I included my brand new Pounded Chicken recipe in this week’s menu, since summer tomatoes cropping up everywhere. You’ll also find a one-ingredient treat that smacks of a snow cone, perfect for these fleeting days of heat. One side note: after taking a pause from cooking videos, I was back at it on Instagram last week doing a demo of gorgeous Roasted Apricots. Easiest summer dessert and absurdly tasty. You can follow me @katiesmorford and find the demo here.
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, a loaf of crusty bread and simple green salad would do if you want to keep things simple. The Watermelon Wedge Salad below would also work on the side.
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!
PESTO PORTABELLO MUSHROOM BURGERS
Much as I love a classic burger, portabello mushrooms on the grill are pretty tasty, too. Just add a swipe of pesto, roasted peppers, and a slice of cheese.
HOMEMADE GNOCCHI WITH NANA’S TOMATO SAUCE
If you feel like a bit of a cooking project, try this homemade gnocchi from Maria Sinskey’s terrific cookbook The Vineyard Kitchen. Complete the meal with any grilled vegetables or a simple arugula salad with balsamic vinaigrette on the side.
CHEESY TEX MEX SKILLET SUPPER
With corn and zucchini in season, this is a good one for a quick dinner. Serve as is or add a basket of warm tortillas and avocado on the side.
ONE-INGREDIENT GRAPE GRANITA
There’s no need for a snow cone machine to make snow cones! Just one ingredient and a cookie sheet is all it takes. Your kids just may think you’re a genius.
WATERMELON WEDGE SALAD WITH FETA, MINT & ALMONDS
A bit slab of watermelon cut into wedges is a playful way to serve a salad. Top with feta, mint, almonds and serve with a knife and fork.
SHOPPING LIST // WEEK 33
Pounded Chicken with Tomato, Olive, and Avocado sa
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
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
Pesto Portobello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small red or yellow roasted bell peppers
1 large handful baby arugula or spinach
Homemade Gnocchi with Nana’s Tomato Sauce
3 pounds large baking potatoes
2 large eggs
1 large egg yolk
Pinch nutmeg
2 cups all-purpose flour
Parmesan cheese for garnish
8 pounds fresh Roma tomatoes
6 large cloves garlic
1/4 cup extra-virgin olive oil
3 medium yellow onions
1 cup red wine
2 tablespoons tomato paste
1 tablespoon toasted whole fennel seeds
1 cup Italian parsley leaves
1/4 cup fresh oregano or 1 1/2 tablespoons dried oregano
1 bay leaf
1/4 teaspoon chili flakes
Cheesy Tex Mex Skillet Supper
1 tablespoon extra-virgin olive oil
1 large yellow or red onion
1 teaspoon ground cumin
2 teaspoons ground chili powder
Pinch red chili flakes
2 large garlic cloves
1/2 pound ground beef
2 medium zucchini
1 cup uncooked corn kernels (fresh or frozen)
1 tablespoon tomato paste
1 1/2 cups cooked black beans (One 14-to-16 ounce can or box)
1 medium lemon
3 ounces grated sharp Cheddar cheese
Corn tortillas for serving
Grape Granita
2 cups 100% grape juice
Watermelon Wedge Salad with Feta, Mint & Almonds
One 1 1/4-inch-thick center slab of a small to medium seedless watermelon
2 tablespoons sliced almonds
1/4 cup crumbled feta cheese
2 tablespoons fresh mint
1 tablespoon extra-virgin olive oil
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