Winding down the last weeks of summer and bridging the gap to back-to-school with this week’s meal plan. As always, you’ll find plenty of seasonal produce here and recipes that lean towards the easy end of the spectrum. Enjoy!
Paprika Shrimp Corn Skillet
Zuni Café-Inspired Rotisserie Chicken Salad with Craggy Croutons
This is a recent recipe to the blog, which I consider a weeknight-easy dinner. inspired by the iconic roast chicken from San Francisco’s Zuni Cafe, it’s a combo of chicories and bitter greens with big crusty croutons, a savory dressing, and warm rotisserie chicken.
Tomato Zucchini Tart with Olive Oil Crust
Savory summer tarts are a favorite way to make the most of gorgeous, ripe tomatoes. It’s a press-in-the-pan style crust, which means it’s easier to make than most. The recipe calls for whole-grain flour and olive oil, which also means it’s a healthy bet for a weeknight supper or to fancy up a weekend lunch.
Grilled Pork Chopes with Peach Salsa
Pork pairs beautifully with fruit, both cooked and raw. I love the sweet-savory combo of peaches and pork chops in this recipe. Serve them with steamed corn or homemade corn bread and a simple salad. Delicious!
Make-Your-Own Niçoise 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.
Peach and Ricotta Toast
I can’t stop with this one. I’ve tried it with peaches, nectarines, strawberries, and even pitted cherries. All delicious. Enjoy for breakfast or lunch or cut them into thirds and serve as an appetizer
Jammy Oatmeal Crumble Bars
I got a text from my neighbor, a high school student, who baked a batch of these bars from my book Best Lunch Box Ever, where it originally appeared. She wrote, “So obsessed with your oatmeal bars from best lunch box ever!!!”(followed by a series of smiley faced and heart emojis). I’d say that’s reason alone to give these are whirl. Make them with any favorite tangy jam (I’m partial to sour cherry and apricot).
Paprika-Spiced Shrimp and Corn Skillet
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
Zuni-inspired Salad with Rotisserie Chicken and Craggy Croutons
1 whole rotisserie chicken
2 thick slices crusty bread
5 scallions
1/2 cup extra virgin olive oil
3 tablespoons champagne, white, or red wine vinegar
2 teaspoons white or mellow miso (sub Dijon mustard if you don’t have miso)
1 small clove garlic
5 big handfuls torn bitter greens/chicories (escarole, arugula, endive, radicchio, baby kale, mustard greens, frisée)
3 tablespoons chopped walnuts
3 tablespoons dried currants or golden raisins
Tomato Zucchini Tart with Olive Oil Crust
1 1/2 cups whole-wheat pastry flour
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 ounces goat cheese (chèvre)
2 medium zucchini
1 pound ripe tomatoes of any variety, including cherry tomatoes
2 tablespoons roughly chopped fresh basil
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
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
Peach & Ricotta Toast
1 thick slice crusty country-style bread (I like whole-grain levain)
2-3 tablespoons whole milk ricotta
Jammy Oatmeal Crumble Bars
1 cup whole-wheat pastry flour
1/2 cup rolled oats
1/3 cup plus 1 tablespoon brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons melted butter
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped pecans or walnuts
1/2 cup raspberry, apricot, sour cherry, or other tangy jam
Comments