hi everyone! hope you’re all having a good week—we certainly are.
kicked the weekend off with an amazing massage, followed by quality hangs with friends friday and saturday including brunch at our friends emily and jacob’s place wearing my new perfect white tee that I scoured three targets to track down in my size.
it’s six dollars people, stock up! (not me realizing by attaching this link I could have just ordered online). it’s buttery soft, not too transparent, and falls just right. *chefs kiss*
something less great was us getting locked out of the house last night when we were turning on the grill to make tofu. luckily it turns out my husband is a low-key burglar and used a credit card to break in which made me equal parts relieved and freaked out.
the white tee + picking up brunch essentials
I could talk about the tee more but let’s move onto the food! you might notice that this week’s menu skews a little summery yet again and that’s because it was doubling as a test kitchen for when we invite friends over to dinner at our 🎊🎊 NEW HOUSE 🎊🎊
yep—we’re officially under contract for our literal dream house (and no not pregnant lol). it’s not a done deal until the end of may and tbh I’m still having a hard time processing that this is real. until then, we’re doing all the boring stuff like inspections and whatever. I’m honestly very unclear how all of this takes a month (???!) also the hugest shoutout that’s ever been shouted to our friends trevor and jory who were our home matchmakers.
hopefully, we’ll be able to invite you all over for vibrant pumpkin seed enchiladas, grilled chimichurri tofu in a mouthwatering marinade, and “the best salad” joe has “ever had” that also only takes literally five mins start to finish.
but until then, you can make it all yourself :) 👇👇
monday
poblano pumpkin seed enchiladas w/ black beans
in new mexico, we take our enchiladas v seriously. the first rule of enchiladas is that they’re never not smothered in red and green chile. so disclaimer this version is not at all like the ones we order when we’re hungover at barelas coffee house but don’t let that put you off! they’re super simple to make and also super healthy.
the sauce is rich and creamy but also loaded with healthy fats and antioxidants from the seeds and vegetables. plus the black bean and brown rice filling makes extra you can enjoy all week. plus, they’re just pretty.
gather your ingredients
4 tbsp olive oil (divided)
1 yellow onion (chopped)
2 poblano peppers (chopped)
2 jalapeños (seeded & chopped)
3 garlic cloves (thinly sliced)
2 tsp cumin
1½ tsp smoked paprika
1 tsp oregano
1 14-oz can black beans (drained & rinsed)
¾ cup cooked brown rice or quinoa
6-8 corn tortillas
4 oz cheese (vegan if desired; we did feta)
1 cup hulled pumpkin seeds
1 small bunch cilantro
~1 cup vegetable stock or water
juice from one lime
½ tsp salt + more to taste
avocado, red onion, pumpkin seeds (for serving)
let’s get cooking
place the pumpkin seeds in a bowl and cover completely with boiling water. Let soak while you prepare the other ingredients.
make the black bean filling: heat 2 tbsp of oil in a large skillet over medium heat. when shimmering, add the onion and cook until translucent (~ 5 mins). add in the garlic, poblano and jalapeño and cook for another 3-4 mins or until softened. set aside half of the sautéed vegetables for the sauce.
to the remaining vegetables in the pan, stir in the cumin, smoked paprika, oregano and a ½ tsp salt. cook for 2 mins more, until fragrant. add in the beans and rice, cook until heated through then remove from heat and stir in half the lime juice.
then make the sauce: drain the pumpkin seeds and add them to the container of a high-speed blender or food processor along with the reserved vegetables, cilantro, lime juice, oil and vegetable stock. blend until very smooth. if the sauce seems too thick, add more vegetable stock. season with salt to taste.
assemble the enchiladas: wrap the tortillas in a paper towel and microwave for 30 seconds so they’re easier to bend. spread about 1 cup of sauce on the bottom of a baking dish or skillet. place a few spoonfuls of black beans in the center of a warm tortilla and roll it up. nestle seam side down into the sauce and repeat for the remaining tortillas. pour over the remaining sauce and sprinkle on the cheese. broil in oven until the cheese has melted and the tortillas are crisp on the edges.
serve hot with desired toppings (i.e. avocado, extra cilantro, pumpkin seeds, red onion)
original recipe here with no paywall
tuesday
the best salad joe has ever had (!)
where to even begin with this one. the bright, freshness of tomatoes is complemented by crunchy fennel and buttery, sweet castelvetrano olives, all topped with a mouthwatering, easy-to-make, tangy dill dressing.
it’s perfect for a summer picnic or bbq on your back patio. did I mention it comes together in >5 mins? just whisk together the dressing and chop the vegetables and pour one on the other.
we ended up crumbling some feta + sprinkling leftover pumpkin seeds over top for crunch and saltiness both of which I 10/10 recommend.
