Monday: Basil-Ricotta Ravioli with Spinach
Wonton wrappers are the secret to these seemingly from-scratch pasta pillows. Skip the fancy folds; just make sure to seal the ravioli well. The ravioli fare better with a delicate sauce—here, just a drizzle of olive oil and lemon. Serve with Blistered Balsamic Cherry Tomatoes.
Tuesday: Ancho Chile Pork Chops with Pickled Pepper Relish
Multicolored mini or baby bell peppers keep their texture but take on a fantastic acidity with a quick pickling technique. Instead of adding salt to the pickling liquid, stir it into the finished relish so no flavor gets drained out. Serve with Charred Snap Peas with Creamy Tarragon Dressing.
Wednesday: Coriander-Crusted Flank Steak with Cuban Black Beans
Amp up canned black beans by simmering with sautéed bell pepper, onion, and cumin and finishing with a splash of vinegar. Serve with Elote-Style Zucchini Noodles.
Thursday: Summer Salmon Niçoise Salad
A crisp, colorful main-dish salad is just the kind of simple, vibrant, hot-weather food we love. You can sub steak or chicken for salmon. Serve with Parsley-and-Dill Potatoes.
Friday: Cobb Pizza
The classic salad is transformed brilliantly into a summer pizza here, thanks to fresh veggies and a dressing-inspired sauce of tangy yogurt, mayo, and buttermilk. Serve with Watermelon-Basil Salad.
Cocktail Bonus: Roasted Strawberry Margaritas with Aquafaba Whip
Aquafaba, the viscous fluid from canned chickpeas, is the surprising key to making a plant-based whipped topping. The process is pretty miraculous: The liquid whips up to a thick, fluffy foam that mimics whipped cream. Just be sure to use the liquid from unsalted chickpeas for the best results (we like Eden brand).
