Weeknight Rescue // September 2020 // Week 37
I hope these meal plans are giving some order to what feels like a fair bit of disorder these day (hello home schooling!). Keep your eye out for my Instagram demo on Wednesday…I plan to do up a pan of the Carrot Mac and Cheese on this week’s menu!
An oldie but a goodie. I’ve been making this salad since I was in my 20s and love it to this day. Gently cooked spinach with a balsamic splash, crispy bacon, and a soft egg are enough to make a light supper. Serve with a crusty baguette for soaking up that oozy yolk.
Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. I like to serve this with sautéed greens, such as this Crispy Skillet Kale.
Have dinner on the table in no time. This no-fuss meal looks sort of fancy, but is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. If you have any leftovers, lunch the next day will be equally delicious.
This is a “treat yourself” kind of supper, since it’s so chin-dribblingly delicious. It’s Korean-style beef done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a crunchy salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
A super quick one-pan supper. It’s best with fresh corn, but frozen corn will work in a pinch. Make dinner easy on yourself by buying peeled, deveined shrimp, which means less work for the cook.
I made a loaf of this wholesome bread with week and it didn’t last more than a couple of days in our house. It’s about as easy as it gets to make and is such comfort when sliced, toasted, and spread with salty butter.
Here’s a pretty cute way to enjoy the last of summer berries: Pull out colorful cupcake papers, mix your favorite berries, and pile them in.
SHOPPING LIST // WEEK 37
Warm Spinach Salad with Crispy Prosciutto and Egg
4 thin slices prosciutto
1 tablespoon extra-virgin olive oil
1 medium shallot
1 large clove garlic
1 pound fresh spinach (not baby spinach)
1-2 teaspoons red wine vinegar
1-2 teaspoons balsamic vinegar
Creamy Carrot Mac and Cheese
1 pound carrots
12 ounces penne pasta (~4 cups dried)
1 1/4 cup low-fat milk
5 ounces sharp Cheddar cheese (~2 cups coarsely grated)
2 tablespoons fresh chives
Easy Chicken Paillard with Shallots and Capers
1 pound boneless, skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Instant Pot Korean Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear if you can’t find Asian)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and Sriracha
Paprika-Spiced Shrimp and Corn Salad
1 ½ tablespoons extra-virgin olive oil
½ medium red onion
4 ears fresh corn
2/3 cup cherry tomatoes
1 large handful fresh arugula
1 pound uncooked medium shrimp
½ fresh lemon
Simple No-Knead Wheat Bread
1 1/2 teaspoons molasses or honey
1 tablespoon active dry yeast (a little more than 1 packet)
2 cups whole-wheat flour (not pastry flour)
1 cup all-purpose flour
3/4 cup rye flour (substitute whole-wheat or white if you don’t have rye flour)
1/2 teaspoons kosher salt
1 tablespoon butter
1 tablespoon sesame seeds, poppy seeds, or hemp seeds (optional)
Berries as Cute as a Cupcake
1 1/2 cup assorted fresh berries in any combination
4 colorful cupcake liners