Weeknight Rescue // Week 30 //Mar. 2018
We’ve sprung into Spring, which means time for fresh new produce to show up in the markets. Below are three good dinners, one batch cook idea, and a bonus recipes. The shopping list for everything is at the bottom of the page.
I’ve yet to buy my first bunch of Spring asparagus, but I plan to this week to make this easy oven risotto (no endless stirring required). If you find fresh English peas at the market, buy them. They are terrific in this dish. If not, go for frozen and it will still be plenty tasty.
The best way I know to dress up a mild white fish, such as sole or tilapia, is with a favorite spice blend, lemon, with a creamy dressing on the side. This recipe has all three. It cooks up in a matter of minutes and is perfect paired with a salad of arugula or baby greens. Lightly buttered whole grains, such as brown rice or barley, or little roasted potatoes would round out the meal.
This continues to be a popular one of the blog, in part because it’s ridiculously easy. You can make it in either the slow cooker or the Instant Pot, your choice. It’s packed with leafy greens and served over pasta or grains, which makes it a complete meal in one. Top with Parmesan cheese, and if you happen to have a bottle of red wine around, pour yourself a glass.
This is brand new to the blog and I have to admit, I’m a little obsessed. This Maple Seed Brittle topped the Wild Blueberry Parfait recipe I posted on Wednesday and I’ve been snacking on it ever since. The entire batch has just 2 tablespoons of sweetener (honey and maple syrup) and loads of good-for-you nuts, seeds, and quinoa. I hope you like it as much as I do. And don’t miss out on the parfaits. They are tasty, too.
As we await strawberries, rhubarb and other seasonal favorites, how about cutting and storing a big beautiful pineapple? Follow the link above and you’ll find the “how to” on preparing this fragrant fruit. Keep it within easy reach for topping yogurt, tossing into fruit salad, or making a savory salsa for tacos, chicken, or pork.
SHOPPING LIST // WEEK 30
Cajun Fish with Lemon Caper Sauce
1 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped capers
1 tablespoon minced fresh chives
½ large lemons
1/2 cup all-purpose flour (gluten-free flour if desired)
2 tablespoons Cajun spice mix
1 1/2 pounds thin, skinless white fish fillets, such as petrale sole, flounder, fluke, perch, or tilapia
3 tablespoons extra-virgin olive oil
Spring Farro Risotto
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 strips bacon (leave out for a vegetarian version)
1 large lemon
1 cup semipearled farro
3 cups low-sodium chicken broth or vegetable broth
1 cup English peas (3/4 of a pound in the shell), substitute frozen, if needed
1 bunch asparagus
2 tablespoons finely chopped mint
1/4 cup finely grated Parmesan cheese
Maple Seed Brittle
1 egg white
1 tablespoon honey
1 tablespoon maple syrup
¼ teaspoon ground cardamom
½ cup pecans
½ cup uncooked quinoa
¼ cup raw pepitas (shelled pumpkin seeds)
¼ cup raw, shelled sunflower seeds
2 tablespoons shelled hemp seeds (also called hemp hearts or hulled hemp seeds)
Note: If you want to make the Wild Blueberry Yogurt Parfaits, add the following ingredients to your shopping cart:
2 cups frozen wild blueberries
1/2 teaspoon vanilla extract
2 cups plain Greek yogurt
Fresh Cut Pineapple
1 fresh pineapple