This week’s game plan is a true reflection of the mash up of summer and fall ingredients. It’s one of my favorite times of year to peruse a farmers’ market.  Enjoy!

 

SAVORY SPINACH AND FETA PIE

A lighter spin on a Greek-style spanikopita, I find this Spinach Pie highly addictive. This is definitely something you can make ahead, enjoying leftovers for lunches (or even breakfast). Don’t worry, filo dough is pretty easy to work with and seeing that golden puff come out of the oven is darn satisfying. As for sides? Maybe start with a cup of soup, like this tomato one or your favorite store-bought boxed soup (p.s. did you know that the vitamin C in tomato soup will boost the absorption of the iron in spinach?)

PORK TENDERLOIN WITH ROASTED FIGS

With figs in season, now is the time to make this dish. Pork tenderloin is a lean cut that pairs perfectly with figs. It sounds sort of fancy for a weeknight, but it’s a pretty easy dish to pull off. The recipe serves 6 to 8, so feel free to cut in half if you are a smaller crowd (though leftovers are often a nice thing to come home to). 

PAPRIKA-SPICED SHRIMP AND CORN SALAD

I can’t get enough of the sweet cherry tomatoes I’m still finding at the market and this is an excellent way to enjoy them. It’s a one-pan favorite that can be served straight up or with little quesadillas and avocado on the side.


DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Made with yogurt, zucchini, and whole grain flour, this is sort of a cupcake/muffin hybrid. They make a nice treat for afternoon snack or dessert and beg for a glass of milk to go with. Make them in a mini muffin tin if you want to keep the portions in check.

TRAIL MIX PEANUT BUTTER APPLE STACKS

Pull this one out of your back pocket to satisfy a hunger fix for breakfast or snack. The juicy, crisp apple makes a tasty base for whatever nut or seed butter you want to spread on top.