For this meal plan I figured I’d focus on simple, seasonal weeknight fare. If you’ve never made the No-Noodle Lasagna, give it a go. It’s a real winner for an easy summer meal. Also, I highly recommend the Raspberry Sorbet, which you can make in a snap using the food processor.
CRISPY AVOCADO TACOS
I’m crazy about these simple, crispy tacos and make them often for both lunch and dinner. Serve with a side of beans and/or the Mexican Style Street Corn below.
VEGETARIAN NO-NOODLE LASAGNA
A simple baked summer supper that is a hit with omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. Serve with a warm baguette to swipe up the tasty sauce.
TUNA NICOISE PASTA
I’ve taken the flavors of a classic Nicoise salad and turned it into a pasta that’s got your starch, protein, and veg all right there in a single pan. Add a green salad and a bowl of cold cherries for dessert, and you’ve got a nourishing meal on your hands..
BEEF AND MUSHROOM BURGER
If you’ve never tried boosting a burger with mushrooms, I highly recommend you give it a try. The mushrooms get finely chopped and mixed into the mea. It doesn’t taste particularly of mushrooms and makes the burgers lighter, more nutrient-rich (mushrooms are a major superfood), and very tasty. Add your favorite toppings and consider this summer potato salad on the side.
SLOW ROASTED SALMON WITH HERB SAUCE
I find slow roasting salmon at a low temperature to be a pretty foolproof way to cook it. Spoon herb sauce over the top of your fish and serve with rice or roasted potatoes along with any favorite summer veggie (the corn recipe below would be a tasty side).
MEXICAN STREET CORN SALAD
This takes all the flavors of elote, Mexican-style street corn, and turns it into a tasty salad. Serve it as a side dish to the Slow Roasted Salmon or Avocado Tacos above.
BLENDER RASPBERRY SORBET
I love this sorbet so much that I really want you to make it. It’s creamy and tangy, is done entirely in a food processor, has just three ingredients, and will take you about five minutes to make.
SHOPPING LIST
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (grated about 1 1/2 cups)
8 corn tortillas
Favorite salsa, taco sauce or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges
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
Tuna Nicoise Pasta
8 ounces penne pasta
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 large cloves garlic
1 heaping cup cherry tomatoes
2 five-ounce cans tuna
½ cup chopped kalamata olives
1/2 cup chopped fresh basil
Parmesan cheese for serving
Beef and Mushroom Burgers
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef. 4 pitas, English muffins or burger buns
Slow Roasted Salmon with Herb Sauce
1 1/2 pounds salmon
2 to 4 tablespoons + 1 teaspoon extra-virgin olive oil
1 bunch fresh cilantro (or parsley) (about 3 cups)
1 small bunch fresh chives
Juice of 1 lemon (about 2 tablespoons)
1 small garlic clove
1/4 medium avocado
Mexican Street Corn Salad
6 cups fresh or frozen (defrosted) corn
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 1/2 tablespoons ancho Chile powder
1/2 teaspoon coriander
2 ounces Cotija cheese
1/4 cup fresh cilantro
Blender Raspberry Sorbet
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites (such as Safest Choice)