This week’s meal plan in a word: YUM. I love every last one of these recipes, which include some blog oldies (summer rolls and blueberry muffins, for starters) and three newcomers (the savory pie, basil vinaigrette, and Tex Mex salad). Enjoy! .
Summer Rolls with Peanut Dipping Sauce
This is a fresh, bright answer to supper when the weather is warm. 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. The salad in this recipe pairs nicely with summer rolls.
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.
Grilled Pork Chops with Peach Salsa
The peaches have been excellent this summer, but they’ll be gone before we know it. Try pairing them with pork chops in this sweet/savory recipe. Any veggies sides or a simple salad will go great with these chops and if you like corn bread, that would pair nicely, too.
Tex Mex Chopped Chicken Salad
Eggplant Meatballs with Tempeh in Tomato Sauce
Even though you can buy eggplant year-round, it’s never better than during the summer. It’s excellent in these vegetarian meatballs paired with homemade or store-bought marinara sauce. Heat up a baguette to set on the table for sopping up all the goodies.
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 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 springs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
2 tablespoons fresh lime juice
1 small clove garlic
1-2 squirts Sriracha
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
Grilled Pork Chops with Peach & Pecan Salsa
4 boneless pork loin chops (~1-inch thick)
2 medium peaches
2/3 cup chopped pecans
2 tablespoons red onion
2 tablespoons fresh basil
1 teaspoon jalapeno pepper
2 teaspoons lime juice
Eggplant Meatballs with Tempeh in Tomato Sauce
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
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