We’ve never met a grocery store we didn’t like: neat piles, chitchat with the butcher, cheese samples.
But every week we get home, unload, and stare at a refrigerator full of food only to complain,
“There’s nothing to make for dinner.”
Which is how we happened upon Melissa Lanz’s program, The Fresh 20 (twenty ingredients, five healthy meals). Normally, recipe services are not our thing but Lanz’s budget- and family-friendly ways had us checking our frozen and processed food misconceptions at the produce section.
Her new cookbook is packed with delicious family dinner ideas. So we asked her for a little help getting them on the table.
The best way to get ready for the week ahead is to spend a little time on Sunday prepping. I cook grains on Sunday night. Chop vegetables, make marinades, roast meats, and bake potatoes so that weeknights are fast and easy dinners. During the week, I make a mental note of what’s on the menu so I can prepare during the day as time permits.
Greek-Style Lamb Tacos with Cucumber Yogurt Sauce and Salad
1 tbsp. grapeseed oil
½ md. red onion, finely chopped
1 lb. ground lamb
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. ground cumin
1 tsp. dried oregano
8 corn tortillas, 6-inch taco size
2 c. cucumber yogurt sauce (recipe below)
1 red bell pepper, cored, seeded, and chopped for salad
½ head butter lettuce, such as Bibb, washed and chopped
1 navel orange, peeled and chopped
2 tbsp. dressing of choice
1. Heat a 10- to 12-inch skillet over medium heat and add the oil. Add the onion and saute until softened, 3-4 minutes.
2. Add the ground lamb and season with the salt, pepper, cumin, and oregano, stirring to combine. Cook until the lamb is browned and no longer pink inside, 3 to 4 minutes. Remove from the heat. If necessary, drain a little fat from the pan or blot it up with a paper towel.
3. To soften, wrap the tortillas in wet paper towels and microwave for 30 seconds or heat one by one in a lightly oiled pan for 10 seconds per side.
4. Spoon 3 tbsp. of the lamb into each tortilla followed by 2 tbsp. of yogurt sauce. Top with chopped bell pepper.
5. Arrange the tacos on a serving platter.
6. In a large salad bowl, combine the lettuce, oranges, and dressing. Sprinkle with pepper.
Cucumber Yogurt Sauce
Makes two cups
1 md. cucumber, peeled
1 c. plain nonfat Greek yogurt
Juice of 1 lime
½ bunch fresh flat-leaf parsley
¼ tsp. kosher salt
1. Shred half the cucumber.
2. Cut the other half into a ½-inch dice.
3. Combine the shredded cucumber, yogurt, and lime juice.
4. Mix in the diced cucumber and parsley.
5. Add salt.
6. Chill until ready to serve (up to 3 days).
Source: Daily Candy