Weeknight Rescue//April 2021//Week 17

Roasted Asparagus on a plate with chopped egg on top

I’m seriously smitten with this week’s menu. I hope you are, too. I’ve pulled a roasted asparagus recipe from the archives, along with my favorite way to do steak, and a bright and crunchy main dish salad that is very popular with my crew. Enjoy!

Spaghetti and Spiralized Zucchini Noodles with Lemony Pesto

Spaghetti and zucchini noodles with pesto on a dark plate with a fork

This relies on equal parts spaghetti and spiralized zucchini for a lighter pesto pasta that gets dressed up with a generous squeeze of lemon juice. If you don’t have a spiralizer, try grating the zucchini on the largest holes of a box grater instead. On the side, consider blanched green beans tossed with butter, salt, and pepper or a big salad.

Easy No-Knead Sheet Pan Pizza

Easy, No-Knead Sheet Pan Pizza

This has been my favorite pizza to make at home this past year. It’s pretty unfussy , is done in a big sheet pan, and like all pizza, makes an excellent breakfast the next day (try topping it with a fried egg). This makes for a nourishing salad on the side.

Crunchy Asian-Style Salad with Chicken or Tofu Skewers

Asian Salad with Chicken Skewers

I like to add this salad into the mix to lighten up the week’s offerings. It’s full of flavor and crunch and is adaptable for omnivores and vegetarians alike. Fresh pineapple for dessert might be a tasty finish.

Skirt Steak with Salsa Verde

Skirt steak with salsa verde sliced on a cutting board with lemon garnish

Skirt steak works well for weeknight meals, since it’s a thin cut that cooks quickly. You can do this on the grill, in a cast iron skillet, or under a broiler. The salsa verde is Italian-style, with herbs, capers, and shallots. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.

Kitchen Sink Minestrone

Minestrone Soup in a big pot with Parmesan

I’m working on cooking through what I have rather than running to the market. This soup is a good way to do that. You gather whatever veggies, pasta, beans, and broth you have stashed in your fridge and pantry and the result is a tasty pot of minestrone. It’s great for lunch the next day!

Roasted Asparagus with Meyer Lemon and Chopped Egg

Roasted Asparagus on a plate with chopped egg on top

This recipe has been on the blog for a long time and deserves its spot. It’s a simple and tasty way to enjoy in-season asparagus. You might be surprised how good a chopped egg is over the top. Enjoy as a side dish for dinner or for lunch with crusty bread.

Overnight Banana Almond Butter Oats

Overnight Oats in jars with spoons and with Banana and Almond Butter

My kids have rediscovered overnight oats and have been making it on repeat. Tip: If you have jar with just the last bit of nut butter, use that to build your over night oats, scraping the nut butter off the sides of the jar.  


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