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.
SHOPPING LIST // WEEK 51
Miso and Ginger Glazed Salmon
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon peeled, minced fresh ginger
4 salmon fillets, about 6 ounces each
1 tablespoon grape seed or canola oil
Spaghetti with Tomato Sauce and Garlic Basil Oil
25 ripe plum tomatoes
¼ cup plus 2 tablespoons extra-virgin olive oil
2 pinches crushed red pepper
1 large sprig fresh basil, plus 8 chopped fresh basil leaves
6 large cloves garlic
2 tablespoons unsalted butter
½ cup grated Parmesan, plus more to pass at the table
1 pound spaghetti
Pesto Portabello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
Prepared basil pesto
2 small roasted red or yellow bell peppers
1 large handful baby arugula or spinach
Carrot Miso Ginger Dressing
¼ cup expeller pressed canola oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoons lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1- inch long piece fresh ginger
Watermelon Wedge Salad with Feta, Mint and Almonds
One 1 1/4-inch-thick slab from the center of a small to medium seedless watermelon
2 tablespoons sliced almonds
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
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