I have been hit hard with the desire to enjoy the last of the summer produce before it’s gone. This week’s menu reflects that. You’ll find tomatoes, peaches, zucchini, and corn throughout the week, plus a few no-nonsense recipes for busy weekdays. I hope this helps your week!

PAPRIKA SHRIMP AND CORN SKILLET

cast iron skillet with corn and shrimp with tomatoes and arugula

This one-pan super can be knocked out in under 20 minutes. It’s seasoned with paprika, but would also be tasty with cumin, sumac, or even chipotle instead. Serve in shallow bowls with extra lemon on the side to squeeze over the top. The dish is on the lighter side, so crusty bread, potatoes, or a whole grain might be a good addition.

Umami Chicken

This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with anything you’d like: any grain, salad or vegetable — fresh, frozen, canned or otherwise (here it’s served with bok choy and rice pilaf). The extra sauce in the bottom of the pan can be used to flavor the sides you choose.

TOMATO ZUCCHINI TART WITH OLIVE OIL CRUST

Tomato Zucchini Tart with a spatula and wedge of tart

Savory summer tarts are a favorite way to make the most of gorgeous, ripe tomatoes. 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.

GRILLED PORK CHOPS W/ PEACH & PECAN SALSA

Grilled Pork chop on white plate with peach salsa

Pork pairs beautifully with fruit, both cooked and raw. I love the sweet-savory combo of peaches and pork chops in this recipe. Serve them with steamed corn or homemade corn bread and a simple salad. Delicious!

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.

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.

FREEZER-FRIENDLY EGG WRAPS

Freezer Egg and Vegetable Breakfast Wraps - Mom's Kitchen Handbook

Carve out a little time on the weekend or one evening to do up a batch of these egg wraps for weekday breakfast. They will hold up for a day or two in the fridge and can be reheated just before serving, or you can wrap them well and stow them in the freezer for another day.

SHOPPING LIST // WEEK 39

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

Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs , bone-in, skin-on (about 3 pounds)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
1/4 cup water
Steamed brown rice

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

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

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

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

Freezer-Friendly Breakfast Egg Wraps
5 eggs
1/3 cup cottage cheese
2 teaspoons extra-virgin olive oil
1/2 cup diced red bell pepper
1/2 cup diced zucchini
1 heaping tablespoon minced chives
4 Multi-Grain Flatout flatbreads (or whole-grain flour tortillas)
8 thin slices Cheddar cheese

Weeknight Rescue//Week 36//August 2021