This week is a mash-up of old favorites (spinach pie) and blog newcomers (sheet pan salmon). Also, don’t miss the No-Bake Almond Butter Bars. They’re excellent. P.S. Don’t forget there is a full shopping list at the bottom of this post. Enjoy!
Chicken Thighs with Maple Cider Vinegar
If you’ve never had vinegar chicken, give it a whirl. This one has a refreshing salad on the side that pairs well with the tangy glaze. A whole-grain side of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.
Reset Button Salad with Carrot Miso Ginger Vinaigrette
This is the ultimate “reset” salad, perfect for when you’re looking to jump back on the healthy eating bandwagon. It’s packed with colorful vegetables and served with a tangy, delicious carrot miso dressing. If you’re serving it for a main dish, consider adding cooked chicken, chickpeas, or baked tofu for added protein and heft.
Sheet Pan Salmon
It’s hard to argue with the ease of dinner all done on a single sheet pan. 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!
Crispy Avocado Tacos
I’m crazy about these simple, crispy tacos and make them often for both lunch and dinner. Serve with a side of beans and/or this Mexican Style Street Corn.
Spinach and Feta Pie
I haven’t made this one for a while, but it’s definitely going on my “to cook” list this week. The recipe calls for frozen spinach, which is one of the reasons it’s relatively easy to pull together (no washing, stemming, or cooking the spinach in advance). Leftovers are terrific the next day reheated in the oven.
Basil Lime Edamame Toast
We made this in a cooking class I taught last week and it earned rave review all around. Avocado plus edamame is a dream team of protein and healthy fats. It’s a terrific spread for breakfast or lunch toast and also doubles as a tasty dip for veggies.
No-Bake Almond Butter Bars with Dark Chocolate
Back-to-school season calls for wholesome treats and these certainly qualify. They are ridiculously good, especially with a glass of cold milk. Feel free to use another nut or seed butter if you like.
SHOPPING LIST // WEEK 36
Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 cup thinly sliced shallots (from about 3 shallots)
1 large fennel bulb
1 Honeycrisp apple
2 tablespoons lemon juice, from about 1 juicy lemon
1 tablespoon olive oil
Reset Button Salad with Carrot Miso Ginger Vinaigrette
1 bunch kale
3 cup chopped hearts of romaine lettuce
2 medium carrots
4 radishes
⅓ english cucumber
1 red pepper
1 small ripe avocado
⅓ cup roughly chopped Tamari almonds
6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken (if serving as a main course)
1/4 cup canola oil (I use expeller pressed, organic)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1-inch long piece fresh ginger
Sheet Pan Salmon
1 pound small waxy potatoes (such as red-skinned or Yukon Gold), cut into slices that are no thicker than 1/4-inch
1 ½ cups cherry tomatoes
1 medium red onion, halved through the stem and cut into ¼-inch-thick wedges
1 ½ tablespoons extra-virgin olive oil, plus a little extra
Four 5-6-ounce filets fresh salmon, tiny bones removed
1 ½ teaspoons ground sumac
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
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (grated about 1 1/2 cups)
8 corn tortillas
Favorite salsa, taco sauce or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges
Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter
Basil Lime Edamame Toast
1 cup shelled edamame 5 ounces
1 scallion
1 medium ripe avocado
6 large fresh basil leaves
3 tablespoons lime juice
1 to 6 thick slices crusty bread such as whole-grain levain
No-Bake Almond Butter Bars with Dark Chocolate
1 cup smooth, unsweetened, natural almond butter
1/2 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups old fashioned rolled oats
1/2 cup sliced almonds
1/3 cup dried tart cherries
1/4 cup hulled hemp seeds
1/4 cup cacao nibs
Comments
09.09.2023 at7:34 AM #
4waystoyummy
Was that a fennel s lad with radishes on the first photo next to the chicken thigh? All the dishes looked amazing. Thank you.