After a pretty heavy week, now seems like a good time to gather with the people you love and share food around a table. With that in mind, I’ve got a few summer favorites, along with recipes to take you into the week. And if you’ve never tackled my delicious and decadent ice cream pie, it’s one I pull out when the weather is hot that never disappoints. On the lighter size is the easy, peasy Raspberry Sorbet at the very bottom of the post.
Tomato, Corn, and Summer Squash Pie
This savory pie is a terrific way to bring together the best of summer produce. It’s got an easy, whole-grain crust, but you can certainly swap in a store-bought crust to save time. It’s great for brunch, lunch or supper with a green salad on the side.
Tex Mex Chopped Chicken Salad
Colorful, crunchy, and so full of flavor, this Tex Mex Chopped Salad is a satisfying way to do supper. Feel free to use other favorite vegetables you have on hand. Since corn is in season, shear the kernels from a cob, sauté in a skillet, and add that in, too.
Summer Rolls with Peanut Sauce
We make these year-round, but they’re especially appealing during the warm weather months. You can make the rolls ahead of time or set out the ingredients and let everyone do their own. Tip: I just posted a video with a super quick spin on summer rolls, which you can find here.
Beef and Mushrooms Blended Burger
My preferred way to do a summer burger! Its part-beef, part-mushrooms, all delicious. Even folks who aren’t mushroom lovers will be surprised how tender and tasty this is.
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.
Beautiful Basil Vinaigrette
This is a summer staple that is excellent on tomatoes, grilled vegetables, boiled or roasted potatoes, and fish, chicken, or beef. You can also use it to add flavor to a pasta salad, sandwiches, and summery crostini.
One-Bowl Lemon Blueberry Muffins
This is a tried and true favorite. Simple, classic, tender blueberry muffins with just enough lemon to make the flavors pop. A “must make” in my book every summer.
SHOPPING LIST
Summer Vegetable Pie
- ¾ cup whole-wheat pastry flour
- ¾ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter,
- 2 teaspoons extra-virgin olive oil
- 1 cup thinly sliced shallots (2 large shallots should do)
- 2 cups cherry tomatoes
- 2 ears corn,
- 1 ½ cups 1/4-inch diced zucchini (about 1 medium zucchini)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 cup roughly chopped, loosely packed fresh basil
- 3 eggs
- 2/3 cup milk
- 3/4 cup cottage cheese
- 2 ounces grated Parmesan cheese (1 cup coarsely grated)
Tex Mex Chopped Salad
4 packed cups chopped hearts of Romaine lettuce
2 cups shredded red cabbage
1 medium red pepper
1 cup English or Persian cucumber
1 cup cherry tomatoes
1 medium avocado
3 scallions
1 pound boneless, skinless chicken thighs
1 heaping tablespoon + 3/4 teaspoon taco seasoning mix
¼ cup roasted salted pepitas (pumpkin seeds)
3 tablespoons lime juice
¼ cup plain nonfat Greek yogurt
1/2 teaspoon honey
1 cup roughly chopped cilantro
1/3 cup extra-virgin olive oil
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
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole-grain English muffins or burger buns
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
Beautiful Basil Vinaigrette
2 packed cups (2 ounces) basil leaves (about 2 bushy bunches)
2 finely chopped tablespoons shallot
1 tablespoon white/mild miso paste
2 tablespoons champagne vinegar (or white wine vinegar)
1/2 cup mild/fruity extra-virgin olive oil
One-Bowl Lemon Blueberry Muffins
8 tablespoons salted butter
3/4 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups blueberries
Comments