I’m not sure where to start with this week’s menu, as every last recipe might qualify as a favorite. My farro risotto is perfect for all the spring produce right now (and is easier to make than stovetop risotto). And if you’ve never made the Blender Raspberry Sorbet, it’s incredibly tasty and refreshing.
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 Farro Risotto
Asparagus and peas are in season and are excellent in this no-stir, no-fuss oven risotto done with farro instead of rice. You can 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. A shower of Parmesan cheese pulls it all together.
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. If you have any leftovers, lunch the next day will be equally delicious.
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.
Easy Cottage Cheese Dip
This was the dip my mom routinely whipped up for company when I was a kid. It’s perfect to set out before dinner with crunchy vegetable or enjoy as a snack. It’s nourishing and comforting. I also eat this for lunch on the regular with veggies and whole-grain crackers or pretzel thins.
Blender Raspberry Sorbet
I love this sorbet so much that I really want you to make it. It’s creamy and tangy, is done entirely in a food processor, has just three ingredients, and will take you about five minutes to make. Head here to see me make it over on Instagram.
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 Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (leave out or use tempeh bacon for a vegetarian version)
3 tablespoons fresh lemon juice (1 juicy lemon)
1 cup semipearled farro
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound if buying in the shell)
1 bunch asparagus
2 tablespoons finely chopped mint
1/4 cup grated Parmesan cheese
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
Easy Cottage Cheese Dip
One 16-ounce container low-fat cottage cheese
2 tablespoons mayonnaise (I use light Best Foods)
3 tablespoons parsley
¼ cup red onion
Blender Raspberry Sorbet
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites (such as Safest Choice)
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