Happy May Day, friends. I’m looking forward to the weather warming up and what that means for our cooking (grilling, picnics, beach barbecues). In the meantime, there’s dinner to be done. Here’s a line-up of recipes to get your though!
Roasted Vegetables with Lemon Tahini Dressing
I love to make this dish during the cold weather months, but with spring carrots, fennel, and onions so tender and good right now, I think this needs to be on our radar. The tangy tahini dressing is a snap to whisk together (add a little harissa if you want a kick of heat). I often serve this with warm whole-grain pita and Greek yogurt on the side.
Pork Chops with Rhubarb Ginger Compote
I love rhubarb in tarts and pies, but it’s just as good for savory dishes. Serve these juicy chops with roasted asparagus or arugula salad (plus some little boiled or roasted potatoes on the side) for a balanced supper.
Slow Roasted Salmon with Herb Sauce
Slow roasting is such a winner of a way to cook salmon. It results in very tender fish that’s excellent under a spoonful of this herby sauce. Since we are rolling into wild salmon season, now is a good time to enjoy it.
Creamy Carrot Mac and Cheese
Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. I like to serve this with sautéed greens, such as this Crispy Skillet Kale. If you want to try a more traditional Mac and Cheese, check out the one in the Pasta chapter of my cookbook PREP. It’s SO good.
Instant Pot Korean Beef Tacos
This Korean-style beef is done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a simple salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Mediterranean Spinach and Artichoke 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.
Cashew Coconut Fig Energy Balls
This has been my latest fix for when I need a little something sweet or a quick boost of energy. The combo of figs, coconut, and lemon zest is a tasty one and the recipe calls for just a few ingredients.
SHOPPING LIST // WEEK 18
Roasted Vegetables with Lemon Tahini Dressing
- 2 large carrots
- 1 pound small waxy potatoes, such as red, yukon gold, or yellow finn
- 1 large sweet potato
- 1 large bulb fennel
- 1 large red or yellow onion
- 2 tablespoons olive oil
- 1 cup cooked chick peas (optional)
- 1 large clove garlic
- 2 teaspoons honey
- ¼ cup lemon juice
- ¼ cup tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- ¼ cup extra-virgin olive oil
Pork Chops with Rhubarb Ginger Compote
- 4 boneless pork chops that are about 6 ounces each
- 4 small fresh rosemary sprigs for garnish (optional)
- 2 teaspoons extra-virgin olive oil
- 1/2 small red onion, diced
- 1 clove minced garlic
- 4 large stalks rhubarb
- Juice of 1 large orange
- 1 teaspoon grated fresh ginger
- 2 tablespoons plus 1 teaspoon honey
Slow Roasted Salmon with Herb Sauce
- 1 1/2 pounds salmon
- 1 teaspoon extra-virgin olive oil
- 1 bunch fresh cilantro (or parsley) (about 3 cups)
- 1 small bunch fresh chives
- Juice of 1 lemon (about 2 tablespoons)
- 1 small garlic clove
- 2 to 4 tablespoons extra-virgin olive oil
- 1/4 medium avocado
Creamy Carrot Mac and Cheese
- 1 pound carrots, peeled (about 4 large carrots)
- 2/3 cup water
- 12 ounces penne pasta (about 4 cups dried)
- 1 1/4 cup low-fat milk
- 5 ounces sharp Cheddar cheese
- 2 tablespoons finely chopped fresh chives
Instant Pot Korean-Style Beef Tacos
- 1 1/2 pounds beef brisket
- 2 teaspoons canola oil
- 1 large Asian pear (use a ripe conventional pear if you can’t find Asian)
- 3 large cloves thinly sliced garlic
- 1 tablespoon sesame oil
- 2 tablespoons mirin
- 2 tablespoons seasoned rice vinegar
- 2 ½ tablespoons soy sauce
- 2 tablespoons packed brown sugar
- 1 scallion
- 1 teaspoon sesame seeds (optional)
- For serving: Small flour tortillas , kimchi or other pickled cabbage, and sriracha
Mediterranean Spinach and Artichoke Strata
- 1 medium yellow onion chopped
- 1 tablespoon extra-virgin olive oil
- 8 ounces frozen chopped spinach
- One 14-ounce can artichoke hearts
- ½ cup roughly chopped sun-dried tomatoesl
- 2 ½ packed cups cubed crusty bread, such as baquette or Italian bread
- ⅔ cup crumbled feta cheese
- 8 large eggs
- 1 cup lowfat or non-fat cottage cheese
- 1 cup milk, whatever kind you have in the fridge
- 1 teaspoon dried oregano or 2 tablespoons fresh chopped basil
- 3 tablespoons finely grated Pecorino Romano or Parmesan cheese
Cashew Coconut Fig Energy Balls
- 1/2 cup dried figs (stems removed)
- 1/2 cup raw or roasted cashews
- 2 tablespoons shredded unsweetened dried coconut, plus more for rolling the finished energy balls
- Zest of 1/2 lemon
Comments