July 2016 Weeknight Dinner Ideas Part 3

Another full week at home is on the books!  Highlights from the recipes featured this week include the cherry pork loin and the samba chicken skewers.  Both meals were on the table in less than 30 minutes.  After making two recipes in the past few weeks that call for cherries, I am seriously considering a cherry pitter as my next kitchen gadget purchase =)  

If you are looking for recipes that count as Paleo or Whole 30, make sure to also check out the Scallops and lamb recipes below.  Finally, the tri-tip recipe is a great excuse to use a sous vide machine if you have one- dinner can cook while you are at work!  

As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Seared Sous Vide-Style Tri-Tip, Source: Food and Wine Magazine, July 2014, page 102

Pork Loin With Cherry Vinaigrette,  Source: Bon Appétit Magazine, July 2015, page 46

Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges, Source: Bon Appétit Magazine, July 2010, page 50

Grilled Squash and Lamb with Serrano Chile, Source: Food and Wine Magazine, July 2015 page 127

Seared Scallops With Red Chile Paste And Fennel Salad,  Source: Bon Appétit Magazine, July 2016, page 33

Sambal Chicken Skewers, Source: Bon Appétit Magazine, July 2013, page 69

GROCERY LIST

Produce

2 small summer squash

1 small fennel bulb

1 bunch watercress

2 small red chiles (Fresno or Holland)

1 serrano chile

1 point cherries

1 grapefruit

1 lime

1 bunch of thyme

1 bunch of cilantro

1 bunch of rosemary

1 head garlic

1.25 pounds red-skinned potatoes

Ginger root

Fresh lemon juice

Dairy and Frozen

Unsalted butter

Meat and Seafood 

1.5 pounds skinless, boneless chicken thighs

1.25 pounds turkey cutlets

1.5 pound pork tenderloin

1 2-pound trip-tip roast

1 pound trimmed lamb shoulder

12 large sea scallops

Interior Aisles

Olive oil

Vegetable oil

Canola oil

Rice vinegar

White wine vinegar

Red wine vinegar

Distilled white vinegar

Kosher salt

Black pepper

Whole grain mustard

Hot chili paste (samba oelek)

Sriracha

Fish sauce

Light brown sugar

July 2016 Weeknight Dinner Ideas Part 2

Hope everyone is having a great week!  I am happy to be home for over two full weeks!  After some crazy work travel last week it is nice to be home and eating healthy again.  Most of the quick dinner recipes featured this week follow both Paleo and Whole 30 diets.  The one exception is the turkey shawarma recipe with pita that I am saving for Friday night!  Let me know if you made any of the recipes featured below as part of your plans to follow either diet.  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

Turkey Shawarma With Tomato Relish and Tahini Sauce

RECIPES

Butcher Shop Chicken, Source: Food and Wine Magazine, July 2014, page 172

Grilled Black Cod With Fried Garlic And Chiles, Source: Bon Appétit Magazine, July 2009, page 73

Pork Cutlets With Cantaloupe Salad, Source: Bon Appétit Magazine, July 2016, page 49

Tri-Tip With Chimichurri, Source: Bon Appétit Magazine, July 2016, page 73

Thin Grilled Lamb Chops with Lemon, Source: Food and Wine Magazine, July 2015 page 120

Turkey Shawarma With Tomato Relish And Tahini Sauce, Source: Bon Appétit Magazine, July 2009, page 62

