Welcome to the weekend and a pretty terrific line-up of recipes. It’s been a while since I’ve pulled some of these out of the archives (Chicken Parm and Korean-Style Beef Wraps)…both worth adding to your menu. I’ve also included two favorite bonus recipes, including my Whole-Grain Walnut Date Scones. Yum!
Oven-Baked Chicken Parm
This recipe definitely falls into the “oldie but goodie” category. It was always a hit when my kids were little and still satisfies to this day. I always serve it with a side of marinara sauce and love this roasted broccoli on the side.
Sheetpan Cauliflower Chickpea Shawarma
This flavor-packed sheet pan supper is a very distant cousin to classic shawarma. It has all the requisite flavors and is finished with a flavorful tangy tahini yogurt sauce. Serve it as a main dish or as a side along with roast chicken, fish, or lamb.
Brothy Tortellini with Sausage and Kale
This dish lands somewhere between a pasta and a soup. It’s satisfying and nourishing, with everything you need for a balanced supper right in one bowl. Do up some garlic bread on the side if you’re in the mood.
Shrimp Skewers with Tangy Avocado Sauce
This dish is all about the flavorful sauce that can be whirled in a blender in a matter of minutes. A combination of fresh cilantro, avocado, scallions, and lime juice, it’s a terrific way to brighten up a plate of skewered shrimp. If you don’t care for cilantro, make the sauce with fresh basil instead.
Instant Pot Korean-Style Beef Wraps
This is a “treat yourself” kind of supper, since it’s so chin-dribblingly delicious. It’s Korean-style beef done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Perfect Soft Cooked Eggs
If you love a breakfast egg with a soft center, this is the best method I’ve found for a darn perfect egg every time. I like to serve these in little egg cups with strips of buttered toast on the side for dunking.
Whole-Grain Scones with Coconut, Dates, and Walnuts
I made these recently to enjoy with a cup of tea forgot how easy and delicious they are! This recipe is hardly traditional, but is a personal favorite. Tip: don’t overwork the dough. It will make your scones tough.
SHOPPING LIST
Baked Chicken Parm
1 cup Italian seasoned breadcrumbs, homemade (see Notes) or store-bought
3 tablespoons finely grated Parmesan cheese, plus more to pass at the table
1 egg
2 butter
4 boneless, skinless chicken breasts (about 1 ½ pounds)
1 1/3 cups marinara sauce
Brothy Tortellini with Sausage and Kale
One 9-ounce package fresh tortellini
2 links fresh spicy Italian sausage (about ⅔ pound)
¾ cup diced shallot (or yellow onion)
3 large cloves garlic
2/3 cup dry white wine
3 ½ cups low-sodium chicken broth (homemade if you have it)
1 bunch kale
1 tablespoon lemon juice
Pinch red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
Small chunk Parmesan cheese for grating
Cauliflower and Chickpea Shawarma
1/4 cup extra-virgin olive oil
3 lemons
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne
3 large cloves garlic, finely chopped
1 medium cauliflower, about 1 1/4 lbs
One 15-ounce can chickpeas
1 medium red onion
¼ cup fresh cilantro
2 tablespoons tahini
3 tablespoons plain yogurt
1 teaspoon honey
Instant Pot Korean-Style Beef Wraps
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and Sriracha
Whole-Grain Scones with Coconut, Dates, and Walnuts
1/2 cup teff flour or buckwheat flour
1 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 cup butter (1 stick)
1/2 cup buttermilk
1/2 cup chopped pitted dates (about 7 Medjool dates)
1/2 cup chopped walnuts or pecans
Perfect Soft Cooked Eggs
2 eggs
1 – 2 slices bread
Butter, salt, and pepper for serving
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