Happy weekend everyone! Hope you are enjoying some downtime. Here’s what’s on tap for Weeknight Rescue. As always, the shopping list is at the bottom of the page.
UMAMI CHICKEN
“Umami” because this chicken is such a flavor bomb. It’s chicken done adobo style that you can have bubbling on the stove in a matter of minutes. I always serve it with a side of brown rice and either stir-fried veggies or bok choy. If you’re pressed for time, pick up a package of heat and serve brown rice from the freezer section of the market.
FALAFEL BURGERS WITH CREAMY YOGURT SAUCE
Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy.
SPRING FARRO RISOTTO
Asparagus and peas are in season and this is a good one to make them shine. It’s a no-stir, no-fuss oven risotto done with farro instead of the traditional arborio rice. You prep the asparagus and shell the peas ahead of time, so it’s easier to pull together at the dinner hour. If you are really short on time, swap in frozen peas instead.
HONEY STEWED STRAWBERRY RHUBARB COMPOTE
This is a spring staple in our house whereby tangy rhubarb gets cooked down with fresh strawberries into a compote that is excellent spooned over yogurt or spread on breakfast toast. Make a batch and watch it disappear.
BUNNY RABBIT ROLLS
These rolls include a variety of tastes and textures: crunchiness from the bell pepper, cucumber, carrots, and sunflower seeds, and creaminess thanks to a smear of cream cheese. Easy to pack and great for eating on the go. Switch things up by adding shredded apple or a few avocado slices. Experiment and customize your ideal roll, or set up an ingredient bar and let your kids build their own.
SHOPPING LIST // WEEK 17
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs, bone-in, skin-on (about 3 pounds)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice
Falafel Burgers with Creamy Yogurt Sauce
Two 15-ounce cans chickpeas (3 cups cooked)
¼ cup sesame seeds
6 medium garlic cloves (reduce it to 2 to 3 cloves if you’re sensitive to garlic)
1 medium red onion
2 large carrots
1 cup packed cilantro leaves and tender stems
¾ cup whole wheat flour (gluten-free flour can be substituted)
4 teaspoons cumin
4 teaspoons coriander
¼ teaspoon cayenne
4 tablespoons extra-virgin olive oil
2 small garlic cloves (optional)
2 tablespoons chopped fresh dill
¼ cup lemon juice (1 large lemon)
2 cups plain Greek yogurt
1 cucumber
1 large tomato
8 English muffins, pita breads, or large lettuce leaves
Spring Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (leave out for a vegetarian version)
3 tablespoons fresh lemon juice (1 juicy lemon)
1 cup semipearled farro
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound in the shell)
1 bunch asparagus
2 tablespoons finely chopped mint
1/4 cup grated Parmesan cheese
Honey Stewed Strawberry Rhubarb Compote
3 tablespoons honey
3 large stalks rhubarb
1 pint strawberries
Bunny Rabbit Rolls
3 flour tortillas (we suggest whole wheat or sprouted wheat or your favorite gluten-free tortilla)
1 cucumber
1 red bell pepper
2 carrots
6 tablespoons cream cheese
3 tablespoons raw sunflower seeds
1 cup chopped baby spinach