Since this week rolls right into the 4th of July, I’ve pulled a few holiday favorites that will work just as well for a weeknight supper. Find the full shopping list at the bottom of the page.

(and Happy 4th Everyone!)

VEGETARIAN NO-NOODLE ZUCCHINI LASAGNA

Serve with a crusty baguette, a simple salad dressed with olive oil and vinegar (or this vinaigrette), and dinner is done. If you have kids who love lasagna but don’t love tofu, give this a whirl, since they might just like it. This also makes an excellent vegetarian option for summer celebrations. 


STEAK ON ARUGULA WITH PARMESAN AND BALSAMIC 

For years this has been one of my go-to dishes for entertaining a crowd. It’s so easy, you can make it for a weeknight supper, too. The recipe instructs you to cook it in a skillet, but since it’s grilling season, your barbecue will work just as well.  Serve it with grilled or roasted potatoes or this Warm BLT Potato Salad. 

PESTO PORTABELLO MUSHROOM BURGERS 

This swaps out ground meat and uses portabello mushrooms instead. The result is a whole lot lighter, but still plenty juicy and flavorful (thanks to the basil pesto and fresh Mozzarella). Serve with a grilled vegetables and this herb creme fraiche if you have a bit of spare time. 


SO SIMPLE DEVILED EGGS

Once you’ve got the eggs cooked, you can knock this recipe out in a matter of minutes. Deviled eggs are terrific for summer gatherings, but just as good to have on hand for a nourishing between-meal snack or to pair with a lunch salad.

WILD BLUEBERRY TART WITH BUTTERY BUCKWHEAT (GLUTEN FREE) CRUST 

I’ve made this tart 4 times in the last 4 weeks and I haven’t tired of it yet. My favorite way to eat it is for breakfast with a spoonful of Greek yogurt, but it’s excellent for dessert, too.