I’ve got the usual line up of three dinners and a few bonus recipes this week. I also included a couple of ideas with Father’s Day in mind, including a breakfast sandwich developed specifically with dads in mind.  Enjoy!

FRESH SUMMER VEGETABLE PASTA

A pasta that’s been a staple in our house since I can remember. You can pull the sauce together in the time it takes to boil the pasta water. It’s got enough heft and veggies to be a stand alone meal. Or, throw some shrimp on the grill or under the broiler to top off the pasta with a big squeeze of lemon juice. You can also make it easy on yourself to add a salad by opening a bag of pre-washed baby lettuces or baby arugula and toss with this vinaigrette


FATTOUSH SALAD WITH CHICKEN (OR CHICKPEAS)

This is a salad I crave all summer long. It 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).

 

GRILLED SKIRT STEAK WITH SALSA VERDE

Skirt steak works well for weeknight meals, since it’s a thin cut that cooks quickly. That said, it also makes an ideal option for Father’s Day dinner or when company comes for a summer barbecue. The salsa verde is Italian-style, with herbs, capers, and shallots. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette and dinner is done. If you have a bottle of red wine in your pantry, treat yourself to a glass alongside your steak. 


WILD BLUEBERRY COCONUT YOGURT POPS

A newcomer to the blog that is a good one to have on hand for a frozen treat fix that happens to be full up with antioxidants. It’s just four ingredients and makes eight tasty pops that come in at under 100 calories each. 


ULTIMATE EGG SANDWICH

With Father’s Day happening this weekend, I thought I’d share this recipe I developed several years ago, since it has all the must-haves that my husband loves on a breakfast sandwich: a good bun, bacon, an oozy egg, and a double hit of heat with the spicy spread and spicy Jack cheese. The recipe makes one sandwich, so scale up depending on how many you have at your table (p.s. there’s no reason this can’t double as a weeknight supper as well).