It’s a good line-up this week, including a Red Curry with Salmon and Vegetables that I made and delivered to a neighbor last week. They loved it! You’ll also find a yummy Vinegar Chicken recipe (with a crunchy fennel side salad) and my Peanut Butter Granola Bars, which are terrific after school or for a pick-me-up during the work day. Happy cooking!
Spinach and Feta Pie
This recipe is a lighter spin on a Greek-style spanikopita. Don’t worry if filo dough is new to you. It’s pretty easy to work with. As for sides? Maybe start with a cup of tomato soup or your favorite store-bought boxed soup or nothing at all, since the dish is quite satisfying.
Red Thai Curry with Salmon and Vegetables
This is an excellent (and easy) ways to cook fish using a combination of Thai curry paste and light coconut milk. Serve with steamed rice and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.
Chicken Thighs with Maple Cider Vinegar Glaze
If you’ve never had vinegar chicken, give it a go. This one has a refreshing salad on the side that pairs well with the tangy glaze. A whole-grain side of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.
Simple Pot of Black Beans (or this Instant Pot Version)
Home cooked beans are excellent any time of day. Serve them as a side to the Shrimp and Corn Skillet below or make them the center of a DIY taco bar, do up burrito bowls, or whirl them into a quick soup.
Paprika-Spiced Skillet Shrimp and Corn
A super quick one-pan supper that we should take advantage of now before corn is out of season. If you’re not keen on shrimp, I made a quickie variation on this idea using chicken sausage, which I just posted in an Instagram video.
Carrot Miso Dressing
I love to whirl up a jar of this tangy, super nutritious dressing on the weekend and use it to dress salads and as a veggie dip during the week.
Peanut Butter Chocolate Chip Granola Bars
I made this recipe on repeat when my kids were little and I still crave them to this day. I often make a double batch of these using a 9X13-inch pan. I cut the bars and wrap at least half the batch in parchment paper and then store them in a resealable bag in the freezer. I like these best with peanut butter, but you can substitute any type of nut, seed, or soy nut butter.
SHOPPING LIST
Red Thai Curry with Salmon and Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce (ie nam pla)
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
3 large shallots
1 large fennel bulb
1 Honeycrisp or other crunchy apple
2 tablespoons lemon juice (about 1 juicy lemon)
1 tablespoon olive oil
Simple Black Beans
1 pound dried black beans, about 2 cups
2 large cloves garlic
½ yellow onion
Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen chopped spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter
Paprika-Spiced Shrimp and Corn Salad
1 ½ tablespoons extra-virgin olive oil
½ medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
½ fresh lemon
Carrot Miso Dressing
¼ cup expeller pressed canola oil
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoons lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots, cut into several pieces
1 inch long piece fresh ginger, peeled and cut into slices
Peanut Butter Chocolate Chip Granola Bars
1 cup rolled oats (not quick oats)
2/3 cup crispy brown rice cereal (or Rice Krispies)
1/3 cup flax meal
1/3 cup bittersweet chocolate chips
1/3 cup dried cherries or dried cranberries
1/4 cup organic brown rice syrup
1 tablespoon pure maple syrup
1 tablespoon canola oil or avocado oil
1/4 cup natural unsweetened peanut butter or other nut or seed butter