Since it’s Labor Day weekend, I threw in a few recipes for your holiday gatherings that are just as suitable for dinner during the week. You’ll also find one of my favorite make-ahead lentil salads that you can stash in the fridge for weekday lunches. Enjoy!
Cilantro Lime Yogurt-Marinated Chicken
Consider this flavorful, tender chicken for Labor Day. It’s so tender and flavorful and can be made with chicken thighs as well as breasts. Pair it with Quinoa Tabbouleh or Fattoush Salad and any grilled vegetables you like. I posted a video of the “how to” over on Instagram, which you can find here.
Halibut in Parchment with Corn and Mushrooms
A fancy-looking, but not fussy-to-make recipe that is worth doing before corn is no longer in season. You can prep the mushrooms and shear the corn off the cobs ahead of time. Pulling it together after that will be snap. Make sure you have parchment paper on hand, since you will need it!
Pesto Portabello Mushroom Burgers
This is a terrific plant-based alternative to a standard burger. Make it for Labor Day or any weeknight supper. Just add a swipe of pesto, roasted peppers, and a slice of cheese.
Loaded Chicken Quesadillas with Avocado Salsa
These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt). Swap in black beans for chicken to make these vegetarian.
Slow Cooker Turkey Meatballs
These meatballs are quick to make and cook right in the sauce (no browning on the stove or oven). I serve them in shallow bowls with a crusty baguette and broccoli or cauliflower on the side. Of course, piling them on top of spaghetti is fair game, too. I made them on Instagram a while back. Check that out here, so you can see how this dish comes together.
Avocado Deviled Eggs
Just one simple swap — avocado in place of mayo — makes these deviled eggs every bit as creamy and delicious as their classic counterpart. Be sure to use ripe avocado and be prepared that the yolk will have a greenish hue! Any leftovers are tasty smashed into a chunky spread and spooned over toast.
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. Pull it out when you need a simple vegetarian main or to serve as a side dish to fish or chicken. It’s also excellent packed up for work or school lunches.
SHOPPING LIST // WEEK 33
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Olive oil spray (optional)
Halibut in Parchment with Corn and Mushrooms
4 ears corn
3/4 pound mushrooms such as cremini and shiitakes, or a combo
8 small spring onions or scallions
1 lemon
Four 5-6-ounce skinless halibut fillets (about 1-inch thick)
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 cup fresh basil
2 tablespoons butter
1-3 teaspoons minced fresh jalapeño pepper
Pesto Portobello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small red or yellow roasted bell peppers
1 large handful baby arugula or spinach
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Slow Cooker Turkey Meatballs
1 pound ground turkey
1 link uncooked spicy Italian turkey sausage (~1/4 to 1/3 pound)
1/3 cup Italian seasoned breadcrumbs
1/3 cup finely grated Parmesan cheese
1 egg
3 tablespoons chopped parsley
1 tablespoon dried oregano
One 28-ounce can whole peeled tomatoes
One 14.5-ounce can diced tomatoes
1 1/2 teaspoons dried garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seeds
Avocado Deviled Eggs
4 eggs
½ small/medium ripe avocado
1 tablespoon lemon juice
Minced chives
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 round 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 (1/4 cup chopped)
3 ounces fresh goat cheese (chevre) or feta
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