Since I sent out a slew of Fourth of July recipes and menu ideas a few days ago, I figured I’d focus on light and simple weeknight fare. If you’ve never made the No-Noodle Lasagna, give it a go. It’s a real winner for an easy summer meal. Also, I highly recommend the Raspberry Sorbet, which you can make in a snap using the food processor.

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.

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. Serve with a warm baguette to swipe up the tasty sauce.

TUNA NICOISE PASTA

Bowl of nicoise pasta with glass of wine

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..

Chopped Salad with Chicken and Lemon Oregano Dressing

chopped salad with chicken on white plates with blue gingham napkin

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.

SLOW ROASTED SALMON WITH HERB SAUCE

salmon served with green sauce on a white plate or summer vegetable salad served on a plate

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 (the corn recipe below would be a tasty side).

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.

BLENDER RASPBERRY SORBET

Two bowls of homemade raspberry sorbet with spoons and a navy polka dot napkin

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

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

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

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

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)

Weeknight Rescue//July 2022//Avocado Tacos, No-Noodle Lasagna, Chopped Salad, Tuna Nicoise Pasta, Slow Roasted Salmon