Weeknight Rescue // August 2018 // Week 50
How did we get to August already?! We’re nearly a year into this Weeknight Rescue business. How are you liking it? I hope you enjoy this week’s line-up.
This longtime dinner staple is a one-dish salad with all the veggies, protein, and deliciousness that’s needed to make a meal. If you insist on a side, serve it with a bowl of pinto or black beans. And if you have a vegetarian in the house, those beans can sub in for the spiced turkey.
Everyone loves a good snack platter, so why not turn it into supper? This is more “how to” than recipe on building a healthy cheeseboard. It’s ideal for a warm weather meal, since it’s more assembly than cooking. Always a hit in our house. Invite the neighbors over, open a bottle of wine, set out your colorful spread, dig in. It’s summer!
This is a standard in our house when tomatoes and corn are in season. You can pull the sauce together in the time it takes to boil the pasta water. It’s got enough heft and veggies to be a stand alone meal. Or, throw some shrimp on the grill or under the broiler to top off the pasta with a big squeeze of lemon juice. You can also make it easy on yourself to add a salad by opening a bag of pre-washed baby lettuces or baby arugula and toss with this vinaigrette.
I made two batches of this muesli just this week and everyone in the house has been dipping in. I’ve been pairing it with whatever fruit I have on hand and then douse everything with either milk or my new favorite, kefir (hello probiotics).
You really need a special occasion to make a tasty tart, especially one as easy to make as this is. Enjoy it for dessert in the evening or for breakfast with a spoonful of Greek yogurt the next day. It can be done with regular or gluten-free flour.
SHOPPING LIST // WEEK 50
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup halved cherry tomatoes
1/3 English cucumber
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Healthy Cheeseboard Supper
Choose 2 to 4 cheeses of various tastes and textures
Add 2 to 3 seasonal vegetables, raw, blanched, or roasted
Include 1 to 3 seasonal fruits
Choose any favorite nuts, seed, or dried fruit
Include cornichons, other pickles, or olives.
Add 1 to 3 types of mostly whole-grain breads or crackers
Fresh Summer Vegetable Pasta
12 ounces linguine, fettuccini or spaghetti
2 tablespoons extra-virgin olive oil
2 large cloves garlic
2 ears of corn
2 medium zucchini
2 medium ripe tomatoes
3 tablespoons finely chopped fresh basil
¼ fresh lemon
Parmesan cheese to garnish
Deep Dark Chocolate Muesli
2 cups rolled oats (not quick oats)
1/2 cup slivered almonds or other favorite chopped nuts
1 cup Uncle Sam’s Cereal or crisp brown rice cereal
1/4 cup pumpkin seeds (pepitas)
1/3 cup golden raisins , regular raisins, or dried cranberries
2 to 3 ounces finely chopped bittersweet chocolate (1/3 to 1/2 cup or so)
1/4 cup chia seeds , hemp seeds, or ground flax meal (optional)
Wild Blueberry Tart with Buttery Buckwheat Crust
10 tablespoons salted butter
1 cup gluten-free or regular all-purpose flour
¼ cup buckwheat flour
3 tablespoons almond flour
⅓ cup sugar
3 cups frozen wild blueberries
2 tablespoons sugar
2 tablespoons corn starch
2 teaspoons lemon juice
Zest of ½ large lemon