Get prepared for a tasty week! This menu represents a crossroads of late-summer favorites and back-to-school/back-to-work dishes. Consider making a batch of that Green Goddess Dressing to enjoy on the cucumbers, zucchini, and tomatoes that are so good right now. Bon appétit.
TURKEY TACO SALAD WITH CUMIN LIME DRESSING
A satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of fresh mango or pineapple with lime and Tajin (or chili powder).
Wild Blueberry Balsamic Sheet Pan Chicken
This is always a crowd pleaser in my house. The combination of wild blueberries and balsamic vinegar here pairs perfectly with the chicken and sweet potatoes. It’s one-dish dinner with very little clean up. If you live in wild blueberry country, you may be able to find them fresh, but most of us can lean on the freezer section for berries.
Easy No-Knead Sheet Pan Pizza
This has been my favorite pizza to make at home this past year. 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.
FALAFEL BURGERS WITH CREAMY YOGURT SAUCE
Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy. Not into burger buns? Serve on crunchy lettuce or warm pita instead.
SLOW ROASTED SALMON WITH HERB SAUCE
I find slow roasting salmon at a low temperature to be a pretty foolproof way to cook it. Spoon herb sauce over the top of your fish and serve with rice or roasted potatoes along with any favorite summer veggie.
LIGHTER GREEN GODDESS DRESSING
Make a batch of this dressing to add a splash of brightness to salads or drizzle over raw, grilled, or roasted vegetables. ALSO, if you want to see a spin on the original recipe (that adds avocado to the mix), you’ll find that recipe in my cookbook PREP.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Made with yogurt, zucchini, and whole grain flour, this is sort of a cupcake/muffin hybrid. They make a nice treat for afternoon snack or dessert and beg for a glass of milk to go with. Make them in a mini muffin tin if you want to keep the portions in check.
SHOPPING LIST // WEEK 34
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Slow Roasted Cherry Tomato Pasta
4 cups cherry tomatoes (2 baskets)Falafel Burgers w/ Creamy Yogurt Sauce
Two 15-ounce cans chickpeas (3 cups cooked)
1/4 cup sesame seeds
6-8 medium garlic cloves
1 medium red onion
2 large carrots
1 cup cilantro
3/4 cup whole wheat flour (substitute gluten-free flour if needed)
4 teaspoons cumin
4 teaspoons coriander
1/4 teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 tablespoons fresh dill
1 large lemon
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic pinches
1/4 cup chopped basil
12 ounces rigatoni, penne, or other dried pasta
1 small chunk Parmesan cheese
Falafel Burgers w/ Creamy Yogurt Sauce
Two 15-ounce cans chickpeas (3 cups cooked)
1/4 cup sesame seeds
6-8 medium garlic cloves
1 medium red onion
2 large carrots
1 cup cilantro
3/4 cup whole wheat flour (substitute gluten-free flour if needed)
4 teaspoons cumin
4 teaspoons coriander
1/4 teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 tablespoons fresh dill
1 large lemon
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves
Slow Roasted Salmon with Herb Sauce
1 1/2 pounds salmon
2 to 4 tablespoons + 1 teaspoon extra-virgin olive oil
1 bunch fresh cilantro (or parsley) (about 3 cups)
1 small bunch fresh chives
Juice of 1 lemon (about 2 tablespoons)
1 small garlic clove
1/4 medium avocado
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
Double Chocolate Zucchini Muffins
1½ cups coarsely grated zucchini
2 eggs
1/3 cup nonfat or low-fat plain yogurt
1/3 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
3/4 cups whole-wheat pastry flour
3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup bittersweet or semi-sweet chocolate chips
Confectioners’ sugar for dusting (optional)