A warm welcome to the weekend, most especially to meal plan newcomers. This week’s menu runs the gamut from a cozy soup to a fresh take on vegetarian tacos (collard greens!). You’ll also find a brunch (or breakfast-for-dinner) favorite and a dark chocolate energy bar that’s always a hit. Enjoy!
Red Lentil Coconut Curry Soup
Definitely one of my top soups of all time, this is filling, flavorful, and incredibly nourishing. If you’ve got homemade broth stashed in the freezer, this is the time to pull it out. Otherwise, it’s still mighty tasty made with store-bought broth.
Sheet Pan Salmon with Feta and Tomatoes
I do love a one-pan supper (more ease, less mess) and this one is a win. You start by roasting potatoes, cherry tomatoes, and red onions until they’re about done. Then add chunks of feta and salmon filets rubbed in a savory spice blend. Easy!
Collard Green Tacos with Tomatillo Salsa & Crème Fraîche
I think corn tortillas are tailor made for veggie-centric tacos. These are done with a super simple salsa, but feel free to use a store-bought tomatillo salsa if you prefer. If you want to make this entirely plant-based, use a dairy-free plain yogurt in place of crème fraîche. On the side, warm up a dish of warm beans, either from a can, cooked on the stovetop, or these slow cooker pintos.
Easy Chicken Paillard
The combination of capers, shallots, and white wine is undeniably delicious spooned over chicken. The dish is made entirely on the stovetop, and because it’s done with pounded chicken breasts, it cooks quickly. On the side, try a simple arugula salad tossed with this vinaigrette or a grain dish like this one.
Weekend Huevos Rancheros
Top 10 “breakfast for dinner” meals of all time. It’s a family recipe from my husband and made the cut in my cookbook Rise & Shine. Enjoy it for brunch or a weeknight supper. It’s really a one-dish meal, but you could always do up a salad or slaw on the side.
(photo credit Erin Scott)
Flavorful and Flexible Chopped Salad
This recipe is a longtime staple in my house. Enjoy it for lunch or as a dinner side dish. Add diced chicken (this slow cooker method is a good one) to make it a main dish supper. It will last a day or two in the fridge, which makes it a great leftover for lunch.
Chocolate Hemp Amaze Bars
I always feel grateful when I’ve made a batch of these. They’re great for a pre-workout boost or when I want something sweet in the afternoon. They‘ re filled with good ingredients — nuts, oats, hemp seeds, dates, and nut or seed butter — but also feel decadent, thanks to the chocolate drizzle.
SHOPPING LIST
Red Lentil Coconut Curry Soup
2 teaspoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
1 tablespoon fresh ginger
4 cups low-sodium chicken or vegetable broth (32 ounce box)
One 13.5-ounce can light coconut milk
1 tablespoon plus 1 teaspoon red curry paste
1 1/4 cups split red lentils
2 tablespoons packed brown sugar
2 tablespoons fish sauce (or 3/4 teaspoon salt)
3 medium carrots
1 large zucchini
1 lime
1/2 cup cilantro for garnish
Sheet Pan Salmon
1 pound small waxy potatoes (such as red-skinned or Yukon Gold)
1 ½ cups cherry tomatoes
1 medium red onion
1 ½ tablespoons extra-virgin olive oil
Four 5-6-ounce filets fresh salmon
1 ½ teaspoons ground sumac
1 ½ teaspoons ground cumin
A few dashes cayenne pepper
1 1/2 teaspoons brown sugar
4 ounces feta
½ cup roughly chopped fresh basil
1/2 lemon
Collard Green Tacos with Tomatillo Salsa and Crème Fraiche
1 large bunch collard greens
2 tablespoons organic virgin coconut oil or extra-virgin olive oil
½ serrano chili
2 cloves garlic
Sugar (to taste)
½ pound tomatillos
1 small serrano pepper
1 clove garlic
½ bunch fresh cilantro
6 corn tortillas
½ cup crème fraiche or sour cream
1 avocado
Lime
Easy Chicken Paillard
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon avocado or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Weekend Huevos Rancheros
6 bacon slices
1 medium onion
one 28-ounce can diced tomatoes
1 chipotle chile en adobo (sold in cans in the Mexican food section of the market)
1 lime
2/3 cup roughly chopped cilantro
8 eggs
8 corn or small flour tortillas
1 cup coarsely grated sharp Cheddar cheese
Sliced avocado or sour cream for garnish
Flavorful and Flexible Chopped Winter Salad
3 cups crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
3 cups shredded crunchy lettuce/cabbage
2 crisp apples, such as Pink Lady, Honey Crisp, or Granny Smith
½ cup roasted nuts, such as almonds, hazelnuts, pecans, or walnuts
½ cup flavorful hard cheese, such as Parmesan, Pecorino, aged Cheddar, aged Gruyere
2 tablespoons minced chives or 3 sliced scallions
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
Chocolate Hemp Amaze Bars
1 cup rolled oats
½ cup chopped raw hazelnuts or almonds (not roasted)
½ cup raw hemp hearts
⅓ cup raw pepitas (shelled pumpkin seeds)
6 medjool dates, pitted
⅓ cup cashew butter, peanut butter, or almond butter
¼ cup honey
¼ cup cacao nibs
¼ cup cocoa powder
1 heaping tablespoon hemp seeds and ¼ cup dark chocolate chips for topping the bars
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