This is one of those weeks when the line-up of recipes packs so many favorites, I don’t know where to start. First off, if you’ve launched into grilling season, I highly recommend the Cilantro Lime Grilled Chicken. It’s excellent. If you’re looking for something simple, check out the Tex Mex Skillet Supper. And the Granola Bar recipe is one I’ve been making for years …they always hit the spot. Enjoy!
Cilantro Lime Yogurt Grilled Chicken
We’re moving into grilling season, and this is one of my tippy top favorites. The yogurt marinade makes the chicken super tender and flavorful. As long as you’re firing up the grill, throw some zucchini, peppers, and eggplant on there to serve on the side.
Cheesy Tex Mex Skillet Supper
This is one of those simple meals that my kids have always loved. You can make it with ground beef, turkey, or even a meatless “meat” such as Beyond Burger. Serve as is or add a basket of warm tortillas and avocado on the side.
Summer Rolls with Peanut Dipping Sauce
My daughter had a friend visiting and the two of them prepped this for dinner Friday night. It’s pleasingly light and sort of festive…especially if you set it up as a DIY summer roll bar and let everyone make their own. Tip: prep your peanut sauce and veggies ahead of time. The salad in this recipe pairs nicely with summer rolls.
Tuna Nicoise Pasta
I’ve taken the flavors of a classic Nicoise salad and turned it into a pasta that’s got your starch, protein, and veg all donein a single pan. Add a green salad (with a classic Dijon vinaigrette) and a bowl of cold cherries for dessert, and you’ve got a nourishing meal .
No-Knead Sheet Pan Pizza
This is a favorite make-at-home pizza that I do year-round. It’s pretty unfussy, is done in a big sheet pan, and like all pizza, makes an excellent breakfast the next day (try topping it with a fried egg). This makes for a nourishing salad on the side. If you don’t feel like making your own pizza crust, pick up about 1 1/2 pounds of dough from your local market or pizza shop.
Peanut Butter Chocolate Chip Granola Bars
I made this recipe on repeat when my kids were little and I still crave them to this day. I often make a double batch of these using a 9X13-inch pan. I cut the bars and wrap at least half the batch in parchment paper and then store them in a resealable bag in the freezer. I like these best with peanut butter, but you can substitute any type of nut, seed, or soy nut butter.
Sugar Snap Pea Salad
This salad is so refreshing and crunchy, ideal for warm weather cooking and eating. It has few ingredients and is so darn quick to pull together.
SHOPPING LIST
Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
2 avocados
1/2 English cucumber
Several sprigs fresh mint leaves
Several springs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
2 tablespoons fresh lime juice
1 small clove garlic
1-2 squirts Sriracha
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Easy Sheet Pan Pizza
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 ½ tablespoons olive oil
One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
1/2 teaspoon dried oregano
8 ounces fresh Mozzarella
Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)
Tuna Nicoise Pasta
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
Peanut Butter Chocolate Chip Granola Bars
1 cup rolled oats (not quick oats)
2/3 cup crispy brown rice cereal (or Rice Krispies)
1/3 cup flax meal
1/3 cup bittersweet chocolate chips
1/3 cup dried cherries or dried cranberries
1/4 cup organic brown rice syrup
1 tablespoon pure maple syrup
1 tablespoon canola oil
1/4 cup natural unsweetened peanut butter or other nut or seed butter
Sugar Snap Pea Salad
1 pound sugar snap peas
1/3 cup chopped fresh mint
1/2 cup chopped roasted almonds (see note)
1 tablespoon plus 1 teaspoon lemon juice
2 tablespoons extra-virgin olive oil
Salt to taste
3/4 cup loosely packed Parmesan shaved with a vegetable peeler
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