Weeknight Rescue // June 2019 // Week 24

We’re rolling into Father’s Day weekend with a fun and flavor-packed menu. There’s something for everyone here, including the dads in your life. If you’ve been having a heat wave like here in San Francisco, the watermelon pops are deliciously hydrating.

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INSTANT POT KOREAN BEEF TACOS WITH SLAW AND KIMCHI

Here’s how this goes down: cook Korean-style beef in an Instant Pot until fork tender (and so flavorful), pile onto warm tortillas, top with crunchy slaw, add kimchi (if you like), and try to stop at just one. I like to add a crunchy salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar on the side. You could also skip the slaw in the recipe and do this Asian-style salad instead (minus the the chicken/tofu skewers).

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VEGETARIAN NO-NOODLE ZUCCHINI LASAGNA

Serve with a crusty baguette, a simple salad dressed with olive oil and vinegar (or this vinaigrette), and dinner is done. If you have kids who love lasagna but don’t love tofu, give this a whirl, since they might just like it. This also makes an excellent vegetarian option for summer celebrations. 

PAN-SEARED SALMON WITH MANGO SALSA AND AVOCADO

I’ve been seeing mangoes at bargain basement prices lately, so I thought this recipe would come in handy. It’s loaded with anti-inflammatory ingredients, which is really what healthful eating is all about. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.

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WATERMELON LIME POPSICLES

What’s not to love about a three-ingredient pop? These are an excellent way to handle hydration and answer the call for something sweet at the same time. They’re full of flavor without any of the artificial ingredients or excessive sugar you’ll find in many store-bought pops.

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ULTIMATE EGG SANDWICH

With Father’s Day happening this weekend, I thought I’d share this recipe I developed several years ago, since it has all the must-haves that my husband loves on a breakfast sandwich: a good bun, bacon, an oozy egg, and a double hit of heat with the spicy spread and spicy Jack cheese. The recipe makes one sandwich, so scale up depending on how many you have at your table (p.s. there’s no reason this can’t double as a weeknight supper as well).



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