Get prepared for a tasty week! This menu has a few seasoal favorites plus easy weekday meals. Consider making a batch of that Green Goddess Dressing to enjoy on the everything from grilled vegetables to crunchy salads.
Turkey Taco Salad with Cumin Lime Dressing
A satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of fresh mango or pineapple with lime and Tajin (or chili powder).
Slow-Roasted Cherry Tomato Pasta
I’ve been looking forward to making this summery pasta practically since tomato season ended last year. It’s an excellent way to coax the sweetness from one of summer’s true jewels. Toss with olive oil, basil, and hot pasta for a delicious, simple meal.
Wild Blueberry Balsamic Sheet Pan Chicken
This simple supper involves piling chicken, frozen wild blueberries, sweet potatoes, and red onions onto a sheet pan, slathering on mustard and balsamic vinegar, and roasting until tender. While you’re add it, pop in a second sheet pan of any other vegetables to enjoy the next day. Clean up is easy.
Falafel Burgers with Creamy Yogurt Sauce
Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy. Not into burger buns? Serve on crunchy lettuce or warm pita instead.
Shrimp Skewers with Tangy Avocado Sauce
This dish is all about the flavorful sauce that can be whirled in a blender in a matter of minutes. A combination of fresh cilantro, avocado, scallions, and lime juice, it’s a terrific way to brighten up a plate of skewered shrimp. If you don’t care for cilantro, make the sauce with fresh basil instead.
Lighter Green Goddess Dressing
Make a batch of this dressing to add a splash of brightness to salads or drizzle over raw, grilled, or roasted vegetables. ALSO, if you want to see a spin on the original recipe (that adds avocado to the mix), you’ll find that recipe in my cookbook PREP.
Lemon Yogurt Icebox Cake with Berries
This is a lightened up twist on an old-fashioned dessert. It might be just the thing to make for a party while berries are in season. All you do is fold whipped cream into Greek yogurt that’s been perfumed with lemon zest and sweetened with maple syrup. Then, layer the cream with fresh berries and graham crackers, and refrigerate for several hours.
SHOPPING LIST // WEEK 34
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Slow Roasted Cherry Tomato Pasta
4 cups cherry tomatoes (2 baskets)
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic pinches
1/4 cup chopped basil
12 ounces rigatoni, penne, or other dried pasta
1 small chunk Parmesan cheese
Wild Blueberry Balsamic Sheet Pan Chicken
1 pound sweet potatoes
1 medium red onion
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 heaping cup frozen wild blueberries
3 tablespoons whole-grain Dijon mustard
1 tablespoon honey
One 3 1/2 to 4 pound chicken, cut into 8 to 10 pieces
Falafel Burgers w/ Creamy Yogurt Sauce
Two 15-ounce cans chickpeas (3 cups cooked)
1/4 cup sesame seeds
6-8 medium garlic cloves
1 medium red onion
2 large carrots
1 cup cilantro
3/4 cup whole wheat flour (substitute gluten-free flour if needed)
4 teaspoons cumin
4 teaspoons coriander
1/4 teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 tablespoons fresh dill
1 large lemon
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves
Shrimp Skewers with Tangy Avocado Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
3/4 teaspoon ground cumin
2 medium cloves minced garlic
1 1/4 pound medium or large peeled & deveined shrimp
1 bushy bunch cilantro or basil
1 scallion
½ medium ripe avocado
2 tablespoons lime juice
1 tablespoon white wine vinegar
1/4 teaspoon red chile flakes
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
Lemon Yogurt Icebox Cake with Berries
1 cup low or nonfat plain Greek yogurt
3 tablespoons maple syrup
Zest of 1 large lemon
1 cup heavy cream
12 whole graham crackers (24 squares)
2 ½ cups sliced strawberries
2 ½ cups blueberries
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