Even though I could happily subsist on garden tomatoes, stone fruit, and ice cream this time of year, I realize that may not work for the rest of my family. And so, here’s the game plan for the week! Bon appetit.
TOMATO SOUP & WAFFLE IRON GRILLED CHEESE
Whether you are back in the school year swing or still finishing up summer, this simple supper satisfies. The recipe makes just enough soup for four bowls, but feel free to double it for lunches the next day (perfect for a lunch box thermos).
SLOW COOKER BALSAMIC CHICKEN
Truth be told, I haven’t made this recipe in ages, but looking at it here makes me want to do just that. It’s simple, savory, and nourishing. If you have tomatoes in your garden or can get good ones at the market, feel free to use 1 1/2 pounds fresh, chopped ones in place of canned.
CRISPY AVOCADO TACOS
I’ve made tacos dozens of ways, yet this combination remains a favorite. You begin by melting cheese on corn tortillas that get super crispy in a hot pan. Then, it’s just a matter of adding sliced avocado, salsa, and crunchy lettuce. You won’t believe how delicious they are. A side of warm black beans or pinto beans is all that’s required to make a meal.
COWBOY COOKIES
If you’re like me, and appreciate a cookie packed with goodies, this one’s for you. It’s both wholesome and decadent, made with oats, nut butter, chocolate, coconut, dried fruits, seeds, and nuts. Make a batch of dough and freeze half for a rainy day. Bake the rest to tuck in the pantry for when a sweet tooth strikes.
YOGURT SUNDAE WITH MELTED RASPBERRIES
This is such a beloved recipe in our house, I included it in my book PREP. It’s a good one for weekday breakfasts or after school snacks. It’s just a handful of ingredients, can be assembled in about 2 minutes, and feels like a real treat.
SHOPPING LIST // WEEK 33
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28-ounce can diced unsalted tomatoes
One 3/4-inch thick slice crusty French or Italian bread, ~4 inches long
8 slices whole-grain sandwich bread
6 ounces grated sharp Cheddar cheese (or other favorite)
Slow Cooker Balsamic Chicken
1 1/2 lbs boneless, skinless chicken thighs
1 large red onion
4 cloves garlic
1/4 cup balsamic vinegar
One 26-ounce box or 28-ounce can chopped tomatoes
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch Swiss chard (or other leafy greens)
2 to 3 tablespoons grated Parmesan cheese
Whole grain pasta, brown rice, or other grain for serving
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces grated sharp Cheddar cheese
8 corn tortillas
Favorite salsa, taco sauce, or sriracha
2 ripe avocados
8 crunchy light-green leaves of Romaine lettuce
Lime wedges
Cowboy Cookies
1 stick (4 ounces) butter
1 cup packed brown sugar
1 egg
1/4 cup almond butter (or cashew, peanut or sunflower)
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour or white whole wheat flour
1 cup rolled or quick oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or walnuts
3/4 cup dark or semi-sweet chocolate chips
2 tablespoons hemp (or chia or flax seeds)
1/2 cup dried cherries (or dried cranberries or dried apricots)
Yogurt Sundae with Melted Raspberries
1/3 cup frozen raspberries
3/4 cup plain Greek yogurt
1/2 teaspoon pure maple syrup
1 tablespoon granola
1 tablespoon chopped nuts
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