Weeknight Rescue//Summer 2022//Summer Rolls, Burgers, Enchilada Pie, Chicken Kebab Wraps, Eggplant Meatballs
What’s cooking, everyone? I’ve got some ideas for you, including my Eggplant and Tempeh Meatballs, which are popular in my house, as well as Grape Granita, which is fun to try if you’ve never made granita before. It’s kind of like a homemade snow cone and has just one ingredient. Bon appetit!
These were on the menu in our house last week when I didn’t feel like cooking and the kids swooped in with summer rolls and a big spinach salad with this Carrot Miso Dressing. Not a scrap left on the table!
Blended beef and mushroom burgers are a lighter fix to quench your burger craving. Just add your favorite bun and any toppings, maybe with this summer potato salad on the side. I posted a demo of how these burgers are done over on Instagram, so tune in there.
Built on a foundation of summer produce, now is a great time to make this simple enchilada casserole. I call it “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch.
I’m crazy about these chicken kebabs, which are tender and tasty thanks to a fabulous yogurt marinade. The chicken gets speared onto skewers and can be done under a broiler instead of a barbecue if you prefer. The Middle Eastern flavors of the dish are a nice match for this Quinoa Tabbouleh.
Even though you can buy eggplant year-round, it’s never better than it is during the summer. It’s also excellent in these vegetarian meatballs paired with homemade or store-bought marinara sauce. Heat up a baguette to set on the table for sopping up all the goodies.
The farmers’ market is teaming with local berries and this is one delicious way to enjoy them. It’s a pretty presentation and means you get a little bit of everything in each bite.
There’s no need for a snow cone machine to make snow cones! Just one ingredient and a cookie sheet is all it takes. Your kids just may think you’re a genius.
Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
1/2 English cucumber
Several sprigs fresh mint leaves
Several sprigs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
1 small clove garlic
1-2 squirts Sriracha
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits (or favorite burger buns)
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn or 1 1/2 cups frozen corn
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 tablespoon extra-virgin olive oil
6 multi-grain Flatout flatbreads
Eggplant Meatballs with Tempeh in Tomato Sauce
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
Yogurt Parfait on a Plate
(1 serving, scale up as needed)
2/3 cup plain Greek Yogurt
1/4 cup granola
1/2 heaping cup blueberries
1 to 2 teaspoons honey
2 cups 100% grape juice