The line-up this week is on the easy/breezy side. I will be making that Stuffed Eggplant Parm this week and always love fattoush in the summer. If you’re in the mood for a seasonal treat, check out the simple blueberry tart!
Grilled Chicken Kebab Wraps
A spiced yogurt marinade makes this chicken flavorful and fork-tender. Do these skewers on the grill and then tuck into warm flatbread with tomatoes, cucumbers and crunchy lettuce. You could skip the vegetables here and make Fattoush Salad below to serve on the side and tuck into the wraps.
Stuffed Eggplant Parm
I consider this a lighter, easier version of the Italian classic. It’s a dish you can manage in under 20 minutes of hands-on cooking time and is excellent served with crusty bread and a leafy salad on the side.
Grilled Pork Chops with Peach Salsa
Based on the fruit I’ve had thus far, it’s looking like a good summer for peaches. Try pairing them with pork chops in this sweet/savory recipe. Any veggies sides or a simple salad will go great with these chops and if you like corn bread, that would pair nicely, too.
French Lentil Salad
I’m crazy about this nourishing lentil salad. It’s a terrific one to batch cook on a weekend or evening and enjoy for a few days afterward. Pull it out when you need a simple vegetarian main or to serve as a side dish to fish or chicken. It’s also excellent the next day for lunch.
Loaded Chicken Quesadillas with Avocado Salsa
These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt). Swap in black beans for chicken to make these vegetarian.
Fattoush
I consider this the Lebanese version of Italy’s panzanella. It’s a generous, crunchy salad with toasted pita tossed in and a lemony, garlic-spiked dressing. Serve it as a side or make it a weekday main by adding a can of chickpeas or sliced chicken breast.
Blueberry Tart with Buckwheat Crust
I’m crazy about this Wild Blueberry Tart. It’s an easy “press-in-the-pan” crust, which means no fussy dough to roll out. It can be made entirely gluten-free and doubles as an excellent breakfast under a spoonful of Greek yogurt.
SHOPPING LIST
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil 6 multi-grain Flatout flatbread, naan, lavash, or other flatbread
Stuffed Eggplant Parm
4 medium eggplant (about 12 ounces each)
2 teaspoons extra-virgin olive oil, plus more for brushing the eggplant
1 pound ground turkey or ground chicken (or 2 cups cooked white beans)
2 cups bottled or homemade marinara sauce
2 cups coarsely grated sharp Cheddar cheese (4 ounces)
3 tablespoons freshly grated Parmesan cheese
1/4 cup Italian seasoned panko or breadcrumbs
Grilled Pork Chops with Peach & Pecan Salsa
4 boneless pork loin chops (~1-inch thick)
2 medium peaches
2/3 cup chopped pecans
2 tablespoons red onion
2 tablespoons fresh basil
1 teaspoon jalapeno pepper
2 teaspoons lime juice
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
French Lentil Salad
1 1/2 cups dried French lentils
3 large cloves garlic
1 large bay leaf
1 medium shallot
1 1/2 tablespoons coarse Dijon mustard (or 1 round tbsp regular Dijon)
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground sumac or cumin
1 small or 1/2 large bulb fennel
1 bunch fresh mint (1/4 cup chopped)
3 ounces fresh goat cheese (chevre) or feta
Fattoush
1 whole wheat pita bread
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
4 generous handfuls Little Gem or hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
1/3 English cucumber, thinly sliced
1/2 cup crumbled feta
Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas
Wild Blueberry Tart with Buttery Buckwheat Crust
10 tablespoons salted butter
1 cup gluten-free or regular all-purpose flour
1/4 cup buckwheat flour
3 tablespoons almond flour
1/3 cup + 2 tablespoons sugar
3 cups wild blueberries or conventional blueberries
2 tablespoons corn starch
2 teaspoons lemon juice
Zest of 1/2 fresh lemon
Comments
07.11.2026 at8:12 AM #
Heide Linde Horeth
My top three are the Eggplant Parm, french Lentil Salad and that Blueberry Tart. Wow they look so delicious! Thank you for sharing. I have a question…do you ever use tofu curls. My close friend just brought me a bag to try and I am so curious about how to use them. All the best!
07.11.2026 at8:12 AM #
Katie Morford
I have not used them….though I have been wanting to try cooking with grated tofu.