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, I put a very short video up on Instagram yesterday.
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 Nicoise
This takes all the elements of a classic Nicoise salad and spins it into a tasty pasta. It’s filling and nutritious enough to make a one-dish meal. Tomatoes aren’t quite in season, but l’ve found that cherry tomatoes sold still with the stem attached (brands such as Poppies and Flavor Bombs) to be surprisingly tasty. If you want to add a side, I’d go with a simple arugula salad and maybe fresh strawberries for dessert.
Instant Pot Chicken in Salsa Verde
Pull out your Instant Pot and get a batch of this savory chicken going. It’s tasty tucked into blistered corn or flour tortillas with all your favorite taco fixings. This Mexican Street Corn Salad would be terrific as a side dish.
FRENCH LENTIL SALAD WITH FENNEL & 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
Tuna Pasta Nicoise
8 ounces penne pasta
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 large cloves garlic
1 heaping cup cherry tomatoes
2 five-ounce cans tuna
½ cup chopped kalamata olives
1/2 cup chopped fresh basil
Parmesan cheese for serving
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
1 1/2 teaspoons extra-virgin olive oil
2 large garlic cloves
1/2 small jalapeño pepper
3/4 pound tomatillos
1 lime
2 pounds boneless, skinless chicken thighs
1/2 cup cilantro
Any optional ingredients for serving such as taco fixings or cooked 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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