I put this menu together knowing that much of the country is in a heat wave and many of you are in hurricane territory. Accordingly, you’ll find some lighter fare along with a few comforting favorites. I always think food is an excellent way to nurture and nourish eachother. Take good care.
Crispy Avocado Tacos
I’m crazy about these simple, crispy tacos and make them often for both lunch and dinner. Serve with a side of beans and/or the Mexican Style Street Corn below.
Chopped Salad with Chicken and Lemon Oregano Dressing
If you’re looking for something light, bright, and crunchy, this salad is the ticket. It’s tossed with a lemony dressing seasoned with oregano and a little kick of heat. Make more chicken than you need to use for the chicken salad recipe below. Alternatively, make the salad vegetarian by swapping in one can of chickpeas or four hard boiled eggs for the chicken.
Baked Tofu Parm
Here’s a good one for meatless Monday. The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Weeknight Spaghetti and Clams
This is sort of an heirloom recipe, since it was inspired by the pasta my grandfather made us growing up. It’s simple, affordable weeknight cooking that relies on canned clams and spaghetti. Consider adding a green salad (with this dressing).
Pork Tenderloin with Roasted Figs
This was on the menu at our house last week, using figs that are showing up in markets. Delicious! Since it was just two of us at the table, I cut the recipe in half. If you don’t have fresh figs, you can use another seasonal fruit, such as seedless grapes or sliced pears (instructions in the post).
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 to the Slow Roasted Salmon or Avocado Tacos above.
Marbled Chocolate Pumpkin Loaf
Pumpkin and chocolate are a dream team in this supremely moist loaf cake punctuated with dark chocolate chips. You can also bake it in a muffin tin for single-serve treats.
SHOPPING LIST
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (grated about 1 1/2 cups)
8 corn tortillas
Favorite salsa, taco sauce or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges
Chopped Chicken Salad
2 tablespoons lemon juice
1 tablespoon red or white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
11/2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
1/3 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 ¼ pounds boneless, skinless chicken breasts
1 large head Romaine lettuce or several heads Little Gems
1 cup diced Persian or English cucumber (about 2 Persian or ½ English)
6 thinly sliced radishes
½ cup diced fennel
1 cup diced sugar snap peas (about 3 ounces)
⅓ cup roasted almonds, chopped (I prefer salted)
3 tablespoons minced chives
Pork Tenderloin with Roasted Figs
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary, plus 2 big sprigs
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Two 1 to 1-1 /4 pound pork tenderloins
1 tablespoon extra-virgin olive oil, divided
16 fresh figs (about 1 basket)
1 tablespoon balsamic vinegar, divided
No-Noodle Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Spaghetti and Clams
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in clam juice
1/3 cup finely chopped parsley
Zest of 1/2 lemon plus 2 tablespoons juice
Big pinch red pepper flakes
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
Marbled Chocolate Pumpkin Loaf Cake
Non-stick cooking spray
One 15-ounce can pumpkin puree, unsweetened
¾ cup firmly packed brown sugar, plus 3 tablespoons
2 eggs
⅓ cup extra-virgin olive oil
2 teaspoons vanilla extract
1 ½ cups whole-wheat pastry flour, spooned and leveled
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
3 tablespoons unsweetened cocoa powder
½ heaping cup dark chocolate chips
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