It’s the last week and final menu plan of the year, people! You’ll find some cozy favorites, a game day recipe, and a few items that are good for a crowd. Check out the shopping list at the bottom of the page.
SHAKSHUKA WITH SWISS CHARD
A North African egg dish that’s delicious (and perfect if you have vegetarians in the house). It’s a one-dish supper that I like to serve with pita, naan, or a crusty loaf of bread. A spoonful of Greek yogurt on the side is a nice addition as well.
PROSCIUTTO ARUGULA LAVASH PIZZA
One of the easiest (and first) recipes on the blog and it still remains a personal favorite that I make whenever I have a pizza craving. Any vegetable side will do here, but I’m partial to this Brussels Sprouts Salad, which makes an excellent leftover if you don’t manage to eat it all.
SLOW COOKER PORK TINGA TACOS
Do up a pot of pork tinga in your slow cooker and set it out with taco fixings for an easy meal. I prefer corn tortillas with these, but flour are fair game too.
NO-BAKE ALMOND BUTTER BARS WITH DARK CHOCOLATE
I discovered these gorgeous bars from the Alternative Baker cookbook this year and have baked many batches since. They’re healthy enough to give a good energy boost, but feel like a true treat.
CALIFORNIA QUESO WITH CRISPY BROCCOLI
If you’ve got plans to sit in front of a bowl game this week, make a pot of California Queso. It’s creamy good and heaps healthier than the nacho cheese dip you’ll find at a football stadium.
SHOPPING LIST // WEEK 19
Shakshuka with Swiss Chard
2 tablespoons extra-virgin olive oil
1 large yellow onion
1 large red bell pepper
2 large cloves garlic
3/4 teaspoon ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon cayenne
One 28-ounce can chopped tomatoes
2 cups roughly chopped Swiss chard leaves
6 eggs
1/3 cup crumbled Feta or goat cheese
1/4 cup roughly chopped cilantro
Warm pita bread or other favorite bread for serving
Prosciutto Arugula Lavash Pizza
One 14.5- ounce can diced, unsalted tomatoes
1 tablespoon tomato paste
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
Four 8×10-inch pieces whole wheat lavash bread
1 1/3 cups grated sharp Cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups arugula or baby spinach
4 to 6 thin slices prosciutto
Slow Cooker Pork Tinga Tacos
1 tablespoon vegetable oil
1 large yellow onion
1 large tomato
One 7-ounce can tomatillo salsa (or about 1 cup tomatillo salsa)
2 cloves garlic
1 chipotle chile canned in adobo
1 tablespoon adobo sauce, from canned chipotle chiles
1/4 cup low-sodium chicken broth or water
One 2-to 2 1⁄2-pound boneless pork loin roast
12 six-inch corn tortillas, warmed
Toppings: shredded lettuce such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
No-Bake Almond Butter Bars with Dark Chocolate
1 cup smooth, unsweetened, natural almond butter
1/2 cup maple syrup
2 teaspoons vanilla extract
2 1/2 cups old fashioned rolled oats
1/2 cup sliced almonds
1/3 cup dried tart cherries (or dried cranberries)
1/4 cup hulled hemp seeds
1/4 cup cacao nibs
2 teaspoons extra-virgin coconut oil
1/2 cup bittersweet chocolate chips or chopped chocolate
cacao nibs, hemp seeds, and flaky sea salt (optional), for sprinkling
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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