Weeknight Rescue // July 2020 // Week 28
Ahh, the weekend! I’ve got loads of summer favorites in the line-up this week, including a few destined for the grill. Enjoy.
I’ve taken the flavors of a classic Nicoise salad and turned it into a pasta that’s got your starch, protein, and veg all right there in a single pan. Add a green salad and a bowl of cold cherries for dessert, and you’ve got a nourishing meal on your hands.
This is a favorite way to “healthy-up” my hamburgers. It’s ground beef with finely chopped sautéed 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.
This was a staple from last summer that I’m looking forward to making it this week. If you have some folks on the fence about tofu, this might just tip the scales. I usually cut myself a break and use jarred tomato sauce instead of homemade…makes the whole thing come together with ease.
Quinoa Tabbouleh is a super nutritious and flavorful dish that’s ideal in the summer, when tomatoes and cucumbers are at their best. Since it’s on the lighter side, add chick peas for a bit more protein and heft. Make this Fattoush Salad to round out your Middle Eastern-inspired supper.
I am crazy about the yogurt marinade for this chicken. It’s full of flavor and makes what can be a tough cut of chicken very tender. Serve it with any favorite summer sides, either grilled vegetables, steamed corn, potato salad, or whatever else you’re in the mood for.
You may not be inclined to turn on the oven in the peak of summer, but these hand-held pies are worth it. It’s 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.
As long as you’ve got the barbecue going for chicken or burgers, thread cubes of bread on a skewer and get them on the grill. They make a crunchy snack or excellent croutons for summer salads.
SHOPPING LIST // WEEK 28
Tuna Nicoise Pasta
8 ounces penne pasta
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 large cloves garlic
1 heaping cup cherry tomatoes
2 five-ounce cans tuna
½ cup chopped kalamata olives
1/2 cup chopped fresh basil
Parmesan cheese for serving
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits (or favorite burger buns)
Vegetarian No-Noodle Zucchini Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
3/4 cup quinoa
1 cup English or Persian cucumber
1 cup cherry tomatoes
1/3 cup fresh parsley
2 tablespoons fresh mint
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Zest from 1/2 lemon
1/3 cup crumbled feta cheese
1/3 cup toasted chopped pecans
Cilantro Lime Yogurt-Marinated Grilled Chicken
1/2 cup fresh cilantro leaves
1/2 cup plain yogurt
1 tablespoon extra virgin olive oil
1 1/2 teaspoons ground coriander
1/2 small lime (plus optional lime wedges for serving)
1 clove garlic
1 1/2 pounds boneless, skinless chicken breasts
Olive oil spray (optional)
Blueberry Hand Pies
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 tablespoon sugar
1 stick (8 tablespoons) unsalted butter
1 tablespoon cornstarch
1 tablespoon lemon juice
1 1/2 cups blueberries or defrosted wild blueberries
Zest of 1/2 lemon
1/4 cup + 1 tablespoon sugar
Croutons on the Grill
1 loaf crusty bread (such as levain, Italian, baguette, or batard)
Metal or wooden skewers