Weeknight Rescue // June 2019 // Week 23

Well, hello June! Can you believe it? We’re inching our way into summer, with plenty of vibrant produce to prove it. I recommend you heavy up on berries at the market, which are excellent piled onto toast (recipe below) or enjoyed as an after-dinner treat.

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PAPRIKA-SPICED SHRIMP AND CORN SALAD


I tasted my first really good cherry tomato of the season this week, which means now is the time to make this simple skillet supper. Serve it solo or add little quesadillas and avocado on the side. Game for dessert? How about fresh strawberries, either straight up or with Creme Fraiche Whipped Cream (feel free to cut the recipe in half).

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SPAGHETTI AND SPIRALIZED ZUCCHINI WITH PESTO


This relies on equal parts spaghetti and spiralized zucchini for a lighter pesto pasta that gets dressed up with a generous squeeze of lemon juice. If you don’t have a spiralizer, I’ve seen lots of pre-spiralized zucchini sold in supermarkets in recent months, so keep your eyes open. On the side, consider blanched green beans tossed with butter, salt, and pepper or a big salad.

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LAMB SLIDERS WITH HERBED YOGURT SAUCE

I’m crazy about these little lamb sliders, which are packed with flavor but a little lighter on the appetite (they’re served on lettuce wraps in lieu of buns). You can swap some of the lamb and pork in the recipe for turkey if you prefer and it will still be plenty tasty. Side dishes? I’d do up some little roasted potatoes or a pile of grilled vegetable to dunk in the extra yogurt sauce on your plate.

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NO-BAKE ALMOND BUTTER BARS WITH DARK CHOCOLATE

I discovered these gorgeous bars from the Alternative Baker cookbook last year and have baked many batches since. They’re healthy enough to give a good energy boost, but feel like a true treat.

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HEALTHY BREAKFAST TOAST WITH ALL THE TOPPINGS

On days when it seems there’s no time for breakfast, here’s a quick solution: toast! Top it however you like with what you have on hand. You’ll find loads of ideas here to get you started.

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