Hope you are all hanging in there as the school year wraps up (though I know many of you still have a few weeks left). Today is my middle daughter’s very last day of high school, so I’m doing some deep breaths over here.
Onto the matter of dinner! Below is the line up for the week with a printable shopping list at the bottom of the page.
FISH SLIDERS WITH CREAMY CAPER DRESSING
This is what I call speed-scratch cooking. These little sliders rely on store-bought breaded fish fillets that get dressed up with a yogurt caper dressing and a pile of shredded cabbage. The result is pretty darn delicious. Keep it simple and serve with a plate of crunchy crudite and/or little roasted potatoes (425 degree oven, olive oil, salt, pepper..you get the idea).
Asparagus and peas are still in season and this is a good one to make them shine. A no-stir, no-fuss oven risotto done with farro instead of the traditional arborio rice. You can cut the asparagus and shell the peas ahead of time, so it’s easier to pull together at the dinner hour. If you are really short on time, feel free to swap in frozen peas instead.
CHEESY TEX MEX SKILLET SUPPER
This is always a crowd pleaser in our house. It’s a mess of Tex Mex flavors done in a single skillet. Serve with the Mexican Slaw (below) if you are looking for an extra dose of veggies at the table.
EVERYDAY MEXICAN SLAW WITH CILANTRO AND LIME
A colorful shredded salad that you can make and serve on the spot, but also keeps well for another day or two. I toss the leftovers with shredded chicken and eat it for lunch as a salad or spooned into blistered corn tortillas for easy tacos.
YOGURT PARFAIT ON A PLATE
I’ve been hooked on eating yogurt parfait this way for a few years now. Reason one: it’s so pretty. Reason two: you get a little bit of everything in every bite. Fresh berries are getting good right now and frozen ones are always at the ready (just quickly defrost those raspberries and wild blueberries and you are good to go).
SHOPPING LIST // WEEK 39
Fish Sliders with Creamy Caper Dressing
16 ounces breaded frozen fish fillets
1/3 cup non-fat Greek-style yogurt
2 tablespoons light mayonnaise
2 tablespoon capers
2 teaspoons pickle relish
1 teaspoon ketchup
1/2 teaspoon Dijon mustard
8 slider buns
1 cup finely shredded cabbage
Pickled jalapenos
(note: if you can’t find slider buns, use regular size buns and make 4 fish sandwiches instead of 8 sliders)
Spring Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon
3 tablespoons fresh lemon juice
1 cup semipearled farro
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas
1 bunch asparagus
2 tablespoons finely chopped mint
1/4 cup grated Parmesan cheese
Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large cloves garlic
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels
1 tablespoon tomato paste
1 1/2 cups cooked black beans
1 tablespoon tomato paste
Juice of 1 medium lemon
3 ounces grated sharp Cheddar cheese
4 to 8 Corn tortillas for serving
Everyday Mexican Slaw with Cilantro and Lime
1/2 of a red or green cabbage
1 cup shredded carrots
1 red bell pepper
4 scallions
1/3 roughly chopped cup fresh cilantro
1/4 cup lime juice (2 to 3 juicy limes)
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons minced jalapeno
Yogurt Parfait on a Plate
2/3 cup plain Greek yogurt
1/4 cup granola
1/2 heaping cup berries
2 dates
1 to 2 teaspoons honey
Comments
05.19.2018 at6:24 AM #
Pamela Prime
Love those fish sluders👏🏻👏🏻😊