You made it to the weekend, friends. I’ve got lots in store for the menu, but I am especially keen to share my raspberry sorbet. It’s awfully hot out there, so if that’s all you want to eat for dinner, I won’t judge.
LAMB SLIDERS WITH HERBED YOGURT SAUCE
I just made a version of these sliders last week and they were a hit, as usual. This time, I used ground turkey instead of pork, which made them a little lighter. I also did a mini batch using Beyond Meat, which drew raves from the vegetarians of the house
VEGETARIAN NO-NOODLE LASAGNA
This is the recipe that I’ll be showing this Wednesday in the Weeknight Rescue video series on Instagram. It’s so simple and a much lighter spin on lasagna. It’s perfect for omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. It’s also an excellent “gateway recipe” for those who haven’t quite embraced tofu.
SLOW ROASTED CHERRY TOMATO PASTA
I wanted to get this on the menu while tomatoes are still in season. I personally love the Sweet 100 orange variety of cherry tomatoes, but any type will do. Just add a generous arugula or green salad and dinner is all set.
INSTANT POT CHICKEN IN SALSA VERDE
Back-to-school season seems like a good time to get out the Instant Pot. Make a batch of this savory chicken to serve with tortillas and all your favorite fixings. The Mexican-style corn below would make a perfect side.
SLOW ROASTED SALMON WITH HERB SAUCE
I discovered the slow roasting method for salmon in the past year or two and find it to be a foolproof way to cook it. Spoon herb sauce over the top of your fish and serve with rice or roasted potatoes along with any favorite summer veggie.
MEXICAN STREET CORN SALAD
This takes all the flavors of elote, Mexican-style street corn, and turns it into a tasty salad. Serve it as a side dish or enjoy as a main, spooned onto warm tortillas with avocado and fresh salsa.
BLENDER RASPBERRY SORBET
If you like the idea of making your own ice cream, but are a little daunted by process, this is for you. Creamy, tangy sorbet done entirely in a food processor with just three ingredients.
SHOPPING LIST // WEEK 34
Lamb Sliders with Herbed Yogurt Sauce
1 red onion
6 Tbsp lime juice
1/2 tsp sugar
1 cup Greek yogurt
2 Tbsp lemon juice
5 garlic clove
2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
1 Tbsp olive oil
1 lb ground lamb
8 oz ground pork
3 Tbsp finely chopped mint
2 Tbsp finely chopped dill
3 Tbsp finely chopped parsley
1 1/2 tsp ground cumin
1 tsp ground coriander
12 lettuce cups (6 large Romaine lettuce leaves, or 12 butter lettuce or little gem lettuce leaves for serving)
Vegetarian No-Noodle Lasagna
4 large zucchini
1 tablespoon extra-virgin olive oil
16 ounces extra firm tofu
1 tablespoon balsamic vinegar
12 ounces fresh Mozzarella cheese
3 cups homemade or 24-ounce jar of store-bought marinara sauce
1/3 cup finely grated Parmesan cheese
Slow Roasted Cherry Tomato Pasta
4 generous cups cherry tomatoes (about 2 baskets)
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic
1/3 cup fresh basil
12 ounces dried pasta, such as rigatoni, penne, or fusilli
1 small chunk Parmesan cheese
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
1 1/2 teaspoons extra-virgin olive oil
2 large garlic cloves
1/2 small jalapeño pepper
3/4 pound tomatillos
1 lime
2 pounds boneless, skinless chicken thighs
1/2 cup cilantro
Any optional ingredients for serving such as taco fixings or cooked rice
Slow Roasted Salmon with Herb Sauce
1 1/2 pounds salmon
2 to 4 tablespoons + 1 teaspoon extra-virgin olive oil
1 bunch fresh cilantro (or parsley) (about 3 cups)
1 small bunch fresh chives
Juice of 1 lemon (about 2 tablespoons)
1 small garlic clove
1/4 medium avocado
Mexican Street Corn Salad
6 cups fresh or frozen (defrosted) corn
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 1/2 tablespoons ancho Chile powder
1/2 teaspoon coriander
2 ounces Cotija cheese
1/4 cup fresh cilantro
Blender Raspberry Sorbet
1/2 cup sugar
2 cups frozen raspberries (one 12-ounce bag)
2 pasteurized egg whites (such as Safest Choice)
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