Weeknight Rescue // July 2019 // Week 28

It’s a good line-up this week, friends. Be sure not to miss out on the fattoush salad, which is excellent for making use of summer tomatoes and cucumbers! The lemony, cumin-spike dressing is not to be missed.

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BEEF AND MUSHROOM BURGER

This is officially my preferred way to do hamburgers. It’s ground beef with finely chopped sauteed mushrooms seamlessly blended into the mix …you hardly know they’re there. The result is a lighter, better-for-you burger that’s still full of flavor. Serve them with all your favorite fixings.

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FATTOUSH SALAD

This is a salad I enjoy all summer long. It makes an excellent side to so many seasonal menus, but just add chicken (or chick peas) and it becomes hearty enough to qualify as a main dish. If you want to round out the meal further, do up a side of any favorite grain , such as quinoa or farro tossed with olive oil, lemon juice and zest, and whatever fresh herbs you have in your fridge (or garden).

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VEGETARIAN NO-NOODLE ZUCCHINI LASAGNA

I know this is a repeat from last month, but it’s such a good one-dish supper that I’m including it again. Feel free to use eggplant in place of zucchini if that’s your fancy…just know it will need a little more time in the oven before assembling the lasagna

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OAT AND MILLET BREAKFAST BARS

These hearty bake-ahead bars make a wholesome breakfast on the go and double as an afternoon snack. They’re packed with whole grains and perfect for dunking in cold milk or hot tea.

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HONEY ROASTED TOMATO BRUSCHETTA

This is a summer MUST in our house. Toss cherry tomatoes with honey, roast it low and slow, and then slather it over ricotta crostini. It’s excellent as part of a snack dinner or a starter for a summer gathering. The tomatoes are also terrific on sandwiches and tossed into pasta.

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