Weeknight Rescue here we go … with a line-up of dishes inspired from around the globe.

BAJA-STYLE SHRIMP TACOS WITH CHIPOTLE LIME CREMA

When it comes to these tacos, it’s all about the Chipotle Lime Crema that gets slathered on before piling on the rest of the goodies. The recipe includes a crunchy slaw.  For a side dish, warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa. Consider these Mango Sorbet Pops for dessert.  


TURMERIC BRAISED CHICKEN IN YOGURT

This recipe comes by way of my friend, Humaira, who is from Afghanistan and can cook like a boss. It may sounds exotic, but the recipe is fairly straightforward and the results are tender and delicious. Serve with brown basmati rice or other favorite grain, a salad and/or sauteed leafy greens. 


MEDITERRANEAN EGG AND SPINACH STRATA

I usually don’t get any complaints when we do “breakfast for dinner” in our house. Hopefully you won’t either with this savory strata. It’s good served warm, cold, or room temperature with a simple salad of baby or Bibb lettuce with a vinaigrette


MY MOM’S KILLER PAN ROASTED ALMONDS

I know these just look like toasted almonds, but don’t be fooled. They’re way better than basic toasted nuts and are good to make early in the week to sprinkle onto salads, stir into grains, or use to top yogurt. Don’t be surprised if your kids take down the whole jar as a snack. Highly addictive. 


CREAMY STRAWBERRY MILK 

Skip the store-bought pink milk and opt for this sweet treat made without the artificial ingredients or loads of sugar. A good one for after school snack!