It’s a big week with both Father’s Day AND the official start to summer on the calendar. Here is a menu to match. Bon appetite!
CRISPY AVOCADO TACOS
I made a version of these for lunch this week and added fresh corn, cooked and then sheared off the cob. It was a terrific combo. Speaking of corn, this Mexican Street Corn Salad would make a terrific side dish as would this Everyday Slaw.
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..
GRILLED SKIRT STEAK WITH SALSA VERDE
If you’re going to do steak on the grill, this is an excellent way to go. It’s a terrific main dish for Father’s Day (as is the salmon below). Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.
SLOW ROASTED SALMON WITH HERB SAUCE
Slow roasting salmon at a low temperature is a pretty foolproof way to cook it. Spoon herb sauce over the top of your fish and serve with this tabbouleh or rice as a side, along with any favorite summer salad or veggie.
ULTIMATE EGG SANDWICH (a Father’s Day fave)
I developed this recipe several years ago in honor of the dads…the one in our house and maybe your house, too. It’s got all of the best hits for an egg sandwich: a good bun, Jack cheese, an oozy egg, and a kick of heat.
BROWN SUGAR ROASTED APRICOTS WITH CREME FRAICHE
This is a dessert that you can throw together in a snap. After your apricots bubble in the oven, just add a spoonful of honey-sweetened crème fraîche (or serve with Yogurt Whipped Cream). Expect to want seconds.
SHOPPING LIST // WEEK 34
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
Grilled Skirt Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil
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
Ultimate Egg Sandwich
1 brioche bun or sandwich roll (brioche, ficelle, baguette that’s not too hard)
1 slice pepper Jack cheese
1 teaspoon extra-virgin olive oil
1 egg
Freshly ground black pepper
1 leaf crunchy Romaine or a few Little Gem leaves
1 generous slice ripe tomato
2 slices cooked bacon
2-3 teaspoons mayonnaise
1/4 teaspoon sriracha
Pickled Jalapeños (optional)
Brown Sugar Roasted Apricots with Crème Fraîche
8 ripe apricots
1 packed tablespoon brown sugar
2 tablespoons butter
2 tablespoons roughly chopped pistachios
1/3 cup creme fraiche
1 generous teaspoon honey