Weeknight Rescue // September 2019 // Week 36

I read a quote yesterday that was something along the lines of “adulthood is dominated by what to make for dinner every day for the rest of your life until you die.” (I’m sure I butchered the actual quote, but you get the idea). It’s kind of grim and kind of true, BUT, Weeknight Rescue is here to help. Below is the line up of recipes that will hopefully put a little brightness into the daily dinner chore.

BASIL AND PISTACHIO PESTO PASTA WITH CHICKEN

This dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches). If you need a MAJOR short cut, buy basil pesto at the market and assemble the rest according to the recipe.

TOMATO ZUCCHINI TART WITH OLIVE OIL CRUST

This is brand new to the blog and I figured I’d better get it on the menu before the good tomatoes are gone. You’ll be surprised by how easy this is to to make and how fast it disappears. If your kids are slow to embrace zucchini, leave it off a section of the tart and call it pizza! On the side, a generous salad with this or this dressing would be terrific.

PORK TENDERLOIN WITH ROASTED FIGS

Pork tenderloin is about as lean as chicken breast and just as easy to cook. In this recipe, you roast figs alongside the pork, which get tender and sweeter as they cook. And since fig season is short, the time to make this is now. As long as you have the oven going, roast little potatoes or carrots (or both) tossed in olive oil, salt and pepper on a baking sheet. The Skillet Kale recipe below would make a nice side as well. 

SLOW COOKER INDIAN TACOS

Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney.

FISH SLIDERS WITH CREAMY CAPER DRESSING

This is what I call speed-scratch cooking. These little sliders rely on store-bought breaded fish fillets that get dressed up with a yogurt caper dressing and a pile of shredded cabbage. The result is pretty darn delicious. Keep it simple and serve with a plate of crunchy crudite and/or little roasted potatoes (425 degree oven, olive oil, salt, pepper..you get the idea).

BLUEBERRY PECAN OATMEAL CUPS

Made with rolled oats, ginger, pecans, and blueberries, these are a nutrient-packed breakfast that is portable, tasty, and can be made ahead of time. Store in the fridge (or freezer) and pull them out for quick breakfasts all week long. 

SAUTÉED KALE WITH LEMON AND GARLIC

This is one of my back-pocket veggie recipes for when I want a quick and tasty side. Feel free to substitute another hearty green, such as chard or collards. Add shaved Parmesan or Pecorino over the top for an extra pop of flavor.