I always find the transition from spring to summer to be a busy time for most folks, so I peppered the meal plan with recipes that are either simple, or hands-off, or minimal clean up, or all of the above. Enjoy!
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.
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.
Baked Tofu Parmesan
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Sheet Pan Salmon with Feta and Tomatoes
I made this for my husband and me last week, enjoying it first for dinner, and two days later for lunch. It’s a win, especially since all the cooking is done on a single pan (and all the cleaning, too). You start by roasting potatoes, cherry tomatoes, and red onions until they’re about done. Then add chunks of feta and salmon filets rubbed in a savory spice blend. Easy!
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.
Blueberry Superfood Smoothie
This purple powerhouse is so lip-smackingly tasty, you’d never guess it’s packed with super foods. Blueberries deliver fiber and antioxidants, probiotic-rich kefir lends healthful bacteria, coconut water is the best natural sports drink I know, banana kicks up the potassium, chia seeds add Omega 3s, and the avocado gives a big kick of fiber and makes the smoothie mega satisfying.
Snap Pea Salad with Roasted Almonds, Mint, and Parmesan
I served this salad at a dinner party last night and everyone at the table asked for the recipe. It’s light and bright, punctuated by salty Parmesan and the crunch of almonds and sugar snap peas. I made it more times than I can count last spring and intend to do the same this year, too.
SHOPPING LIST
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
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
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
Sheet Pan Salmon
1 pound small waxy potatoes
1 ½ cups cherry tomatoes
1 medium red onion
1 ½ tablespoons extra-virgin olive oil, plus a little extra
Four 5-6-ounce filets fresh salmon
1 ½ teaspoons ground sumac (substitute paprika, if needed)
1 ½ teaspoons ground cumin
A few dashes cayenne pepper
1 1/2 teaspoons brown sugar
4 ounces feta
½ cup roughly chopped fresh basil
1/2 lemon
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
Blueberry Superfood Smoothie
1 cup plain kefir or plain yogurt
¾ cup coconut water
1 frozen banana
1 cup fresh or frozen blueberries
1 small ripe avocado
½ teaspoon vanilla extract
1 tablespoon plus 1 teaspoon pure maple syrup
1 to 3 teaspoons hemp or chia seeds (optional)
Snap Pea Salad
1 pound sugar snap peas
1/3 cup chopped fresh mint
1/2 cup chopped roasted almonds (see note)
1 tablespoon plus 1 teaspoon lemon juice
2 tablespoons extra-virgin olive oil
3/4 cup loosely packed Parmesan shaved with a vegetable peeler
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