Welcome to week 11 of the Weeknight Rescue (how can we be nearly three months into 2019?). Let’s slow down and savor what’s on your menu this week. Find the printable shopping list at the bottom of the page.

FARRO CAKES WITH LEMON DILL YOGURT SAUCE

Farro, a hearty grain with Italian roots, is the foundation for these vegetarian patties that pair with a tangy lemon dill yogurt sauce. Double the recipe and refrigerate (or freeze) the extra patties for lunches or even brunch. Serve these with an arugula salad with this vinaigrette or a Kale Salad Kids Love. 

MIDDLE EASTERN LAMB PIZZA

This recipe relies on store-bought naan bread instead of pizza dough. I like to serve this with a refreshing chopped salad of Romaine, cucumbers, bell peppers, and cherry tomatoes doused with oil and vinegar.

INSTANT POT BEEF & BUTTERNUT SQUASH CHILI

The Instant Pot makes quick work of a dish that is traditionally cooked low and slow. The results won’t disappoint. The beef and butternut squash make a winning pair and using taco seasoning mix just means fewer ingredients to worry about. 


PEANUT BUTTER AND RASPBERRY TOASTER TARTS

Think of these as a super wholesome Pop Tart. You start with homemade or store-bought pastry dough (I used whole-wheat pie dough from the freezer section of the market). After rolling out little balls of dough, you fill them with peanut butter, a drizzle of honey, and defrosted red raspberries.

STOVETOP TACO POPCORN

If you’re curled up this weekend with a movie or a game, pop a batch of Taco Popcorn. It’s got a salty, crunchy, flavorful kick and is a snap to make.