Rolling into the weekend with a line-up to get your through warm weather cooking. You’ll find a few recipes that might hit the spot for Father’s Day or check out my 6 Summer Menus for more recipe inspiration.
SLOW COOKER PULLED PORK SANDWICHES
Summer is a great time to pull out the slow cooker. Start with this soul satisfying, low-fuss supper. The tenderloin, which is a mega lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add the Green Goddess Dressing below for a tasty dip.
SUMMER ROLLS WITH PEANUT DIPPING SAUCE
This is a fresh, bright answer to supper when the weather warms up. I like to set it up as a DIY summer roll bar, and let everyone make their own. Minimize your hands-on time at dinner time by prepping your peanut sauce and veggies ahead of time.
ASIAN-STYLE SALAD WITH CHICKEN OR TOFU SKEWERS
I’m always in the mood for something on the light side when the weather heats up. This light, bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.
PAPRIKA-SPICED SHRIMP & CORN SALAD
A super quick one-pan supper. It’s best with fresh corn, but frozen corn will work in a pinch. One of my favorite sides is to take a couple of whole grain pita breads and split them open. Spread lightly with softened butter, add pinch of salt and a light shower of grated Parmesan. Put under the broiler until just barely brown. Cut in half. (It’s one I learned from my mom and is seriously good)
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 instead.
LIGHTER GREEN GODDESS DRESSING
Make a batch of this dressing to add a splash of brightness to salads or drizzle over 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.
WILD BLUEBERRY COCONUT YOGURT POPS
Consider this frozen treat for dessert on Father’s Day. The recipe calls for just a few ingredients and the only real skill required is the patience to wait for them to freeze.
SHOPPING LIST // WEEK 24
Slow Cooker Pulled Pork Sandwiches w/ Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)
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
Asian-Style Salad with Chicken or Tofu Skewers
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm, drained tofu
1/2 head Napa cabbage
1/2 head red cabbage
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
3 scallions
1/4 cup roasted salted peanuts
Paprika-Spiced Shrimp & Corn Salad
1 ½ tablespoons extra-virgin olive oil
½ medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
½ fresh lemon
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
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)
Wild Blueberry Coconut Yogurt Pops
1 ½ cups frozen Wild Blueberries
¼ cup pure maple syrup
1 tablespoon lemon juice
2 cups coconut flavored yogurt (or 1 ⅔ cups coconut flavored Greek yogurt plus ⅓ cup milk)
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