I don’t know about you, but I’m enjoying the lighter, brighter evenings that daylight savings brings. And Sunday is the official start of spring, so I’m ready to bring all the seasonal recipes to the table. I’ve worked a favorite springy salad into the meal plan to get us started. Enjoy!
Tomato Soup and Waffle Iron Grilled Cheese
If you need something simple and comforting this week, I’ve got you covered with this soup and sandwich combo. If you’ve got kids at home, get them to help make sandwiches in the waffle iron. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day..
Gorgeous Greek Chicken and Potatoes
This six-ingredient dinner is not to be missed. It’s all done on a single sheet pan and loaded with flavor thanks to the magical mashup of olive oil, garlic, lemon, and oregano. All you need is a veggie side or salad (the Shaved Vegetable one below or this crunchy one would both be terrific). Invite friends. It’s that good.
EASY MOO SHU VEGETABLES
New to the blog, 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.
SHAVED SPRING VEGETABLE SALAD
This is a recipe I developed last year for Simply Recipes and have made many times since. It features shaved raw vegetables tossed with walnuts, mint, Parmesan, and a citrusy dressing. On it’s own, the salad is probably not enough to qualify as dinner, but add a dish of lentils, leftover chicken from the recipe above, or a piece of roasted salmon, and you have a bright and appealing meal. Photo: Alison Bickel
MEATY MUSHROOM MARINARA
This is a big batch recipe designed with a “cook it once, eat it twice” goal. You can freeze any leftovers for next time or serve them for lunch or another dinner. It’s also quite flexible…make it with ground turkey, beef, or a plant-based “meat” if you prefer. I typically serve it over roasted cauliflower, but it’s excellent over rigatoni or fusilli as well. Make a simple salad to serve on the side and crusty bread for mopping up the sauce.
ONE-PAN OPEN-FACED EGG SANDWICH
This is a quick and healthy way to kick start your day. Pull out a skillet, crack an egg, add some leafy greens, nestle a slice of bread in there. Pile it all together and grab some utensils — this is a messy (and tasty) fork and knife affair.
CREAMY MAPLE RICE PUDDING
I grew up on rice pudding, so for me this is real comfort food. It’s a nourishing treat, enriched with eggs and milk and sweetened with maple syrup. It has some staying power, so it can double as a satisfying make-ahead snack as well as dessert.
SHOPPING LIST // WEEK 7
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil, divided
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces sharp Cheddar cheese (or other favorite cheese)
Greek Chicken and Potatoes
1 whole chicken (3 to 3 1/2 pounds)
3 lemons
1/3 cup extra-virgin olive oil
2 tablespoons dried oregano
11 cloves garlic
8 medium white or red potatoes
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
Shaved Spring Vegetable Salad
8 ounces (about 10 medium) asparagus spears
2 medium carrots
1/2 large bulb fennel
6 radishes
1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon honey
1/4 cup roughly chopped fresh mint
2 ounces Parmesan cheese
1/3 cup chopped walnuts
Meaty Mushroom Marinara
2 teaspoons extra-virgin olive oil
1 large yellow onion
4 cloves garlic
3/4 pound white or cremini mushrooms
1 teaspoon fennel seeds
3/4 pound ground beef or turkey
Two 28-ounce cans (or 26-ounce boxes) diced tomatoes
1/3 cup red wine
1/2 teaspoon crushed red pepper flakes
1/2 cup roughly chopped fresh basil
Vegetables, such as cauliflower, or pasta (or a combination) for serving
Everyday Egg Sandwich
1 1/2 teaspoons olive oil
Big handful dark leafy greens, such as spinach, collards, beet greens, chard, or kale
1 egg
1 slice bread from a crusty loaf, such as levain
Creamy Maple Rice Pudding
1/2 cup arborio rice
2 cups low-fat milk (or oat milk if using plant milk)
1/3 cup pure maple syrup
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 lemon
Chopped pistachios (or other favorite nuts) and fresh fruit, such as orange, berries, or banana
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