Good morning! I’m a little late getting this out to you, so hopefully it lands in time for your weekend grocery shopping. Since we’re in peak farmers’ market season, that may be your best bet for gathering this week’s ingredients. Enjoy.
HALIBUT IN PARCHMENT WITH CORN AND MUSHROOM
A fancy-looking, but not fussy-to-make recipe that is worth doing while fresh corn is still in season. You can prep the mushrooms and shear the corn off the cobs ahead of time. Pulling it together after that will be snap. Make sure you have parchment paper on hand, since you will need it!
TURKEY TACO SALAD
This may well be the first “main dish” salad my kids got excited about. It’s all the flavors of old-school tacos done salad-style. If you want something a little extra, consider filling the freezer with these fruity mango pops for dessert.
SPAGHETTI AND SPIRALIZED ZUCCHINI
I really really love this pasta and will make it several times during the summer months when zucchini is so good and so abundant. It’s lighter than a typical plate of pasta (and I’d argue the veggies could easily go under the radar with any veg-phobics in your house). If you don’t own a spiralizer, you can find pre-spiralized zucchini in some markets. Alternatively, try grating the zucchini on the large holes of a box grater instead.
HEALTHY RANCH DIP
We’re finally getting good cherry tomatoes at the market, which is one of the tastiest things to dunk in this dressing. Everything goes into a food processor and is done with the press of a button. Use it as a dip, or thin it with a bit of milk or olive oil and it’s a salad dressing.
BLENDER KEFIR PANCAKES
Since summer means vacation time and lazier mornings where we’re not all rushing kids off to school, I say there’s a little more time for lingering over pancakes. And these are good ones. Super nutritious, all done and then poured from a blender, and excellent embellished with summer berries.
SHOPPING LIST // WEEK 29
Halibut in Parchment with Corn and Mushrooms
4 ears corn
3/4 pound mushrooms such as cremini and shiitakes, or a combo
8 small spring onions or scallions
1 lemon
Four 5-6-ounce skinless halibut fillets (about 1-inch thick)
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 cup fresh basil
2 tablespoons butter
1-3 teaspoons minced fresh jalapeño pepper
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup halved cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Spaghetti and Spiralized Zucchini with Lemony Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store-bought)
1/2 lemon
Parmesan cheese for topping
Healthy Ranch Dip
1/2 cup non- or low fat plain Greek yogurt
1/3 cup light sour cream
2 tablespoons mayonnaise
2 tablespoons minced chives
1 small clove garlic
1 teaspoon white wine vinegar
Blender Kefir Pancakes
1 1/2 cups plain kefir
2 eggs
2 tablespoons butter
1 1/2 cups whole-wheat flour
3/4 cup rolled oats
1 teaspoon vanilla extract
1 teaspoon baking soda
Optional toppings: hemp seeds, chia seeds, chopped walnuts, chopped peans, berries or favorite diced fruit, butter, fruit preserves, or maple syrup
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