Weeknight Rescue // June 2019 // Week 22
We’re bringing summer vibes into this week’s game plan with veggie- packed summer rolls, easy chicken on the grill, and one of my favorite EVER ways to do tacos. Enjoy!
This is a fresh, bright answer to supper when the weather warms up. I like to set it up as a DIY summer roll bar, and let everyone make their own. Minimize your hands-on time at dinner time by prepping your peanut sauce and veggies ahead of time.
One of the quickest recipes on the site! Serve with a side of beans along with cut up cucumber, jicama, and other raw vegetables doused with lime and chili. Alternatively, this Mexican Slaw is delicious with tacos. Got avocado-shy kids? Just make the kid’s tacos with tortillas and cheese and serve the avocado on the side. Who knows….they may just try it one of these days.
This is a recipe from my friend Cheryl Sternman Rule’s Yogurt Culture cookbook and it’s such a keeper. Be sure to get the chicken marinating early in the day to get the most flavor out of this dish. Throw any vegetables you like on the grill or check out this Warm Potato Salad to serve on the side.
Make a batch of this dressing to add a splash of brightness to salads or drizzled over grilled vegetables. ALSO, if you want to see a spin on the original recipe that’s in my new cookbook PREP, check out my Facebook Live with Ellie Krieger.
This simple egg dish remains a foolproof favorite in our house. Pull out those egg cups and make a pile of whole grain toast strips for dunking into that oozy yolk.
SHOPPING LIST // WEEK 22
Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
1/2 English cucumber
Several sprigs fresh mint leaves
Several springs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
2 tablespoons fresh lime juice
1 small clove garlic
1-2 squirts Sriracha
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese, grated (about 1 1/2 loosely packed cups)
8 corn tortillas
Favorite salsa, taco sauce, or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Cilantro Lime Yogurt-Marinated Grilled Chicken
½ cup (loosely packed) fresh cilantro leaves and tender stems
½ cup plain yogurt
1 tablespoon extra-virgin olive oil
1½ teaspoons ground coriander
1/2 small lime, plus (optional) lime wedges for serving
1 clove garlic
1½ pounds boneless, skinless chicken breasts
Lighter Green Goddess Dressing
1/2 cup light mayonnaise
1/2 cup light sour cream
3 to 4 scallions
1/2 cup chopped fresh basil leaves
1 medium clove garlic (optional)
1 teaspoon anchovy paste or 1 small anchovy (optional)
Perfect Soft-Cooked Eggs with Buttered Toast “Soldiers”
2 cold eggs
2 slices bread