‘Til it’s over. Despite the beginning of the school year and the end of the vacation season, summer still has a few weeks left in her. Let’s make the most of it. Food-wise we are at peak season here in the Northeast. And just when summer produce starts to wane we get to enjoy winter squash, apples and brussels sprouts. See, it isn’t that bad!
Once again, I’ve put together a meal plan with four dinners that embrace the last weeks of summer. I hope you aren’t sick of tomatoes and corn yet!
I’m going to miss them when they’re gone.
Meal #1: Chicken Cutlets with Tomato and Basil Salad + Green Beans
Meal #2: Greek Shrimp with Tomatoes and Feta + Garlic Bread
Meal #3: Pork Tenderloin with Tomato and Peach Compote + Corn on the Cob
Meal #4: Summer Sauté with Corn
Your grocery list, excluding the usual pantry items:
tomato – 5 lbs. (you have to enjoy them while you can)
peach – 1
red onion – 1
onion – 1
shallot – 5
corn – 8
green beans – 1/2 lb.
basil – 1 bunch
mint – 1 bunch
thyme – 1 bunch (or you can use dried)
ginger – 1 small piece (you can freeze whatever you don’t use)
feta cheese – 4 ounces
eggs – 2
bread – 1 loaf
balsamic vinegar (if you don’t already have it)
flour (if you don’t already have it)
seasoned bread crumbs (if you don’t already have them)
curry powder (optional)
pork tenderloin – 2
Italian sausage – 1 lb.
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.
