Weeknight Rescue Meal Plan//July 18, 2025

This week’s menu reflects a few summer favorites, including my tried and true Summer Vegetable Pasta and Blueberry Tart. I’ve also included the brand-new-to-the-blog Grilled Vegetable Toast, which is great for lunch, a light supper, or an appetizer. Enjoy!

Salmon Burger Lettuce Wraps with Sriracha Lime Dressing

This is a quick dinner fix that relies on the convenience of frozen salmon burgers, done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.

Fresh Summer Vegetable Pasta

I hear all the time from friends who say this has become a surefire summer staple in their house. It is in ours, too. The barely cooked “sauce” features summer’s triple threat: tomatoes, zucchini, and corn. Feel free to use any shape of pasta you like with an arugula or green salad on the side.

Grilled Skirt Steak with with Salsa Verde

Throwing something on the grill is an dinner, especially if you have friends joining you. In this case, it’s skirt steak (or flank steak) along with an Italian-style salsa verde. Roast or grill some little potatoes or other vegetables and toss together a salad with this vinaigrette. 

Grilled Clams with Spicy Miso Butter

If you are a fan of clams, this is a very tasty (and easy) way to enjoy them. The recipe serves two as a main dish, but it can easily be doubled. I’d serve this with a salad of mixed greens (I like to pair butter or little gem lettuce with darker greens like arugula or watercress) and this vinaigrette. A warm crusty baguette on the side is a must.

Loaded Chicken Quesadillas with Avocado Salsa

These quesadillas are a good way to use up leftover chicken or repurpose a rotisserie chicken from the store. Pair quesadilla wedges with a plate of crunchy veggies and a simple guacamole (1 avocado smashed with a few teaspoons lime juice, a tablespoon of minced onion, and a pinch of salt).

Grilled Vegetable Toast with Whipped Goat Cheese

Here’s something a little different to do with all your favorite grilled veggies. Pile them atop a blend of goat cheese and cottage cheese over grilled bread and finish with fresh mint. It’s excellent as part of a summer buffet, for a light supper, maybe with a few other nibbles to go with, or cut the toast into thirds and serve as an appetizer.

Blueberry Tart with Buckwheat Crust

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.