I go through phases where I get in a major dinner rut, especially after long days at work where I cannot think of anything to make but tacos or eggs (which are both delicious, obviously). But lately, I’ve been mixing it up. These are a few links to meals we’ve loved. They are perfect for weeknights and have been on steady rotation around here.
Sesame noodles from Alexandra’s Kitchen http://www.alexandracooks.com/2016/12/19/sesame-noodles-swiss-chard-chicken/
So flavorful! I first made this as written with the chicken, but have since made it without and think it was just as good. I also threw in a few spiralized carrots and parsnips in the last minute of cooking the pasta, which added such a nice crunch and texture. We also prefer things a little less salty, so I cut back on the soy sauce.
Mushroom and black bean tacos from Sprouted Kitchen: https://www.sproutedkitchen.com/home/2016/9/20/mushroom-black-bean-tacos-with-cilantro-blender-sauce
I love just about anything that comes out of the sprouted kitchen, and these are no exception. Sometimes I’ll roast some squash or sweet potatoes to add to the tacos too. And Sara’s writing is so relatable and refreshing.
Sheet pan tofu and kale: https://food52.com/recipes/56204-baked-tofu-with-coconut-kale
This is a tofu recipe that is easy to make, flavorful, and nutritious. I decrease both the coconut oil and soy sauce to 1 tablespoon each. Serve over rice or roasted sweet potato.
Curried lentils from Alexandra’s Kitchen (by way of Julia Turshen’s Small Victories): http://www.alexandracooks.com/2016/09/29/curried-lentils-coconut-milk/
These quickly became a favorite of mine. I love lentils, and always use a mix of red and French green lentils as the latter hold their form while the red lentils break down readily. We sometimes skip the rice and serve this over roasted cauliflower, broccoli, or sweet potato. Side of naan not optional in this house (Trader Joes has one in the frozen section that makes it easy to have on hand).
Carrot coconut soup by Shutterbean: http://www.shutterbean.com/2013/carrot-coconut-soup/
That bright orange color! It has been cold here, so a warm soup with a little kick is just what we need.
Roasted potatoes from Sprouted Kitchen
This recipe for potatoes is so good. I’d been parboiling potatoes before roasting for a long time, but the seasoning (garlic, smoked paprika) added to the wedged potatoes before roasting makes these special. My husband’s favorite. Fry up a couple of eggs to make this an easy meal.