Weeknight Rescue // May 2018 // Week 40

Happy weekend everyone! I hope you’re all going to get a little downtime for the Memorial Day holiday. I’ve got a few super simple recipes lined up along with two favorites for warm weather eats: Instant Pot Ribs and Corn and Avocado Salad. See you in June!
CRISPY AVOCADO TACOS
These simple tacos are ones I’ve been making forever and fall in love with every time. You may want to hearty up your meal by serving a side of beans. A big bowl of fresh cherries, which are in season right now, would make an excellent dessert.
INSTANT POT CHIPOTLE RASPBERRY-GLAZED RIBS
My maiden voyage into making ribs in the Instant Pot was a big success. The pressure cooker makes magic with baby back ribs. If you are doing these for a Memorial Day gathering, you might also like this watermelon salad or the corn salad below.
BASIL AND PISTACHIO PESTO PASTA WITH CHICKEN
Serve with buttered green beans and/or a crunchy salad (Romaine, cherry tomatoes, and cucumber tossed with dressing). The dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches). Lastly, if you need a MAJOR short cut, buy basil pesto at the market and assemble the rest according to the recipe.
BLUEBERRY HAND PIES
Truth? I’d sort of forgotten about these little hand pies and they are perfect for this time of year. Done with whole-wheat crust and filled with blueberries, they are fun to make…the sort of cooking craft to do with the kids when you have a little time on your hands. I plan to tackle them myself this weekend. Join me!
CORN AND AVOCADO SALAD WITH QUICK PICKLED ONIONS
Get ahold of several ears of the fresh corn that is showing up in markets these days and make this salad. It’s excellent as a side for any barbecue, but also spooned into corn tortillas as a savory taco fixing. You can make it ahead, adding the avocado just before serving.
SHOPPING LIST // WEEK 40
Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese
8 corn tortillas
Favorite salsa, taco sauce, or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges
Instant Pot Chipotle Raspberry-Glazed Ribs
3 ½ pounds baby back ribs
1 chipotle chili en adobo (sold in small cans)
1 ⅓ cup frozen raspberries
¼ cup honey
¾ cup apple cider
Basil and Pistachio Pesto Pasta with Chicken
12 ounces boneless, skinless chicken breasts
Cooking spray
8 ounces uncooked fusilli or rotini
2 garlic cloves
2 cups basil leaves
1/4 cup shelled dry-roasted pistachios
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 ounce grated fresh Parmesan cheese (about ¼ cup)
Blueberry Hand Pies
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 tablespoon sugar
1 stick (8 tablespoons) unsalted butter
1 tablespoon cornstarch
1 tablespoon lemon juice
1 1/2 cup blueberries
Zest of 1/2 lemon
1/4 cup sugar
1 egg
1 tablespoon sugar
Corn and Avocado Salad with Quick Pickled Onions
4 ears corn on the cob
1/3 cup white wine vinegar
1 1/2 tablespoons sugar
½ medium red onion
¼ cup chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1 ½ ripe avocados
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