Welcome to the weekend! I hope you get a chance to enjoy a bit of downtime before you start thinking about what’s going on the table next week. On that note, I’ve got lots of good stuff in store. Enjoy!
SUMMER ROLLS WITH PEANUT DIPPING SAUCE
We’re 100 percent hooked on homemade summer rolls in our house. Paired with a barely spicy peanut sauce, they’re light and very tasty. The recipe is a good fix for those nights when you don’t feel like turning on the stove. If you want to share the work of assembling the rolls, set it up DIY style and let everyone make their own.
ROTISSERIE CHICKEN SANDWICHES WITH SPICY PECAN MUHAMMARA
Pick up a rotisserie chicken from the market and this becomes a no-cook recipe. Just pile the chicken onto slices of crusty bread and add a swipe of muhammara (a flavorful red pepper spread that whizzes up easily in a food processor). This is a good one to pack up for a dinner picnic if you feel like doing something a little different.
HERB CREME FRAICHE WITH GRILLED VEGETABLES
Gather up your favorite grilling vegetables, get them good and tender on the barbecue, and whip up a side of herb crème fraîche to go with. It’s on the light side, so sliced crusty bread, brushed with olive oil and burnished on the grill makes a nice addition. Alternatively, make the grilled vegetables the side dish and throw chicken or chops on the grill as well.
INSTANT POT CHIPOTLE RASPBERRY-GLAZED RIBS
Who says ribs need to go on a grill? These are excellent done in the Instant Pot with no babysitting required. Tangy raspberries and chipotle makes a killer combo for juicy ribs. Just add a side of slaw and maybe a pile of fresh cut watermelon.
FATTOUSH SALAD
This is a perfect summer salad that makes an excellent side to so many seasonal menus, but just add chicken (or chick peas) and it becomes hearty enough to qualify as a main dish. If you want to round out the meal further, do up a side of any favorite grain , such as quinoa or farro tossed with olive oil, lemon juice and zest, and whatever fresh herbs you have in your fridge (or garden).
ICE CREAM PIE WITH CHOCOLATE CRUST AND TOFFEE
We made two of these scrumptious pies last weekend — one as directed and the other gluten- and dairy-free. Both were a huge hit. Luckily, we had leftovers and I’m happy to report the pie is just as good several days later.
STOVETOP SRIRACHA LIME POPCORN
My girls are forever making bowls of popcorn to go with their Netflix binges. This combo is one of their favorites.
SHOPPING LIST // WEEK 29
Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
2 avocados
1/2 English cucumber
Several sprigs fresh mint leaves
Several sprigs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
1 small clove garlic
1-2 squirts Sriracha
Rotisserie Chicken Sandwiches with Spicy Pecan Muhammad
One 12-ounce jar roasted bell peppers
2/3 cup pecan halves
1/4 cup panko or other unseasoned bread crumbs
1 clove garlic
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (or 1 1/2 tsp balsamic vinegar + 1 tsp honey)
8 slices crusty bread, such as whole-grain levain
8 ounces shredded rotisserie chicken (~ 3 cups)
Generous handful arugula
Herb Creme Fraiche with Grilled Vegetables
Heaping 1/2 cup crème fraiche
1 1/2 tablespoons chives
1 tablespoon fresh basil
1 tablespoon fresh mint
2 teaspoons extra-virgin olive oil
Favorite vegetables for grilling such as bell peppers, onions, eggplant, and zucchini
Instant Pot Chipotle Raspberry-Glazed Ribs
3 ½ pounds baby back ribs
1 chipotle chili en adobo (sold in small cans)
1 ⅓ cup frozen raspberries
¼ cup honey
¾ cup apple cider
Fattoush Salad
1 whole wheat pita bread
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
4 generous handfuls Little Gem or hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
1/3 English cucumber, thinly sliced
1/2 cup crumbled feta
Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas
Easy Ice Cream Pie with Chocolate Crust and Toffee Bits
3 cups vanilla ice cream (1 1/2 pints; option to use dairy free “ice cream”)
20 chocolate sandwich cookies, such as Newman Os or Oreos (use gluten-free cookies for a GF version)
2 tablespoons melted butter (use melted coconut butter for a DF version)
3/4 heaping cups chocolate toffee, such as Tcho, Heath, or Skors bars
1/3 cup chocolate fudge sauce or syrup (homemade or store-bought)
Stovetop Sriracha Lime Popcorn
3 tablespoons coconut oil
1/2 cup popcorn kernels
1 to 1 1/2 teaspoons Sriracha (or tabasco)
1 lime
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