Well, hello June! Can you believe it? We’re inching our way into summer, with plenty of vibrant produce to prove it. I recommend you heavy up on berries at the market, which are excellent piled onto toast (recipe below) or enjoyed as an after-dinner treat.
PAPRIKA-SPICED SHRIMP AND CORN SALAD
I tasted my first really good cherry tomato of the season this week, which means now is the time to make this simple skillet supper. Serve it solo or add little quesadillas and avocado on the side. Game for dessert? How about fresh strawberries, either straight up or with Creme Fraiche Whipped Cream (feel free to cut the recipe in half).
SPAGHETTI AND SPIRALIZED ZUCCHINI WITH PESTO
This relies on equal parts spaghetti and spiralized zucchini for a lighter pesto pasta that gets dressed up with a generous squeeze of lemon juice. If you don’t have a spiralizer, I’ve seen lots of pre-spiralized zucchini sold in supermarkets in recent months, so keep your eyes open. On the side, consider blanched green beans tossed with butter, salt, and pepper or a big salad.
LAMB SLIDERS WITH HERBED YOGURT SAUCE
I’m crazy about these little lamb sliders, which are packed with flavor but a little lighter on the appetite (they’re served on lettuce wraps in lieu of buns). You can swap some of the lamb and pork in the recipe for turkey if you prefer and it will still be plenty tasty. Side dishes? I’d do up some little roasted potatoes or a pile of grilled vegetable to dunk in the extra yogurt sauce on your plate.
NO-BAKE ALMOND BUTTER BARS WITH DARK CHOCOLATE
I discovered these gorgeous bars from the Alternative Baker cookbook last year and have baked many batches since. They’re healthy enough to give a good energy boost, but feel like a true treat.
HEALTHY BREAKFAST TOAST WITH ALL THE TOPPINGS
On days when it seems there’s no time for breakfast, here’s a quick solution: toast! Top it however you like with what you have on hand. You’ll find loads of ideas here to get you started.
SHOPPING LIST // WEEK 23
Paprika-Spiced Shrimp and Corn Salad
1 ½ tablespoons extra-virgin olive oil
½ medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
½ fresh lemon
Spaghetti and Spiralized Zucchini with Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store-bought)
½ lemon
Parmesan cheese for garnish
Lamb Sliders with Herbed Yogurt Sauce
1 red onion
6 tablespoons lime juice
½ teaspoon raw cane sugar
1 cup Greek yogurt
2 tablespoons lemon juice
5 garlic clove
2 tablespoons mixed herbs such as dill, parsley and mint
1 tablespoon olive oil
1 lb ground lamb
8 oz ground pork
3 tablespoons fresh mint
2 tablespoons fresh dill
3 tablespoons fresh parsley
1 ½ teaspoons ground coriander
12 cups lettuce (6 large Romaine leaves, or 12 butter lettuce or little gem lettuce leaves)
No-Bake Almond Butter Bars with Dark Chocolate
1 cup smooth, unsweetened natural almond butter
½ cup maple syrup
2 teaspoons vanilla extract
2 ½ cups old fashioned rolled oats
½ cup sliced almonds
1/3 cup dried tart cherries or dried cranberries
¼ cup hulled hemp seeds
¼ cup cacao nibs
2 teaspoons extra-virgin coconut oil
½ cup bittersweet chocolate chips or chopped chocolate
Optional cacao nibs, hemp seeds, and flaky sea salt for topping
Healthy Breakfast Toast with All the Toppings
1 slice whole grain bread
Spread of choice (peanut butter, nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado or hummus)
Fruit choice (apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other)
Vegetables/leafy greens (cucumbers, tomatoes, peppers, arugula, baby spinach, or other)
Toppings of choice (chia seeds, hemp seeds, pepitas, nuts, coconut, dried fruit, granola, cacao nibs)
Seasonings of choice (salt, pepper, herbs, chiles, spices, salsa, honey, lemon or lime juice)
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