What I'm cooking this August
My to-do list
Is it August already? This summer has gone by in a blur. And before we get into back-to-school and holiday madness, I wanted to chronicle everything I plan to cook (or no-cook) in a forward-looking diary of sorts.
My seasonal shopping list
Not featured but constants on the list - berries, peppers
What to make
(Note: Photos are snapshots of the respective websites and link to them directly)
I wrote about Chaat being a state of mind for Eating Well. Get my recipe for a Bhel Puri inspired Chaat here with ALL the summer produce.
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Braised Chickpeas with Zucchini and Pesto from Smitten Kitchen by Deb Perelman
- ‘s Barbeque Vegetable Salad for NYT Cooking (possible paywall)
- ’s Spicy Carrot and Peanut Burger
Ideas from The Vegetarian Reset
Make a double batch of Zucchini Bread (page 14) to freeze - you can use an 8X8 pan or even double the quantity in a regular loaf pan - it may need to cook for a few minutes longer. Then you’re all set for fall because you can make Avocado Toast (page 20), Pav Bhaji (page 23), Eggs Florentine (page 137) and French Onion Soup (page 120).
photo credit: Alexandra Shytsman Try the Saag Lasagna (page 62) with the Zenb yellow pea lasagna if you don’t want to do zucchini ‘pasta’. You could also just use a layer of any pasta when I call for lasagna sheets or zucchini slices. Mix up your greens and use some swiss chard!
photo credit: Alexandra Shytsman No cook recipes
The Cucumber Papdi Chaat (page 84) is my all-time favorite and makes the best high-protein summer lunch. Plus it is so fun!
photo credit: Alexandra Shytsman Try the Avocado Pasta (page 66) to get a whopping 17g of fiber in one meal.
photo credit: Alexandra Shytsman
See you next week with the August Edition of Weeknight Simple!
xoxo