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 corn, tomatoes, peaches, and zucchini. 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 like this for brunch or a light supper. You can make it ahead and scale it 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.
SLOW COOKER PULLED PORK SANDWICHES W/ APPLE CABBAGE SLAW
This is the perfect use for the slow cooker in the summer. The tenderloin, which is a lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add Green Goddess or Ranch for a tasty dip.
AVOCADO TOAST WITH SOFT EGG
This is my three-ingredient answer to breakfast or lunch any day of the week. This time of year, I like to add sliced tomato or cherry tomatoes cut in half before topping it with the egg.
BLENDER RASPBERRY SORBET
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 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)
Slow Cooker Pulled Pork Sandwiches w/ Apple Cabbage Slaw
1/2 cup apple cider or apple juice
1 cup favorite barbecue sauce
2 cloves garlic
1 medium red onion
1 pork tenderloin (~1 1/4 lbs)
4 cups shredded green cabbage (~1/4 of large cabbage)
1 large apple
1 carrot
1/4 cup apple cider vinegar
2 teaspoons sugar
4 to 5 soft sandwich buns (whole grain, if possible)
Avocado Toast with Soft Egg
1 egg
1 thick slice crusty bread, ideally whole grain
1/3 medium ripe avocado
1/2 lemon
2 dashes sumac (or other favorite spices or herbs, such as za’atar, paprika, chives, or dried chili flakes)
Blender Raspberry Sorbet
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites
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