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!

SPAGHETTI WITH BUTTER, EGG, AND CHEESE

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).

SLOW COOKER PINTO BEANS

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.

CAULIFLOWER TOSTADAS

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.

INSTANT POT FARRO RISOTTO

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.

PARMESAN PANKO CHICKEN TENDERS

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

HEALTHY TOAST WITH ALL THE TOPPINGS

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.

MEXICAN STREET CORN SALAD

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.

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