I hope you are cozied up with your beloveds enjoying a sweet holiday weekend. For those of you celebrating Easter, I also hope that this Weeknight Rescue may help use up some of your celebratory surplus (and get you reacquainted with spring produce). Find the shopping list…all ready to print and bring to the market … at the bottom of the page!
LAMB SLIDERS WITH HERBED YOGURT SAUCE
Have I mentioned that these lamb sliders are my daughter Rosie’s favorite dinner? They’re petite, flavor-packed lamb patties 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 another favorite roasted vegetable to dunk in the extra yogurt sauce on your plate.
SPRING VEGETABLE FLATBREAD PIZZA
I’m crazy about this bright, fresh spring pizza made on store-bought lavash bread. It’s fairly light, portion-wise, so feel free to double the recipe. You may have leftovers, which isn’t a bad thing, particularly since it’s a good one to pack for school or work lunches.
INSTANT POT ITALIAN WHITE BEAN SOUP
An Instant Pot soup that’s been a consistent hit on the blog. For a vegetarian version, simply leave out the sausage or swap in a cup or two of cooked grains or pasta for added heft once the soup is done.
SO SIMPLE DEVILED EGGS
Once you’ve got the eggs cooked, you can knock this recipe out in a matter of minutes. It’s a good one for any leftover Easter eggs you might have on hand. Enjoy as a snack or to pair with a lunch salad.
CHOCOLATE-COVERED STRAWBERRIES
Set this recipe aside in the event that there is a surplus of chocolate bunnies on hand. My kids love the ritual of unwrapping the leftover bits, melting them down, and dunking in spring’s first strawberries.
SHOPPING LIST // WEEK 16
Lamb Sliders with Herbed Yogurt Sauce
1 red onion
6 Tbsp lime juice
1/2 tsp sugar
1 cup Greek yogurt
2 Tbsp lemon juice
5 garlic clove
2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
1 Tbsp olive oil
1 lb ground lamb
8 oz ground pork
3 Tbsp finely chopped mint
2 Tbsp finely chopped dill
3 Tbsp finely chopped parsley
1 1/2 tsp ground cumin
1 tsp ground coriander
12 lettuce cups (6 large Romaine lettuce leaves, or 12 butter lettuce or little gem lettuce leaves for serving)
Spring Vegetable Flatbread Pizza
6 scallions (about 1 bunch)
1 1/3 cups asparagus
2 teaspoons extra-virgin olive oil
2/3 cup fresh or frozen English peas (thawed)
Two 8×10-inch pieces whole-wheat or white lavash bread
1/4 cup basil pesto
3 to 4 ounces fresh goat cheese
1 lemon
2 tablespoons chopped fresh mint
Instant Pot Italian White Bean Soup
1 ½ cups dried cannellini beans
1 small chunk Parmesan cheese (it should have the rind and be at least a couple of ounces)
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large carrots
1 rib celery
3 cloves garlic
One 15-ounce can diced tomatoes with the liquid
8 cups low sodium chicken broth or vegetable broth
1 bay leaf
½ teaspoon dried oregano
1/2 teaspoon fennel seeds
½ teaspoon dried thyme
3 links pre-cooked Italian sausage (optional)
1 large bunch kale
So Simple Deviled Eggs
1 hard boiled egg
2 teaspoons mayonnaise
Dash paprika
Chocolate-Covered Strawberries
8 ounces chocolate
1½ baskets fresh strawberries
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