I’m seriously smitten with this week’s menu. I hope you are, too. I’ve pulled a roasted asparagus recipe from the archives, along with my favorite way to do steak, and a bright and crunchy main dish salad that is very popular with my crew. Enjoy!
Spaghetti and Spiralized Zucchini Noodles with Lemony Pesto
This relies on equal parts spaghetti and spiralized zucchini for a lighter pesto pasta that gets dressed up with a generous squeeze of lemon juice. If you don’t have a spiralizer, try grating the zucchini on the largest holes of a box grater instead. On the side, consider blanched green beans tossed with butter, salt, and pepper or a big salad.
Easy No-Knead Sheet Pan Pizza
This has been my favorite pizza to make at home this past year. It’s pretty unfussy , is done in a big sheet pan, and like all pizza, makes an excellent breakfast the next day (try topping it with a fried egg). This makes for a nourishing salad on the side.
Crunchy Asian-Style Salad with Chicken or Tofu Skewers
I like to add this salad into the mix to lighten up the week’s offerings. It’s full of flavor and crunch and is adaptable for omnivores and vegetarians alike. Fresh pineapple for dessert might be a tasty finish.
Skirt Steak with Salsa Verde
Skirt steak works well for weeknight meals, since it’s a thin cut that cooks quickly. You can do this on the grill, in a cast iron skillet, or under a broiler. The salsa verde is Italian-style, with herbs, capers, and shallots. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.
Kitchen Sink Minestrone
I’m working on cooking through what I have rather than running to the market. This soup is a good way to do that. You gather whatever veggies, pasta, beans, and broth you have stashed in your fridge and pantry and the result is a tasty pot of minestrone. It’s great for lunch the next day!
Roasted Asparagus with Meyer Lemon and Chopped Egg
This recipe has been on the blog for a long time and deserves its spot. It’s a simple and tasty way to enjoy in-season asparagus. You might be surprised how good a chopped egg is over the top. Enjoy as a side dish for dinner or for lunch with crusty bread.
Overnight Banana Almond Butter Oats
My kids have rediscovered overnight oats and have been making it on repeat. Tip: If you have jar with just the last bit of nut butter, use that to build your over night oats, scraping the nut butter off the sides of the jar.
SHOPPING LIST // WEEK 15
Spaghetti and Spiralized Zucchini with Lemony Pesto
- 8 ounces spaghetti
- 2 large zucchini
- 4 to 6 tablespoons pesto
- 1/2 Meyer lemon (or conventional lemon)
- Parmesan cheese to pass at the table
Easy Sheet Pan Pizza
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 ½ tablespoons olive oil
- One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
- 1/2 teaspoon dried oregano
- 8 ounces fresh Mozzarella
- Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)
Asian-Style Crunchy Salad with Chicken or Tofu Skewers
- ½ cup lime juice (3 to 4 juicy limes)
- 2 tablespoons sambal oelek
- 2 tablespoons fish sauce (use soy sauce for a vegan version of the recipe)
- 2 tablespoons canola oil
- 2 ½ tablespoons packed brown sugar
- 1 pound boneless skinless chicken breast or firm, drained tofu
- ½ head Napa cabbage
- ½ head red cabbage
- 2 large naval oranges
- 2/3 cup roughly chopped fresh basil or fresh cilantro
- ½ cup roughly chopped fresh mint
- 3 scallions
- 1/4 cup roasted salted peanuts
Skirt Steak with Salsa Verde
- 1 ¼- pounds skirt steak (flank or hangar steak can be substituted)
- 1 tablespoon minced shallot
- 1 1/2 tablespoons capers
- ¼ cup chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons lemon juice
- Zest of ½ lemon
- ⅓ cup extra-virgin olive oil
Kitchen Sink Minestrone
- 1 tablespoons extra-virgin olive oil
- 1 large onion
- 2 cloves garlic
- 2 to 3 cups raw vegetables, cut into bite-size pieces
- 6 to 8 cups chicken, beef, or vegetables broth
- One 15-ounce can diced tomatoes
- 2 bay leaves
- Parmesan rind, if you have one
- 4 to 5 ounces uncooked pasta, such as penne, farfalle, or rotini
- Optional: large handful raw spinach, kale, chard, or other leafy greens, stemmed and chopped
- Optional: 1 to 2 cups leftover chopped poultry, meat, or cooked beans or chickpeas
- Parmesan cheese for serving
Roasted Asparagus with Meyer Lemon and Chopped Egg
- 1 bunch fresh asparagus
- 1 egg
- Zest and juice of 1 small Meyer lemon (or conventional lemon)
- 2 teaspoons extra-virgin olive oil
Overnight Banana Almond Butter Oats
- 1 tablespoon salted almond butter
- 1 teaspoon honey
- 1/2 ripe banana
- 2/3 cup milk
- 1/3 rounded cup rolled oats
- Chopped fresh fruit for topping the oatmeal (optional)