I don’t know about you, but I’m enjoying the lighter, brighter evenings that daylight savings brings. And Tuesday is the official start of spring, so I’m ready to bring all the seasonal recipes to the table. I’ve worked a favorite springy salad into the meal plan to get us started. And for anyone looking to make a few St Patty’s Day favorites, I just posted my grandma’s soda bread on Instagram (and theh scone recipe below is appropriately homey as well). Enjoy!
Tomato Soup and Waffle Iron Grilled Cheese
If you need something simple and comforting this week, I’ve got you covered with this soup and sandwich combo. If you’ve got kids at home, get them to help make sandwiches in the waffle iron. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day..
Chopped Salad with Chicken and Lemon Oregano Dressing
If you’re looking for something light, bright, and crunchy, this salad is the ticket. It’s tossed with a lemony dressing seasoned with oregano and a little kick of heat. Feel free to make the salad vegetarian by swapping in one can of chickpeas or four hard boiled eggs for the chicken.
Easy Moo Shu Vegetables
This is my take on a favorite Chinese takeout dish. I’ve made it as easy as possible by leaning on pre-shredded carrots and cabbage, along with pre-sliced mushrooms. The only prep required is chopping a couple cloves of garlic. Tucking it all into tortillas and drizzling on Hoisin sauce makes this a kid-favorite, too. P.S. It’s tasty the next day, so enjoy leftovers for lunch.
Salmon with Mango Salsa and Avocado
I love how sweet, juicy mango plays off the heat of jalapeño and richness of the salmon in this tasty recipe. It’s a dish loaded with antioxidant-rich ingredients that can be ready in 30 minutes. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.
Instant Pot Korean-Style Beef Wraps
This is a “treat yourself” kind of supper, since it’s so chin-dribblingly delicious. It’s Korean-style beef done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Shaved Spring Vegetable Salad
This is a recipe I developed last year for Simply Recipes and have made many times since. It features shaved raw vegetables tossed with walnuts, mint, Parmesan, and a citrusy dressing. On it’s own, the salad is probably not enough to qualify as dinner, but add a dish of lentils, a rotisserie chicken or a piece of roasted salmon, and you have a bright and appealing meal. Photo by Alison Bickel
Whole-Grain Scones with Coconut, Dates, and Walnuts
I made these this morning and pulled them warm from the oven to enjoy with tea and a friend to keep me company. I really forgot how easy and how delicious they are! This recipe is hardly traditional, but is a personal favorite. Tip: don’t overwork the dough. It will make your scones tough.
SHOPPING LIST // WEEK 7
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil, divided
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces sharp Cheddar cheese (or other favorite cheese)
Chopped Chicken Salad
2 tablespoons lemon juice
1 tablespoon red or white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
11/2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 ¼ pounds boneless, skinless chicken breasts
1 large head Romaine lettuce or several heads Little Gems
1 cup diced Persian or English cucumber (about 2 Persian or ½ English)
6 thinly sliced radishes
½ cup diced fennel
1 cup diced sugar snap peas (about 3 ounces)
⅓ cup roasted almonds, chopped (I prefer salted)
3 tablespoons minced chives
Moo Shu Vegetables
4 eggs
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
Pan-Seared Salmon with Mango Salsa and Avocado
2 ripe mangoes
1 large ripe avocado
1/4 medium red onion
1/2 jalapeno pepper
3 tablespoons fresh cilantro
1 lime
3 tablespoons extra-virgin olive oil
1 1/4 pound salmon filets
4 big handfuls mixed greens
Instant Pot Korean-Style Beef Wraps
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and Sriracha pound ground turkey
Shaved Spring Vegetable Salad
8 ounces (about 10 medium) asparagus spears
2 medium carrots
1/2 large bulb fennel
6 radishes
1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1/4 cup roughly chopped fresh mint
2 ounces Parmesan cheese
1/3 cup chopped walnuts
Whole-Grain Scones with Coconut, Dates, and Walnuts
1/2 cup teff flour or buckwheat flour
1 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 cup butter (1 stick)
1/2 cup buttermilk
1/2 cup chopped pitted dates (about 7 Medjool dates)
1/2 cup chopped walnuts or pecans
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