Weeknight Rescue // June 2020 // Week 24

Even though it’s still technically spring, today’s menu screams of summer. We’ve got tender roasted apricots, steak on the grill, and a shrimp roll inspired by East Coast cookouts. And speaking of summer recipes, I’ll be doing a demo of a Nectarine Blueberry Fruit Crisp from PREP over on Instagram on Saturday. It should be up by 2 pm PST. Follow me there to check it out.

LIGHTER NEW ENGLAND-STYLE SHRIMP ROLLS

Since I won’t be heading far afield this summer, my cooking theme is going to be armchair travel. First up is a little taste of the East Coast via these New England–Style Shrimp Rolls. Same idea as a lobster roll, just a different shellfish and on the little lighter side. Add corn on the cob and sliced watermelon and you might just feel like you’re at the beach.

GRILLED SKIRT STEAK WITH SALSA VERDE

If you’re feeling a bit burned out from quarantine cooking, throwing something on the grill is an easy fix. In this case, it’s skirt steak (or flank steak) along with an Italian-style salsa verde. If you want to set the recipe aside for a special occasion, it’s just right for Father’s Day. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette. 

SPRING VEGETABLE PESTO PASTA

This pasta is a good way to take advantage of spring produce until those tender English peas are no more. Feel free to use any type of pasta and substitute store-bought pesto and frozen peas to make things a little easier.

LOADED CHICKEN QUESADILLAS WITH AVOCADO SALSA

These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt).

INSTANT POT BLACK BEANS

A simple pot of beans like this can be transformed into dinner in no time. Make them the center of a DIY taco bar, do up burrito bowls like these, or whirl them into a quick soup like this.

SOFT-COOKED EGGS WITH BUTTERED TOAST “SOLDIERS”

My kids were just talking about how often I made these tender eggs when they were little. They did (and still do) love dunking toast fingers into the yolk. If you’ve never used this method, give it a try!

BROWN SUGAR ROASTED APRICOTS WITH CREME FRAICHE

A four-ingredient dessert that you can throw together in a snap. After your apricots bubble in the oven, just add a spoonful of honey-sweetened crème fraîche and expect to want seconds.