This week’s meal plan leans heavily on low-effort, high-flavor cooking so you don’t have to spend a whole lot of time at the stove. As always, there’s a big emphasis on seasonality, with corn, tomatoes, peaches, and berries showing up all week long. Enjoy!
BAJA-STYLE SHRIMP TACOS W/ CHIPOTLE LIME CREMA
The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.
SUMMER FRITTATA
I’m breaking this out for the first time this summer for a light supper this week. It’s also great for brunch or lunch and can easily be scaled up if you’re serving a crowd. Feel free to swap the Cheddar for crumbled feta and use other vegetables, such as diced bell peppers and dark leafy greens. A simple salad or plate of sliced fruit on the side makes it a meal.
FRESH SUMMER VEGETABLE PASTA
I hear all the time from friends who say this has become a surefire summer staple in their house. It is in ours, too. The barely cooked “sauce” features summer’s triple threat: tomatoes, zucchini, and corn. Feel free to use any shape of pasta you like with an arugula or green salad on the side.
CILANTRO LIME YOGURT-MARINATED CHICKEN
While we’re still enjoying outdoor cooking, now is the time to make this mega-flavorful chicken. Pair it with Quinoa Tabbouleh and any grilled vegetables.
SLOW COOKER PULLED PORK SANDWICHES W/ APPLE CABBAGE SLAW
This is the perfect use for the slow cooker in the summer. The tenderloin, which is a 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 Green Goddess or Ranch for a tasty dip.
PEACH, TOMATO, CORN SALAD WITH JALAPEÑO, BASIL, AND MINT DRESSING
This bright, fresh salad is built for tinkering. Tuck slices of fresh Mozzarella or pieces of burrata amongst the peach and tomato slices, scatter roasted pistachios over the top, add a handful of good, salty feta, make it panzanella style by adding torn croutons of toasted baguette. Make it a main dish by serving skewers of grilled chicken, pork, or fish on the side.
BERRIES IN A CLOUD
I made this for a get together with extended family this week, topped with a crumbled ginger cookie. It was a hit and so easy to make. It’s simply lightly sweetened Greek yogurt folded into whipped cream and topped with fruit. Do it now while the berries are good!
SHOPPING LIST // WEEK 32
Baja-Style Shrimp Tacos w/ Chipotle Lime Crema
3 tablespoons low-fat plain yogurt
1/3 cup light mayonnaise
1/2 chipotle pepper en adobo
1 pound raw medium peeled and deveined shrimp
2 limes
1/4 teaspoon chili powder
1/2 medium green cabbage
2 medium carrots
3/4 cup roughly chopped fresh cilantro
1 tablespoon extra-virgin olive oil
8 corn tortillas
Summer Vegetable Frittata
2 teaspoons extra-virgin onion oil, plus more for greasing the pan
1 medium red or yellow onion
1 medium zucchini
1 large ear corn, kernels cut from cob (1 heaping cup)
1/4 cup chopped fresh basil
1/2 cup cherry tomatoes
1 cup coarsely shredded sharp Cheddar
8 eggs
1 cup milk (whatever kind you have in the fridge)
Fresh Summer Vegetable Pasta
12 ounces linguine (or fettuccini or spaghetti)
2 tablespoons extra-virgin olive oil
2 large cloves garlic
2 ears of corn
2 medium zucchini
2 medium ripe tomatoes
3 tablespoons fresh basil
1/4 fresh lemon
Parmesan Cheese for serving
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Olive oil spray (optional)
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)
Peach, Corn, Tomato Salad
2 cobs corn
2 barely ripe peaches
3 medium or 2 large tomatoes
1 jalapeño pepper
1 1/2 teaspoons fish sauce
2 teaspoons honey
1 1/2 tablespoons red wine vinegar 3 tablespoons olive oil 2 tablespoons chopped mint 3 tablespoons chopped basil
Optional: Add any of the following to the finished salad: 4 ounces fresh mozzarella or burrata, toasted pistachios, a handful of cherry tomatoes, a handful of crumbled feta, a crusty baguette torn into pieces and toasted, pickled red onion4 cup extra-virgin olive oil
Berries in a Cloud
1 cup heavy whipping cream
1 cup low- or non-fat Greek-style yogurt
1/2 cup gently packed brown sugar or white sugar
2 teaspoons vanilla extract
5 cups berries
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