I’m welcoming you to the weekend with a good line-up on the menu. I’ve got my eye on the Moo Shu Veggies (yummy + so easy) and my tried-and-true Peanut Butter Chocolate Chip Granola Bars. If you want a peek at how the granola bars come together, check out this short video over on Instagram.
Easy Moo Shu Vegetables
This recipe is my homespun take on Chinese takeout that satisfies a craving every time. The recipe calls for a few convenience items, including pre-shredded carrots and cabbage, and pre-sliced mushrooms, which means the hands-on time is very little and it takes all of 12 minutes to cook.
Grilled Skirt Steak with Salsa Verde
Throwing something on the grill is an easy fix for dinner and a good way to welcome the warmer weather. Here, it’s skirt steak (or flank steak) along with an Italian-style salsa verde. For side dishes roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.
Baked Tofu Parmesan
What I love about this non-traditional spin on an Italian classic is that it’s satisfying like any lasagna, but not quite as heavy. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. It’s great to take as a leftover to work or school the next day.
Pasta with Asparagus, Peas, Lemon & Crème Fraîche
This recipe makes the most of asparagus and peas when they are sweet and tender in the springtime. You don’t need much more than s few spoonfuls of crème fraîche and generous squeeze of fresh lemon juice to make a nourishing pasta that you will want to come back to every spring.
Chicken Lawang (Afghan Chicken in Yogurt Sauce)
This recipe comes to me by way of my friend, Humaira, who is from Afghanistan and skilled in the kitchen. You braise chicken legs and thighs on the stove in a generous amount of turmeric, onions, garlic, and coriander, then stir yogurt in at the very end and top with a heap of fresh cilantro. It’s a real keeper.
French Lentil Salad with Fennel and Goat Cheese
I’m crazy about this nourishing lentil salad. It’s a terrific one to batch cook on a weekend or evening and enjoy for a few days afterward. It’s excellent packed up for work or school lunches, makes a great vegetarian main dish or a tasty side. You can make things a little easier on yourself by buying pre-cooked steamed lentils that are sometimes sold in the produce section of markets (Trader Joe’s sells them).
Peanut Butter Chocolate Chip Granola Bars
I made this recipe on repeat when my kids were little and I still crave them to this day. I often make a double batch of these using a 9X13-inch pan. I cut the bars and wrap at least half the batch in parchment paper and then store them in a resealable bag in the freezer. I like these best with peanut butter, but you can substitute any type of nut, seed, or soy nut butter.
SHOPPING LIST
Easy Moo Shu Vegetables
4 eggs (use 8 ounces soft tofu for a vegan version)
1/2 teaspoon kosher salt, plus a few pinches
1 tablespoon toasted sesame oil, divided
2 large cloves garlic, minced
One 8 to 10 ounce-package sliced white/cremini mushrooms (about 2 cups sliced)
5- ounces packaged shredded carrots, ½ bag or 2 cups
16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)
5 scallions, thinly sliced white and light green parts
2 teaspoons soy sauce
2 tablespoons rice vinegar
3-4 tablespoons hoisin sauce, plus more to add at the table
¼ cup chopped cashews (roasted or raw)
4 to 6 whole-wheat or white flour tortillas
Grilled Skirt Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil
Oven Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Pasta with Asparagus and Peas
12 ounces dried pasta, such as penne, fusilli, or rigatoni
1 tablespoon extra-virgin olive oil
¾ cup thinly sliced spring onions (or thinly sliced red onion or shallots)
1 pound asparagus
6 ounces snap peas
2/3 cup fresh or frozen defrosted English peas
Juice and zest of 1 lemon (2 tablespoons juice)
3 tablespoons crème fraîche
3 tablespoons roughly chopped fresh mint
¼ cup finely grated Parmesan cheese, plus more to pass at the table
Chicken Lawang (Afghan Chicken in Yogurt Sauce)
1 1/2 cups full-fat Greek yogurt
3 pounds skinless, bone-in chicken legs and/or thighs
4 tablespoons extra-virgin olive oil
1 very large or 2 medium yellow onions
4 cloves garlic
1 tablespoon ground turmeric
1 1/2 teaspoons ground coriander
1 cup roughly chopped fresh cilantro
2 1/2 cups brown or white basmati rice
French Lentil Salad
1 1/2 cups dried French lentils
3 large cloves garlic
1 large bay leaf
1 medium shallot
1 1/2 tablespoons coarse Dijon mustard (or 1 rounded tbsp regular Dijon)
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground sumac or cumin
1 small or 1/2 large bulb fennel
1 bunch fresh mint
3 ounces fresh goat cheese (chevre) or feta
Peanut Butter Chocolate Chip Granola Bars
1 cup rolled oats (not quick oats)
2/3 cup crispy brown rice cereal (or Rice Krispies)
1/3 cup flax meal
1/3 cup bittersweet chocolate chips
1/3 cup dried cherries or dried cranberries
1/4 cup organic brown rice syrup
1 tablespoon pure maple syrup
1 tablespoon canola oil
1/4 cup natural unsweetened peanut butter or other nut or seed butter
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