Hope everyone is coming off of a relaxing 4th of July holiday. I’m still in vacation mode up at Lake Tahoe with a giant crew of family where every meal involves feeding 19 (luckily it’s a communal effort). Enjoy this week’s menu…it’s packed with summer favorites.

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PIZZA ON THE GRILL

If you ask me, summer is the best time to make pizza at home. A backyard grill doubles as a terrific pizza oven, since it gets piping hot. Make your own dough or pick up refrigerated dough at the market. All toppings are fair game.

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CILANTRO LIME-YOGURT MARINATED GRILLED CHICKEN


I got a jump on Weeknight Rescue and made this for a crowd last night to rave reviews. Aim to get the chicken marinating early in the day to get the most flavor out of this dish. Throw any vegetables you like on the grill or check out this Warm Potato Salad to serve on the side.

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VEGAN EGGPLANT MEATBALLS WITH TEMPEH IN TOMATO SAUCE

TIf you’ve never tinkered with tempeh before this is your chance. These meatballs are tender and tasty. Make the easy sauce featured in the recipe or take a short cut and use one from a jar (I’m a fan of Rao’s brand).

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UPSIDE DOWN PLUM CAKE

While plums are still plentiful, this cake is work making. The batter is made with whole grain flour and less sugar than you’ll find in a typical cake. It’s excellent for dessert and just as good the next day for breakfast under a scoop of Greek yogurt.

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CORN AND AVOCADO SALAD WITH QUICK PICKLED ONIONS

I forgot how much I love this salad until I made it last week for dinner. It’s so simple…requiring no more than 10 minutes of prep time, tops. If you have some good tomatoes on hand, feel free to dice those and add them to the salad as well.


SHOPPING LIST // WEEK 27

Pizza on the Grill
1 pound pizza dough (homemade or store-bought)
Tomato sauce or pesto sauce
Shredded Mozzarella or other firm grating cheese (or fresh Mozzarella)
Favorite toppings (such as arugula, olives, roasted red peppers, artichoke hearts, cherry tomatoes, fresh basil, and prosciutto)

Cilantro Lime Yogurt-Marinated Chicken
1/2 cup (loosely packed) fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime, plus (optional) lime wedges for serving
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts

Vegan Eggplant Meatballs
1 1/2 pound eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil

Upside Down Plum Cake
6 to 8 plums (depends on size)
1/4 cup brown sugar
8 tablespoons unsalted butter
1 cup whole-wheat pastry flour
1/2 cup almond flour
2 teaspoons baking powder
3/4 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract

Corn and Avocado Salad
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