It’s a busy week for me, so I’ve got my eye on easy peasy Moo Shu Veggies and Sweet Potato Enchiladas. I also just made the Baja-Style Tacos and they’re a real winner. Enjoy!
SAVORY PEAR & GRUYÈRE TART
I love this easy, elegant sweet/savory tart for a light supper, lunch, or brunch. Roll out store-bought puff pastry, top with caramelized onions, Gruyère, and pears, and bake into a flaky tart. Pair with a simple arugula or mixed green salad.
BAJA-STYLE SHRIMP TACOS WITH CHIPOTLE LIME SAUCE
The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. Feel free to toss the shrimp on the grill and warm up homemade or canned pinto or black beans to serve on the side.
BROTHY TORTELLINI WITH SAUSAGE AND KALE
This dish lands somewhere between a pasta and a soup. It’s satisfying and nourishing, with everything you need for a balanced supper right in one bowl. Do up some garlic bread on the side if you’re in the mood.
EASY MOO SHU VEGETABLES
This is my take on a favorite Chinese takeout dish. I’ve made it as easy as possible by leaning on pre-shredded carrots and cabbage, along with pre-sliced mushrooms. The only prep required is chopping a couple cloves of garlic. Tucking it all into tortillas and drizzling on Hoisin sauce makes this a kid-favorite, too. P.S. It’s tasty the next day, so enjoy leftovers for lunch.
4-INGREDIENT SWEET POTATO ENCHILADAS
You can’t get much more simple than this recipe (with the exception of my black bean soup). With just four ingredients, it’s easy to make and even your veggie-phobic family members might give it a thumbs up. Serve it with this salad on the side if you want some crunch!
INSTANT POT APPLESAUCE WITH CINNAMON AND GINGER
I’m loving the abundance and variety of apples I’ve seen in markets this fall. This is one of my favorite ways to enjoy them… a big batch of applesauce that’s a snap to make. If you don’t care for ginger, just leave it out. If you don’t have an Instant Pot, check out this recipe instead.
PUMPKIN PROTEIN PANCAKES
These pancakes are super tasty and packed with protein, which means they’re terrific fuel to get you through a morning. Even better? They’re a snap to whiz up in a blender.
SHOPPING LIST
Savory Pear & Gruyere Tart
2 teaspoons extra-virgin olive oil
1 large red onion
1 tablespoon finely chopped fresh rosemary
1 sheet frozen puff pastry dough (about 9 ounces)
All-purpose flour for rolling out the dough
1 cup grated Gruyère cheese (2 ½ ounces)
2 gently packed cups arugula or baby kale
1 pound firm pears that are just beginning to ripen
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
1/4 cup low-fat plain yogurt
1/4 cup light mayonnaise
1 chipotle pepper en adobo
1 pound raw medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
2 tablespoon extra-virgin olive oil
8 corn tortillas
Brothy Tortellini with Sausage and Kale
One 9-ounce package fresh tortellini
2 links fresh spicy Italian sausage (about ⅔ pound)
¾ cup diced shallot (or yellow onion)
3 large cloves garlic
2/3 cup dry white wine
3 ½ cups low-sodium chicken broth (homemade if you have it)
1 bunch kale
1 tablespoon lemon juice
Pinch red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
Small chunk Parmesan cheese for grating
Easy Moo Shu Vegetables
4 eggs
1 tablespoon toasted sesame oil, divided
2 large cloves garlic, minced
One 8 to 10 ounce-package sliced white/cremini mushrooms (about 2 cups sliced)
5- ounces packaged shredded carrots, ½ bag or 2 cups
16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)
5 scallions, thinly sliced white and light green parts
2 teaspoons soy sauce
2 tablespoons rice vinegar
3-4 tablespoons hoisin sauce, plus more to add at the table
¼ cup chopped cashews (roasted or raw)
4 to 6 whole-wheat or white flour tortillas
4-Ingredient Sweet Potato Enchiladas
1 1/2 pounds organic sweet potatoes
8 small 6-inch tortillas
2 cups green enchilada sauce (two 8-ounce pouches or one 15-ounce can)
2 1/2 cups shredded Cheddar cheese
Instant Pot Applesauce with Cinnamon and Ginger
3 1/2 pounds apples (about 10 medium apples)
1 teaspoon ground cinnamon
3/4 inch-long piece fresh ginger (optional)
1 to 2 tablespoons pure maple syrup (optional)
Pumpkin Protein Pancakes
4 eggs
1/2 cup pumpkin puree (unsweetened)
1 cup rolled oats
1 cup low-fat cottage cheese
1 teaspoon pumpkin pie spice
olive oil or olive oil cooking spray for greasing the skillet