Weeknight Rescue // June 2020 // Week 26

Tomato Zucchini Tart with a spatula and wedge of tart

This week’s menu reflects a full swing into summer. There are plenty of ideas for weeknight meals as well as a few that you might want to tuck away for July 4th weekend. And stay tuned for early next week. I’ll be posting a favorite summer dessert from childhood (spoiler alert: it’s not healthy).

Also, I posted a cooking video over on Instagram yesterday on how to make our family’s favorite granola from Rise & Shine. Watch the “how to” by heading here.

GRILLED PORK CHOPS W/ PEACH & PECAN SALSA

Grilled Pork chop on white plate with peach salsa

If I can get ahold of some good peaches, I’m planning to make these savory chops for an outdoor barbecue this weekend with my cousin. Made with boneless pork chops and a sweet/savory fruit salsa, it’s a snap to pull together. Try pairing it with this Warm Potato Salad with Tomatoes and Romaine.

FRESH SUMMER VEGETABLE PASTA

Spaghetti with tomatoes, corn, and zucchini on a plate

This is making it’s seasonal debut this week, but is a longtime staple in our house. It’s a barely cooked “sauce” featuring summer’s triple threat: tomatoes, zucchini, and corn. Feel free to use any shape of pasta you like with an arugula or green salad on the side.

EASY HALIBUT IN PARCHMENT WITH CORN & MUSHROOMS

A fancy-looking, but not fussy-to-make recipe that is worth doing while fresh corn is still in season. You can prep the mushrooms and shear the corn off the cobs ahead of time. Pulling it together after that will be a no-brainer. Make sure you have parchment paper on hand, since you will need it!

LAMB SLIDERS WITH HERBED YOGURT SAUCE

My daughter Rosie is crazy for these flavorful sliders, which I serve with salad greens or sometimes tucked inside warm pita bread.  Swap in another ground meat for lamb if you like and serve this Colorful Quinoa Tabbouli on the side.

TOMATO ZUCCHINI TART WITH OLIVE OIL CRUST

Tomato Zucchini Tart with a spatula and wedge of tart

This was a winner from last summer, which I’ll be making now that tomatoes are coming into season. It’s a press-in-the-pan style crust, which means it’s easier to make than most. The recipe calls for whole-grain flour and olive oil, which also means it’s a healthy bet for a weeknight supper or to fancy up a weekend lunch.

WHOLE-GRAIN BLENDER KEFIR PANCAKES

We had some pretty epic blueberries last week and I was thinking they’d would be perfect for these pancakes. It’s a batter that’s all made and then poured from the blender. The recipe uses kefir for tenderness and tang, not to mention cook-for-you probiotics.

UPSIDE DOWN PLUM CAKE

This is a healthy spin on my sister-in-law’s excellent upside down cake. I usually make it with plums, but peaches and nectarines would be tasty too. Add a spoonful of this dreamy whip to every slice.

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