Even though it stays relatively cool in the summer here in San Francisco, I hear it’s hot as heck elsewhere. As such, this week’s menu minimizes time at the stove. I’ve even included a picnic-style supper option in these rotisserie chicken sandwiches. Enjoy!
GRILLED VEGETABLES WITH HERB CREME FRAICHE
Gather up your favorite grilling vegetables, get them good and tender on the barbecue, and whip up a side of herb crème fraîche to go with. It’s on the light side, so sliced crusty bread, brushed with olive oil and burnished on the grill makes a nice addition. Alternatively, make the grilled vegetables the side dish and throw chicken or chops on the grill as well.
SUMMER ROLLS WITH PEANUT DIPPING SAUCE
I like to set this up as a DIY summer roll bar. Set out all your fixings and let folks make their own. The recipe includes a yummy peanut sauce with just a hint of heat. I often do a quick side salad of sliced cucumbers (and maybe radishes, too) doused in seasoned rice vinegar.
ROTISSERIE CHICKEN SANDWICHES
This recipe relies on a big shortcut: pick up a rotisserie chicken at the store. The muhammara sounds exotic but is easy peasy to make by just blending a handful of ingredients in a food processor. It’s a filling sandwich, but you can embellish your table with a simple salad, summer fruit, or cut up raw veggies.
BLUEBERRY HAND PIES
This one does require an oven, but the results are worth it. This is a good one to make on a Saturday or Sunday, maybe with a kid in tow to enjoy the kitchen fun. Make a double batch and freeze the extras for a healthier, homemade toaster tart.
MEXICAN STREET CORN SALAD
If you like the flavors of classic Mexican street corn, this salad is for you. You can use fresh or frozen corn and serve this as a side to grilled meat or chicken or as part of a Mexican-style supper. It’s even good tucked into corn tortillas with cheese and avocado. Tip: one medium ear of corn yields about 3/4 cup of kernels.
SHOPPING LIST // WEEK 30
Grilled Vegetables with Herb Crème Fraiche
Heaping 1/2 cup crème fraiche
1 1/2 tablespoons chives
1 tablespoon fresh basil
1 tablespoon fresh mint
2 teaspoons extra-virgin olive oil
Favorite vegetables for grilling such as bell peppers, onions, eggplant, and zucchini
Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
2 avocados
1/2 English cucumber
Several sprigs fresh mint leaves
Several sprigs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
1 small clove garlic
1-2 squirts Sriracha
Rotisserie Chicken Sandwiches with Pecan Muhammara
One 12-ounce jar roasted bell peppers
2/3 cup pecan halves
1/4 cup panko or other unseasoned bread crumbs
1 clove garlic
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (or 1 1/2 tsp balsamic vinegar + 1 tsp honey)
8 slices crusty bread, such as whole-grain levain
8 ounces shredded rotisserie chicken (~ 3 cups)
Generous handful arugula
Blueberry Hand Pies
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 tablespoon sugar
1 stick (8 tablespoons) unsalted butter
1 tablespoon cornstarch
1 tablespoon lemon juice
1 1/2 cups blueberries or defrosted wild blueberries
Zest of 1/2 lemon
1/4 cup + 1 tablespoon sugar
1 egg
Mexican Street Corn Salad
2 tablespoons extra-virgin olive oil
6 cups fresh or frozen corn
2 teaspoons sugar
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 1/2 teaspoons ancho chile powder
1/2 teaspoon ground coriander
2 ounces Cotija cheese
1/4 cup fresh cilantro
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