Um, it’s April, friends. How can that be? The goods news is…all the fabulous fresh produce of spring is a-springing. A few items worth noting: my Spring Tortellini Soup is making it’s debut on the meal plan this week, so give it a try. Also, if you’ve never cooked rhubarb before, I highly recommend the strawberry rhubarb compote. And don’t miss the Crumble Bars at the tail end of the meal plan. Enjoy!
Spring Vegetable Tortellini Soup
This springtime soup is built around two guaranteed crowd-pleasers—tortellini and pesto. It’s a delicious way to enjoy the tender vegetables that come around every spring. If you happen to have homemade broth on hand, that levels up this soup even more. Homemade or store-bought pesto just before serving adds a bright pop of flavor.
Baja-Style Shrimp Tacos with Chipotle-Lime Crema
This recipe is inspired by tacos I’ve eaten in Baja Mexico, which are typically made with crispy fish and drizzled with spicy mayo. The star here 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.
Lamb Sliders with Herb Yogurt Sauce
This is a tasty alternative to a traditional hamburger. I often swap in ground turkey for the pork in the recipe to make it a little lighter. If you have vegetarians at home, I’ve successfully made these using Beyond Burger in place of the lamb and pork.
Brothy Chickpeas with Garlic Croutons
These braised chickpeas taste like comfort in a bowl. They stew in a flavorful broth, then get topped with crunchy garlic croutons, and finished with a drizzle of olive oil. Nourishing and delicious.
Slow Cooker Chicken Marbella
The roots of this Chicken Marbella recipe are from the Silver Palate Cookbook, a 1980s classic that was a runaway best seller. The dish is a sweet, savory, tangy combination of chicken thighs, prunes and olives. After several hours of cooking low and slow, the chicken is fork tender and infused with fabulous flavor. Add a big handful of chopped kale to the pot an hour before it’s done for a veggie boost. And serve with any favorite grain or simple egg noodles.
Honey Stewed Strawberry Rhubarb Compote
I saw the first stalks of spring rhubarb in my local produce market last week and plan to make some version of this recipe. You cook down rhubarb and strawberries until tender and tangy, then spoon over yogurt or pancakes or breakfast toast. Make a batch and watch it disappear.
Jammy Oatmeal Crumble Bars
I got a text just last week from my neighbor, a senior in high school, who baked a batch of these bars from my book Best Lunch Box Ever, where it originally appeared. She wrote, “So obsessed with your oatmeal bars from best lunch box ever!!!”(followed by a series of smiley faced and heart emojis). I’d say that’s reason alone to give these are whirl. Make them with any favorite tangy jam (I’m partial to sour cherry and apricot).
SHOPPING LIST // WEEK 19
Spring Vegetable Tortellini Soup
1 tablespoon extra virgin olive oil
1 medium yellow onion or 3-4 spring onions
2 cloves garlic
1 1/4 cup thinly sliced carrots
6 cups low-sodium chicken or vegetable broth
8 ounces fresh or frozen tortellini (any variety)
1 1/4 cup snap peas
1/2 cup fresh or frozen English peas
1 bunch asparagus
2 lemons
1/3 cup herb pesto, either store-bought or homemade
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
3 tablespoons low-fat plain yogurt
1/3 cup light mayonnaise
1/2 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
1 tablespoon extra-virgin olive oil
8 corn tortillas
Slow Cooker Chicken Marbella
1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted, flavorful green olives
1/4 cup capers, plus 1 tablespoon of the brine
3 bay leaves
4 large cloves garlic
2 tablespoons dried oregano
2-3 tablespoons brown sugar
1/2 cup white wine
2 1/2 pounds boneless, skinless chicken thighs
2 tablespoons chopped fresh parsley
Brothy Chickpeas with Olive Oil Croutons
1 baguette or loaf of crusty bread (such as levain)
3 tablespoons extra-virgin olive oil
4 cloves garlic
1 medium yellow onion
1 stalk celery
2 medium carrots
1/2 teaspoon whole fennel seeds
1/4 teaspoon red chile flakes
3 cups cooked chickpeas (two 15-ounce cans)
2 cups chicken broth, ideally homemade (or vegetable broth), plus more as needed
1 tablespoon red wine vinegar
1/4 cup roughly chopped fresh basil
Lamb Sliders with Herbed Yogurt Sauce
1 red onion
6 Tbsp lime juice
1/2 tsp sugar
1 cup Greek yogurt
2 Tbsp lemon juice
5 garlic clove
2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
1 Tbsp olive oil
1 lb ground lamb
8 oz ground pork (or ground turkey)
3 Tbsp finely chopped mint
2 Tbsp finely chopped dill
3 Tbsp finely chopped parsley
1 1/2 tsp ground cumin
1 tsp ground coriander
12 lettuce cups (6 large Romaine lettuce leaves, or 12 butter lettuce or little gem lettuce leaves for serving)
Honey Stewed Strawberry Rhubarb Compote
3 tablespoons honey
3 large stalks rhubarb
1 pint strawberries
Jammy Oatmeal Crumble Bars
1 cup whole-wheat pastry flour
1/2 cup rolled oats
1/3 cup plus 1 tablespoon brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons melted butter
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped pecans or walnuts
1/2 cup raspberry, apricot, sour cherry, or other tangy jam
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