gather your ingredients
2 tbsp white wine vinegar
1 large garlic clove (grated or pressed)
2 tbsp minced fresh dill + more for serving
3 tbsp olive oil
1 tsp stone ground mustard
½ tsp kosher salt
¼ tsp freshly cracked black pepper + more for serving
3 large heirloom tomatoes (thinly sliced)
1 small fennel bulb (thinly sliced)
¼ cup castelvetrano olives (pitted & halved)
flaky salt for serving
crumbled feta + pumpkin seeds (optional toppings)
let’s get cooking
get a small bowl and mix the dressing ingredients together: vinegar, garlic, dill, olive oil, mustard, salt and pepper. stir vigorously until everything comes together.
slice the tomatoes and fennel and layer them together on a large platter or individual plates. then, sprinkle on your olives and dressing. top off with some fresh dill and flaky salt. then finito, you’re done!
recipe from this amazing site (also free!)
wednesday
tofu steak with chimichurri sauce
my #1 tip for this recipe is to check if your doors are locked before stepping outside to grill. if you’re not grilling, no prob the oven works just fine and you’ll def not be locked out that way.
this flavor-packed tofu steak proves that tofu can be delicious and satisfying after all. it’s crispy on the outside, moist on the inside, and seasoned with a spicy, smoked steak-like marinade before being grilled to perfection and topped with an herbaceous chimichurri.
gather your ingredients
12 oz. firm tofu (pressed)
1 tbsp soy sauce / tamari
1 tsp worcestershire sauce
½ tsp balsamic vinegar
¼ cup + 2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
1 tsp dried oregano
½ tsp ground cumin
1 tsp salt
⅛ tsp black pepper
¼ tsp red chile flakes
½ oz parsley (finely chopped)
2 cloves garlic (pressed)
1 tbsp red wine vinegar
let’s get cooking
first, press the tofu: wrap in kitchen or paper towel and set something heavy on top.
in the meantime, make the marinade: take a glass bowl and mix all ingredients with a spoon (soy sauce, worcestershire sauce, balsamic vinegar, ¼ cup olive oil, onion powder, garlic powder, sweet smoked paprika powder, dried oregano, ground cumin, salt, black pepper, ⅛ tsp chile flakes).
take cut tofu and cut into 1-inch thick slices (like bread). if you use a 12-oz block (approx. 340 g), then cut it in half horizontally. take a rectangle baking pan and layer the tofu slices in one layer. pour the spicy marinade on them and gently mix them. we used a silicone brush to cover it thoroughly but could also use a spoon. let the tofu marinate for 15 minutes.
prep the grill or oven: heat to 400° F. if using the oven, take a baking tray with a grill rack and lightly oil the grids. place the tofu steak slices on the rack, making sure to leave some space between them. place the tray close to the broiler and grill the tofu steaks for 8-10 minutes, flipping them halfway through. if using a grill, set directly on the grill, cook the tofu steaks for 8-10 minutes, flipping them halfway through.
while tofu cooks, make the chimichurri: wash and finely chop parsley. then mix it with the remaining olive oil, garlic, chile glakes and vinegar in a small bowl.
top tofu steaks with chimichurri and serve with whatever sides you want. we used the leftover rice and bean filling from monday.
original recipe with additional cooking tips & variations here (no paywall!)
thursday
samosa-inspired roasted veggie bowls w/ cilantro yogurt sauce
okay here me out. what if you took samosas—which if you don’t know are traditionally fried indian pastries filled with a yummy combo of potatoes, peas, and spices, and served with an herby, green chutney—and deconstructed the filling, took away the pastry and topped with a cilantro yogurt sauce instead?
every element of these bowls is individually seasoned with a warming spice mix and the veggies are roasted layer by layer to ensure optimal results. the best part is how amazing the leftovers were, I had this for three days straight and never tired of it.
if you’re a samosa enthusiast the mango chutney is a worthwhile add.
gather your ingredients
3 yellow potatoes
1 small head cauliflower
1 yellow onion
8 oz. frozen green peas (defrosted)
15-oz. can chickpeas (drained & rinsed)
3 tbsp melted ghee or coconut oil (divided)
4 tsp. kosher salt, divided
1 tbsp ground turmeric
1 tbsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp garlic powder
1 tsp ground black pepper
½ tsp. ground ginger
1 cup plain greek yogurt
1 cup cilantro leaves (packed)
½ cup parsley leaves (packed)
3 cloves garlic (peeled & smashed)
½-inch fresh ginger root
juice of 1 lemon
½ tsp ground cumin
~ 2 tbsp cold water
cooked brown rice
mango chutney (optional for serving)
let’s get cooking
preheat oven to 425° F
start by making the spice blend. in a small bowl, combine turmeric, cumin, coriander, garam masala, garlic powder, black pepper, and ground ginger. stir to mix well, and set aside.
