Seeing how it’s officially spring, I had to work seasonal ingredients into this week’s menu. The Spring Veg Flatbread Pizza is a snap to make and truly tasty. I’ve also got my favorite way to do burgers at home, a lighter spin on lasagna, a superfood avocado/edamame spread and more.
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. Make more chicken than you need to use for the chicken salad recipe below. Alternatively, make the salad vegetarian by swapping in one can of chickpeas or four hard boiled eggs for the chicken.
Beef and Mushroom Blended Burgers
This is a go-to when it’s burger night in my house. It’s a blend of mostly beef with some finely chopped mushrooms. The mushrooms blend in seamlessly and make for a lighter and very juicy burger. Add whatever fixings you like and these crispy sweet potatoes on the side.
Spring Vegetable Flatbread Pizza
Turn delicate spring produce into a pizza dinner starting with store-bought lavash and any favorite pesto. Just add a salad (try butter lettuce and shaved radishes with this vinaigrette) and you’re good to go. If you feel like changing things up, swap in store-bought naan in place of lavash. Make extra so you’ll be all set for lunch the next day.
Easy Chicken Paillard
Have dinner on the table in no time. This no-fuss meal is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate.
Vegetarian No-Noodle Lasagna
A lighter, veggie-centric spin on lasagna that goes over well with omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. Serve with a warm baguette to swipe up the tasty sauce. P.S. I posted a video making this video on Instagram this week, which you can find here.
Basil Lime Edamame Toast
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.
Chocolate Chip Cookies (with a few healthy swaps)
This is a makeover of the classic Toll House recipe, with whole-grain and nut flour, olive oil in place of some of the butter, nuts, and good dark chocolate chips. YUM!
Shopping List
Chopped Salad with Chicken and Lemony Dressing
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
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain English muffins or favorite burger buns
Favorite burger fixings, such as ketchup, tomato, lettuce, pickled onions, etc.
Spring Vegetable Flatbread Pizza
6 scallions (about 1 bunch)
1 1/3 cups asparagus
2 teaspoons extra-virgin olive oil
2/3 cup fresh or frozen English peas
Two 8×10-inch pieces whole-wheat or white lavash bread
1/4 cup basil pesto
3 to 4 ounces fresh goat cheese
1 lemon
2 tablespoons chopped fresh mint
Vegetarian No-Noodle Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
Chicken Paillard
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
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
Sliced crusty bread, such as whole-grain levain
Chocolate Chip Cookies
3 tablespoons extra-virgin olive oil
3 tablespoons salted butter
3/4 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1 cup whole-wheat pastry flour
3/4 teaspoon baking soda
3/4 cup dark chocolate chips or chopped dark chocolate
Flaky salt, such as Maldon (optional)
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