Weeknight Rescue//Week 29/Summer 2021

Fattoush salad on a white plate with gold salad servers and a jar of dressing

I’m aiming to set you up for a week of success (and ease in the kitchen) with a bright, fresh menu. In addition to a slew of simple recipes, I’ve included a gnocci with tomato sauce that takes a bit more time, but is worth the effort. And don’t skip the watermelon juice! It’s the ideal summer refresher.

FATTOUSH SALAD

This is a crisp summer salad that is great as a main dish when accompanied by chicken or chick peas. If you want to round out the meal further, do up a side of any favorite grain, such as quinoa or farro tossed with olive oil, lemon juice and zest, and whatever fresh herbs you have in your fridge (or garden). Alternatively, treat yourself to a terrific weekend lunch with this on the menu.

SLOW COOKER PORK TINGA TACOS

Slow cooker pork tinga tacos

Cooking pork low and slow in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.  

PESTO PORTABELLO MUSHROOM BURGERS

Much as I love a classic burger, portabello mushrooms on the grill are pretty tasty, too. Just add a swipe of pesto, roasted peppers, and a slice of cheese.

HOMEMADE GNOCCHI WITH NANA’S TOMATO SAUCE

If you feel like a bit of a cooking project, try this homemade gnocchi from Maria Sinskey’s terrific cookbook The Vineyard Kitchen. Complete the meal with any grilled vegetables or a simple arugula salad with balsamic vinaigrette on the side.

LOADED CHICKEN QUESADILLAS WITH AVOCADO SALSA

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These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt).

HONEY ROASTED TOMATO BRUSCHETTA

This appetizer is a tasty way to make the most of sweet cherry tomatoes. They’re roasted at a low temperature and served on ricotta crostini. Serve as a pre-dinner nibble or as part of a snack board supper with olives, a tossed salad, cold cuts, and crudité. Just delicious.

BLENDER WATERMELON JUICE

Blender Watermelon Juice

I love to blend up fresh watermelon and stow a little pitcher in the fridge for a refreshing pick-me-up. The juice doubles as a great mixer come cocktail hour as well. When you get a really good, sweet watermelon, this is the thing to make!

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