Weeknight Rescue // July 2019 // Week 30

Even though it stays relatively cool in the summer here in San Francisco, I hear it’s hot as heck elsewhere. As such, this week’s menu minimizes time at the stove. I’ve even included a picnic-style supper option in these rotisserie chicken sandwiches. Enjoy!

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GRILLED VEGETABLES WITH HERB CREME FRAICHE

Gather up your favorite grilling vegetables, get them good and tender on the barbecue, and whip up a side of herb crème fraîche to go with. It’s on the light side, so sliced crusty bread, brushed with olive oil and burnished on the grill makes a nice addition. Alternatively, make the grilled vegetables the side dish and throw chicken or chops on the grill as well.

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SUMMER ROLLS WITH PEANUT DIPPING SAUCE

I like to set this up as a DIY summer roll bar. Set out all your fixings and let folks make their own. The recipe includes a yummy peanut sauce with just a hint of heat. I often do a quick side salad of sliced cucumbers (and maybe radishes, too) doused in seasoned rice vinegar.

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ROTISSERIE CHICKEN SANDWICHES

This recipe relies on a big shortcut: pick up a rotisserie chicken at the store. The muhammara sounds exotic but is easy peasy to make by just blending a handful of ingredients in a food processor. It’s a filling sandwich, but you can embellish your table with a simple salad, summer fruit, or cut up raw veggies.

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BLUEBERRY HAND PIES

This one does require an oven, but the results are worth it. This is a good one to make on a Saturday or Sunday, maybe with a kid in tow to enjoy the kitchen fun. Make a double batch and freeze the extras for a healthier, homemade toaster tart.

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MEXICAN STREET CORN SALAD

If you like the flavors of classic Mexican street corn, this salad is for you. You can use fresh or frozen corn and serve this as a side to grilled meat or chicken or as part of a Mexican-style supper. It’s even good tucked into corn tortillas with cheese and avocado. Tip: one medium ear of corn yields about 3/4 cup of kernels.

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