Weeknight Rescue//Week 26//Spring 2021
Even though it’s still technically spring, today’s menu screams of summer. We’ve got tender roasted apricots, steak on the grill, and a shrimp roll inspired by East Coast cookouts. Makes sense, since we will officially be rolling into summer next weekend.
LIGHTER NEW ENGLAND-STYLE SHRIMP ROLLS
This is a little taste of my New England roots. It’s essentially the same idea as a lobster roll, just a different shellfish and on the little lighter side. Add corn on the cob and sliced watermelon and you might just feel like you’re at the beach.
GRILLED SKIRT STEAK WITH SALSA VERDE
Throwing something on the grill is an easy fix for 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. If you want to set the recipe aside for a special occasion, it’s just right for Father’s Day. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette.
PASTA WITH SIMPLE TOMATO SAUCE
Sometimes a basic plate of pasta with red sauce hits the spot. This sauce couldn’t be easier and is delicious tossed with any shape of pasta you like. Add freshly shaved Parmesan and a crisp salad (I’ve been leaning heaving on this dressing I developed for Simply Recipes). For a second veggie, try roasting asparagus using this method..
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).
INSTANT POT BLACK BEANS
A simple pot of beans like this can be transformed into dinner in no time. Make them the center of a DIY taco bar, do up burrito bowls like these, or whirl them into a quick soup like this.
SOFT-COOKED EGGS WITH BUTTERED TOAST “SOLDIERS”
My kids always talk about how often I made these tender eggs when they were little. They did (and still do) love dunking toast fingers into the yolk. If you’ve never used this method, give it a try!
BROWN SUGAR ROASTED APRICOTS WITH CREME FRAICHE
A four-ingredient dessert that you can throw together in a snap. After your apricots bubble in the oven, just add a spoonful of honey-sweetened crème fraîche and expect to want seconds.
Lighter New England-Style Shrimp Rolls
12 ounces medium cooked, peeled, deveined shrimp, defrosted (~36 medium shrimp)
1/4 cup light mayonnaise
2 tablespoons lemon juice
1/2 cup diced celery
1/2 cup diced fennel
1 tablespoon minced fresh chives
2 teaspoons fresh tarragon (or dill)
1 teaspoon sriracha
4 hot dog buns (whole grain if you can find them)
4 teaspoons salted butter
Grilled Skirt Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil
Pasta with Simple Tomato Sauce
One 28-ounce can whole peeled tomatoes
1 large yellow onion
3 tablespoons butter
1 tablespoon extra-virgin olive oil
12 ounces rotini, spaghetti, or any other pasta shape
Parmesan cheese to pass at the table
Optional additions: ½ teaspoon crushed Calabrian chilies in oil, handful fresh chopped basil, fresh cracked pepper, or 1 to 2 smashed anchovies
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Instant Pot Black Beans
1 pound dried black beans
3 large garlic cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
Soft-Cooked Eggs with Buttered Toast “Soldiers”
2 cold eggs
2 slices bread
Butter
Brown Sugar Roasted Apricots with Creme Fraiche
8 ripe apricots
1 packed tablespoon brown sugar
2 tablespoons butter
2 tablespoons roughly chopped pistachios
1/3 cup creme fraiche
1 generous teaspoon honey
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