Welcome to the weekend, friends. Below you’ll find this week’s line-up, which includes my latest savory pie, a cozy soup, and some excellent chocolate chip cookies if you’re in the mood to bake. Enjoy!
Summer vegetables are still in full swing, so take advantage by turning them into this savory pie. It’s great for a light supper with a salad on the side or enjoyed for lunch or brunch. You can bake it ahead and chill. Enjoy it cold, room temp, or reheated in a 300 degree oven just until warm.
Sausage, Apple & Sausage Skillet
We’re not officially into fall, but this recipe might make you feel like it. It’s a quick one-skillet supper. Green or red cabbage both work here, along with any variety of apple (I prefer tarts ones, such as Pink Lady or Granny Smith).
Crunchy Asian-Style Salad with Chicken (or Tofu) Skewers
This bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.
Instant Pot Rice and Vegetable Soup
This soup may be built on humble ingredients, but it remains one of my favorites on this site. If you don’t own a pressure cooker, the soup can be made on the stove (with a little more time and maybe a bit more broth). Easily elevate it with protein-rich options like chickpeas or cooked chicken.
An easy fix for dinner that’s good warm or cold. It’s flavors are reminiscent of the peanut sauce you might get in a Thai or Vietnamese restaurant, only tossed with noodles and crunchy vegetables. You could also add shredded chicken to the mix if you like.
Chocolate Chip Cookies (with a few healthy swaps)
I recently gave this recipe a tune up and I’ve made it several times since. It’s a bit of a makeover of the classic Toll House recipe, which whole-grain and nut flour, olive oil in place of some of the butter, nuts, and good dark chocolate chips.
Loaded Lentil Nachos
Since we are dipping into game-day season, I figured something scrumptious to snack on is in order. It’s a spin on standard nachos that works good ingredients into the mix, including lentils, salsa, and two kinds of cheese that transform into a creamy sauce. Add a crunchy slaw or vegetable crudité on the side and it can qualify as dinner.
Easy Noodles with Peanut Sauce
12 ounces dried spaghetti, soba, or udon
1/3 cup creamy unsweetened peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon white/mellow miso paste (optional)
2 1/2 cups diced crunchy raw vegetables, such as carrots, snap peas, cucumber, or bell pepper 3 scallions
1 1/2 teaspoons sriracha
Sausage, Cabbage & Apple Skillet
4 pre-cooked chicken apple sausages (about 12 ounces)
2 teaspoons extra-virgin olive oil
1 medium red or yellow onion
1 small head red or green cabbage
2 medium tart apples (such as Granny Smith or Pink Lady)
2 tablespoons apple cider vinegar
Favorite mustard to serve on side
Asian-Style Salad with Skewers
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek (spicy Indonesian Chile sauce or sub a few teaspoons sriracha)
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm tofu
1/2 head Napa cabbage (shredded, about 5 cups)
1/2 head red cabbage (shredded, about 9 cups)
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
3 scallions
1/4 cup roasted salted peanuts
Instant Pot Rice and Vegetable Soup
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (or olive or coconut oil)
3-4 tablespoons fresh lemon juice
Tomato Corn and Summer Squash Pie
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
4 tablespoons extra-virgin olive oil
3 tablespoons butter
2 -3 large shallots
2 cups cherry tomatoes
2 ears corn (2 cups)
1 medium zucchini
1 bushy bunch fresh basil
3 eggs
2/3 cup milk
3/4 cup cottage cheese
2 ounces grated Parmesan cheese (1 cup coarsely grated)
Chocolate Chip Cookies
3 tablespoons extra-virgin olive oil
3 tablespoons salted butter
3/4 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1 cup whole-wheat pastry flour
3/4 teaspoon baking soda
3/4 cup dark chocolate chips or chopped dark chocolate
Flaky salt, such as Maldon (optional)
Loaded Lentil Nachos
6 generous handfuls salted corn tortilla chips
1 1/2 tablespoons butter
1 tablespoon flour
1/2 cup low-fat milk
3 ounces grated Monterey Jack cheese (about 3/4 cup)
3 ounces grated sharp Cheddar cheese (about 3/4 cup)
1/4 teaspoon paprika
2 dashes cayenne pepper
1 1/2 cups cooked green or brown lentils
3 to 4 tablespoons salsa
Extras: Sour cream, diced avocado, guacamole, pickled or raw jalapeño slices, or other favorite nacho accompaniments
Comments