It’s Saturday, July 12
Menus and shopping lists for July 13 – 18 and 20 – 25
Another great week of dining lies ahead. Enjoy!
It’s Saturday, July 11. Summer cooking at its best continues.
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Snow Peas with Asian-Orange Sauce: Friday, July 10, 2026
Snow peas and sugar snap peas are seasonal flavors everyone should sample this time of year. Tonight, snow peas will be paired with bell pepper, sliced onion and water chestnuts in a slightly spicy orange/cilantro sauce. It’s served with plant-based Chick’n, or optional chicken, over nutritious brown rice.
You should still be able to get fresh snow peas (or even sugar snap peas) this time of year. If not, frozen snow peas will do.
Swiss Chard with Strawberries and Peaches: Thursday, July 9, 2026
These are the months for fresh strawberries, and now you’ll begin to see the first peaches and nectarines arriving in the markets. Tonight’s chard recipe will feature a combination of these seasonal delights.
A garnish of sharp and savory feta crumbles works beautifully with the bright fruit flavors.
Summer Tomato Pasta Salad: Wednesday, July 8, 2026
We’ve waited all year for the sweet fruit of the vine-ripened tomato. So, tonight we feature it in a flavor explosion of a no-cook tomato sauce. The sweetness of the tomatoes is blended with fresh chopped garlic, new sweet onion, fresh basil, extra-virgin olive oil and balsamic vinegar. Just assemble it and let it stand for about 20 minutes, then add the remaining fresh vegetables. Splendido!
Chilled Kale and Roasted Cauliflower Salad: Tuesday, July 7, 2026
Fresh roasted cauliflower florets and chopped kale are combined with sweet onion and garbanzo beans to create a light and tasty main-dish salad tonight. The salad ingredients are tossed with a delicate honey mustard dressing and chopped fresh mint leaves. Add a small baguette or warm pita bread and some fresh fruit as a finish and you’re good to go.
Grilled Fish with Poke Sauce and Tabbouleh Salad: Monday, July 6, 2026
Lighter meals for warm weather is the continuing theme. The ever-refreshing flavors of tabbouleh salad with a little piece of grilled rockfish will do the trick this evening. The fish is drizzled with Poke sauce (pronounced poh-kay), a spicy and salty toasted sesame sauce with fresh ginger and fresh green onions (or shallots). One often finds poke served over raw fish in sushi preparations, but it’s terrific over cooked fish as well.
This light summer meal is certainly better than a “poke with a sharp stick.” You’ll have leftover tabbouleh.