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.
SHOPPING LIST // WEEK 24
Lighter New England-Style Shrimp Rolls
12 ounces medium cooked, peeled, deveined shrimp, defrosted (~36 medium shrimp)
1/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 cup diced celery
1/2 cup diced fennel
1 tablespoon minced fresh chives
2 teaspoons fresh tarragon (or dill)
1 teaspoon sriracha
4 hot dog buns (whole grain if possible)
4 teaspoons salted butter
Grilled Skirt Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil
Spring Vegetable Pesto Pasta
1 packed cup fresh basil leaves
1 packed cup fresh mint leaves
1 small clove peeled garlic
3 tablespoons pinenuts or slivered almonds
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1/4 cup finely grated Parmesan cheese, plus more to pass at the table
1 bunch fresh asparagus
3/4 cup English peas, fresh or frozen (defrosted)
2 six-ounce jars marinated artichoke hearts
8 ounces penne pasta
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Instant Pot Black Beans
1 pound dried black beans
3 large garlic cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
Soft-Cooked Eggs with Buttered Toast “Soldiers”
2 cold eggs
2 slices bread
Butter
Brown Sugar Roasted Apricots with Creme Fraiche
8 ripe apricots
1 packed tablespoon brown sugar
2 tablespoons butter
2 tablespoons roughly chopped pistachios
1/3 cup creme fraiche
1 generous teaspoon honey
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