Weeknight Rescue//2022//Week 16

White bowl with rigatoni pasta, asparagus, peas, with white wine and a half lemon

I imagine some of you are in the throes of preparing Easter and Passover meals, while others are coming and going from spring break. Either way, some ease is in order, so I put some lighter, simpler meals on the menu this week (plus a dose of springy vibes!).

Farro, Fennel, and Tuna Salad

This is a very tasty and light pantry meal built on canned tuna and chick peas, along with lots of lemon, fennel, and arugula. Use cannellini beans instead of chick peas if you prefer. Double it and enjoy leftovers for lunch.

Pasta with Asparagus, Peas, Lemon, and Crème Fraîche

White bowl with rigatoni pasta, asparagus, peas, with white wine and a half lemon

A bright, springy pasta that’s packed with vegetables and just enough luscious crème fraîche to make you want seconds. Pair it with a simple arugula or green salad with this vinaigrette. For dessert? How about the chocolate-covered strawberries below!

Beef and Mushroom Blended Burgers

Burger with lettuce, onion, and tomato on a thin bun with pickled jalapenos and ketchup on the side

These days, when a burger craving hits, this is my go-to recipe. It’s a blend of mostly beef with some finely chopped mushrooms. The mushrooms blend in seamlessly and make for a lighter and very juicy burger. Add whatever fixings you like and these crispy sweet potatoes on the side.

The Perfect Omelet

How to make the perfect omelet

If you are battling cooking fatigue, especially on the heels of the holiday weekend, this is a good fix for dinner. All you need is a simple green salad and a bit of crusty bread. Alternatively, the roasted asparagus below (with or without the grated egg) would be terrific.

Easy Chicken Paillard

I was staying with a friend this past week and offered to make dinner for the family. A quick forage in the fridge and pantry turned up everything I needed for this simple chicken paillard. I served it with a side pasta and frozen broccoli, which I tossed on a sheet pan straight from the freezer, drizzled with olive oil, and roasted at 425 degrees. The meal was a hit.

Roasted Asparagus with Grated Egg, Lemon, and Capers

Roasted asparagus with grated egg on a white plate with lemon

I make roasted asparagus all throughout the spring, usually doused with lemon juice and olive oil. Here, I add capers to the roasting pan to get them crispy and then drape grated egg over the cooked asparagus to add interest and richness. Try it!

Chocolate Covered Strawberries

Chocolate covered strawberries

I always pull this recipe out after Easter, since it pairs leftover Easter chocolate (or any chocolate you have on hand) with fresh strawberries. We all need a treat, right?


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