As we roll into the 4th of July weekend, I’ve got you covered with plenty of summertime hits. You’ll find a steak to throw on the grill, a Nicoise Salad that’s perfect for a crowd, and a holiday weekend dessert not to be missed. Enjoy!
GRILLED STEAK WITH SALSA VERDE
This is one of the best ways I know to prepare steak: a thin cut that cooks quickly with a tangy, salty, herby sauce to spoon over the top. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.
MAKE-YOUR-OWN NICOISE SALAD
This summer salad bar features the classic Nicoise ingredients. Feel free to riff on the standards by adding other vegetables you like or using fresh, grilled tuna or salmon in place of canned fish. It’s the perfect dinner for a warm night when you don’t feel like spending much time at the stove.
PIZZA ON THE GRILL
As the weather goes from hot to hotter, bring your pizza game outside. A backyard grill doubles as a terrific pizza oven. Make your own dough or pick up refrigerated dough at the market.
PAPRIKA SHRIMP AND CORN SKILLET
A super quick one-pan supper that takes advantage of the corn and tomatoes now that are in season. Serve this as is or with warm corn tortillas and diced avocado on the side (quick tacos!).
SLOW-ROASTED CHERRY TOMATO PASTA
Slow roasting cherry tomatoes is an excellent way to coax the sweetness from one of summer’s true jewels. Toss the tender, caramelized tomatoes with olive oil, basil, and hot pasta for a delicious, simple summer meal.
PEACH & RICOTTA TOAST
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.
WILD BLUEBERRY TART WITH BUTTERY BUCKWHEAT CRUST
I’m crazy about this Wild Blueberry Tart. It’s an easy “press-in-the-pan” crust, which means no fussy dough to roll out. It can be made entirely gluten-free and doubles as an excellent breakfast under a spoonful of Greek yogurt.
SHOPPING LIST // WEEK 30
Grilled Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil
Make-Your-Own Nicoise Salad
1 small clove garlic
2 anchovies
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
pound small, waxy potatoes, such as red-skinned or fingerlings
1/2 pound green beans
4 eggs
1 head butter lettuce or 2 heads Little Gem lettuce
2 medium tomatoes
2 five-ounce cans tuna, preferably packed in olive oil
1/4 cup Nicoise or other favorite olives
Pizza on the Grill
1 pound pizza dough (homemade or store-bought)
Tomato sauce or pesto sauce
Shredded Mozzarella or other firm grating cheese (or fresh Mozzarella)
Favorite toppings (such as arugula, olives, roasted red peppers, artichoke hearts, cherry tomatoes, fresh basil, and prosciutto)
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
Spaghetti with Tomato Sauce and Garlic Basil Oil
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
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
Wild Blueberry Tart with Buttery Buckwheat Crust
10 tablespoons salted butter
1 cup gluten-free or regular all-purpose flour
1/4 cup buckwheat flour
3 tablespoons almond flour
1/3 cup + 2 tablespoons sugar
3 cups frozen wild blueberries
2 tablespoons corn starch
2 teaspoons lemon juice
Zest of 1/2 fresh lemon
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