Weeknight Rescue//Week 23//Summer 2024

Stuffed eggplant parmesan

What’s cooking, everyone? The menu this week is full of summer inspo, including a shortcut spin on eggplant parm, blueberry baked oatmeal cups, and a sweet/savory toast just in time for peach season. As always, you’ll find the shopping list for everything you need at the tail end of the post. Bon appetit!

Halibut in Parchment with Corn and Mushrooms

Vintage plate with halibut corn, mushrooms and a white napkin

A fancy-looking, but not fussy-to-make recipe that is worth doing before corn is no longer in season. You can prep the mushrooms and shear the corn off the cobs ahead of time. Pulling it together after that will be snap. Make sure you have parchment paper on hand, since you will need it! 

Beef and Mushroom Blended Burgers

Blended beef and mushroom burgers are a lighter fix to quench your burger craving. Just add your favorite bun and any toppings, maybe with this summer potato salad on the side. I posted a demo a few years ago of how these burgers are done over on Instagram, so tune in there.

Crunchy Slaw with Chicken (or Tofu Skewers) and Spicy Sambal Dressing

Asian Salad with Chicken Skewers

I like to add this salad into the mix to lighten up the week’s offerings. It’s full of flavor and crunch and is adaptable for omnivores and vegetarians alike.

Stuffed Eggplant Parm

stuffed eggplan parm

I consider this a lighter, easier version of the Italian classic. It’s a dish you can manage in under 20 minutes of hands-on cooking time and is excellent served with crusty bread and a leafy salad on the side.

Lazy Girl’s Enchilada Pie

Built on a foundation of summer produce, now is a great time to make this simple enchilada casserole. I call it “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa.  A salad on the side adds nice crunch.

Peach Ricotta Toast with Crushed Coriander and Honey

peach and ricotta toast

I can’t stop with this one. I’ve tried it with peaches, nectarines, strawberries, and even pitted cherries. All delicious. Enjoy for breakfast or lunch or cut them into thirds and serve as an appetizer.

Blueberry Baked Oatmeal Cups

blueberry baked oatmeal

Blueberries, ginger, and crunchy pecans make a winning combination in these warm and tasty breakfast oatmeal cups. A super convenient, make-ahead meal that is loaded with nourishment and perfect for taking on the road.


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