Welcome to Weeknight Rescue, Week 37. Hope you enjoy the menu I’ve got in store!
SPRING VEGETABLE FLATBREAD PIZZA
I’m crazy about this bright, fresh spring pizza made on store-bought lavash bread. It’s fairly light, portion-wise, so feel free to double the recipe. You may have leftovers, which isn’t a bad thing, particularly since it’s a good one to pack for school or work lunches.
INSTANT POT CHICKEN IN SALSA VERDE
Keep Cinco de Mayo rolling into the week with this remarkably easy recipe. It results in a tender chicken with a homemade, not store-bought, salsa verde. It’s excellent served over rice or in tacos with all the fixings.
VIETNAMESE PORK LETTUCE WRAPS WITH GINGER LIME DRESSING
These lettuce cups are like little, very fresh-tasting Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to get some carbs on the table, such as steamed brown basmati rice or a favorite Asian noodle tossed with soy sauce, sesame oil, and sliced scallion.
HOMEMADE BUCKWHEAT GRANOLA
Made with buckwheat groats and only a few other ingredients, this is a super crunchy granola that reminds me a little bit of homemade Grape Nuts. Beware: highly addictive.
DARK CHOCOLATE CASHEW PUDDING
A chocolate treat that’s on the healthier end of the spectrum. The creaminess comes from cashews that soak overnight and get blended into the rest of the ingredients. It makes a tasty dessert or after school snack, or can be packed into little containers for school lunches. My kids are fans.
SHOPPING LIST // WEEK 37
Spring Vegetable Flatbread Pizza
6 scallions
1 bunch asparagus
2/3 cup fresh or frozen English peas
Two 8×10-inch pieces whole-wheat or white lavash bread
1/4 cup basil pesto
3 to 4 ounces fresh goat cheese
1 lemon
2 tablespoons chopped fresh mint
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
2 large cloves garlic
1/2 small jalapeno pepper
3/4 pound tomatillos
1 lime
2 pounds boneless, skinless chicken thighs
1/2 cup roughly chopped cilantro
Any additional ingredients for serving, such as taco fixings or cooked rice
Vietnamese Pork Lettuce Wraps with Ginger Lime Dressing
1/2 cup lime juice
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce
2 tablespoons minced fresh ginger
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro
Leaves from 1 large head butter lettuce or 1 head Romaine lettuce
Homemade Buckwheat Granola
1 1/2 cups buckwheat
1 cup slivered almonds
3 tablespoons sesame seeds
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1/3 cup raisins
Best Vegan Chocolate Pudding
½ cup raw cashews
2 cups plant milk or cow’s milk
3 medjool dates
3 tablespoons cocoa powder
2 tablespoons cornstarch
1 teaspoon vanilla extract
¼ cup dark chocolate chips
liquid stevia, maple syrup, agave, or honey to taste
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