It’s a good line up this week, including a few I haven’t shared in a while (the Falafel Burgers and Upside Down Plum Cake). Bon appetit! Also, zucchini is abundant right now, so check out the Zucchini “Lasagna”. Enjoy!
Falafel Burgers with Creamy Yogurt Sauce
Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy. Not into burger buns? Serve on crunchy lettuce or warm pita instead.
Shrimp Skewers with Tangy Avocado Sauce
This dish is all about the flavorful sauce that can be whirled in a blender in a matter of minutes. A combination of fresh cilantro, avocado, scallions, and lime juice, it’s a terrific way to brighten up a plate of skewered shrimp. If you don’t care for cilantro, make the sauce with fresh basil instead.
Pounded Chicken with Tomato, Olive, and Avocado Salad
This is one tasty and very healthy summer supper. It’s light and easy enough for everyday cooking, but is also the sort of dish I’d serve guests. As for side dishes, a simple salad will do as will this Watermelon Wedge Salad.
Vegetarian No-Noodle Lasagna
A simple supper that is a hit with omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. It’s also an excellent “gateway recipe” for those who aren’t yet super fans of tofu.
Grilled Skirt Steak with Salsa Verde
Throwing something on the grill is an easy fix for dinner, especially if you have friends joining you. In this case, it’s skirt steak (or flank steak) along with an Italian-style salsa verde. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.
Overnight Banana Almond Butter Oats
A simple, make-ahead breakfast that you do up in a jar or bowl and stow in the fridge until morning. Feel free to stir a teaspoon or two of healthy “add ins” to the mix, such as hemp seeds, chia seeds, or ground flax. Serve it straight up or top with fruit, such as fresh mango or favorite berries.
Upside Down Plum Cake
Brown sugar-sweetened plums crown a tender moist cake that can stand on its own, but is excellent served with a spoonful of vanilla frozen yogurt, ice cream, or whipped cream. Even better, in my opinion, is to eat it Day Two for breakfast along with a side of plain Greek yogurt (and perhaps a side of your morning coffee).
SHOPPING LIST
Falafel Burgers w/ Creamy Yogurt Sauce
Two 15-ounce cans chickpeas (3 cups cooked)
1/4 cup sesame seeds
6-8 medium garlic cloves
1 medium red onion
2 large carrots
1 cup cilantro
3/4 cup whole wheat flour (substitute gluten-free flour if needed)
4 teaspoons cumin
4 teaspoons coriander
1/4 teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 tablespoons fresh dill
1 large lemon
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves
Vegetarian No-Noodle Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
Pounded Chicken with Tomato, Olive, and Avocado
1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1 large clove garlic
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 teaspoons ground cumin
1 1/3 heaping cups cherry tomatoes
1/4 cup roughly chopped fresh basil
1 cup castelvetrano olives (or other favorite meaty olives)
1 small ripe avocado
2 scallions
Grilled Skirt Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil
Overnight Banana Almond Butter Oats
1 tablespoon salted almond butter
1 teaspoon honey
1/2 ripe banana
2/3 cup milk
1/3 rounded cup rolled oats
Chopped fresh fruit for topping the oatmeal
Upside Down Plum Cake
6 to 8 plums, number depends on size
1/4 cup brown sugar
8 tablespoons unsalted butter, softened to room temperature, divided
1 cup whole-wheat pastry flour
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
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