We’re marching into March with a menu packed with good and good-for-you recipes with an emphasis on ease. Enjoy!
Coconut Lime Chickpea Curry
This is everything you want in a cozy stew: filling, flavorful, and nourishing. Chickpeas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.
Oven Roasted Bone-In Turkey Breast
Roast turkey isn’t just for Thanksgiving. Pull this recipe out for Sunday supper and enjoy the leftovers for sandwiches during the week.
Miso and Ginger Glazed Salmon
This is one of the best ways to make the most of salmon and is simple to prepare. Miso is one of those coveted fermented foods that adds great flavor to this glaze. Serve with brown rice along with a salad of thinly sliced cucumber and radishes tossed with seasoned rice vinegar and black pepper.
Instant Pot Rice and Vegetable Soup with Lots of Lemon
If you’re craving something simple and nourishing, this soup will do the trick. If you don’t own a pressure cooker, the soup can be made on the stove (with a little more time and maybe a bit more broth). Easily elevate it with protein-rich options like chickpeas or cooked chicken.
4-Ingredient Sweet Potato Enchiladas
You can’t get much simpler than this recipe (with the exception of my 2-ingredient black bean soup). With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up.
No-Bake Almond Butter Bars with Dark Chocolate
I’m hearing about more kids heading back to school each week. And even if your kids are still schooling from home, they (and you) still need a tasty afternoon snack. These are ridiculously good, especially with a glass of cold milk.
Vegetarian Chinese Chickenless Salad
Add this to your work or school lunch repertoire. You can chop up the greens and veggies on the weekend to use for the next day or two. Assembly is pretty darn quick.
SHOPPING LIST // WEEK 10
Coconut Lime Chickpea Curry
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large cloves garlic
One 2-inch piece fresh ginger
1 ½ teaspoons ground turmeric
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon black pepper
Two 15-ounce cans chickpeas
Two 13.5-ounce cans organic light coconut milk
2 cups low-sodium vegetable broth
1 bunch kale
2 tablespoons lime juice
To garnish: 3/4 cup plain yogurt, 1/2 cup torn mint leaves, 1 cup crispy/crunchy salted chickpeas
Oven Roasted Bone-In Turkey Breast
One 4-6-pound bone-in turkey breast
4 teaspoons kosher salt
2 large garlic cloves
1 tablespoon fresh parsley
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
½ teaspoon freshly ground black pepper
Zest and juice of ½ lemon
1 1/2 tablespoons extra-virgin olive oil
¾ cup white wine or chicken broth
Miso and Ginger Glazed Salmon
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon fresh ginger
4 salmon fillets, about 6 ounces each
1 tablespoon grape seed or canola oil
Instant Pot Rice and Vegetable Soup with Lots of Lemon
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter
3-4 tablespoons fresh lemon juice
1 to 1 1/2 teaspoons kosher salt
4-Ingredient Sweet Potato Enchiladas
1 ½ pounds organic sweet potatoes
8 small 6-inch corn tortillas
2 cups green enchilada sauce
2 ½ cups shredded sharp Cheddar cheese
No-Bake Almond Butter Bars with Dark Chocolate
1 cup smooth, unsweetened, natural almond butter
1/2 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups old fashioned rolled oats
1/2 cup sliced almonds
1/3 cup dried tart cherries
1/4 cup hulled hemp seeds
1/4 cup cacao nibs
Vegetarian Chinese Chickenless Salad
3 cups shredded cabbage
1 large carrot
½ cup cooked edamame
8 ounces baked tofu
3 green onions
¼ cup cilantro
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 ½ teaspoons toasted sesame oil
¼ cup crispy wonton strips or toasted nuts or peanuts
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