Not really fall dinners

It was HOT yesterday in NYC -- and there were two tornadoes! Still summer, though we are back to school. Herbs going crazy in the window box. What to make?

MONDAY: A recipe from the book: Michael Symon's Chicken thighs with Kale. This is a recipe that Symon adapted from a guest to his Cleveland home. It's so simple (one pot, finished in the oven), fragrant (with  chilies, garlic, lemon and parsley) and satisfying.

TUESDAY: Using up bunches of oregano from the windowbox and end-of-season tomatoes in a basic sauce infused with herbs at the end (making this on Sunday) for use during the week. Will serve on spaghetti, with big salad.

WEDNESDAY: Do-it-yourself fish tacos. (I won't follow those recipes exactly, but some store-bought tortillas, grilled fish, lettuce, pico de gallo, avocado, with a cilantro-lime dressing.) photo from Bon Appetit

THURSDAY: Naomi Pomeroy's Quinoa with summer vegetables. The full recipe is in the book, but here's the gist: Follow directions on package for quinoa, load it with chopped vegetables (pre-cook broccoli; leave things like tomatoes, cucumbers raw) and herbs (cilantro, basil are great; I'm going with mint because it is taking over the window) and canned beans. Dress with sesame oil, rice wine vinegar, fresh lime juice (save some limes from taco night) and a pinch of sugar, salt + pepper.

FRIDAY: Movie night. Falafel, babaganoush and salad from Taïm. Dark chocolate and fruit.

First week of school dinners

As promised, I thought I would share some weeknight dinner menus that I'm planning. (Links to some recipes provided.) This week we transition from the unstructured days and later evenings of summer into the start of school (Wednesday).  Here's the plan, beginning after the long weekend:

TUESDAY: Last night of summer. Quick roasted fish, heirloom tomato salad, corn on the cob* (If I'm feeling more ambitious, or it is very hot, I'll do a corn-based salad.)

WEDNESDAY: Green salad, shrimp and grits. (A favorite of my son) Grilled peaches. Smoky Shrimp and Grits from Food & Wine magazine (photo: Quentin Bacon)

THURSDAY: Lentil + vegetable salad (I like David Waltuck's in Staff Meals from Chanterelle). With some mezes picked up from the store: stuffed grape leaves, babaganoush, pita bread, and clean-the-vegetable bin crudités.

FRIDAY: Movie night. If we don't order in, then rotisserie chicken, herby green salad, popsicles.