It’s that time of year when I get a borderline high from all the gorgeous produce everywhere you turn. I plucked my first ever crop of plums and apricots from trees we planted last year, have little chioga beets that are nearly ready to harvest, and can’t stop buying tomatoes. This menu takes advantage of the moment with serious seasonal flare. Enjoy!
Paprika-Spiced Skillet Shrimp and Corn
A super quick one-pan supper. It’s best with fresh corn, but frozen corn will work, too. Serve as is or add a side of warm corn tortillas and sliced avocado to make little tacos at the table.
Grilled Pork Chops with Peach Salsa
I had the most incredible peach this past week, so immediately set my mind to making these chops. I love the sweet-savory combo of peaches and pork chops. Any veggies sides or a simple salad will go great with these chops and if you like corn bread, that would pair nicely, too.
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.
Halibut in Parchment with Corn and Mushrooms
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!
Tomato, Zucchini, and Goat Cheese Tart with Olive Oil Crust
I’ll be making this savory tart on repeat now that tomatoes are coming into season. It’s a press-in-the-pan style crust, which means it’s easier to make than most. The recipe calls for whole-grain flour and olive oil, which also means it’s a healthy bet for a weeknight supper or to fancy up a weekend lunch.
Lighter Green Goddess Dressing
Make a batch of this dressing to add a splash of brightness to salads or drizzle over grilled vegetables. ALSO, if you want to see a spin on this recipe (that adds avocado to the mix), you’ll find it in my cookbook PREP.
Upside Down Plum Cake
Brown sugar-sweetened plums crown a tender moist cake that can stand on its own, but is excellent served with a spoonful of vanilla frozen yogurt, ice cream, or whipped cream. Even better, in my opinion, is to eat it Day Two for breakfast along with a side of plain Greek yogurt (and perhaps a side of your morning coffee).
Shopping List
Paprika-Spiced Shrimp and Corn Skillet
1 ½ tablespoons extra-virgin olive oil
½ medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
Cayenne pepper
Smoked paprika
½ fresh lemon
Grilled Pork Chops with Peach & Pecan Salsa
4 boneless pork loin chops (~1-inch thick)
2 medium peaches
2/3 cup chopped pecans
2 tablespoons red onion
2 tablespoons fresh basil
1 teaspoon jalapeno pepper
2 teaspoons lime juice
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
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
Tomato Zucchini Tart with Olive Oil Crust
1 1/2 cups whole-wheat pastry flour
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 ounces goat cheese (chèvre)
2 medium zucchini
1 pound ripe tomatoes of any variety, including cherry tomatoes
2 tablespoons roughly chopped fresh basil
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)
Upside Down Plum Cake
6 to 8 plums, number depends on size
1/4 cup brown sugar
8 tablespoons unsalted butter, softened to room temperature, divided
1 cup whole-wheat pastry flour
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
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