This week’s menu continues to focus on simple recipes for those nights you hardly feel like cooking with some feel-good-foods mixed in. Since Cinco de Mayo is this week, I’ve included a couple Mexican-inspired recipes as well.
MEDITERRANEAN EGG AND SPINACH STRATA
Strata doubles as a supper or brunch option. It’s packed with vegetables like artichokes, tomatoes and spinach, and full of the flavors of the Mediterranean. You can assemble it in advance and stow it in the refrigerator for up to one day, baking it just before serving.
STEAK ON ARUGULA WITH PARMESAN AND BALSAMIC
This one is a super simple 15-minute recipe that can be made on the stovetop or a grill. Arugula can easily be swapped for baby spinach or baby kale. Serve it with grilled or roasted potatoes or this Warm BLT Potato Salad.
MEXICAN SLAW WITH CILANTRO AND LIME
This is a no-cook recipe that comes together easily and doesn’t require precise measuring. If you love leftovers, I definitely recommend making a big batch, since it keeps well for an extra day or two. Eat it alongside rice and beans, in tacos, or piled onto tostadas. Alternatively, top with grilled and sliced chicken breast.
WEEKNIGHT SPAGHETTI WITH CLAMS
A nutritious and budget-friendly recipe that takes advantage of canned clams that you may have stocked up on already. If you don’t have clams, or they aren’t your thing, make it with 1 pound of medium peeled/deveined shrimp instead. Add a generous squeeze of lemon juice at the very end.
LOADED CHICKEN QUESADILLAS WITH AVOCADO SALSA
These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies with a squeeze of lime, guacamole, or the Mexican Slaw above.
SUPER GREEN SMOOTHIE
This smoothie is ideal for mornings when you aren’t feeling like cooking breakfast and need some extra energy. It’s rich in protein, vitamin C, and beta-carotene and goes down easy.
ORANGE ALMOND CAKE WITH VANILLA MOUSSE AND STRAWBERRIES
One of my girls is celebrating a birthday this week, so I suppose I have cake on the brain. Even if that’s not the case in your house, this cake is a good reason to make a “just because” cake, particularly since strawberries are in season.
SHOPPING LIST // WEEK 18
Mediterranean Egg and Spinach Strata
1 medium yellow onion
1 tablespoon extra-virgin olive oil
8-ounces frozen chopped spinach
One 14-ounce can artichoke hearts (quartered)
1/2 cup roughly chopped sun-dried tomatoes
2 1/2 cups crusty bread (such as baguette or Italian bread)
2/3 cup crumbled feta cheese
8 large eggs
1 cup low-fat or non-fat cottage cheese
1 cup milk (any kind)
1 teaspoon dried oregano or 2 tablespoons fresh basil
3 tablespoons finely grated Pecorino Romano or Parmesan cheese
Steak on Arugula with Parmesan and Balsamic
1 1/2 pounds skirt steak or flank steak
2 tablespoons extra-virgin olive oil
5 cups baby arugula
2 tablespoons aged balsamic vinegar
1 small chunk Parmigiano Reggiano cheese
Mexican Slaw with Cilantro and Lime
1/2 red or green cabbage
1 cup shredded carrots (~2 medium to large carrots)
1 red bell pepper
4 scallions
1/3 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 (optional)
Weeknight Spaghetti with Clams
1 pound spaghetti
1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in clam juice
1/4 cup fresh parsley
Zest of 1/2 lemon plus 2 teaspoons lemon juice
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain White Flatout Flatbreads (or sub wheat tortillas)
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Super Green Smoothie
1 cup unsweetened macadamia nut milk (or other favorite milk)
1 tablespoon hemp seeds
1/4 teaspoon ground cinnamon, or to taste
1 1/2 teaspoon fresh ginger
1 small orange
1/2 cup coarsely grated carrot
1 cup baby spinach
Orange Almond Cake with Vanilla Mousse and Strawberries
1/2 cup unsalted butter (1 stick), plus more for greasing cake pan
6 pasteurized eggs
1 cup + 3 Tablespoons sugar
2 tablespoons orange juice
1 medium orange
1¾ teaspoon vanilla extract
1/2 cup raw almonds
1 cup whole-wheat pastry flour
2 teaspoons baking powder
¼ cup orange juice
½ teaspoon unsweetened gelatin
½ teaspoon cream of tartar
1/2 cup heavy whipping cream
1 1/2 cups sliced strawberries or other favorite berries
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