Welcome to week 11 of the Weeknight Rescue (how can we be nearly three months into 2019?). Let’s slow down and savor what’s on your menu this week. Find the printable shopping list at the bottom of the page.
FARRO CAKES WITH LEMON DILL YOGURT SAUCE
Farro, a hearty grain with Italian roots, is the foundation for these vegetarian patties that pair with a tangy lemon dill yogurt sauce. Double the recipe and refrigerate (or freeze) the extra patties for lunches or even brunch. Serve these with an arugula salad with this vinaigrette or a Kale Salad Kids Love.
MIDDLE EASTERN LAMB PIZZA
This recipe relies on store-bought naan bread instead of pizza dough. I like to serve this with a refreshing chopped salad of Romaine, cucumbers, bell peppers, and cherry tomatoes doused with oil and vinegar.
INSTANT POT BEEF & BUTTERNUT SQUASH CHILI
The Instant Pot makes quick work of a dish that is traditionally cooked low and slow. The results won’t disappoint. The beef and butternut squash make a winning pair and using taco seasoning mix just means fewer ingredients to worry about.
PEANUT BUTTER AND RASPBERRY TOASTER TARTS
Think of these as a super wholesome Pop Tart. You start with homemade or store-bought pastry dough (I used whole-wheat pie dough from the freezer section of the market). After rolling out little balls of dough, you fill them with peanut butter, a drizzle of honey, and defrosted red raspberries.
STOVETOP TACO POPCORN
If you’re curled up this weekend with a movie or a game, pop a batch of Taco Popcorn. It’s got a salty, crunchy, flavorful kick and is a snap to make.
SHOPPING LIST // WEEK 11
Farro Cakes with Lemon Dill Yogurt Sauce
3 1/2 cups shredded zucchini (about 1 pound or 3 medium)
2 cups cooked farro
3 large eggs
3 green onions
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 cup bread crumbs
2 tablespoons white whole wheat flour, whole wheat flour, or whole wheat pastry flour
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 1/2 cups plain Greek yogurt
2 tablespoons finely chopped fresh dill
Zest of 1 lemon
1 tablespoon lemon juice
Middle Eastern Lamb Pizza
½ cup vinegar (apple cider, red or white wine vinegar)
2 teaspoons sugar
1 large red onion
2 teaspoons extra-virgin olive oil, plus more for brushing the naan
2 large cloves minced garlic
½ pound ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (more if you like it extra spicy)
One 14.5-ounce can diced tomatoes
4 whole-wheat tandoori naan
4 ounces fresh Mozzarella
¼ cup roughly chopped fresh mint
Instant Pot Beef & Butternut Squash Chili
2 teaspoons extra-virgin olive oil
1 large yellow onion
1 pound ground beef (or turkey, lamb, venison, or a combination)
One 1 1/4-ounce packet taco seasoning mix
2 cups uncooked, cubed (1/2 inch) butternut squash
1 1/2 cups cooked pinto beans (one 15-ounce can, drained)
One 14.5 ounce can diced tomatoes
1/8 teaspoon cayenne pepper (more if you like it spicy)
Favorite chili garnishes, such as sour cream, avocado, cilantro, scallions, cheese, and salsa
Peanut Butter and Raspberry Toaster Tarts
8 ounces homemade or store-bought pastry dough, ideally whole-wheat or whole-grain
Flour for rolling out the dough
3 tablespoons peanut butter or other nut or seed butter
1 tablespoon honey
1 cup frozen raspberries
1 egg
1 tablespoon hemp or sesame seeds
Stovetop Taco Popcorn
1 tablespoon extra-virgin olive oil
1/3 cup popcorn kernels
1 1/2 tablespoons salted butter
2 1/2 teaspoons taco seasoning mix
2 teaspoons nutritional yeast
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