Weeknight Rescue // June 2018 // Week 45

Since this week rolls right into the 4th of July, I’ve pulled a few holiday favorites that will work just as well for a weeknight supper. Find the full shopping list at the bottom of the page.
VEGETARIAN NO-NOODLE ZUCCHINI LASAGNA
Serve with a crusty baguette, a simple salad dressed with olive oil and vinegar (or this vinaigrette), and dinner is done. If you have kids who love lasagna but don’t love tofu, give this a whirl, since they might just like it. This also makes an excellent vegetarian option for summer celebrations.
STEAK ON ARUGULA WITH PARMESAN AND BALSAMIC
For years this has been one of my go-to dishes for entertaining a crowd. It’s so easy, you can make it for a weeknight supper, too. The recipe instructs you to cook it in a skillet, but since it’s grilling season, your barbecue will work just as well. Serve it with grilled or roasted potatoes or this Warm BLT Potato Salad.
PESTO PORTABELLO MUSHROOM BURGERS
This swaps out ground meat and uses portabello mushrooms instead. The result is a whole lot lighter, but still plenty juicy and flavorful (thanks to the basil pesto and fresh Mozzarella). Serve with a grilled vegetables and this herb creme fraiche if you have a bit of spare time.
SO SIMPLE DEVILED EGGS
Once you’ve got the eggs cooked, you can knock this recipe out in a matter of minutes. Deviled eggs are terrific for summer gatherings, but just as good to have on hand for a nourishing between-meal snack or to pair with a lunch salad.
WILD BLUEBERRY TART WITH BUTTERY BUCKWHEAT (GLUTEN FREE) CRUST
I’ve made this tart 4 times in the last 4 weeks and I haven’t tired of it yet. My favorite way to eat it is for breakfast with a spoonful of Greek yogurt, but it’s excellent for dessert, too.
SHOPPING LIST // WEEK 45
Vegetarian No-Noodle Zucchini 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 store-bought marinara sauce (24-ounce jar)
⅓ cup finely grated Parmesan cheese
Steak on Arugula with Parmesan and Balsamic
1 ½ pounds skirt steak or flank steak
2 tablespoons extra-virgin olive oil , plus more for cooking
5 cups gently packed baby arugula
2 tablespoons aged balsamic vinegar
1 small chunk Parmegiano Reggiano cheese
Pesto Portabello Mushroom Burgers
4 large portabello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
4 generous slices Mozzarella cheese
1 loaf focaccia bread
a few tablespoons basil pesto
2 small roasted red or yellow bell peppers
1 large handful baby arugula or spinach
So Simple Deviled Eggs (scale up as desired)
1 hard boiled egg
2 teaspoons mayonnaise
Dash paprika
Wild Blueberry Tart with Buttery Buckwheat (Gluten-Free) Crust
10 tablespoons salted butter
1 cup gluten-free or regular all-purpose flour
¼ cup buckwheat flour
3 tablespoons almond flour
⅓ cup sugar
3 cups frozen wild blueberries
2 tablespoons sugar
2 tablespoons corn starch
2 teaspoons lemon juice
Zest of ½ large lemon
Comments
06.30.2018 at10:26 AM #
Pam R
Can’t wait to make that tart!!
06.30.2018 at10:26 AM #
Katie Morford
I’d love to hear how you like it when you do!