Weeknight Rescue // June 2019 // Week 26

Rolling on into July 4th week, I’ve got an appropriately tasty menu for your festivities (or just for your everyday). Stay tuned for a new recipe coming on Monday that is another good one for the grill. Enjoy the weekend!

GRILLED SKIRT STEAK WITH SALSA VERDE

Skirt steak works well for weeknight meals, since it’s a thin cut that cooks quickly. It’s also ideal for a summer barbecue. 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 and dinner is done.

FRESH SUMMER VEGETABLE PASTA

A pasta that’s been a staple in our house since I can remember. You can pull the sauce together in the time it takes to boil the pasta water. It’s got enough heft and veggies to be a stand alone meal. Or, throw some shrimp on the grill or under the broiler to top off the pasta with a big squeeze of lemon juice. You can also make it easy on yourself to add a salad by opening a bag of pre-washed baby lettuces or baby arugula and toss with this vinaigrette. 

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 side of grilled vegetables with this herb creme fraiche if you have a bit of spare time.

WILD BLUEBERRY TART WITH BUTTERY BUCKWHEAT CRUST

Definitely a top ten recipe from last year…I’m crazy about this Wild Blueberry Tart. It’s an easy “press-in-the-pan” crust, which means no fussy dough to roll out. It can be made entirely gluten-free and doubles as an excellent breakfast under a spoonful of Greek yogurt. Consider this one for your 4th of July table.

WATERMELON WEDGE SALAD WITH FETA, MINT AND ALMONDS

Watermelon salad doesn’t get easier. Take a big slab, cut into quarters, finish with almonds, feta, and mint, and you’re there. It makes a refreshing addition to a summer cookout.