Weeknight Rescue // April 2020 // Week 17

I hope you are all hanging in there and that this week’s menu will come in handy. It’s built on a combination of seasonal ingredients and comfort foods. Most of the recipes are flexible, with plenty of simple dishes if you’re feeling as burned out on cooking as I am.

Also, I’m teaching another QuaranTeen cooking class over on Instagram. I’ll be doing the Green Salad with Homemade Croutons and Shake it up Vinaigrette from my coobkook PREP! Join me.

SPRING VEGETABLE PESTO PASTA

A nutritious pasta dish that celebrates in-season spring peas, artichokes and asparagus tossed with homemade pesto. Feel free to use any type of pasta and substitute store-bought pesto and frozen peas to make things a little easier.

BAKED CHICKEN PARMESAN

Six ingredients including pantry staples is all it takes to make this healthier version of chicken Parm. You can pair it with any type of pasta, a side of veggies, and store-bought (or homemde) marinara. The chicken makes a great leftover and freezes well if you want to make extra for lunch or dinner later in the week.

LOADED SWEET POTATO NACHOS

This is an easy recipe for days when you’ve run out of steam. It’s a more nutrient-rich take on typical nachos made with sweet potatoes instead of fried tortilla chips. This recipe is easily customizable based on what you have in your refrigerator and pantry. While it’s vegetarian, you can easily add chicken or beef, or serve it with a side of this Mexican Slaw.

FISH SLIDERS WITH CREAMY CAPER DRESSING

Using store-bought breaded fish fillets is a huge time and energy saver for these fish sliders. Shredded cabbage and a simple creamy caper dressing add great texture and flavor to these.

KITCHEN SINK MINESTRONE

I made a version of this for my family last night and we ate every last drop. It’s fantastic for using up any leftovers you have on hand and simply serves as a framework. This includes pasta or any other grains, raw veggies, canned tomatoes, broth, and any protein-rich foods such as beans, poultry, meat and chickpeas.

INSTANT POT ARTICHOKES WITH LEMON CHIVE BUTTER

The Instant Pot makes it super easy to cook artichokes, which are in season right now and full of vitamin C, magnesium and fiber. They make a terrific starter or perfect side dish to any meal with the flavorful dipping sauce.

STRAWBERRY RHUBARB COMPOTE

Another seasonal recipe in the line-up, this one using fresh strawberries and rhubarb. The compote is somewhere between a jam and a syrup and is excellent over plain yogurt or oatmeal, on top of toast or pancakes, or added to your favorite frozen yogurt.