As spring gives way to even warmer temperatures, cooks have plenty of opportunity to cook with fresh, summer produce. Farmers markets are beginning to operate in full and the Weekday Supper tastemakers are taking advantage of the bounty. Here is a preview of the menu to come:
Garlicky Pasta with Sauteed Shrimp and Chard from Whole Food | Real Families
This dish celebrates summer’s bounty with a wonderful combination of tastes, plus it’s on the table in 20 minutes. This is a whole food, healthy recipe thanks in part to the whole-wheat pasta.
Amaranth and Roasted Veggies Stuffed Peppers by Cindy’s Recipes and Writings
The protein-packed grain amaranth lends a nutty flavor to veggie-stuffed red peppers. Amaranth is a gluten-free, ancient grain that was widely grown from central Mexico south to Central America.
New York Strip Steak with Roasted Asparagus and Mushroom Sauce by Crazy Foodie Stunts
Make a steakhouse-caliber dish any night of the week of the week when you serve New York strip steak served with roasted asparagus and mushroom sauce.
Grilled Vegetable Sandwiches by Magnolia Days
Get market fresh produce and fire up the grill to make these Grilled Vegetable Sandwiches. Stack up grilled veggies between garlic and herb cheese spread on toasted hoagie rolls for a true summer sandwich.
Couscous Royale by The Petit Gourmet
Couscous Royale is probably the most well known dish of Morocco and is served many ways, with vegetables, meat, or seafood. This version is a mixture of steamed couscous topped with slow-cooked short ribs, and vegetables and chickpeas.