This week’s menu features seasonal ingredients (asparagus, peas, and strawberries) and dishes that lean towards simple and comforting. If you’re feeling especially burned out on cooking this week, you’ll find two recipes that take about 10 minutes to make: the Crispy Avocado Tacos and the Dinner Omelet. If you have a little more time on your hands and want to try a different take on meatballs, check out the Vegan Eggplant and Tempeh recipe. Enjoy!
EASY SPRING VEGETABLE FARRO RISOTTO
Asparagus and peas are in season and are excellent in this no-stir, no-fuss oven risotto done with farro instead of rice. You can prep the asparagus and shell the peas ahead of time (or use frozen peas), so it’s easier to pull together at the dinner hour. A shower of Parmesan cheese pulls it all together.
CRISPY AVOCADO TACOS
Serve with a side of Instant Pot black beans or slow cooker pinto beans along with cut up cucumber, jicama, and other raw vegetables doused with lime and chili or Tajin. Alternatively, this Mexican-style slaw is delicious with tacos. Got avocado-shy kids? Just make the kid’s tacos with tortillas and cheese and serve the avocado on the side. Who knows….they may just try it one of these days.
VEGAN EGGPLANT MEATBALLS WITH TEMPEH IN TOMATO SAUCE
If you’ve never tinkered with tempeh before this is your chance. These meatballs are tender and tasty. Make the easy sauce featured in the recipe or take a short cut and use one from a jar (I’m a fan of Rao’s brand).
PORK CHOPS WITH GINGER RHUBARB COMPOTE
I spied the first rhubarb of the season, so thought I’d get going with one of my favorite spring dishes: savory grilled chops with a tangy rhubarb side. This roasted asparagus or the arugula salad below (plus some little boiled or roasted potatoes on the side) will make a balanced supper.
The Perfect Omelet
If you are battling cooking fatigue , this is a good fix for dinner. All you need is a simple green salad and a bit of crusty bread. Easy.
STRAWBERRY ARUGULA SALAD
Enjoy this springy salad for lunch or add it to your supper menu alongside the Farro Risotto or Pork Chops above.
Wild Blueberry Yogurt Parfait with Maple Seed Brittle
A simple yogurt and fruit parfait elevated with a crunchy brittle made of quinoa, seeds, and pecans. With very little added sugar and all the nutritious upsides of wild blueberries, it’s as suitable for breakfast as it is for dessert.
SHOPPING LIST // WEEK 15
Spring Vegetable Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (leave out for a vegetarian version)
3 tablespoons fresh lemon juice (1 juicy lemon)
1 cup semipearled farro
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound in the shell)
1 bunch asparagus
2 tablespoons finely chopped mint
1/4 cup grated Parmesan cheese
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (grated about 1 1/2 cups)
8 corn tortillas
Favorite salsa, taco sauce or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges
Vegan Eggplant Meatballs
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
Pork Chops with Ginger Rhubarb Compote
4 boneless pork chops that are about 6 ounces each
4 small fresh rosemary sprigs for garnish (optional)
Olive oil for grilling or cooking the chops
2 teaspoons extra-virgin olive oil
1/2 small red onion
1 clove garlic
4 large stalks rhubarb
1 large orange
1 teaspoon grated fresh ginger
2 tablespoons plus 1 teaspoon honey
A Perfect Omelet
2 eggs
½ tablespoon butter
2 to 3 tablespoons grated Cheddar or Gruyere cheese
Strawberry Arugula Salad
4 generous handfuls arugula
Aged balsamic vinegar
Extra-virgin olive oil
8 medium strawberries
3 tablespoons toasted, chopped hazelnuts
1 ounce crumbled feta or shaved Parmesan
Wild Blueberry Yogurt Parfait with Maple Seed Brittle
1 egg white
1 tablespoon honey
1 tablespoon maple syrup
¼ teaspoon ground cardamom
½ cup pecans
½ cup uncooked quinoa
¼ cup raw pepitas
¼ cup raw, shelled sunflower seeds
2 tablespoons shelled hemp seeds
2 cups frozen wild blueberries
½ teaspoon vanilla extract
2 cups plain Greek yogurt
Maple syrup
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