Mon | Meatless meal
Gnocchi With Pesto is a fine celebration of summer and can be served hot or at room temperature. If you're lucky enough to come across a fresh bunch of basil or two, make your own pesto. If not, buy some at the store, usually stocked in the aisle with the pastas and sauces. Garnish the dressed gnocchi — Italian potato pasta curls — with lots of Parmesan cheese. This dish begs for a veggie-ful green salad on the side.
Tues | Variation on the theme
Put a twist on Tuesday Taco Night with Steak Tacos With Avocado. You can use avocado slices or guacamole, whatever suits your fancy. Cut thin slices of marinated, grilled skirt steak and toss them with red cabbage, fresh cilantro leaves and lime juice. Heat flour tortillas, add shredded Jack cheese, then layer on meat mixture. Top with slices of avocado and serve with lime wedges. Serve seasoned black beans plus melon slices sprinkled with cayenne on the side.
Wed | Rotisserie chicken
You don't need to turn on the oven to prepare Summer Squash Carpaccio to serve with rotisserie chicken. To make the side dish, slice 1 yellow squash and 1 zucchini as thin as you can. Arrange on a platter and sprinkle with minced shallot and chopped fresh herbs, then drizzle with lemon juice and olive oil. Season with salt and pepper and add a few big shaves of Parmesan.
Thurs | On the grill
Rosemary-Peach Chicken Kebabs With Orange Glaze (recipe below) is a wonderful way to use in-season summer fruit. You can substitute nectarines or plums, though the pits are a bit more difficult to extract. Cut around them with a sharp knife and pry out. Serve the kebabs with rice pilaf and green beans.
Fri | Stuffed 'em
Make Italian Cheeseburgers by first mixing dried Italian seasoning and a bit of tomato sauce to the meat. Form the patties and stuff with a with a large cube of mozzarella cheese. As they cook on the grill, the cheese will melt. Dress however you like and serve with pasta salad. More making burgers, Page 4E.
Contact Janet K. Keeler at email@example.com or (727) 893-8586. Follow @RoadEats.