This week’s meal plan leans heavily on low-effort, high-flavor cooking so you don’t have to spend a whole lot of time at the stove. As always, there’s a big emphasis on seasonality, with summer fruits and veggies showing up all week long. Enjoy!
BAJA-STYLE SHRIMP TACOS W/ CHIPOTLE LIME CREMA
The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.
SUMMER FRITTATA
I’m breaking this out for the first time this summer for a light supper this week. It’s also great for brunch or lunch and can easily be scaled up if you’re serving a crowd. Feel free to swap the Cheddar for crumbled feta and use other vegetables, such as diced bell peppers and dark leafy greens. A simple salad or plate of sliced fruit on the side makes it a meal.
FRESH SUMMER VEGETABLE PASTA
I hear all the time from friends who say this has become a surefire summer staple in their house. It is in ours, too. The barely cooked “sauce” features 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.
CILANTRO LIME YOGURT-MARINATED CHICKEN
While we’re still enjoying outdoor cooking, now is the time to make this mega-flavorful chicken. Pair it with Quinoa Tabbouleh and any grilled vegetables.
PORK TENDERLOIN LETTUCE WRAPS W/ GINGER LIME DRESSING
These lettuce wraps are like little tacos with Vietnamese flavors and a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to add a side of brown basmati rice or a favorite Asian noodle tossed with fish sauce, sesame oil, and sliced scallion. Folks who don’t eat pork, swap in chicken thighs. Vegetarians could use firm or extra-firm tofu.
SIMPLE BLACK BEANS
I made a big pot of these black beans last week and we used them all week in everything from rancheros to tacos to snacks. Any leftovers can be stored in the freezer for another day.
BROWN SUGAR ROASTED APRICOTS WITH CREME FRAICHE
A four-ingredient 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 and expect to want seconds.
SHOPPING LIST // WEEK 32
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
3 tablespoons low-fat plain yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound raw medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
Summer Vegetable Frittata
2 teaspoons extra-virgin onion oil, plus more for greasing the pan
1 medium red or yellow onion
1 medium zucchini
1 large ear corn, kernels cut from cob (1 heaping cup)
1/4 cup chopped fresh basil
1/2 cup cherry tomatoes
1 cup coarsely shredded sharp Cheddar
8 eggs
1 cup milk (whatever kind you have in the fridge)
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
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Olive oil spray (optional)
Pork Tenderloin Lettuce Wraps with Ginger Lime Dressing
1/2 cup lime juice (4 to 5 limes)
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce
2 tablespoons fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro
1 large head butter lettuce or Romaine lettuce
Simple Black Beans
1 pound dried black beans, about 2 cups
2 large cloves garlic
½ yellow onion
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