Weeknight Rescue // August 2020 // Week 34

sorbet in a food processor

You made it to the weekend, friends. I’ve got lots in store for the menu, but I am especially keen to share my raspberry sorbet. It’s awfully hot out there, so if that’s all you want to eat for dinner, I won’t judge.

LAMB SLIDERS WITH HERBED YOGURT SAUCE

Lamb sliders with herb yogurt sauce

I just made a version of these sliders last week and they were a hit, as usual. This time, I used ground turkey instead of pork, which made them a little lighter. I also did a mini batch using Beyond Meat, which drew raves from the vegetarians of the house

VEGETARIAN NO-NOODLE LASAGNA

This is the recipe that I’ll be showing this Wednesday in the Weeknight Rescue video series on Instagram. It’s so simple and a much lighter spin on lasagna. It’s perfect for omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. It’s also an excellent “gateway recipe” for those who haven’t quite embraced tofu.

SLOW ROASTED CHERRY TOMATO PASTA

Slow Roasted Cherry Tomato Pasta

I wanted to get this on the menu while tomatoes are still in season. I personally love the Sweet 100 orange variety of cherry tomatoes, but any type will do. Just add a generous arugula or green salad and dinner is all set.

INSTANT POT CHICKEN IN SALSA VERDE

Instant Pot Chicken in Salsa Verde

Back-to-school season seems like a good time to get out the Instant Pot. Make a batch of this savory chicken to serve with tortillas and all your favorite fixings. The Mexican-style corn below would make a perfect side.

SLOW ROASTED SALMON WITH HERB SAUCE

salmon served with green sauce on a white plate or summer vegetable salad served on a plate

I discovered the slow roasting method for salmon in the past year or two and find it to be a foolproof way to cook it. Spoon herb sauce over the top of your fish and serve with rice or roasted potatoes along with any favorite summer veggie.

MEXICAN STREET CORN SALAD

This takes all the flavors of elote, Mexican-style street corn, and turns it into a tasty salad. Serve it as a side dish or enjoy as a main, spooned onto warm tortillas with avocado and fresh salsa.

BLENDER RASPBERRY SORBET

If you like the idea of making your own ice cream, but are a little daunted by process, this is for you. Creamy, tangy sorbet done entirely in a food processor with just three ingredients.

Comments

Post Your Comment

Your email address will not be published. Required fields are marked *