Yep, we’re still in that phase of the summer where all we want for dinner is a fresh, green salad. So there are more than a couple of those on the lineup for this week. But the nicest surprise are the crab cakes, which get a fresh, Latin-inspired twist with the addition of summer corn, cilantro, and a lime-sour cream dressing.  Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeCrab and Corn Cakes with Lime Sour Cream
Classic crab cakes get a subtle Tex-Mex treatment with the addition of corn and a refreshing lettuce and cilantro salad on the side.
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RecipePLT Salad
In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.
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RecipeFlatbread Salad with Tomato, Chickpeas, Feta, and Mint
This take on fattoush, a Middle Eastern bread salad, makes a great summertime meal as there’s no cooking involved (aside from toasting some bread), and the flavors are bold and fresh. Many supermarkets carry lavash; if you can’t find it, substitute pita bread, but split it before toasting.
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RecipeGrilled Chicken Caesar Salad with Garlic Croutons
The classic Caesar is dressed up a bit here with mixed greens, garlicky homemade croutons, and grilled chicken breast. -
RecipeSirloin Tip Sauté with Leeks and Asparagus, paired with Edna Valley Pinot Noir
A splash of cream adds rich flavor to this simple sauté, while lemon zest enhances the leeks and asparagus. Serve with egg noodles, if you like.
