Weeknight Rescue//July 2020//Week 31
![Two bowls of homemade raspberry sorbet with spoons and a navy polka dot napkin](https://www.momskitchenhandbook.com/wp-content/uploads/2021/06/raspberry-sorbet-you-make-in-the-food-processor-2-640x400.jpg)
You made it to the weekend, friends. I’ve got lots in store for the menu and pretty much want to make everything in the line-up. If you’ve never made the No-Noodle Lasagna, give it a go. It’s a really winner for a simple summer meal. And if it’s too hot for anything but the Raspberry Sorbet for dinner, I won’t judge.
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LAMB SLIDERS WITH HERBED YOGURT SAUCE
![Lamb sliders with herb yogurt sauce](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
This is a tasty alternative to a traditional hamburger. Feel free to swap in ground turkey for the pork in the recipe to make it a little lighter, if you prefer. If you have vegetarians at home, I’ve successfully made these using Beyond Burger in place of the lamb and pork.
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VEGETARIAN NO-NOODLE LASAGNA
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A simple baked summer supper that is a hit with 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.
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TUNA NICOISE PASTA
![pasta in a cast iron skillet with tuna nicoise ingredients](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I’ve taken the flavors of a classic Nicoise salad and turned it into a pasta that’s got your starch, protein, and veg all right there in a single pan. Add a green salad and a bowl of cold cherries for dessert, and you’ve got a nourishing meal on your hands..
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INSTANT POT CHICKEN IN SALSA VERDE
![Instant Pot Chicken in Salsa Verde](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
Pull out your Instant Pot and get a batch of this savory chicken going. It’s tasty tucked into blistered corn or flour tortillas with all your favorite taco fixings. The Mexican-style corn below would be terrific as a side dish.
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SLOW ROASTED SALMON WITH HERB SAUCE
![salmon served with green sauce on a white plate or summer vegetable salad served on a plate](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I find slow roasting salmon at a low temperature to be a pretty 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.
![](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
MEXICAN STREET CORN SALAD
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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
![Two bowls of homemade raspberry sorbet with spoons and a navy polka dot napkin](https://www.momskitchenhandbook.com/wp-content/plugins/lazy-load/images/1x1.trans.gif)
I love this sorbet so much that I really want you to make it. It’s creamy and tangy, is done entirely in a food processor, has just three ingredients, and will take you about five minutes to make. Head here to see me make it over on Instagram.
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 (or ground turkey)
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
Tuna Nicoise Pasta
8 ounces penne pasta
8 ounces green beans
3 tablespoons extra-virgin olive oil
2 large cloves garlic
1 heaping cup cherry tomatoes
2 five-ounce cans tuna
½ cup chopped kalamata olives
1/2 cup chopped fresh basil
Parmesan cheese for serving
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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