Get prepared for a tasty week. I’m pulling out my recipe for Double Chocolate Zucchini Muffins, since summer squash is abundant these days. Also, consider making a batch of that Green Goddess dressing to enjoy on the cucumbers and tomatoes that are so good right now.
Turkey Taco Salad with Cumin Lime Dressing
A satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands that makes a terrific summer meal.
Fish in Parchment with Tomatoes, Olives, and Capers
A wonderful way to cook fish, the tomato fennel mixture adds fabulous flavor and cooking it in parchment is a good way to keep it moist and tender. I like to serve this with little roasted or boiled potatoes on the side and a big salad. If serving for a dinner party, you can do this with four individual filets, each one wrapped on its own.
Noodles with Peanut Sauce and Veggies
An easy fix for dinner that’s good warm or cold. The flavors are reminiscent of the peanut sauce you might get in a Thai or Vietnamese restaurant, only tossed with noodles and crunchy vegetables. You could also add shredded chicken to the mix if you like.
Umami Chicken (chicken adobo)
This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with anything you’d like: any grain, salad or vegetable. The extra sauce in the bottom of the pan is delightful spooned over cooked rice or other grains.
Grilled Vegetable Toast with Whipped Goat Cheese
Consider these colorful veggie toasts the starting point for a light supper or summer lunch. You start with good, crusty bread, then whiz together a combination of goat cheese and cottage cheese, and pile on seasonal vegetables done on the grill. Consider serving these with a summery salad tossed with the Green Goddess Dressing below.
Lighter Green Goddess Dressing
Make a batch of this dressing to add a splash of brightness to salads or drizzle over raw, grilled, or roasted vegetables. ALSO, if you want to see a spin on the original recipe (that adds avocado to the mix), you’ll find that recipe in my cookbook PREP.
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.
SHOPPING LIST
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Easy Noodles with Peanut Sauce
12 ounces dried spaghetti or Asian noodles
1/3 cup creamy unsweetened peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon white/mellow miso paste (optional)
2 1/2 cups diced crunchy raw vegetables, such as carrots, snap peas, cucumber, or bell pepper 3 scallions
1 1/2 teaspoons sriracha
Grilled Veggie Toast
1 medium zucchini
2 medium red or yellow bell pepper
1 medium red onion
1 tablespoon extra-virgin olive oil, plus extra for bread
1 large round loaf of crusty bread, such as levain, sourdough, or Italian
1/3 cup lowfat cottage cheese
3 ounces chevre (soft goat cheese)
1/2 lemon
3 tablespoons chopped fresh mint
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs , bone-in, skin-on (about 3 pounds)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
1/4 cup water
Steamed brown rice
Fish in Parchment
1 medium bulb fennel
3 tablespoons extra-virgin olive oil
½ large red onion
1 ½ heaping cups cherry tomatoes (1 dry pint)
¼ teaspoon red pepper flakes
½ cup pitted olives, such as Castelvetrano or Kalamata
2 tablespoons capers
1 ¼ pound filet of fish, such as halibut, cod, pollack, striped bass, salmon, or steelhead (ideally, one single filet)
A light handful roughly chopped fresh basil
1 lemon
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
Double Chocolate Zucchini Muffins
1½ cups coarsely grated zucchini
2 eggs
1/3 cup nonfat or low-fat plain yogurt
1/3 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
3/4 cups whole-wheat pastry flour
3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup bittersweet or semi-sweet chocolate chips
Confectioners’ sugar for dusting (optional)
Comments