I’m aiming to set you up for a week of success (and ease in the kitchen) with a bright, fresh menu. In addition to a slew of simple recipes, I’ve included a gnocci with tomato sauce that takes a bit more time, but is worth the effort. And don’t skip the watermelon juice! It’s the ideal summer refresher.
FATTOUSH SALAD
This is a crisp summer salad that is great as a main dish when accompanied by chicken or chick peas. If you want to round out the meal further, do up a side of any favorite grain, such as quinoa or farro tossed with olive oil, lemon juice and zest, and whatever fresh herbs you have in your fridge (or garden). Alternatively, treat yourself to a terrific weekend lunch with this on the menu.
SLOW COOKER PORK TINGA TACOS
Cooking pork low and slow in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.
PESTO PORTABELLO MUSHROOM BURGERS
Much as I love a classic burger, portabello mushrooms on the grill are pretty tasty, too. Just add a swipe of pesto, roasted peppers, and a slice of cheese.
HOMEMADE GNOCCHI WITH NANA’S TOMATO SAUCE
If you feel like a bit of a cooking project, try this homemade gnocchi from Maria Sinskey’s terrific cookbook The Vineyard Kitchen. Complete the meal with any grilled vegetables or a simple arugula salad with balsamic vinaigrette on the side.
LOADED CHICKEN QUESADILLAS WITH AVOCADO SALSA
These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt).
HONEY ROASTED TOMATO BRUSCHETTA
This appetizer is a tasty way to make the most of sweet cherry tomatoes. They’re roasted at a low temperature and served on ricotta crostini. Serve as a pre-dinner nibble or as part of a snack board supper with olives, a tossed salad, cold cuts, and crudité. Just delicious.
BLENDER WATERMELON JUICE
I love to blend up fresh watermelon and stow a little pitcher in the fridge for a refreshing pick-me-up. The juice doubles as a great mixer come cocktail hour as well. When you get a really good, sweet watermelon, this is the thing to make!
SHOPPING LIST // WEEK 27
Fattoush Salad
1 whole wheat pita bread
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
4 generous handfuls Little Gem or hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
1/3 English cucumber, thinly sliced
1/2 cup crumbled feta
Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas
Slow Cooker Pork Tinga Tacos
1 tablespoon extra-virgin olive oil
1 large yellow onion
1 large tomato
One 7-ounce can tomatillo salsa (~1 cup tomatillo salsa)
2 cloves garlic
1 chipotle chile en adobo
1 tablespoon adobo sauce (from canned chipotle chiles)
1/4 cup low-sodium chicken broth or water
One 2 to 2-1/2 pound boneless pork loin roast
Pesto Portobello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small red or yellow roasted bell peppers
1 large handful baby arugula or spinach
Homemade Gnocchi with Nana’s Tomato Sauce
3 pounds large baking potatoes
2 large eggs
1 large egg yolk
Pinch nutmeg
2 cups all-purpose flour
Parmesan cheese for garnish
8 pounds fresh Roma tomatoes
6 large cloves garlic
1/4 cup extra-virgin olive oil
3 medium yellow onions
1 cup red wine
2 tablespoons tomato paste
1 tablespoon toasted whole fennel seeds
1 cup Italian parsley leaves
1/4 cup fresh oregano or 1 1/2 tablespoons dried oregano
1 bay leaf
1/4 teaspoon chili flakes
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Honey Roasted Tomato Bruschetta
2 baskets ripe cherry tomatoes (about 4 cups)
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 baguette
4 to 6 ounces fresh ricotta cheese
Fleur de sel or regular salt
1/4 cup fresh basil
Blender Watermelon Juice
4 cups cubed watermelon
2-3 teaspoons fresh lime juice (optional)
Comments