combination make quite an impact on the nutritional end of things (ounce-per-ounce, strawberries offer more vitamin C than citrus fruits).
EASY CHAI RECIPE
Simply steep ginger and spices with black tea, honey, and sugar, add milk, and pour. It’s a perfect way to treat yourself or a loved one. Make a double batch to enjoy and share all week.
CALIFORNIA QUESO WITH CRISPY BROCCOLI
A cheese dip that may make a veggie lover out of the veggie averse. It’s excellent paired with roasted broccoli for a snack, is just as good with cauliflower and Brussels sprouts, and is even tasty on a baked potato.
SHOPPING LIST // WEEK 14
Spring Vegetable Pesto Pasta
1 packed cup fresh basil leaves
1 packed cup fresh mint leaves
1 small clove peeled garlic
3 tablespoons pinenuts or slivered almonds
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1/4 cup finely grated Parmesan cheese, plus more to pass at the table
1 bunch fresh asparagus
3/4 cup English peas, fresh or frozen (defrosted)
2 six-ounce jars marinated artichoke hearts
8 ounces Sprouts organic penne pasta
Sheet Pan Chicken Dinner
One 3 1/2-pound chicken
1 to 2 teaspoons favorite herbs or spices for roasting chicken
1 pound small, waxy potatoes, such as yellow finn, red, or fingerling
1 pound brussels sprouts
1 tablespoon extra-virgin olive oil
1/2 lemon
Strawberry Arugula Salad with Toasted Hazelnuts
4 generous handfuls arugula
Aged balsamic vinegar
Extra-virgin olive oil
8 medium strawberries
3 tablespoons toasted, chopped hazelnuts
1 ounce crumbled feta or shaved Parmesan
Easy Chai Recipe
One 2-inch piece fresh ginger
2 tablespoons sugar
2 tablespoons honey
1 teaspoon vanilla extract
1 cinnamon stick
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 black tea bags, such as Assam or English Breakfast
2 cups of milk of your choice
California Queso with Crispy Broccoli
1 1/2 pounds broccoli or baby broccoli
1 1/2 tablespoons extra-virgin olive oil
½ lime
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup low-fat milk
3/4 cup shredded Monterey Jack cheese (1 1/2 ounces)
1 3/4 cups shredded Cheddar cheese (3 1/2 ounces)
⅛ teaspoon ground chipotle (more if you like it really spicy)
¼ cup drained diced tomatoes with chiles
1 to 2 tablespoons roughly chopped fresh cilantro
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