You made it to the weekend, friends. I’ve got lots in store for the menu and pretty much want to make everything in the line-up. If you’ve never made the No-Noodle Lasagna, give it a go. It’s a really winner for a simple summer meal. And if it’s too hot for anything but the Raspberry Sorbet for dinner, I won’t judge.
LAMB SLIDERS WITH HERBED YOGURT SAUCE
This is a tasty alternative to a traditional hamburger. Feel free to swap in ground turkey for the pork in the recipe to make it a little lighter, if you prefer. If you have vegetarians at home, I’ve successfully made these using Beyond Burger in place of the lamb and pork.
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. It’s also an excellent “gateway recipe” for those who haven’t quite embraced tofu.
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..
INSTANT POT CHICKEN IN SALSA VERDE
Pull out your Instant Pot and get a batch of this savory chicken going. It’s tasty tucked into blistered corn or flour tortillas with all your favorite taco fixings. The Mexican-style corn below would be terrific as a side dish.
SLOW ROASTED SALMON WITH HERB SAUCE
I find slow roasting salmon at a low temperature to be a pretty foolproof way to cook it. Spoon herb sauce over the top of your fish and serve with rice or roasted potatoes along with any favorite summer veggie.
MEXICAN STREET CORN SALAD
This takes all the flavors of elote, Mexican-style street corn, and turns it into a tasty salad. Serve it as a side dish or enjoy as a main, spooned onto warm tortillas with avocado and fresh salsa.
BLENDER RASPBERRY SORBET
I love this sorbet so much that I really want you to make it. It’s creamy and tangy, is done entirely in a food processor, has just three ingredients, and will take you about five minutes to make. Head here to see me make it over on Instagram.
SHOPPING LIST // WEEK 34
Lamb Sliders with 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 (or ground turkey)
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)
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
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
1 1/2 teaspoons extra-virgin olive oil
2 large garlic cloves
1/2 small jalapeño pepper
3/4 pound tomatillos
1 lime
2 pounds boneless, skinless chicken thighs
1/2 cup cilantro
Any optional ingredients for serving such as taco fixings or cooked rice
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
Mexican Street Corn Salad
6 cups fresh or frozen (defrosted) corn
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 1/2 tablespoons ancho Chile powder
1/2 teaspoon coriander
2 ounces Cotija cheese
1/4 cup fresh cilantro
Blender Raspberry Sorbet
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites (such as Safest Choice)
Comments