Between the start of summer and Father’s Day, it’s a big week for warm weather cooking. Here, I’ve got you covered for both. I’ve included a few of Mr. Mom’s Kitchen’s favorites, in case you might want to line them up for any dads you’re celebrating this weekend.

SLOW COOKER PULLED PORK SANDWICHES

Summer is a great time to pull out the slow cooker. Start with this soul satisfying, low-fuss supper. The tenderloin, which is a mega lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and along with my lighter Green Goddess Dressing.

MAKE-YOUR-OWN NICOISE SALAD

This summer salad bar features the classic Nicoise ingredients. Feel free to riff on the standards by adding other vegetables you like or using fresh, grilled tuna or salmon in place of canned fish. It’s the perfect dinner for a warm night when you don’t feel like spending much time at the stove.

SLOW-ROASTED CHERRY TOMATO PASTA

Summer hasn’t even officially started and I’m already about 6 batches in with slow roasting cherry tomatoes. It’s an excellent way to coax the sweetness from one of summer’s true jewels. Toss with olive oil, basil, and hot pasta for a delicious, simple meal. Add a big summery salad and you’ve got dinner checked off your to-do list.

WEEKEND HUEVOS RANCHEROS

Top 10 “breakfast for dinner” meals of all time. It’s a family recipe from my husband and made the cut in my cookbook Rise & Shine. Enjoy it for Father’s Day brunch or a weeknight supper. It’s really a one-dish meal, but you could always do up some black or pinto beans on the side. (photo credit Erin Scott)

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 instead.

SUMMER FRUIT CRISP WITH DATE/OLIVE OIL/WALNUT TOPPING

A newcomer to the blog that may be just the thing for Father’s Day dessert. It’s a truly wholesome fruit crisp that makes the most of summer fruits. It’s flexible, in that you can use any stone fruit and your berry of choice. Enjoy any leftovers the next day with a scoop of Greek yogurt. YUM!

CORN AND AVOCADO SALAD WITH QUICK PICKLED ONIONS

We had this with dinner last night and it never fails to be a winner. If you’ve never made it before, I’ll be posting a “how to” video on Instagram, so keep an eye out. The dish is excellent as a side for any barbecue, but also makes a tasty filling for vegetarian tacos with a side of black beans. You can make it ahead, adding the avocado just before serving.

SHOPPING LIST // WEEK 24

Slow Cooker Pulled Pork Sandwiches w/ Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)

Make-Your-Own Nicoise Salad
1 small clove garlic
2 anchovies
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
pound small, waxy potatoes, such as red-skinned or fingerlings
1/2 pound green beans
4 eggs
1 head butter lettuce or 2 heads Little Gem lettuce
2 medium tomatoes
2 five-ounce cans tuna, preferably packed in olive oil
1/4 cup Nicoise or other favorite olives

Slow Roasted Cherry Tomato Pasta
4 cups cherry tomatoes (2 baskets)
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

Weekend Huevos Rancheros

6 bacon slices
1 medium onion
one 28-ounce can diced tomatoes
1 chipotle chile en adobo (sold in cans in the Mexican food section of the market)
1 lime
2/3 cup roughly chopped cilantro
8 eggs
8 corn or small flour tortillas
1 cup coarsely grated sharp Cheddar cheese
Sliced avocado or sour cream for garnish

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

Summer Fruit Crisp with Date, Walnut, Olive Oil Topping

5 pitted Medjool dates (6 if they’re not very big)
3 tablespoons mild/fruity extra-virgin olive oil (don’t use a grassy/peppery oil)
½ cup whole-wheat pastry flour
1/4 cup rolled oats
¼ cup packed brown sugar
⅓ cup walnuts, chopped
1/2 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 3/4 pounds peaches, nectarines, apricots, or plums, cut into 1/3-inch wedges
1 heaping cup blueberries/wild blueberries or blackberries (use frozen, not defrosted, if needed)
1 tablespoon lemon juice
2-3 tablespoons packed brown sugar
1 tablespoon cornstarch or arrowroot (optional)

Corn & Avocado Salad with Quick Pickled Onions
4 ears corn on the cob
1/3 cup white wine vinegar
1 1/2 tablespoons sugar
1/2 medium red onion
1/4 cup chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1 1/2 ripe avocados

Weeknight Rescue/June 2022/Pulled Pork Sandwiches, Nicoise Salad Bar, Slow Roasted Tomato Pasta, Huevos Rancheros, Falafel Burgers