Weeknight Rescue // July 2020 // Week 27

yogurt marinated chicken skewers

This week’s menu aims to keep that summer feeling from 4th of July rolling into Monday. It’s all about grilling and seasonal produce with recipes that feature tomatoes, corn, zucchini, and watermelon. Enjoy!

CHEESY TEX MEX SKILLET SUPPER

With corn and zucchini in season, this is a good one for a quick dinner. Serve as is or add a basket of warm tortillas and avocado on the side.

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.

PESTO PORTABELLO MUSHROOM BURGERS

Much as I love a classic burger, portabello mushrooms on the grill are pretty tasty, too. Just add a swipe of pesto, roasted peppers, and a slice of cheese.

HOMEMADE GNOCCHI WITH NANA’S TOMATO SAUCE

If you feel like a bit of a cooking project, try this homemade gnocchi from Maria Sinskey’s terrific cookbook The Vineyard Kitchen. Complete the meal with any grilled vegetables or a simple arugula salad with balsamic vinaigrette on the side.

SPAGHETTI AND SPIRALIZED ZUCCHINI WITH LEMONY PESTO

This is the perfect solution when you want the comfort of pasta, but on the lighter side. You just toss together equal amounts of spaghetti and zoodles along with homemade or store-bought pesto and a generous squeeze of lemon juice. Blanched green beans with a knob of butter makes a good side dish.

HONEY ROASTED TOMATO BRUSCHETTA

This appetizer is a tasty way to make the most of sweet cherry tomatoes. They’re roasted low and slow and served on ricotta crostini. Serve as a pre-dinner nibble or as part of a snack board supper with olives, a tossed salad, cold cuts, and crudité. Just delicious.

WATERMELON WEDGE SALAD WITH FETA, MINT & ALMONDS

A bit slab of watermelon cut into wedges is a playful way to serve a salad. Top with feta, mint, almonds and serve with a knife and fork.

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