Weeknight Rescue // Week Four // September
We’re at Week Four of Weeknight Rescue. Summer produce is still hanging around, so I figure let’s enjoy it while we can. Still, you’ll find some flavors of fall this week, too. Below are three dinner recipes, one item to batch cook and use throughout the week, a bonus recipe, and a printable grocery list.
One little side note for my SF/Bay Area friends: I’m teaching two cooking classes this fall at the fabulous SF Cooking School all focused around batch cooking on the weekend for easy weekday meals. I’ve got a tasty line up of recipes and would love to see you there. You’ll get hands on with cooking, eat well, and I do believe there is wine involved 🙂 Grab a friend and come! Here’s the link to the classes.
This is a standard in our house when tomatoes and corn are in season. You can pull the sauce together in the time it takes to boil the pasta water. It’s got enough heft and veggies to be a stand alone meal. Or, throw some shrimp on the grill or under the broiler to top off the pasta with a big squeeze of lemon juice. You can also make it easy on yourself to add a salad by opening a bag of pre-washed baby lettuces or baby arugula and toss with this vinaigrette.
Pork tenderloin is about as lean as chicken breast and just as easy to cook. In this recipe, you roast figs alongside the pork, which get tender and sweeter as they cook. And since fig season is short, the time to make this is now. As long as you have the oven going, roast little potatoes or carrots (or both) tossed in olive oil, salt and pepper on a baking sheet. This Crispy Skillet Kale would make a nice side as well.
A Greek-style spinach pie that’s on the lighter side. It’s not hard to make and is a good one to make with yours kids, who might like to help butter and layer the filo sheets (when they have a hand in the cooking, I find they’re more open to the eating). If you’re lucky enough to have leftovers, this is delicious the next day. As for what to serve on the side, I’d probably just layer slices of tomato and cucumber with balsamic vinegar, olive oil, salt, and pepper.
Pull out cucumbers, carrots, radishes, fennel, and any other crunchy vegetables and cut them into snackable slices. Stow them at eye level in a covered container in the fridge so they’re easy to add to school lunches or to pull out for snacking. Make a batch of Sweet Potato Hummus to go along with it (hint: there’s a major short cut in the recipe).
A chewy cookie that’s equal parts wholesome and decadent. They’re made with oats, whole wheat flour, hemp seeds, pecans, coconut, and almond butter. Bake half the batch to eat now; wrap and freeze the rest the dough for another week.
PRINTABLE WEEKNIGHT RESCUE GROCERY LIST// WEEK FOUR
Summer Vegetable Pasta
12 ounces linguine, fettuccini or spaghetti
2 tablespoons extra-virgin olive oil
2 large cloves garlic
2 ears of corn
2 medium zucchini
2 medium ripe tomatoes
1 small bunch basil
¼ fresh lemon
Roast Pork Tenderloin and Figs
2 cloves garlic
3 big sprigs fresh rosemary
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
1/2 teaspoon salt, plus more to taste
Two 1 to 1-1 /4 pound pork tenderloins
1 tablespoon extra-virgin olive oil
1 basket fresh figs (about 16 figs)
1 tablespoon balsamic vinegar
Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen chopped spinach
1 teaspoon Kosher salt
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
6 sheets whole wheat or regular filo dough (sold in the frozen section)
3 tablespoons butter
Sweet Potato Hummus and Veggies
1 small sweet potato
1 cup store-bought hummus
1 teaspoon sriracha
Carrots, radishes, fennel, jicama, celery, or any favorite snacking vegetables
1 stick (4 ounces) butter
1 cup packed brown sugar
1/4 cup almond butter (or cashew, peanut, or sunflower butter)
1 teaspoon vanilla extract
1 cup whole wheat pastry flour or white whole wheat flour
1 cup rolled or quick oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or walnuts
3/4 cup dark or semisweet chocolate chips
2 tablespoons hemp chia, or flax seeds (or a combination)
1/2 cup dried cherries , dried cranberries, or chopped dried apricots (optional)