It’s going to be a good week, people, and I’ve got a good menu to go with. Lots of flavors here and a yogurt sundae that could double as breakfast. Enjoy!
Fish Sliders with Creamy Caper Dressing
Using store-bought breaded fish fillets is a huge time and energy saver for these fish sliders. Shredded cabbage and a simple creamy caper dressing add great texture and flavor to these. I’m always game for an extra vegetable side and these crispy baked sweet potato “fries” would be a great addition (or just a plate of crunchy raw veggies).
Middle Eastern-Style Lamb Pizza
This may not be your ordinary margarita pie, but it is tasty. It starts with whole-grain naan that you top with a savory blend of onions, ground lamb, spices, and diced tomatoes. Fresh mint and quick pickled red onions make a bright finish. Feel free to make it in the oven or fire up your grill and get the job done there. If you can’t find naan, you can make these using store-bought pizza crust (Boboli, for example) or lavash.
Saucy Instant Pot Chicken with Olives and Greens
This is the newest addition to my Instant Pot recipe collection. Chicken, olives, kale (or other leafy greens) cook into a tender, comforting meal that is delicious over polenta, noodles, or another favorite grain. It’s also great as a leftover the next day.
Vegetarian No-Noodle Zucchini Lasagna
I tend to make this in the summertime, but it grabbed my eye this week. It’s layers of zucchini, tofu, cheese, and sauce. I like to serve it with a warm baguette for swiping sauce from my plate. I usually cut myself a break and use jarred tomato sauce instead of homemade, which makes the whole thing come together with ease.
Weeknight Fried Rice
Pretty much anything goes here, as long as you have rice (I prefer brown for its nourishing qualities), an onion, eggs, and oyster sauce. You can riff on the rest and make use of whatever leftovers you have in the fridge.
Easy Easter Menu
If you’re in need of Easter inspo, this might be a good place to start. It’s not a very ambitious menu, which makes it suitable for smaller gatherings. I’ll be doing a demo of the dessert this Wednesday over on Instagram, so follow me there.
Yogurt Sundae with Melted Raspberries
This sundae from my cookbook PREP can serve as breakfast, snack, or dessert. It relies on frozen raspberries, which get really juicy when defrosted, making a tangy sauce to pour over yogurt. Make several portions at once in single-serve jars and store in the for fridge grab-and-go meals.
SHOPPING LIST // WEEK 13
Fish Sliders with Creamy Caper Dressing
16 ounces breaded frozen fish fillets
1/3 cup non-fat Greek-style yogurt
2 tablespoons light mayonnaise
2 tablespoon capers
2 teaspoons pickle relish
1 teaspoon ketchup
½ teaspoon Dijon mustard
8 slider buns
1 cup finely shredded cabbage
Pickled jalapenos, if desired
Middle Eastern-Style Lamb Pizza
½ cup vinegar, red or white wine, or apple cider
2 teaspoons sugar
2 teaspoons kosher salt
1 large red onion
2 teaspoons extra-virgin olive oil
2 large cloves garlic
½ pound ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
One 14.5-ounce can diced tomatoes
4 Whole-wheat tandoori naan
4 ounces fresh Mozzarella
¼ cup fresh mint
Saucy Instant Pot Chicken with Olives and Greens
2 pounds bone-in, skin-on chicken thighs or legs
2 teaspoons fine sea salt
½ teaspoon black pepper
Crushed red pepper flakes
1 ½ tablespoon extra-virgin olive oil
1 large shallot or ½ small onion
2 garlic cloves
1 bunch kale or chard
¾ cup chicken broth
2 teaspoons white wine vinegar
1 cup meaty green olives, such as Castelvetrano
2 tablespoons unsalted butter
1 small preserved lemon
Creamy polenta, noodles, or rice for serving
Vegetarian No-Noodle Zucchini Lasagna
4 large zucchinis
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or store-bought marinara sauce, 24-ounce jar
⅓ cup finely grated Parmesan cheese
Weeknight Fried Rice
3 tablespoons canola oil or other vegetable oil
1 small yellow onion
4 cups cooked and cooled rice
2 large eggs
1 ½ cups bite-size pieces cooked meat or fish
2 cups packed baby spinach, 1 cup cooked small broccoli florets, or ½ cup frozen peas
Leaves from 2 sprigs thyme
3 tablespoons oyster sauce
Easy Easter Menu (head to the post for details on ingredients)
Yogurt Sundae with Melted Raspberries
1/3 cup frozen raspberries
3/4 cup plain Greek yogurt
1/2 teaspoon pure maple syrup
1 tablespoon granola
1 tablespoon chopped nuts
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