Welcome to the weekend! I’ve got some seriously good recipes lined up this week. To start with, I’m crazy for that Fattoush Salad. For those of you tuning into the Women’s Soccer World Cup, my Cheeseboard Supper makes good eats for game day viewing. And don’t skip the watermelon juice! It’s the ideal summer refresher.
FATTOUSH SALAD
This is a crisp summer salad that is great as a main dish when accompanied by chicken or chick peas. If you want to round out the meal further, do up a side of any favorite grain, such as quinoa or farro tossed with olive oil, lemon juice and zest, and whatever fresh herbs you have in your fridge (or garden). Alternatively, treat yourself to a terrific weekend lunch with this on the menu.
SLOW COOKER PORK TINGA TACOS
Cooking pork slowly in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.
PESTO PORTABELLO MUSHROOM BURGERS
Much as I love a classic burger, portabello mushrooms on the grill are pretty tasty, too. Just add a swipe of pesto, roasted peppers, and a slice of cheese.
SHRIMP SKEWERS WITH TANGY AVOCADO SAUCE
This dish is all about the flavorful sauce that can be whirled in a blender in a matter of minutes. A combination of fresh cilantro, avocado, scallions, and lime juice, it’s a terrific way to brighten up a plate of skewered shrimp. If you don’t care for cilantro, make the sauce with fresh basil instead.
COLORFUL CHEESEBOARD SUPPER
When 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.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
If you can tolerate putting your oven on this summer, make these muffins! They’re equal parts chocolatey decadence and wholesomeness. I made them recently with my niece and nephew and they loved both the baking and the eating (you can see the muffin making in action by having a peek on Instagram).
BLENDER WATERMELON JUICE
I love to blend up fresh watermelon and stow a little pitcher in the fridge for a refreshing pick-me-up. The juice doubles as a great mixer come cocktail hour as well. When you get a really good, sweet watermelon, this is the thing to make!
SHOPPING LIST // WEEK 27
Fattoush Salad
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
Slow Cooker Pork Tinga Tacos
1 tablespoon extra-virgin olive oil
1 large yellow onion
1 large tomato
One 7-ounce can tomatillo salsa (~1 cup tomatillo salsa)
2 cloves garlic
1 chipotle chile en adobo
1 tablespoon adobo sauce (from canned chipotle chiles)
1/4 cup low-sodium chicken broth or water
One 2 to 2-1/2 pound boneless pork loin roast
Pesto Portobello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small red or yellow roasted bell peppers
1 large handful baby arugula or spinach
Shrimp Skewers with Tangy Avocado Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
Freshly ground black pepper
3/4 teaspoon ground cumin
2 medium cloves minced garlic
1 1/4 pound medium or large shrimp, peeled and deveined
2 roughly chopped cups cilantro, mostly leaves, but some stems are ok, about 1 bushy bunch OR 2 roughly chopped cups basil leaves
1 scallion, white and light green parts
½ medium ripe avocado
2 tablespoons lime juice
1 tablespoon white wine vinegar
1/4 teaspoon red chile flakes
Colorful Cheeseboard Supper
See blog post here for ingredient details
Double Chocolate Zucchini Muffins
1½ cups coarsely grated zucchini
2 eggs
1/3 cup plain yogurt
1/3 cup avocado oil or canola oil
1 cup sugar
1 teaspoon vanilla extract
3/4 cups whole-wheat pastry flour
3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup bittersweet chocolate chips
Confectioners’ sugar for dusting (optional)
Blender Watermelon Juice
4 cups cubed watermelon
2-3 teaspoons fresh lime juice (optional)
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