Several of this week’s recipes have been around since the early days of the blog, most especially the Lazy Girl’s Enchilada Pie. And if you’ve yet to make the Sticky Pretzel Cereal Bars…it’s a real winner. Enjoy!
Spring Vegetable Farro Risotto
Asparagus and peas are the stars of this no-stir, no-fuss oven risotto done with farro instead of rice. It’s wholesome, satisfying, and oh so tasty. If you have a few minutes to spare earlier in the day, prep the asparagus and shell the peas ahead of time (or use frozen peas), so it’s easier to pull together at the dinner hour.
Crunchy Salad with Chicken (or Tofu) Skewers
I know cold weather cooking tends to lean on hearty soups and starchy sides, but I like to mix in dishes that are on the lighter side. This bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.
Lazy Girl’s Enchilada Pie
I call these enchiladas “lazy” because you layer all of the ingredients in the pan instead of going to the trouble of rolling up each individual enchilada. Any Mexican sides pair deliciously with the cheesy enchiladas, including sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch.
French Lentil Salad with Fennel and Goat Cheese
I’m crazy about this delicate, nourishing lentil salad. It’s a terrific one to batch cook on a Sunday 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.
Easy Pork Chops & Apples
This is simple comfort cooking and doesn’t call for anything fancy. The chops are accompanied by a tangy sour cream mustard sauce that is kind of a game changer for the dish. If you don’t have apples, use pears, leave them out, or just serve with a bowl of applesauce.
Brussels Sprouts with Lemon & Pecorino
A refreshing way to prep Brussels sprouts made by running them through a food processor before tossing in olive oil, lemon, pecorino and almonds. This salad is a great batch cooking option, since it lasts a couple of days.
Sticky Pretzel Cereal Bars
This is the perfect after school snack or after dinner treat. It’s crunchy, salty, and sweet all at once, with enough good stuff in there to keep everyone satisfied.
SHOPPING LIST // WEEK 16
Spring Vegetable Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (optional if wanting vegetarian version)
3 tablespoons fresh lemon juice (juice of 1 lemon)
1 cup semi pearled farro (can use pearled – scale back broth to 2.5 cups using)
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound in a shell; can use frozen peas as well)
1 bunch asparagus
2 tablespoons mint
1/4 cup grated Parmesan cheese
Salad with Chicken or Tofu Skewers
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek (spicy Indonesian Chile sauce or sub a few teaspoons sriracha)
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm tofu
1/2 head Napa cabbage (shredded, about 5 cups)
1/2 head red cabbage (shredded, about 9 cups)
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
3 scallions
1/4 cup roasted salted peanuts
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
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn or 1 1/2 cups frozen corn
1 lime
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)
Easy Pork Chops with Apples
4 boneless pork loin chops (~1-inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon sour cream
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large apple
Shaved Brussels Sprouts Salad with Lemon & Pecorino
3/4 cup sliced almonds
1 pound Brussels sprouts
2 ounces finely grated Pecorino Romano (~1/2 cup)
1/4 cup lemon juice
2 1/2 tablespoons extra-virgin olive oil
Sticky Pretzel Cereal Bars
1 cup rolled oats
1 ¾ cup “O” cereal, such as Barbara’s or Cheerios
1 cup salted pretzel sticks
⅓ cup roasted peanuts or other chopped nuts (feel free to toss in a tablespoon of pepitas as part of the mix)
⅓ cup dried cranberries
½ cup organic brown rice syrup
¼ cup peanut butter (substitute another nut or seed butter, if desired)
½ cup dark chocolate chips
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