Vinegar-Cucumber Salad,  Source: Bon Appétit Magazine, July 2016, page 89

Avocado and Grapefruit Salad, Source: Bon Appétit Magazine, July 2009, page 73

GROCERY LIST

Produce

1 pound ripe tomatoes

2 pints grape tomatoes

1 head of butter lettuce

3 ripe avocados 

3 Persian cucumbers

3 large Ruby Red grapefruits

1 cantaloupe

1 lemon

1 carrot

1 celery rib

1 red chile

3 serrano chiles

1 bunch of scallions 

1 bunch of rosemary

1 bunch of thyme

1 bunch of dill

1 bunch of basil

3 bunches of parsley

1 bunch of cilantro

1 head of garlic

3 shallots

2 onions

1 red onion

Fresh lemon juice

Fresh lime juice

Meat and Seafood

1 chicken cut into pieces

12 lamb rib chops

4 .5 inch-thick pork cutlets

2 pounds tai-tip steak or sirloin

2.5 pounds turkey cutlets

6 7-8 ounce black cod fillets

Interior Aisles

Olive oil

Walnut oil

Sherry vinegar

Red wine vinegar

White wine vinegar

Apple cider vinegar

Kosher salt

Fine sea salt

Black pepper

Crushed red pepper

Smoked paprika

Turmeric

Ground coriander

Ground cumin

Ground white pepper

Hot paprika or cayenne pepper

Sesame seeds

Fish sauce

Agave nectar

Tahini

Salted, roasted peanuts 

8 whole pita breads

Hard to Find Ingredients

Dried guindilla chile

Verjus or white grape juice

Pickled eggplant or sour dill pickles

July 2016 Weeknight Dinner Ideas Part 1

Hope y’all are having a wonderful 4th of July weekend!  We just got back from visiting a bunch of wineries in Charlottesville, so we are laying low on Independence Day.  Coming home to an empty refrigerator late last night resulted in me making both the Sichuan-Style Green Beans with Pork and the honey-ginger chicken with lime recipes today.  The spicy pork recipe was on the table in less than twenty-five minutes.  With all of these leftovers, I am hopeful Hubby can get by while I am away for another week of crazy work travel.    

Despite the fact that I will traverse four time zones in four days, I am looking forward to hosting a small BBQ on Saturday :)  I have included the menu from the July 2009 Bon Appétit below— it looks like most of the meal can be prepared ahead of time for an easy weeknight BBQ.  

Hope you have a fabulous week!  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Honey-Ginger Chicken with Lime, Source: Food and Wine Magazine, July 2014, page 114

Avocado-and-Shrimp Salad with Red Goddess Dressing, Source: Food and Wine Magazine, July 2014, page 124

Sichuan-Style Green Beans with Pork, Source: Food and Wine Magazine, July 2016, page 94

Grilled Shrimp with Molasses-Guava Glaze, Source: Bon Appétit Magazine, July 2009, page 88

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce, Source: Bon Appétit Magazine, July 2009, page 88

Watermelon, Feta, and Arugula Salad with Balsamic Glaze, Source: Bon Appétit Magazine, July 2009, page 91

Sweet Potato and Poblano Salad with Honey and Rosemary, Source: Bon Appétit Magazine, July 2009, page 91

Chocolate Cake With Ganache And Praline Topping, Source: Bon Appétit Magazine, July 2009, page 91

GROCERY LIST

Produce

2 Hass avocados

1 seedless watermelon

1 large tomato

1 head of lettuce

15-ounces baby arugula 

.75 lb green beans

1 bunch of cilantro

1 bunch of rosemary

1 bunch of scallions

1 bunch of parsley

6 limes

2 jalapeños

2 poblano chiles

1 red bell pepper

Ginger 

1 large red onion

1 head of garlic

2 shallots

2.5 pounds red-skinned sweet potatoes

Fresh lemon juice

Fresh lime juice

Dairy and Frozen

Unsalted butter 

Heavy whipping cream

Plain yogurt

Buttermilk

Eggs

7-ounces feta cheese

8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese 

Meat and Seafood 

4 chicken legs

.5 pound ground pork

1 pound ground chuck

1 pound ground sirloin

Applewood-smoked bacon

1 pound cooked shrimp

32 medium uncooked shrimp

Interior Aisles

Olive oil

Canola oil

Nonstick vegetable oil spray

Balsamic vinegar

Apple cider vinegar

White wine vinegar

Balsamic vinegar glaze

Ketchup

Dijon mustard

Worcestershire sauce

Garam masala

Ground coriander

Ground cumin

Dried oregano

Cayenne pepper

Black pepper

White pepper

Vanilla extract

Salt

Kosher salt

Fine sea salt

1 chipotle chile in adobo

Soy sauce

Sugar

Honey

Golden brown sugar

Dark brown sugar

Powdered sugar

Unsweetened cocoa powder

Flour

Baking soda

Semisweet chocolate chips

1 cup pecans 

Coffee beans

Rice

8 potato-bread hamburger buns

Hard to Find Ingredients 

Dried Chinese hot red chiles 

Light molasses

Guava jam