Weeknight Rescue//Week 14//Spring 2024

Spring Vegetable Farro Risotto

I’m not sure where to start with this week’s menu, as every last recipe might qualify as a favorite. My farro risotto is perfect for all the spring produce right now (and is easier to make than stovetop risotto). And if you’ve never made the Blender Raspberry Sorbet, it’s incredibly tasty and refreshing.

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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. Make more chicken than you need to use for the chicken salad recipe below. Alternatively, make the salad vegetarian by swapping in one can of chickpeas or four hard boiled eggs for the chicken.

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Beef and Mushroom Blended Burgers

Burger with lettuce, onion, and tomato on a thin bun with pickled jalapenos and ketchup on the side

This is a go-to when it’s burger night in my house. It’s a blend of mostly beef with some finely chopped mushrooms. The mushrooms blend in seamlessly and make for a lighter and very juicy burger. Add whatever fixings you like and these crispy sweet potatoes on the side.

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Spring Vegetable Farro Risotto

Spring Vegetable Farro Risotto

Asparagus and peas are in season and are excellent in this no-stir, no-fuss oven risotto done with farro instead of rice. You can prep the asparagus and shell the peas ahead of time (or use frozen peas), so it’s easier to pull together at the dinner hour. A shower of Parmesan cheese pulls it all together.

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Easy Chicken Paillard

Easy Chicken Paillard

Have dinner on the table in no time. This no-fuss meal is a lot lighter than its more traditional twin. Add roasted veggies, a simple grain dish, or a tossed salad to fill out your plate. If you have any leftovers, lunch the next day will be equally delicious.

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Vegetarian No-Noodle Lasagna

A lighter, veggie-centric spin on lasagna that goes over well with omnivores, vegetarians, gluten-free folks, and anyone looking to cook up a surplus of zucchini. Serve with a warm baguette to swipe up the tasty sauce.

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Easy Cottage Cheese Dip

Easy Cottage Cheese Dip

This was the dip my mom routinely whipped up for company when I was a kid. It’s perfect to set out before dinner with crunchy vegetable or enjoy as a snack. It’s nourishing and comforting. I also eat this for lunch on the regular with veggies and whole-grain crackers or pretzel thins.

Blender Raspberry Sorbet

Two bowls of homemade raspberry sorbet with spoons and a navy polka dot napkin

I love this sorbet so much that I really want you to make it. It’s creamy and tangy, is done entirely in a food processor, has just three ingredients, and will take you about five minutes to make. Head here to see me make it over on Instagram.


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