Weeknight Rescue // September 2019 // Week 37
It topped a rare 93 degrees in San Francisco today, so turning on the stove isn’t exactly top of mind. That said, it’s not going to last and people need to be fed, regardless. Here’s a tasty line up of mostly meatless recipes for the week. Enjoy!
This is about as simple as it gets when it comes to getting dinner on the table. One pot and just a few ingredients, it’s foolproof and delicious. Blanched broccoli tossed with olive oil and equal parts lemon juice and balsamic vinegar makes a quick side. Tip: blanch the broccoli in the same boiling water you plan to cook the pasta (scoop out the cooked broccoli with a slotted spoon, then cook the pasta).
A flavorful pot of tender pinto beans is an excellent starting point for dinner. All you need are tortillas, shredded cheese, salsa and any other favorite fixings for a make-your-own taco night.
Not exactly a traditional tostada, but plenty tasty nonetheless. Top crispy corn tortillas with roasted cauliflower, smashed avocado and a drizzle of chipotle yogurt sauce. If you made the pinto beans (above), serve any leftovers as satisfying side dish.
You won’t miss the meat in this cozy farro risotto. It’s done in the Instant Pot, but the recipe headnote includes instructions for a stove-top version, too. It’s got all the elements of a one-pot meal, so no need to add a side…just a little shaved Parmesan on top will do.
Boxed chicken tenders are an easy fix in a pinch, but nothing beats homemade. These are done with panko breadcrumbs and Parmesan. I like to serve them with little roasted potatoes and an arugula salad tossed with cherry tomatoes and this tasty dressing.
I’m a superfan of toast for breakfast, snack, or a simple lunch. Here you’ll find a slew of ideas for simple, nourishing ways to top to your toast.
This is a last-chance recipe for enjoying late-summer corn. If you can’t find fresh, frozen works here too. Serve this salad alongside Slow Cooker Pinto Beans on taco night or as a side dish to panko crusted chicken tenders.
SHOPPING LIST // WEEK 37
Pasta with Butter, Egg, and Cheese
1 pound spaghetti
3/4 cup milk, plus more if needed
2 tablespoons butter
2/3 cup freshly grated Pecorino Romano cheese (or Parmesan)
Slow Cooker Pinto Beans
1 pound dried pinto beans (2.5 cups)
1 teaspoon crushed red pepper
1 large head cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 six-inch corn tortillas
1 small chipotle pepper in adobo
2 large ripe avocados
1 tablespoon lime juice
Pickled onions or pickled jalapeños
1 1/2 cups finely shredded red or green cabbage
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
1/2 cup dry white wine (or low-sodium vegetable broth)
2 sprigs thyme
1 1/2 cups farro
3 to 4 cups low-sodium vegetable broth
3 cups hearty greens such as kale, collars, or chard
1 small chunk Pecorino or Parmesan cheese for topping
Parmesan Panko Chicken Tenders
1 1/2 pounds chicken breast tender (~12 tenders)
1/8 teaspoon garlic powder
2 large eggs
1 cup panko breadcrumbs (preferably whole wheat)
1/3 cup finely grated Parmesan cheese
2 tablespoons canola oil
Lemon wedges (optional garnish)
Healthy Toast with All the Toppings
1 slice whole grain bread
Spread of choice (peanut butter, any nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado, hummus)
Sliced or diced fruits (apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other)
Vegetables/leafy greens (cucumbers, tomatoes, peppers, arugula, baby spinach or other)
Favorite toppings (chia seeds, hemp seeds, pepitas, nuts, coconuts, dried fruits, granola, cacao nibs)
Seasoning (salt, pepper, chiles, herbs, spices, salsa, honey, lemon or lime juice)
Mexican Corn Salad
6 cups fresh or frozen (defrosted) corn
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 1/2 tablespoons ancho Chile powder
1/2 teaspoon coriander
2 ounces Cotija cheese
1/4 cup fresh cilantro