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.

SHOPPING LIST // WEEK 48

Spaghetti and Spiralized Zucchini with Lemony Pesto

8 ounces spaghetti
2 large zucchini
4 to 6 tablespoons store-bought or homemade pesto
1/2 lemon
Parmesan cheese to pass at the table

New England-Style Shrimp Rolls

12 ounces medium cooked, peeled, deveined shrimp, defrosted (about 36 shrimp)
¼ cup light mayonnaise
2 tablespoons lemon juice
½ cup diced celery
½ cup diced fennel
1 tablespoon minced fresh chives
2 teaspoons finely chopped fresh tarragon
1 teaspoon sriracha
4 hot dog buns, ideally whole grain
4 teaspoons salted butter

Weekend Huevos Rancheros

6 bacon slices
1 medium onion
one 28-ounce can diced tomatoes
1 chipotle chile en adobo (sold in cans in the Mexican food section of the market)
1 lime
2/3 cup roughly chopped cilantro
8 eggs
8 corn or small flour tortillas
1 cup coarsely grated sharp Cheddar cheese
Sliced avocado or sour cream for garnish

One-Ingredient Grape Granita

2 cups 100 % grape juice

Easy Baked Eggs

1 tablespoon butter
8 eggs