Rolling into the weekend with a line-up to get your through warm weather cooking. You’ll find a few recipes that might hit the spot for Father’s Day, an easy and elegant fish done in parchment, and some killer frozen treats. For more Father’s Day inspo, check out my 6 Summer Menus.
SLOW COOKER PULLED PORK SANDWICHES
Summer is a great time to pull out the slow cooker. Start with this soul satisfying, low-fuss supper. The tenderloin, which is a mega 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 the Green Goddess Dressing below for a tasty dip.
SPAGHETTI AND SPIRALIZED ZUCCHINI
I really really love this pasta and will make it several times during the summer months when zucchini is so good and so abundant. It’s lighter than a typical plate of pasta (and I’d argue the veggies could easily go under the radar with any veg-phobics in your house). If you don’t own a spiralizer, you can find pre-spiralized zucchini in some markets. Alternatively, try grating the zucchini on the large holes of a box grater instead.
ASIAN-STYLE SALAD WITH CHICKEN OR TOFU SKEWERS
I’m always in the mood for something on the light side when the weather heats up. This light, bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.
HALIBUT IN PARCHMENT WITH CORN AND MUSHROOM
A fancy-looking, but not fussy-to-make recipe that is worth doing now that corn is 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!
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.
LIGHTER GREEN GODDESS DRESSING
Make a batch of this dressing to add a splash of brightness to salads or drizzle over 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.
WILD BLUEBERRY COCONUT YOGURT POPS
Consider this frozen treat for dessert on Father’s Day. The recipe calls for just a few ingredients and the only real skill required is the patience to wait for them to freeze.
SHOPPING LIST // WEEK 24
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)
Spaghetti and Spiralized Zucchini with Lemony Pesto
8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons pesto (homemade or store-bought)
1/2 lemon
Parmesan cheese for topping
Asian-Style Salad with Chicken (or Tofu) Skewers
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast (or firm, drained tofu)
1/2 head Napa cabbage
1/2 head red cabbage
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
3 scallions
1/4 cup roasted salted peanuts
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
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
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)
Wild Blueberry Coconut Yogurt Pops
1 ½ cups frozen Wild Blueberries
¼ cup pure maple syrup
1 tablespoon lemon juice
2 cups coconut flavored yogurt (or 1 ⅔ cups coconut flavored Greek yogurt plus ⅓ cup milk)
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