This week’s menu has a little something for everyone. Light and healthy numbers, like the green smoothie and summer rolls and heartier family-friendly recipes, including sheet pan pizza. If you’ve never done my Cherry Tomato Bruschetta, it’s not to be missed. Enjoy!

CHEESY TEX MEX SKILLET SUPPER

With corn and zucchini in season, this is a good one for a quick dinner. Serve as is or add a basket of warm tortillas and avocado on the side.

SUMMER ROLLS WITH PEANUT DIPPING SAUCE

This is a fresh, bright answer to supper when the weather warms up. 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.

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.

NO-KNEAD SHEET PAN PIZZA

This is a favorite make-at-home pizza that I make year-round. It’s pretty unfussy, is done in a big sheet pan, and like all pizza, makes an excellent breakfast the next day (try topping it with a fried egg). This makes for a nourishing salad on the side. If you don’t feel like making your own pizza crust, pick up about 1 1/2 pounds of dough from your local market or pizza shop.

SPAGHETTI AND SPIRALIZED ZUCCHINI WITH LEMONY PESTO

I picked the first of the season’s zucchini from my garden last week, so figure this is a good recipe to add to the menu. It’s a perfect solution when you want the comfort of pasta, but on the lighter side. You just toss together equal amounts of spaghetti and zoodles, along with homemade or store-bought pesto and a generous squeeze of lemon juice. Blanched green beans with a knob of butter makes a good side dish.

PINEAPPLE ORANGE GREEN SMOOTHIE

This luscious smoothie is full of green goodness and a snap to make. Frozen pineapple makes it quick to whiz up in a blender and the recipe includes plenty of ideas to boost the nutrition over the top.

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.

SHOPPING LIST // WEEK 27

Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving

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 unsweetened 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

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

Easy Sheet Pan Pizza
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 ½ tablespoons olive oil
One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
1/2 teaspoon dried oregano
8 ounces fresh Mozzarella
Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)

Spaghetti and Spiralized Zucchini with Lemony Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store-bought)
Parmesan for serving

Pineapple Orange Green Smoothie
1 cup fresh or frozen pineapple
1 seedless orange
1 banana
1 cup plain kefir
1 1/2 packed cups baby spinach
1½ teaspoons vanilla extract.

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

Weeknight Rescue//Spring 2022//Tex Mex Skillet, Summer Rolls, Portabello Mushroom Burgers, Sheet Pan Pizza, Spaghetti and Zoodles with Pesto