Hi everyone! Welcome to the weekend and this week’s line up of recipe inspo. I’ve got a few extra simple recipes (the pulled pork and pasta with tomato sauce), this time of year is extra busy…transitioning from the school year to summer. I’ve also included my new Fish in Parchment recipe, which I hope you’ll try. It may sounds fancy, but it’s pretty easy to make. Enjoy!
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Chopped Salad with Chicken and Lemon Oregano Dressing
If you’re looking for something light and crunchy, this salad is the ticket. It’s tossed with a lemony dressing seasoned with oregano and a little kick of heat. You can make the salad vegetarian by substituting one can of chickpeas or four hard boiled eggs for the chicken.
Slow Cooker Pulled Pork Sandwiches
I usually lean on the slow cooker in winter more than the warm weather months, but now is actually a great time to pull it out (rather than firing up the oven). Start with this soul satisfying, low-fuss supper. The tenderloin, which is a mega lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and my lighter Green Goddess Dressing (recipe below).
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Pasta with Simple Tomato Sauce
This sauce in this pasta is ridiculously simple, boasting just a few ingredients and about 5 minutes of hands-on time. It’s always a hit in my house. Consider making a double batch and stashing the extras in the freezer for your next pizza or pasta night.
Fish in Parchment with Tomatoes, Capers, Fennel, and Olives
This is brand new to the blog as of this week! One of my favorite things about this recipe is that you can use it for so many different types of fish and the method of cooking it in parchment means it will be far less likely to be dry or over cooked. Plus, the flavorful brew of tomatoes and fennel is terrific with fish.
Cauliflower Tostadas with Chipotle Sauce
Though not exactly traditional tostadas, these are definitely crave-worthy. The dish is on the lighter side, so add a side of homemade or canned pinto or black beans embellished with a spoonful of salsa.
Weekend Huevos Rancheros
This recipe is at the tippy top of my list of favorites 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, rice, or beans on the side. (photo credit Erin Scott)
Lighter Green Goddess Dressing
Make a batch of this dressing to stash in the fridge this week. It’s terrific tossed with chopped Romaine, drizzled over roasted vegetables, or with crunchy vegetables for dunking.
SHOPPING LIST
Slow Cooker Pulled Pork Sandwiches w/ Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)
Chopped Salad with Chicken and Lemon Oregano Dressing
2 tablespoons lemon juice
1 tablespoon red or white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
11/2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 ¼ pounds boneless, skinless chicken breasts
1 large head Romaine lettuce or several heads Little Gems
1 cup diced Persian or English cucumber (about 2 Persian or ½ English)
6 thinly sliced radishes
½ cup diced fennel
1 cup diced sugar snap peas (about 3 ounces)
⅓ cup roasted almonds, chopped (I prefer salted)
3 tablespoons minced chives
Pasta with Simple Tomato Sauce
One 28-ounce can whole peeled tomatoes
1 large yellow onion
3 tablespoons butter
1 tablespoon extra-virgin olive oil
12 ounce rotini, spaghetti, or any other pasta shape
Parmesan cheese for serving
Optional additions: fresh basil, fresh cracked pepper, 1/2 teaspoon minced Calabrian chiles, or 1 to 2 smashed anchovies
Fish in Parchment
1 medium bulb fennel
3 tablespoons extra-virgin olive oil
½ large red onion
1 ½ heaping cups cherry tomatoes (1 dry pint)
¼ teaspoon red pepper flakes
½ cup pitted olives, such as Castelvetrano or Kalamata
2 tablespoons capers
1 ¼ pound filet of fish, such as halibut, cod, pollack, striped bass, salmon, or steelhead (ideally, one single filet)
Parchment paper
A light handful roughly chopped fresh basil
1 lemon, quartered
Cauliflower Tostadas
1 large head cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 six-inch corn tortillas
½ heaping cup plain yogurt
1 small chipotle pepper en adobo (sold in cans in the Mexican food section of the market)
2 large ripe avocados
1 tablespoon lime juice
Pickled onions or pickled jalapeños
1 ½ cups finely shredded red or green cabbage
Weekend Huevos Rancheros
6 bacon slices
1 medium onion
one 28-ounce can diced tomatoes
1/2 cup water
1 canned chipotle chile en adobo
1 tablespoon lime juice
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 serving (optional)
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
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