Welcome to week 27 of Weeknight Rescue! Find the printable shopping list at the bottom of the page.
ASIAN-STYLE PORK IN LETTUCE CUPS
These lettuce cups are like little, very fresh-tasting Vietnamese-style tacos with a killer ginger lime dressing to finish. Since they’re pretty light on the appetite, you might want to get some carbs on the table, such as steamed brown basmati rice or a favorite Asian noodle tossed with soy sauce, sesame oil, and sliced scallion. A plate of fresh, sliced pineapple would be a suitable side or dessert as well.
FARRO CAKES WITH LEMON DILL YOGURT
Farro, a hearty grain with Italian roots, is the foundation for these vegetarian patties that pair with a tangy lemon dill yogurt sauce. Double the recipe and refrigerate (or freeze) the extra patties for lunches or even brunch. I’d be inclined to serve these with an arugula salad with this vinaigrette or Kale Salad Kids Love.
CHICKEN KEBAB WRAPS
Grilling season is a ways off, but there’s no reason we can’t play pretend with these flavor-packed chicken kebabs. The chicken gets threaded onto skewers and can be done under a broiler instead of a barbecue. The Middle Eastern flavors of the dish are a nice match for this Quinoa Tabbouleh.
INSTANT POT CRUSTLESS QUICHE
The Instant Pot makes a tender crustless veggie quiche. It can serve multiple uses throughout the week, from breakfast, to lunch, to even a simple supper. Sliced fruit and a salad on the side completes the meal. 
DARK CHOCOLATE SUPERFOOD BARK
Buy the darkest bittersweet chocolate you can find, stir creamy cashew butter into it, and scatter seeds on top. That’s it. It’s a favorite fix for a chocolate craving that delivers nutrients in the mix. Make a batch to stow in the fridge for embellishing school lunches or to pair with a cup of afternoon tea. 
SHOPPING LIST // WEEK 27
Asian-Style Pork in Lettuce Cups
5 limes
1/2 cup seasoned rice vinegar
1 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon Sriracha sauce or other favorite hot sauce
Piece of ginger the length of your thumb
1 pound pork tenderloin
1 1/2 cups mung bean sprouts
1 cup shredded carrots
1/2 English cucumber
1/4 cup roasted, salted peanuts
1/3 bunch fresh cilantro
Leaves from 1 large head butter lettuce or 1 head Romaine lettuc
Farro Cakes with Lemon Dill Yogurt
1 pound zucchini (about 3 medium)
2 cups cooked and cooled farro (1 cup uncooked will be more than enough)
3 large eggs
3 green onions
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 cup whole grain bread crumbs
2 tablespoons white whole wheat flour, whole wheat flour, or whole wheat pastry flour
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 1/2 cups plain Greek yogurt
2 tablespoons finely chopped fresh dill
1 lemon
Chicken Kebab Wraps
1 ½ pounds boneless, skinless chicken breasts
1 1/2 cups plain yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
¼ teaspoon ground cumin
2 large handfuls chopped hearts of Romaine lettuce
1/4 cup roughly chopped fresh mint
1 cup cherry tomatoes
1 cup thinly sliced English or Persian cucumbers
½ red onion
1 lemon
1 tablespoon extra-virgin olive oil
6 multi-grain Flatout flatbreads, lavash, or flour tortillas
Instant Pot Quiche
6 large eggs
½ cup whole milk
1 small head broccoli (about 8 ounces)
3 green onions
1 cup shredded Cheddar cheese (4 ounces)
Dark Chocolate Super Food Bark
6 ounces bittersweet chocolate (the darker, the better)
1/3 cup cashew butter (or other favorite nut or seed butter)
1/3 cup roasted cashews or other favorite nuts
1/2 cup raisins or dried cherries
3 tablespoons roasted, salted pepitas (shelled pumpkin seeds)
1 tablespoon hemp seeds
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