I pulled a few recipes from deep in the archives that have stood the test of time. I’ve also got my new favorite savory vegetable pie and a stack of not-to-be-missed pancakes. Happy cooking!
Coconut Lime Chickpea Curry
This is everything you want in a cozy stew: filling, flavorful, and nourishing. Chickpeas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.
Baked Chicken Parmesan
This recipe definitely falls into the “oldie but goodie” category. It was always a hit when my kids were little and still satisfies to this day. I always serve it with a side of marinara sauce and love this roasted broccoli on the side, too.
Savory Winter Vegetable Pie
Give this brand-new-to-the-blog recipe a whirl. It’s made with roasted squash, kale, and mushrooms that get folded into a base of eggs, cottage cheese, and glorious Gruyère. It’s got a very unfussy, whole-grain crust that uses olive oil instead of butter and can be made ahead and reheated.
Miso and Ginger Glazed Salmon
This is one of the best ways to make the most of salmon and is simple to prepare. Miso is one of those coveted fermented foods that adds great flavor to this glaze. Serve with brown rice along with a salad of thinly sliced cucumber and radishes tossed with seasoned rice vinegar and black pepper.
Kimchi Grilled Cheese Sandwiches
Some would say a simple grilled cheese is a perfect food, so why mess with it? It’s a good point, but I’ve found piling kimchi onto a grill cheese sandwiches adds appealing heat and tang that plays deliciously off the richness of melted cheese. If you are dead set against kimchi, you can add pickled jalapeños or another pickled cabbage instead. Make this for lunch or a light supper.
Whole-Grain Blender Kefir Pancakes
This recipe is proof that pancakes aren’t just for weekends. These are super nutritious and all done and then poured from a blender. Store leftover pancakes in the fridge and reheat in the toaster oven.
Simple Pot of Black Beans
I never regret getting a pot of beans simmering on the stove. It’s a terrific staple item to turn into meals during the week: Add to tortillas for breakfast tacos, scatter over salads, toss with cooked rice, or whirl up a quick soup.
SHOPPING LIST // WEEK 10
Coconut Lime Chickpea Curry
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large cloves garlic
One 2-inch piece fresh ginger
1 ½ teaspoons ground turmeric
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon black pepper
Two 15-ounce cans chickpeas
Two 13.5-ounce cans organic light coconut milk
2 cups low-sodium vegetable broth
1 bunch kale
2 tablespoons lime juice
To garnish: 3/4 cup plain yogurt, 1/2 cup torn mint leaves, 1 cup crispy/crunchy salted chickpeas
Baked Chicken Parmesan
1 cup Italian seasoned breadcrumbs, homemade (see Notes) or store-bought
1/2 teaspoon kosher salt
3 tablespoons finely grated Parmesan cheese, plus more to pass at the table
1 egg
2 tablespoons butter, melted
4 boneless, skinless chicken breasts (about 1 ½ pounds)
1 1/3 cups Marinara sauce on the side for serving
Miso and Ginger Glazed Salmon
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon fresh ginger
4 salmon fillets, about 6 ounces each
1 tablespoon grape seed or canola oil
Roasted Winter Vegetable Pie
¾ cup whole-wheat flour
⅔ cup all-purpose flour
4 1/2 tablespoons extra-virgin olive oil
1 teaspoon red or white wine vinegar
8 ounces cremini or button mushrooms, quartered
3 cups cubed (1-inch) butternut squash, fresh or frozen (no need to defrost)
2 cups stemmed, chopped, lightly packed kale (any variety)
8 ounces shallots
3 eggs
¾ cup low-fat milk or plant milk
1 cup low-fat cottage cheese
1 ½ cups grated Gruyère cheese, 3 ounces, divided
Kimchi Grilled Cheese Sandwiches
1/2 cup kimchi (I use cabbage kimchi)
4 slices sandwich bread (I like levain, ideally with some whole-grain flour)
Sharp Cheddar, enough for 2 thin layers on each sandwich (about 3 ounces)
2/3 cup Baby spinach
1 tablespoon olive oil
Whole-Wheat Kefir Blender Pancakes
1 ½ cups plain kefir
2 eggs
2 tablespoons butter (I use salted butter)
1 ½ cups whole-wheat flour
¾ cup rolled oats
1 teaspoon vanilla extract
1 teaspoon baking soda
Simple Pot of Black Beans
1 pound dried black beans, about 2 cups
2 large cloves garlic
½ yellow onion
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