It’s not officially summer yet, but I’m going all-in on seasonal produce in this week’s menu. I’ve got pork chops with peach salsa, tomato tart, and chocolate zucchini muffins (that could double as cupcakes if you sprinkle with confectioners’ sugar or add a swipe of frosting). Enjoy!
Fresh Summer Vegetable Pasta
This is making it’s seasonal debut this week, but is a longtime staple in our house. It’s a barely cooked “sauce” featuring summer’s triple threat: tomatoes, zucchini, and corn. Feel free to use any shape of pasta you like with an arugula or green salad on the side.
Grilled Pork Chops with Peach Salsa
I had my first peach last week and it was a good one. It got me craving the salsa that goes with these pork chops. I love the sweet-savory combo. Serve them with steamed corn or homemade corn bread and a simple salad. Delicious!
Cajun Fish with Lemon Caper Sauce
The best way I know to dress up a mild white fish, such as sole or tilapia, is with a favorite spice blend, lemon, with a creamy dressing on the side. This recipe has all three. It cooks up in a matter of minutes and is perfect paired with a butter lettuce salad (maybe with tomatoes or seasonal fruit tossed in) and this dressing. Lightly buttered whole grains, such as brown rice or farro, or little roasted potatoes would round out the meal.
Lamb Sliders with Herb Yogurt Sauce
My daughter Rosie is crazy for these flavorful sliders, which I serve with salad greens or sometimes tucked inside warm pita bread. Swap in another ground meat for lamb if you like and serve this Colorful Quinoa Tabbouleh on the side.
Tomato Zucchini Tart with Easy Olive Oil Crust
I’ll be making this savory tart on repeat now that tomatoes are coming into season. It’s a press-in-the-pan style crust, which means it’s easier to make than most. The recipe calls for whole-grain flour and olive oil, which also means it’s a healthy bet for a weeknight supper or to fancy up a weekend lunch.
Croutons on the Grill
Now that barbecue season is in full swing, here’s another thing to add to your grilling line up. Thread cubes of bread on a skewer and get them good and crispy. They make a crunchy snack or are excellent for summer salads.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Made with yogurt, zucchini, and whole grain flour, this is sort of a cupcake/muffin hybrid. They make a nice treat for afternoon snack or dessert and beg for a glass of milk to go with. Make them in a mini muffin tin if you want to keep the portions petite.
SHOPPING LIST
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
Fresh Summer Vegetable Pasta
12 ounces linguine (or fettuccini or spaghetti)
2 tablespoons extra-virgin olive oil
2 large cloves garlic
2 ears of corn
2 medium zucchini
2 medium ripe tomatoes
3 tablespoons fresh basil
1/4 fresh lemon
Parmesan Cheese for serving
Cajun Fish with Lemon Caper Sauce
1 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons capers
1 tablespoon fresh chives
1 large lemon
1/2 cup all-purpose flour (gluten-free flour if desired)
2 tablespoons Cajun spice mix
1 1/2 pounds thin, skinless white fish fillets, such as petrale sole, flounder, fluke, perch, or tilapia
2 tablespoons extra-virgin olive oil
Lamb Sliders w/ Herbed Yogurt Sauce
1 red onion
6 Tbsp lime juice
1/2 tsp sugar
1 cup Greek yogurt
2 Tbsp lemon juice
5 garlic clove
2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
1 Tbsp olive oil
1 lb ground lamb
8 oz ground pork
3 Tbsp finely chopped mint
2 Tbsp finely chopped dill
3 Tbsp finely chopped parsley
1 1/2 tsp ground cumin
1 tsp ground coriander
12 lettuce cups (6 large Romaine lettuce leaves, or 12 butter lettuce or little gem lettuce leaves for serving)
Tomato Zucchini Tart with Olive Oil Crust
1 1/2 cups whole-wheat pastry flour
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 ounces goat cheese (chèvre)
2 medium zucchini
1 pound ripe tomatoes of any variety, including cherry tomatoes
2 tablespoons roughly chopped fresh basil
Croutons on the Grill
1 loaf crusty bread (such as levain, Italian, baguette, or batard)
Olive oil
Metal or wooden skewers
Double Chocolate Zucchini Muffins
1½ cups coarsely grated zucchini
2 eggs
1/3 cup nonfat or low-fat plain yogurt
1/3 cup canola oil
1 cup sugar
1 teaspoon vanilla extract
3/4 cups whole-wheat pastry flour
3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup bittersweet or semi-sweet chocolate chips
Confectioners’ sugar for dusting (optional)
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