Welcome to some serious yum coming your way this week. You’ll find a veggie-packed (and crowd-pleasing) pasta, one of my favorite salads on the site, and a homemade cracker that I can’t stop making. Enjoy!
Lamb Sliders with Herbed Yogurt Sauce
This is my daughter Rosie’s recipe request whenever she’s home from college. The sliders have a decidedly Middle Eastern flair, seasoned with garlic, onions, coriander, cumin, and mint. They’re excellent with that creamy yogurt sauce spooned over the top. Add warm lavash, pita or other flatbread if you like. If you’re not particularly keen on lamb, you can swap in another ground meat, such as beef, turkey, or chicken. And if you have vegetarians at home, I’ve successfully made these using Beyond Burger as well.
Paprika-Spiced Shrimp and Corn Salad
A super quick one-pan supper. It’s best with fresh corn, but frozen corn will work in a pinch. One of my favorite sides is to take a couple of whole grain pita breads and split them open. Spread lightly with softened butter, add pinch of salt and a light shower of grated Parmesan. Put under the broiler until just barely brown. Cut in half. (It’s one I learned from my mom and is seriously good)
Grilled Chicken Kebab Wraps
I think we are going to break out the backyard grill this weekend and thought you might, too. This is a delicious way to grill (bonus: you can make this in your oven as well). A spiced yogurt marinade makes the chicken flavorful and fork-tender. Tuck into warm flatbread with tomatoes, cucumbers and crunchy lettuce.
Basil Mint Pesto Pasta with Vegetables
A recipe that packs all the flavor and goodness of pesto pasta with 2 cups of fresh herbs and about 4 cups of vegetables in the mix. That’s some pasta. A few options where the pesto is concerned: 1. Make a double batch, since it freezes beautifully and makes for a quick supper the next time around or 2. Pick up a tub of pre-made pesto at the market to make this all go a little more quickly.
Chicken, Orange, and Avocado Salad
This recipes hits all the salad essentials as far as I’m concerned: it’s got texture, balanced flavor, and is satisfying enough to qualify as dinner. I like that you get a bang for your buck here, since the dressing is used to marinade the chicken and to dress the salad.
Parmesan Cheddar Seed Crackers
Although these crackers are a terrific thing to set out when company comes, there’s no need to wait for your next dinner party to make them. They’re ridiculously good and come together quickly. It may take a time or two to really nail it, but the payoff is well worth it (click here to see a video of the process).
Honey Stewed Strawberry Rhubarb Compote
If you love the taste of rhubarb (or want to give it a whirl), but doing up a whole pie is more than you can take on, this easy compote is the ticket. You cook down rhubarb and strawberries tender and tangy, then spoon over yogurt or pancakes or breakfast toast. Make a batch and watch it disappear.
SHOPPING LIST
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)
Paprika-Spiced Shrimp and Corn Salad
1 ½ tablespoons extra-virgin olive oil
½ medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
½ fresh lemon
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil
6 multi-grain Flatout flatbreads
Basil Mint Pesto Pasta
1 packed cup fresh basil leaves
1 cup fresh mint leaves
1 clove peeled garlic
3 tablespoons walnuts
1/4 cup finely grated Parmesan cheese, plus more to pass at the table
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 bunch fresh asparagus, tough ends snapped off, cut into 1-inch pieces
3/4 cup English peas, fresh or frozen (defrosted)
2 six-ounce jars marinated artichoke hearts, drained
8 ounces penne or rotini pasta
Chicken, Orange, and Avocado Salad
3 tablespoons white wine vinegar
2 medium minced shallots
1 tablespoon honey
1/3 cup extra-virgin olive oil
1 tablespoon freshly squeezed orange juice
A few drops of sriracha, tabasco, or other favorite hot sauce
1/4 teaspoon salt, plus more for seasoning the chicken
1 pound boneless, skinless chicken breasts
Freshly ground black pepper
2 small heads endive
2 large seedless oranges (cara cara is a tasty variety)
1 small head butter lettuce (or 3 heads little gems, washed and torn into pieces)
1 large, ripe avocado, sliced
2 tablespoons toasted pepitas
Parmesan Cheddar Seed Crackers
1 packed cup coarsely shredded sharp Cheddar cheese
1 cup finely grated Parmesan cheese
¼ cup raw pepitas (shelled pumpkin seeds)
¼ cup raw sunflower seeds
2 tablespoons raw sesame seeds
Honey Stewed Strawberry Rhubarb Compote
3 tablespoons honey
3 large stalks rhubarb
1 pint strawberries
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