Weeknight Rescue // July 2019 // Week 27

Hope everyone is coming off of a relaxing 4th of July holiday. I’m still in vacation mode up at Lake Tahoe with a giant crew of family where every meal involves feeding 19 (luckily it’s a communal effort). Enjoy this week’s menu…it’s packed with summer favorites.

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PIZZA ON THE GRILL

If you ask me, summer is the best time to make pizza at home. A backyard grill doubles as a terrific pizza oven, since it gets piping hot. Make your own dough or pick up refrigerated dough at the market. All toppings are fair game.

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CILANTRO LIME-YOGURT MARINATED GRILLED CHICKEN


I got a jump on Weeknight Rescue and made this for a crowd last night to rave reviews. Aim to get the chicken marinating early in the day to get the most flavor out of this dish. Throw any vegetables you like on the grill or check out this Warm Potato Salad to serve on the side.

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VEGAN EGGPLANT MEATBALLS WITH TEMPEH IN TOMATO SAUCE

TIf you’ve never tinkered with tempeh before this is your chance. These meatballs are tender and tasty. Make the easy sauce featured in the recipe or take a short cut and use one from a jar (I’m a fan of Rao’s brand).

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UPSIDE DOWN PLUM CAKE

While plums are still plentiful, this cake is work making. The batter is made with whole grain flour and less sugar than you’ll find in a typical cake. It’s excellent for dessert and just as good the next day for breakfast under a scoop of Greek yogurt.

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CORN AND AVOCADO SALAD WITH QUICK PICKLED ONIONS

I forgot how much I love this salad until I made it last week for dinner. It’s so simple…requiring no more than 10 minutes of prep time, tops. If you have some good tomatoes on hand, feel free to dice those and add them to the salad as well.

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