Get prepared for a tasty week! This menu represents a crossroads of summer favorites and easy weekday meals. Consider making a batch of that Green Goddess Dressing to enjoy on the cucumbers, zucchini, and tomatoes that are so good right now.
TURKEY TACO SALAD WITH CUMIN LIME DRESSING
A satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of fresh mango or pineapple with lime and Tajin (or chili powder).
SLOW-ROASTED CHERRY TOMATO PASTA
I’ve been looking forward to making this summery pasta practically since tomato season ended last year. It’s an excellent way to coax the sweetness from one of summer’s true jewels. Toss with olive oil, basil, and hot pasta for a delicious, simple meal.
BAKED EVERYTHING CHICKEN
Everything Chicken is my quick fix for a chicken dinner. The options for how to serve it are endless…add to a big salad with the Green Goodness Dressing below, slice onto sandwiches, or serve with roasted potatoes and grilled veggies.
FALAFEL BURGERS WITH CREAMY YOGURT SAUCE
Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy. Not into burger buns? Serve on crunchy lettuce or warm pita instead.
SLOW ROASTED SALMON WITH HERB SAUCE
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.
LIGHTER GREEN GODDESS DRESSING
Make a batch of this dressing to add a splash of brightness to salads or drizzle over raw, grilled, or roasted vegetables. ALSO, if you want to see a spin on the original recipe (that adds avocado to the mix), you’ll find that recipe in my cookbook PREP.
SUMMER FRUIT CRISP WITH DATE/OLIVE OIL/WALNUT TOPPING
A truly wholesome fruit crisp that makes the most of summer fruits. It’s flexible, in that you can use any stone fruit or even swap in your favorite berries.
SHOPPING LIST // WEEK 34
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Slow Roasted Cherry Tomato Pasta
4 cups cherry tomatoes (2 baskets)
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic pinches
1/4 cup chopped basil
12 ounces rigatoni, penne, or other dried pasta
1 small chunk Parmesan cheese
Healthy Baked Everything Chicken
2 boneless skinless chicken breasts (about 1 ½ lbs)
1 lemon
3 tablespoons Everything bagel spice blend
Falafel Burgers w/ Creamy Yogurt Sauce
Two 15-ounce cans chickpeas (3 cups cooked)
1/4 cup sesame seeds
6-8 medium garlic cloves
1 medium red onion
2 large carrots
1 cup cilantro
3/4 cup whole wheat flour (substitute gluten-free flour if needed)
4 teaspoons cumin
4 teaspoons coriander
1/4 teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 tablespoons fresh dill
1 large lemon
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves
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
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions
1/2 cup fresh basil leaves
1 lemon
1 medium cloves garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
Summer Fruit Crisp with Date, Walnut, Olive Oil Topping
5 pitted Medjool dates (6 if they’re not very big)
3 tablespoons mild/fruity extra-virgin olive oil (don’t use a grassy/peppery oil)
½ cup whole-wheat pastry flour
1/4 cup rolled oats
¼ cup packed brown sugar
⅓ cup walnuts, chopped
1/2 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 3/4 pounds peaches, nectarines, apricots, or plums, cut into 1/3-inch wedges
1 heaping cup blueberries/wild blueberries or blackberries (use frozen, not defrosted, if needed)
1 tablespoon lemon juice
2-3 tablespoons packed brown sugar
1 tablespoon cornstarch or arrowroot (optional)
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