Weeknight Rescue // November 2018 // Week 12
Happy Saturday everyone. I’m looking forward to this week’s menu, notably that beet pasta, which I haven’t pulled out in a while. If you have a particularly busy night this week, lean on that black bean soup. It couldn’t be simpler. As always, everything you need to pick up at the market is listed at the bottom of the page.
This black bean soup is about as quick as it comes as far as getting dinner on the table. I like to set up a little toppings bar and include favorite fixings, such as salsa, sour cream, avocado, crumbled bacon, and fresh cilantro. If you need a little something extra to satisfy your crew, consider simple cheese quesadillas or a pan of cornbread.
It feels a little like magic that you can blend tender cooked beets into a creamy, delicious sauce for pasta. A little Parmesan and toasted walnuts make a terrific finish for the dish. On the side, try a salad with your favorite greens along with thinly sliced apples, pears, or halved grapes.
It’s hardly burger season, but there’s no reason you can’t enjoy one any time of year. This recipe is a blend of beef and mushrooms, which makes for a juicy burger that’s lighter in calories and saturated fat than standard ground beef. These sweet potatoes are an excellent side to go with.
Make a batch (or double batch) to use for lunches and snacks (good on pretzel thins or tucked into Romaine lettuce leaves). The “superfood” part of the equation owes to the fact that it’s equal parts canned salmon and tuna, so big time omega-3s. Don’t worry if your kids are salmon skeptics, mine never seem to notice they’re eating anything but tuna salad.
These should go on your baking to do list at least once this fall. They’re tender, sweet, and topped with a lick-the-bowl-clean brown butter glaze. They require a donut pan, which is a worthy investment. I like to bake them in a mini donut pan as well.
SHOPPING LIST // WEEK 12
Three-Ingredient Black Bean Soup
Three 15-ounce cans black beans
One 12-ounce container pico de gallo salsa (about 1 1/4 cup)
1/4 cup sour cream, plus any other favorite garnishes, such as shredded Jack or Cheddar cheese, fresh cilantro, lime wedges, and salsa
Pasta with Creamy Beet Sauce, Walnuts, and Parmesan
8 ounces beets (a beet that’s slightly larger than a baseball)
12-ounces spaghetti, conventional or gluten-free
¾ cup part-skim ricotta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ cup chopped walnuts
Freshly grated Parmesan cheese for garnish
2 tablespoons chopped fresh mint (optional)
Beef and Mushroom Blended Burger
⅓ pound cremini or white button mushrooms
¾ pound lean ground beef
Four whole grain flatbreads, pita bread, English muffins
Superfood Tuna Salad
One 5-ounce can tuna
One 5- to 6-ounce can wild salmon
3 medium stalks celery
2 tablespoons capers
1/4 cup diced red onion
2 tablespoons lemon juice
3 tablespoons mayonnaise
2 to 3 tablespoons plain Greek yogurt
Baked Pumpkin Donuts with Brown Butter Glaze
Oil or non-stick cooking spray
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup pureed pumpkin (not pumpkin pie filling)
1/2 cup firmly packed brown sugar
1/4 cup canola oil
2 teaspoon vanilla extract
2 tablespoons butter
1 cup confectioners’ sugar
3 teaspoons milk, plus more as needed