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.
SHOPPING LIST // WEEK 27
Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil
6 multi-grain Flatout flatbreads
Pesto Portobello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small red or yellow roasted bell peppers
1 large handful baby arugula or spinach
Homemade Gnocchi with Nana’s Tomato Sauce
3 pounds large baking potatoes
2 large eggs
1 large egg yolk
Pinch nutmeg
2 cups all-purpose flour
Parmesan cheese for garnish
8 pounds fresh Roma tomatoes
6 large cloves garlic
1/4 cup extra-virgin olive oil
3 medium yellow onions
1 cup red wine
2 tablespoons tomato paste
1 tablespoon toasted whole fennel seeds
1 cup Italian parsley leaves
1/4 cup fresh oregano or 1 1/2 tablespoons dried oregano
1 bay leaf
1/4 teaspoon chili flakes
Spaghetti and Spiralized Zucchini with Lemony Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store-bought)
Parmesan for serving
Honey Roasted Tomato Bruschetta
2 baskets ripe cherry tomatoes (about 4 cups)
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 baguette
4 to 6 ounces fresh ricotta cheese
Fleur de sel or regular salt
1/4 cup fresh basil
Watermelon Wedge Salad with Feta, Mint & Almonds
One 1 1/4-inch-thick center slab of a small to medium seedless watermelon
2 tablespoons sliced almonds
1/4 cup crumbled feta cheese
2 tablespoons fresh mint
1 tablespoon extra-virgin olive oil
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