I mentioned in an Instagram post this week about the mild panic that sets in this time of year when I realize there is so much more summer cooking I’d like to do. The season is nearly over! This week’s menu reflects a few favorites, especially the Roasted Tomato Pasta and Blueberry Tart. Not included here is a grilled summer sandwich I made last week that you can easily knock off (you’ll find the “how to” video here). Enjoy!
Salmon Burger Lettuce Wraps with Sriracha Lime Dressing
This is a quick fix for family dinner… an inventive way to enjoy the convenience of frozen salmon burgers, done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.
Pounded Chicken with Tomato, Olive, and Avocado Salad
This is one tasty and very healthy summer supper. It’s light and easy enough for everyday cooking, but is also the sort of dish I’d serve guests. As for side dishes, steamed corn with time of year would be perfect and I never say no to a green salad.
Slow Roasted Cherry Tomato Pasta
I planted a Sungold tomato plant this year and it’s the gift that keeps on giving. I have too many to eat out of hand, so have been slow roasting them on repeat. I like to toss the tender, caramelized tomatoes with olive oil, basil, and hot pasta for a delicious, simple meal. Add a big summery salad and you’ve got dinner checked off your to-do list.
Grilled Clams with Spicy Miso Butter
If you are a fan of clams, this is a very tasty (and easy) way to enjoy them. The recipe serves two as a main dish, but it can easily be doubled. I’d serve this with a salad of mixed greens (I like to pair butter or little gem lettuce with darker greens like arugula or watercress) and this vinaigrette. A warm crusty baguette on the side is a must.
Three-Ingredient Black Bean Soup
Some of you are already sending kids back to school, a time of year I always find particularly taxing. Recipes like this 3-ingredient soup come in handy. Add a handful of tortilla chips and some guac and call it dinner.
Avocado Toast with Soft Egg
This is my answer to a quick breakfast or lunch any day of the week. This time of year, I like to add sliced tomato or cherry tomatoes cut in half before topping it with the egg.
Blueberry Tart with 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
Pounded Chicken with Tomato, Olive, and Avocado
1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1 large clove garlic
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 teaspoons ground cumin
1 1/3 heaping cups cherry tomatoes
1/4 cup roughly chopped fresh basil
1 cup castelvetrano olives (or other favorite meaty olives)
1 small ripe avocado
2 scallions
Salmon Burger Lettuce Wraps
3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds
Slow Roasted Cherry Tomato Pasta
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
Clams with Spicy Miso Lime Butter
1 1/2 pounds fresh clams in the shell, cleaned
4 tablespoons salted butter
1 tablespoon white or mellow miso paste
Juice of 1 lime
2 teaspoons sriracha (more if you want it extra spicy)
1/2 cup roughly chopped cilantro
1 lime cut into small wedges
1 crusty warm baguette
Three-Ingredient Black Bean Soup
Three 15-ounce cans black beans (not drained)
One 12-ounce container pico de gallo salsa (about 1 1/4 cup)
1/4 cup sour cream, plus any favorite garnishes, such as avocado, cilantro, salsa, grated cheese, or diced onion
Avocado Toast with Soft Egg
1 egg
1 thick slice crusty bread, ideally whole grain
1/3 medium ripe avocado
1/2 lemon
2 dashes sumac (or other favorite spices or herbs, such as za’atar, paprika, chives, or dried chili flakes)
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 blueberries or wild blueberries
2 tablespoons corn starch
2 teaspoons lemon juice
Zest of 1/2 fresh lemon
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