dice potato into ½” pieces, and place in a large bowl. toss with 2 tbsp melted ghee (or coconut oil) + 2 tsp kosher salt and 2 tbsp of the spice blend. place seasoned potatoes in a 9x13” baking dish. roast for 25 mins.
meanwhile, chop the cauliflower into small florets, and place in the same large bowl you used for the potatoes. slice the onion, and also add to the bowl. toss the cauliflower florets and sliced onion with remaining 1 tbsp melted ghee (or coconut oil) + 1 tsp salt and 1 tbsp of the spice blend. set aside.
after the potatoes have roasted for 25 mins, remove from the oven, toss, and then add seasoned cauliflower and onion to the pan. return to the oven to roast for 15 mins.
meanwhile, add defrosted green peas and chickpeas to the large bowl, and toss with ½ tsp kosher salt and 1 tbsp of the spice blend. set aside.
after the potatoes, cauliflower, and onion have roasted 15 minis, remove from oven, and top with seasoned peas and chickpeas. return to the oven to roast an additional 15 mins.
while the veggies roast, make the cilantro yogurt sauce: add all ingredients to a high-speed blender or food processor and blend until smooth. set aside.
remove roasted vegetables from the oven, and toss to combine.
to serve, start with a bed of cooked rice (I did tj’s microwavable brown rice), then top with roasted vegetable mixture, then drizzle with cilantro yogurt sauce. add a spoonful of mango chutney, if you want.
recipe from here, also no paywall :)
friday
super easy shakshuka
this one is a go-to for us when we don’t know what we feel like eating or don’t feel like cooking or are terrified of ever leaving the house in case we shut the door and forget our keys inside.
though intended to be a breakfast food, it also makes an excellent one-skillet dinner option. especially if you have a lot of feta to use up (can you tell we have a costco-sized feta package in our fridge?). you just bake eggs into a spicy stovetop tomato-red pepper sauce spiked with cumin, paprika and cayenne. then, serve with bread or pita for to mop up the sauce.
gather your ingredients
salt & pepper
3 tbsp olive oil
1 large onion (halved & thinly sliced)
1 large red bell pepper (seeded & thinly sliced)
3 garlic cloves, pressed
1 tsp ground cumin
1 tsp sweet paprika
⅛ tsp ground cayenne
1 28-oz can whole plum tomatoes with juice (coarsely chopped)
5 oz feta, crumbled (~ 1¼ cups)
6 large eggs
chopped cilantro (for serving)
hot sauce (for serving)
let’s get cooking
heat oven to 375 F. heat oil in a large oven-safe* skillet over medium-low.
add onion and bell pepper, cook gently until very soft (~ 20 mins). add garlic and cook until tender (1 to 2 mins)
stir in cumin, paprika and cayenne, and cook 1 minute.
pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened (~ 10 mins). taste and add more salt and pepper if needed. stir in crumbled feta.
gently crack eggs into skillet over tomatoes. season eggs with salt and pepper. transfer skillet to oven and bake until eggs are just set (~7 to 10 mins).
*TIP* if you don’t have an oven safe skillet the eggs will cook on the stovetop too! just cover with a lid and let them steam until the whites are cooked.
serve with cilantro and serve with hot sauce.
one version of this recipe, here (behind a paywall).
groceries
pantry staples
hopefully, you have some of these already so do a quick check before you shop. here’s what you’ll need this week:
olive oil
ghee or coconut oil
balsamic vinegar
white wine vinegar
red wine vinegar
kosher salt + black pepper
ground cumin
ground coriander
garam masala
paprika
ground cayenne
ground ginger
ground turmeric
garlic powder
onion powder
dried oregano
red chile flakes
hot sauce
worcestershire sauce
stone ground mustard
soy sauce / tamari
15-oz. can chickpeas
14-oz. can black beans
brown rice
vegetable stock
from the store (organized by section)
yellow onion (3)
red bell pepper (1)
garlic (1 head)
fresh cilantro (2 bunches)
yellow potatoes (3)
heirloom tomatoes (3)
cauliflower (1 head)
poblano peppers (2)
jalapeño (2)
avocado (1; optional)
red onion (1; optional)
fennel bulb
fresh ginger root
fresh parsley
fresh dill
lemon (1)
lime (2)
12 oz. firm tofu
5 oz feta + more
eggs (6)
plain greek yogurt
castelvetrano olives
8 oz. frozen green peas (defrosted)
1 can whole plum tomatoes with juice
mango chutney (optional for serving)
raw pumpkin seeds
corn tortillas
plus, I absolutely blew through the new season of this + on friday my friend amie and I got vegan smash burgers at sister, then made negronis and watched my #1 fave heartwarming show of all time.