We’re marching into March with a menu packed with good and good-for-you recipes. As always, find the full shopping list at the end of this post. Enjoy!
Coconut Lime Chickpea Curry
This is everything you want in a cozy stew: filling, flavorful, and nourishing. Chickpeas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.
Umami Chicken (chicken adobo)
This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with anything you’d like: any grain, salad or vegetable (I’m partial to the Super Seed Salad below). The extra sauce in the bottom of the pan is delightful spooned over cooked rice or other grains.
Miso and Ginger Glazed Salmon
This is one of the best ways to make the most of salmon and is simple to prepare. Miso is one of those coveted fermented foods that adds great flavor to this glaze. Serve with brown rice along with a salad of thinly sliced cucumber and radishes tossed with seasoned rice vinegar and black pepper.
Oven Baked Vegetarian Tofu Parmigiana
I’ve heard from many of you that this has been a great gateway for your family to embrace tofu. It’s breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Weeknight Spaghetti with Clams
This has proven to be a surprisingly popular recipe on the blog. It’s simple, affordable weeknight cooking that relies on canned clams and spaghetti. Add a green salad (with this dressing) and dinner is done.
Creamy Banana Date Shake
This shake is just four ingredients — milk, banana, dates, and walnuts — but truly tastes like a creamy shake to me. Add a small handful of baby spinach before blending for an added pop of nutrition. Enjoy before or after a workout or as an afternoon pick-me-up
Super Seed Salad with Miso Vinaigrette
I don’t know about you, but I’m craving all things bright and crunchy right now. This salad is SO GOOD and fills the bill. Make it more of a main but adding this simple chicken or a dish of lentils on the side.
SHOPPING LIST
Coconut Lime Chickpea Curry
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large cloves garlic
One 2-inch piece fresh ginger
1 ½ teaspoons ground turmeric
1/8 teaspoon cayenne pepper
Two 15-ounce cans chickpeas
Two 13.5-ounce cans organic light coconut milk
2 cups low-sodium vegetable broth
1 bunch kale
2 tablespoons lime juice
To garnish: 3/4 cup plain yogurt, 1/2 cup torn mint leaves, 1 cup crispy/crunchy salted chickpeas
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs , bone-in, skin-on (about 3 pounds)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
1/4 cup water
Steamed brown rice
Spaghetti and Clams
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in clam juice
1/3 cup finely chopped parsley
Zest of 1/2 lemon plus 2 tablespoons juice
Big pinch red pepper flakes
Miso and Ginger Glazed Salmon
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon fresh ginger
4 salmon fillets, about 6 ounces each
1 tablespoon avocado oil or canola oil
Oven-Baked Tofu Parmigiana
14 ounces extra-firm tofu
3/4 cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Creamy Banana Date Shake
1 cup low-fat milk (or plant milk)
1 ripe banana (frozen)
1 to 2 Medjool dates
6 walnuts
Super Seed Salad with Miso Vinaigrette
2 teaspoons white or mellow miso paste
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1/3 cup extra-virgin olive oil
3 tablespoons raw pepitas (shelled pumpkin seeds)
3 tablespoons raw sunflower seeds
1 heaping tablespoon sesame seeds
2 teaspoons coriander seeds (lightly crushed in a mortar and pestle or lightly chopped with a chef’s knife)
1 head butter or red leaf lettuce, washed, dried, and torn into large pieces
2 handfuls roughly chopped endive, radicchio, or escarole (or arugula)
1 crisp apple cut into thick matchsticks