Happy weekend everyone. Here’s what we’ve got on tap for the week ahead, including a few favorites for these last days of summer.

 

MISO AND GINGER GLAZED SALMON

This is one of the best ways to make the most of salmon and is simple to make. Miso is one of those coveted fermented foods that adds great flavor to this glaze.  A salad of your favorite delicate greens, sliced cucumber, cherry tomatoes and the Carrot Ginger Dressing  is an ideal side. Add a dish of steamed brown rice to round out the meal.  

 

SPAGHETTI WITH TOMATO SAUCE AND GARLIC BASIL OIL

I’m including this in Weeknight Rescue even though it’s a little more time consuming and a tad more decadent than I usually swing on a weekday. Here’s why: summer tomatoes are fleeting and this recipe is not to be missed. It’s also one you can prep ahead and just toss together when the pasta is done. A plate of zucchini split in half, tossed with olive oil, salt, and pepper, and grilled or broiled makes a simple side, especially finished with lemon and fresh mint. 


PESTO PORTABELLO MUSHROOM BURGERS

This swaps out ground meat and uses portabello mushrooms instead. The result is a whole lot lighter, but still plenty juicy and flavorful (thanks to the basil pesto and fresh Mozzarella). Serve with a grilled vegetables and this herb creme fraiche if you have a bit of spare time.


CARROT MISO GINGER DRESSING

This dressing makes a terrific fridge staple and is easy to whiz together in a blender. It’s colorful and perfect for tossing with salad greens or using as a dip for veggies when the kiddos come sniffing around for a pre-dinner bite. 

WATERMELON WEDGE SALAD WITH FETA, MINT AND ALMONDS

This simplifies even the simplest of watermelon salads, since you don’t even have to trim off the rind or cut the fruit into cubes. It pairs up with mint and feta for a refreshing, simple salad that goes with virtually any main dish this time of year.