I’m excited about the menu this week. I resurrected a few recipes I haven’t thought about in a while and hope you enjoy them as much as I do.

SPAGHETTI AND SPIRALIZED ZUCCHINI WITH LEMONY PESTO

I find equal parts spaghetti and spiralized zucchini to be the ideal formula for a lighter pesto pasta that gets dressed up with a generous squeeze of lemon juice. If you don’t have a spiralizer, look for pre-spiralized zucchini sold in supermarkets. On the side, consider blanched green beans tossed with butter, salt, and pepper or a tomato, cucumber, and basil salad with a splash of balsamic vinegar and olive oil.


 

NEW ENGLAND-STYLE SHRIMP ROLLS

New England Style Shrimp Roll

I just posted this earlier in the week and am too excited about the recipe to not include it in Weeknight Rescue. It’s a lighter spin on the lobster roll, only using shrimp instead. Serve it with this BLT Potato Salad or this Corn and Avocado one on the side.

WEEKEND HUEVOS RANCHEROS

Top 10 “breakfast for dinner” meals of all time. It’s a family recipe from my husband and made the cut in my cookbook Rise & Shine. It’s really a one-dish meal, but you could always do up some black or pinto beans on the side.  (photo credit Erin Scott)


ONE-INGREDIENT GRAPE GRANITA

There’s no need for a snow cone machine to make snow cones! Just one ingredient and a cookie sheet is all it takes.

EASY BAKED EGGS

These are genuinely easy enough to do for a weekday breakfast, but add some chopped herbs and they’re special enough for brunch. For breakfast, I like to add a side of whole-grain toast to dunk into that tender yolk.