This week’s menu brings in plenty of fall flavors, cozy dishes, and a few simple staples to round out the week. Enjoy!
Red Thai Curry with Salmon and Vegetables
This is an excellent (and easy) ways to cook fish using a combination of Thai curry paste and light coconut milk. Serve with steamed rice and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.
Turkey Chickpea Smash Burgers
This dish takes the turkey burger to the next level. Chickpeas and fresh spinach get blended into ground turkey along with dill and other seasonings. A generous swipe of Greek yogurt, crisp salad, and fresh mint just before serving pulls it together. Tip: instead of making the recipe as is, you can also cook slider-sized patties to refrigerate or freeze for quick lunches or suppers during the week.
Brothy Tortellini with Sausage and Kale
This dish lands somewhere between a pasta and a soup. It’s satisfying and nourishing, with everything you need for a balanced supper right in one bowl. Do up some garlic bread on the side if you’re in the mood.
Savory Pear & Gruyère Tart
I love this easy, elegant sweet/savory tart for a light supper, lunch, or brunch. Roll out store-bought puff pastry, top with caramelized onions, Gruyère, and pears, and bake into a flaky tart. Pair with a simple arugula or mixed green salad.
Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
These lettuce wraps are bright and fresh with a killer ginger lime dressing to finish. For folks who don’t eat pork, swap in boneless, skinless chicken thighs. Vegetarians can use firm or extra-firm tofu.
Chocolate Cherry Bomb Smoothie
The latest addition to my smoothie line-up, this creamy number packs more than 30 grams of protein and 6 grams of fiber with no added sugar. The cherries add natural sweetness while cacao adds rich, chocolate flavor plus it has a heap of fresh spinach.
Peanut Butter Chocolate Chip Granola Bars
I made this recipe on repeat when my kids were little and I still crave them to this day. I often make a double batch of these using a 9X13-inch pan. I cut the bars and wrap at least half the batch in parchment paper and then store them in a resealable bag in the freezer. I like these best with peanut butter, but you can substitute any type of nut, seed, or soy nut butter.
SHOPPING LIST
Savory Pear & Gruyere Tart
2 teaspoons extra-virgin olive oil
1 large red onion
1 tablespoon finely chopped fresh rosemary
1 sheet frozen puff pastry dough (about 9 ounces)
All-purpose flour for rolling out the dough
1 cup grated Gruyère cheese (2 ½ ounces)
2 gently packed cups arugula or baby kale
1 pound firm pears that are just beginning to ripen
Turkey Chickpea Smash Burgers
One 15-ounce can chickpeas
¾ cup crumbled feta (3 1/2 ounces)
1 generous handful fresh spinach
½ cup roughly chopped fresh dill
4 scallions
1 large lemon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 pound ground turkey or other ground poultry/meat
6 whole-wheat pitas
1 tablespoon extra-virgin olive oil
2 cups shredded hearts of Romaine lettuce
1 cup diced English or Persian cucumber
2 medium tomatoes
3 tablespoons chopped fresh mint
¾ cup plain low-fat Greek yogurt
Brothy Tortellini with Sausage and Kale
One 9-ounce package fresh tortellini
2 links fresh spicy Italian sausage (about ⅔ pound)
¾ cup diced shallot (or yellow onion)
3 large cloves garlic
2/3 cup dry white wine
3 ½ cups low-sodium chicken broth (homemade if you have it)
1 bunch kale
1 tablespoon lemon juice
Pinch red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
Small chunk Parmesan cheese for grating
Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
4 to 5 limes
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro
1 large head butter lettuce or Romaine lettuce
Chocolate Cherry Bomb Smoothie
3/4 cup milk
1 cup fresh or frozen pitted cherries
1 tablespoon raw cacao or cocoa powder
1 big handful baby spinach (about 1 packed cup)
1/2 teaspoon vanilla extract
1 tablespoon almond butter (or other nut or seed butter)
3 ice cubes
1 scoop unsweetened, unflavored protein powder or 3 tbsp collagen peptides (see notes)
Peanut Butter Chocolate Chip Granola Bars
1 cup rolled oats (not quick oats)
2/3 cup crispy brown rice cereal (or Rice Krispies)
1/3 cup flax meal
1/3 cup bittersweet chocolate chips
1/3 cup dried cherries or dried cranberries
1/4 cup organic brown rice syrup
1 tablespoon pure maple syrup
1 tablespoon canola oil or avocado oil
1/4 cup natural unsweetened peanut butter or other nut or seed butter
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