What’s cooking, everyone? The menu this week is full of summer inspo, including a shortcut spin on eggplant parm, blueberry baked oatmeal cups, and a sweet/savory toast just in time for peach season. As always, you’ll find the shopping list for everything you need at the tail end of the post. Bon appetit!
Halibut in Parchment with Corn and Mushrooms
A fancy-looking, but not fussy-to-make recipe that is worth doing before corn is no longer in season. You can prep the mushrooms and shear the corn off the cobs ahead of time. Pulling it together after that will be snap. Make sure you have parchment paper on hand, since you will need it!
Beef and Mushroom Blended Burgers
Blended beef and mushroom burgers are a lighter fix to quench your burger craving. Just add your favorite bun and any toppings, maybe with this summer potato salad on the side. I posted a demo a few years ago of how these burgers are done over on Instagram, so tune in there.
Crunchy Slaw with Chicken (or Tofu Skewers) and Spicy Sambal Dressing
I like to add this salad into the mix to lighten up the week’s offerings. It’s full of flavor and crunch and is adaptable for omnivores and vegetarians alike.
Stuffed Eggplant Parm
I consider this a lighter, easier version of the Italian classic. It’s a dish you can manage in under 20 minutes of hands-on cooking time and is excellent served with crusty bread and a leafy salad on the side.
Lazy Girl’s Enchilada Pie
Built on a foundation of summer produce, now is a great time to make this simple enchilada casserole. I call it “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch.
Peach Ricotta Toast with Crushed Coriander and Honey
I can’t stop with this one. I’ve tried it with peaches, nectarines, strawberries, and even pitted cherries. All delicious. Enjoy for breakfast or lunch or cut them into thirds and serve as an appetizer.
Blueberry Baked Oatmeal Cups
Blueberries, ginger, and crunchy pecans make a winning combination in these warm and tasty breakfast oatmeal cups. A super convenient, make-ahead meal that is loaded with nourishment and perfect for taking on the road.
SHOPPING LIST
Halibut in Parchment with Corn and Mushrooms
4 ears corn
3/4 pound mushrooms such as cremini and shiitakes, or a combo
8 small spring onions or scallions
1 lemon
Four 5-6-ounce skinless halibut fillets (about 1-inch thick)
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 cup fresh basil
2 tablespoons butter
1-3 teaspoons minced fresh jalapeño pepper
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
4 whole grain burger buns or English muffins
Stuffed Eggplant Parm
4 medium eggplant (about 12 ounces each)
2 teaspoons extra-virgin olive oil, plus more for brushing the eggplant
1 pound ground turkey or ground chicken (or 2 cups cooked white beans)
2 cups bottled or homemade marinara sauce
2 cups coarsely grated sharp Cheddar cheese (4 ounces)
3 tablespoons freshly grated Parmesan cheese
1/4 cup Italian seasoned panko or breadcrumbs
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn or 1 1/2 cups frozen corn
1 lime
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)
Crunchy Slaw with Chicken or Tofu Skewers and Spicy Sambal Dressing
½ cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek
2 tablespoons fish sauce (use soy sauce for a vegan version of the recipe)
2 tablespoons canola oil
2 ½ tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm, drained tofu
½ head Napa cabbage
½ head red cabbage
2 large naval oranges
2/3 cup roughly chopped fresh basil or fresh cilantro
½ cup roughly chopped fresh mint
3 scallions
1/4 cup roasted salted peanuts
Peach & Ricotta Toast
1 thick slice crusty country-style bread (I like whole-grain levain)
2-3 tablespoons whole milk ricotta cheese
1/2 medium ripe peach or nectarine
1/2 teaspoon whole coriander seeds
1 light drizzle honey
Optional: fresh thyme, basil or mint
Blueberry Baked Oatmeal Cups
2 cups rolled oats
2/3 cup chopped pecans
1/4 cup finely chopped crystallized ginger (or 1 teaspoon ground ginger plus 1 tablespoon brown sugar)
1 teaspoon baking powder
1 1/2 cups milk (cow’s milk or plant-based milk)
2 eggs
1/4 cup Sprouts maple syrup
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (no need to thaw)
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