What’s cooking, everyone? I’ve got some ideas for end-of-summer ingredients (Eggplant and Tempeh Meatballs) as well as easy back-to-school recipes (Salmon Burger Wraps). And don’t miss the One-Bowl Lemon Blueberry Muffins. Enjoy!
Summer Rolls w/ Peanut Dipping Sauce
These are always a hit in our house. They’re particularly good when it’s warm out. A crunchy salad with this Carrot Miso Dressing makes a nice addition to the meal.
Beef and Mushroom Blended Burger
If you’ve never tried boosting a burger with mushrooms, I highly recommend you give it a try. The mushrooms get finely chopped and mixed into the mea. It doesn’t taste particularly of mushrooms and makes the burgers lighter, more nutrient-rich (mushrooms are a major superfood), and very tasty. Add your favorite toppings and consider this summer potato salad on the side.
Colorful Cheeseboard Supper
When you don’t feel like turning on the stove and your fridge is brimming with bits and bobs of this and that, it’s a good time to pull everything out and assemble a snack board. It’s satisfying enough for supper, and also excellent for nibbling when guests come over.
Eggplant Meatballs with Tempeh in Tomato Sauce
Even though you can buy eggplant year-round, it’s never better than during the summer. It’s excellent in these vegetarian meatballs paired with homemade or store-bought marinara sauce. Heat up a baguette to set on the table for sopping up all the goodies.
Salmon Lettuce Wraps with Sriracha Lime Dressing
We’ve been making these for family dinner of late and everyone is a fan. It’s an inventive way to enjoy the convenience of frozen salmon burgers, done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.
Fattoush
This is a crisp summer salad embellished with a fabulous lemony cumin dressing, toasted pita, fresh herbs and feta cheese. It’s a terrific side dish that also makes a great main when accompanied by chicken or chick peas.
One-Bowl Lemon Blueberry Muffins
I made these for a friend this past week and they were so good, I had to keep some for myself. It’s a classic, tender blueberry muffin, something that is a “must make” in my book every summer.
SHOPPING LIST
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 sprigs 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
1 small clove garlic
1-2 squirts Sriracha
Colorful Cheeseboard Supper
See blog post here for ingredient details
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits (or favorite burger buns)
Salmon Lettuce Wraps
3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds
Eggplant Meatballs with Tempeh in Tomato Sauce
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
Fattoush
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
One-Bowl Lemon Blueberry Muffins
8 tablespoons salted butter
3/4 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups blueberries
SHOPPING LIST
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 sprigs 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
1 small clove garlic
1-2 squirts Sriracha
Colorful Cheeseboard Supper
See blog post here for ingredient details
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits (or favorite burger buns)
Salmon Lettuce Wraps
3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds
Eggplant Meatballs with Tempeh in Tomato Sauce
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
Fattoush
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
One-Bowl Lemon Blueberry Muffins
8 tablespoons salted butter
3/4 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups blueberries
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