It’s starting to really feel like spring, and I’ve got a menu to celebrate. Side note: I love getting your feedback on how you’re using Weeknight Rescue. Please keep the feedback, comments, and emails coming. And if you’re on Instagram, be sure to follow me and tag your photos #momskitchenhandbook so I know what you’re up to!
PORK CHOPS WITH GINGER RHUBARB COMPOTE
I spied the first rhubarb of the season, so thought I’d get going with one of my favorite spring dishes: savory grilled chops with a tangy rhubarb side. This roasted asparagus and potatoes done any way you like them make perfect sides.
Called “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. The result is no less tasty. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch, but isn’t needed to complete the meal.
SPRING VEGETABLE PESTO PASTA
This is everything that’s good about the produce section this time of year in one bowl of pasta: asparagus, peas, and fresh herbs. It’s got heaps of vegetables relative to the pasta, so hits all the nutritious buttons. If shelling peas isn’t on your priority list, outsource to one of your kids or substitute frozen peas. Finish with a big bowl of strawberries for dessert.
LIGHTER GREEN GODDESS DRESSING
Make a batch of this creamy dressing to drizzle over salads, use on sandwiches in lieu of mayo, or pack into small containers to serve with vegetables for school lunch or afternoon snack (kids love to dunk). It’s excellent over nearly any cooked or raw vegetable.
CHOCOLATE CHIP “MAKEOVER” COOKIES
Now that Girl Scout season is behind us, time to get back to baking homemade. These “makeover” cookies have what’s good about chocolate chip treats, only boosted with oats, nuts, whole grain flour, and a little less sugar than the norm. 
SHOPPING LIST // WEEK 34
Pork Chops with Ginger Rhubarb Compote
4 boneless pork chops that are about 6 ounces each
4 small fresh rosemary sprigs for garnish (optional)
Olive oil for grilling or cooking the chops
2 teaspoons extra-virgin olive oil
1/2 small red onion
1 clove garlic
4 large stalks rhubarb
1 large orange
1 teaspoon grated fresh ginger
2 tablespoons plus 1 teaspoon honey
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)
1 lime
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)
Spring Vegetable Pesto Pasta
1 packed cup fresh basil leaves
1 packed cup fresh mint leaves
1 small clove garlic
3 tablespoons pinenuts or slivered almonds
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon water
1/4 cup finely grated Parmesan cheese, plus more to pass at the table
1 bunch fresh asparagus
3/4 cup English peas, fresh or frozen
2 six-ounce jars marinated artichoke hearts
8 ounces penne pasta
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
1/2 cup chopped scallions, white and green parts (3 to 4 scallions)
1/2 cup chopped fresh basil leaves
1 lemon
1 medium clove garlic
Chocolate Chip “Makeover” Cookies
2/3 cup unsalted almonds (raw or roasted)
2/3 cup rolled oats
1 1/3 cups whole wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 stick butter (4 ounces)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/3 cups dark chocolate chips or about 8 ounces finely chopped dark chocolate
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