I spent the better part of last week laid up with back pain, so I barely entered the kitchen. After plenty of rest, ice, heat, and Netflix, I’m back on my feet again and excited to get cooking. Apparently I was in need of comfort as I put this menu together, so you have a stack of pancakes coming your way, a creamy “healthyish” chocolate pudding, and my Tofu Parm, about which one reader recently commented, “I am Italian and love Chicken Parm, but this tops the cake of a taste alike. Will make this time and time again.”
Enjoy!
Saucy Instant Pot Chicken with Olives
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.
Baked Tofu Parmesan
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Collard Green Tacos with Tomatillo Salsa and Crème Fraîche
I think corn tortillas are tailor made for delicious, veggie-centric tacos. These are done with a super simple salsa, but feel free to use a store-bought tomatillo salsa if you prefer. If you want to make this entirely plant-based, use a dairy-free plain yogurt in place of crème fraîche. On the side, I’d do up warm beans, either from a can or these slow cooker pintos.
Tuna Pasta Nicoise
This feels like a good recipe to bridge from spring to summer. I find cherry tomatoes to be the first of the tomato family to start getting good. They pair up in this pasta with many of the classic Nicoise Salad ingredients. It’s good the next day, too.
Vietnamese-Style Pork Lettuce Wraps with Ginger Lime Dressing
These lettuce cups are like Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to add steamed brown rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallion.
Whole-Grain Blender Kefir Pancakes
Do these up for weekend brunch or treat everyone to breakfast-for-dinner one night. These are super nutritious, all done and then poured from a blender, and excellent embellished with maple syrup and anything you have in your fruit bowl.
Dark Chocolate Creamy Cashew Pudding
A chocolate treat that’s on the healthier end of the spectrum. The creaminess comes from cashews that soak overnight and get blended into the rest of the ingredients. It makes a tasty dessert or after school snack, or can be packed into little containers for school lunches. My kids are fans.
SHOPPING LIST // WEEK 22
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 (optional)
Creamy polenta, noodles, or rice for serving
Oven Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Collard Green Tacos with Tomatillo Salsa and Crème Fraiche
1 large bunch collard greens
2 tablespoons organic virgin coconut oil or extra-virgin olive oil
½ serrano chile
2 cloves garlic
Sugar (to taste)
½ pound tomatillos
1 small serrano pepper
1 clove garlic
½ bunch fresh cilantro
6 corn tortillas
½ cup crème fraiche or sour cream
1 avocado
Lime
Tuna Pasta Nicoise
8 ounces penne pasta
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 large cloves garlic
1 heaping cup cherry tomatoes
2 five-ounce cans tuna
½ cup chopped kalamata olives
1/2 cup chopped fresh basil
Parmesan cheese for serving
Vietnamese-Style Pork Lettuce Wraps with Ginger Lime Dressing
4 to 5 limes
½ cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
½ teaspoon Sriracha sauce or other hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 ½ cups mung bean sprouts
¼ cup shredded carrots
½ English cucumber
¼ cup roasted, salted peanuts
1/3 bunch fresh cilantro
Leaves from 1 large head butter lettuce or romaine lettuce
Whole-Wheat Kefir Blender Pancakes
1 ½ cups plain kefir
2 eggs
2 tablespoons butter (I use salted butter)
1 ½ cups whole-wheat flour
¾ cup rolled oats
1 teaspoon vanilla extract
1 teaspoon baking soda
Best Vegan Chocolate Pudding
½ cup raw cashews
2 cups oat milk or cow’s milk
3 medjool dates
3 tablespoons cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract
¼ cup dark chocolate chips
maple syrup, agave, honey, or liquid stevia to taste