Between the Super Bowl and Valentine’s Day, it’s a big week in food. Here’s the menu, which includes a few recipes to celebrate your loved ones. Bon appétit.
WILD BLUEBERRY BALSAMIC SHEET PAN CHICKEN
This simple supper involves piling chicken, frozen wild blueberries, sweet potatoes, and red onions onto a sheet pan, slathering on mustard and balsamic vinegar, and roasting until tender. While you’re add it, pop in a sheet pan of this yummy Roasted Cabbage. Clean up is easy.
KALE AND CRISPY CHICKPEA CAESAR
This scrumptious kale caesar is a good jumping off point for dinner. Adding a couple of grilled and sliced chicken breasts or maybe a bowl of tomato soup on the side is all it takes to make it a meal.
“ALMOST VEGAN” LINGUINE ALFREDO
Pasta with cream sauce, only no cream. That luscious texture comes instead from a combo of cauliflower blended with pecans and finished with a shower of Parmesan.
FARRO CAKES WITH LEMON YOGURT SAUCE
Farro, a hearty grain with Italian roots, is the foundation for these vegetarian patties that pair with a tangy lemon dill yogurt sauce. Double the recipe and refrigerate (or freeze) the extra patties for lunches or even brunch. Serve these with an arugula salad with this vinaigrette or the kale Caesar above.
CHEESE SOUFFLÉ FOR TWO
If you’re looking for a last minute idea for Valentine’s Day at home, this may be the ticket. A classic cheese soufflé paired with a simple green salad, it’s a scrumptious meal to share with your sweetie.
PRETTY PROSCIUTTO AND SPINACH EGG CUPS
Grab a muffin tin and three ingredients and you’ve got the makings for an easy breakfast or brunch.
ALMOST FLOURLESS FRENCH CHOCOLATE CAKE
I’m crazy about this simple, decadent chocolate cake that is so rich, a little sliver goes a long way. It’s a very simple cake to make and is just prefect for your Valentines. Add a spoonful of crème frâiche whipped cream and dessert is done.
SHOPPING LIST // WEEK 7
Wild Blueberry Balsamic Sheet Pan Chicken
1 pound sweet potatoes
1 medium red onion
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 heaping cup frozen wild blueberries
3 tablespoons whole-grain Dijon mustard
1 tablespoon honey
One 3 1/2 to 4 pound chicken
Kale and Crispy Chickpea Caesar Salad
One 15-ounce can no-salt added chickpeas
¼ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
¼ cup plus 2 tablespoons freshly grated parmesan cheese
½ anchovy fillet or 1 teaspoon anchovy paste
2 garlic cloves
½ medium lemon
2 teaspoons Worcestershire sauce
1 teaspoon granulated sugar
1 large bunch Lacinato kale
“Almost Vegan” Linguine with Cauliflower Pecan Alfredo
⅔ cup pecan halves
1 cup oat milk (or cow’s milk)
2 packed rounded cups medium cauliflower florets (7 ounces)
1 large clove garlic
1 pound linguine
Zest and juice of 1 lemon
⅓ cup freshly grated Parmesan cheese or vegan Parmesan, plus more to garnish
Farro Cakes with Lemon Dill Yogurt Sauce
3 medium zucchini
2 cups cooked farro
3 large eggs
3 green onions
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 cup whole grain breadcrumbs
2 tablespoons white whole wheat flour
2 cloves garlic
2 tablespoons extra-virgin olive oil
1 ½ cups plain Greek yogurt
2 tablespoons finely chopped fresh dill
1 lemon
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
Cheese Soufflé for Two
½ cup finely grated aged Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
Pinch of nutmeg
½ teaspoons kosher salt
¾ cup whole milk
1 small garlic clove
¾ cup finely grated semi-hard cheese such as Manchego
3 large eggs
1 lemon
Pretty Prosciutto and Spinach Egg Cups
6 thin slices prosciutto
1 cup baby spinach or baby kale
6 eggs
1 tablespoon finely chopped fresh chives (optional)
Almost Flourless French Chocolate Cake
7 ounces bittersweet chocolate
14 tablespoons salted butter
1 cup sugar
5 eggs
2 tablespoons all-purpose flour
Confectioners’ sugar
Softly whipped cream (optional)
Fresh berries (optional)
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