Weeknight Rescue//Week 11//Winter 2024

chopped salad with chicken on white plates with blue gingham napkin

I don’t know about you, but I’m enjoying the lighter, brighter evenings that daylight savings brings. And Tuesday is the official start of spring, so I’m ready to bring all the seasonal recipes to the table. I’ve worked a favorite springy salad into the meal plan to get us started. And for anyone looking to make a few St Patty’s Day favorites, I just posted my grandma’s soda bread on Instagram (and theh scone recipe below is appropriately homey as well). Enjoy!

Tomato Soup and Waffle Iron Grilled Cheese

tomato soup and waffle iron grilled cheese

If you need something simple and comforting this week, I’ve got you covered with this soup and sandwich combo. If you’ve got kids at home, get them to help make sandwiches in the waffle iron. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day.. 

Chopped Salad with Chicken and Lemon Oregano Dressing

chopped salad with chicken on white plates with blue gingham napkin

If you’re looking for something light, bright, and crunchy, this salad is the ticket. It’s tossed with a lemony dressing seasoned with oregano and a little kick of heat. Feel free to make the salad vegetarian by swapping in one can of chickpeas or four hard boiled eggs for the chicken.

Easy Moo Shu Vegetables

Pan of moo shu vegetables

This is my take on a favorite Chinese takeout dish. I’ve made it as easy as possible by leaning on pre-shredded carrots and cabbage, along with pre-sliced mushrooms. The only prep required is chopping a couple cloves of garlic. Tucking it all into tortillas and drizzling on Hoisin sauce makes this a kid-favorite, too. P.S. It’s tasty the next day, so enjoy leftovers for lunch.

Salmon with Mango Salsa and Avocado

I love how sweet, juicy mango plays off the heat of jalapeño and richness of the salmon in this tasty recipe. It’s a dish loaded with antioxidant-rich ingredients that can be ready in 30 minutes. The salmon gets crisp in a pan while you stir together a fresh, bright salsa.

Instant Pot Korean-Style Beef Wraps

This is a “treat yourself” kind of supper, since it’s so chin-dribblingly delicious. It’s Korean-style beef done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.

Shaved Spring Vegetable Salad

This is a recipe I developed last year for Simply Recipes and have made many times since. It features shaved raw vegetables tossed with walnuts, mint, Parmesan, and a citrusy dressing. On it’s own, the salad is probably not enough to qualify as dinner, but add a dish of lentils, a rotisserie chicken or a piece of roasted salmon, and you have a bright and appealing meal. Photo by Alison Bickel

Whole-Grain Scones with Coconut, Dates, and Walnuts

whole grain scones with walnuts and dates

I made these this morning and pulled them warm from the oven to enjoy with tea and a friend to keep me company. I really forgot how easy and how delicious they are! This recipe is hardly traditional, but is a personal favorite. Tip: don’t overwork the dough. It will make your scones tough.     


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