Find everything you need for three good dinners, something to batch cook and one bonus recipe below. As always, you can print the shopping list at the bottom of the page.
Confession: I have minor addiction to capers. If your kids don’t like them, just brush them off and this chicken will still be plenty delicious. It’s all done in a skillet in no time at all. I like to serve chicken paillard with a simple green salad and a vinaigrette, along some type of cooked whole grain or little roasted potatoes.
PASTA WITH CREAMY BEET SAUCE, WALNUTS AND PARMESAN
This shockingly pink pasta is thanks to a combination of tender beets and ricotta blended into a creamy sauce. You honestly don’t have to be madly in love with beets to love this pasta. The method is simple and the results, delicious. Tip: get it on the table as soon and you toss the sauce with the pasta and dig in.
ROASTED VEGETABLES WITH LEMON TAHINI DRESSING
Roast a big variety of root vegetables until tender and add chick peas at the tail end for protein and heft. While that’s happening, you can whisk together the tangy tahini dressing to drizzle over the top. I often serve this with warm whole-grain pita and Greek yogurt on the side. It’s a popular recipe in our house and the kids are its number one fans.
HOMEMADE CHOCOLATE SYRUP FOR HOT COCOA OR COLD MILK
Make a batch of this to store in the fridge and pull out when a cup of cocoa or glass of chocolate milk is called for.
WHOLE-GRAIN SCONES WITH COCONUT, DATES, AND WALNUTS
The Irish in me loves a good scone, and with St. Patty’s Day just around the corner, this is a good time to get baking. This recipe is hardly traditional, but is hands-down a personal favorite. Tip: don’t overwork the dough. It will make your scones tough.
SHOPPING LIST // WEEK 28
Easy Chicken Paillard
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot, finely chopped
2/3 cup dry white wine
2 tablespoons capers in brine
Pasta with Creamy Beet Sauce, Walnuts, and Parmesan
8 ounces beets (a beet that’s slightly larger than a baseball)
12-ounces spaghetti, conventional or gluten-free
¾ cup part-skim ricotta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ cup chopped walnuts
Freshly grated Parmesan cheese for garnish
2 tablespoons chopped fresh mint (optional)
Roasted Vegetables with Lemon Tahini Dressing
2 large carrots
1 pound small waxy potatoes, such as red, yukon gold, or yellow finn
1 large sweet potato
1 large bulb fennel
1 large red or yellow onion
1 cup cooked chick peas (optional)
1 large clove garlic
2 teaspoons honey
¼ cup lemon juice
¼ cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup extra-virgin olive oil
Chocolate Syrup of Hot Cocoa or Cold Milk
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 1/2 teaspoons vanilla extract
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
Comments
03.10.2018 at5:14 AM #
Carolyn Edwards
Hi Katie! The scones with coconut….. Recipe link is not working. Tried to find it in your website with no luck. Looks so good I’d like to make these for guests next weekend. Thanks!!!!
–carolyn
03.10.2018 at5:14 AM #
Katie Morford
I am having some tech issues but hope to have it back up soon! So sorry.