Weeknight Rescue//Week 47//November 2021
This week’s menu brings in plenty of fall flavors, cozy dishes, and a few simple staples to round out the week. Side note: I’m having a fun Thanksgiving giveaway over on Instagram, so head there to enter (the deadline is Sunday night). Enjoy!
I love this easy, elegant sweet/savory tart for a light supper, lunch, or brunch. Roll out store-bought puff pastry, top with caramelized onions, Gruyere, and pears, and bake into a flaky tart. Pair with a simple arugula or mixed green salad.
This is a satisfying, crunchy chopped salad tossed with old-school turkey taco meat. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of chilled grapes.
I usually associate burgers with summer barbecues, but the craving can strike any time of year. This is a delicious fix…a healthier spin on standard a burger that can be cooked on the stoveyop. Need a side dish? These sweet potatoes are an excellent match for the burger.
This cozy, nourishing supper happens to be vegetarian, but you won’t miss the meat. Make it in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).
You can’t get much more simple than this recipe (with the exception of my 2-ingredient black bean soup). With just four ingredients, it’s a snap to make and even your veggie-phobic family members might give it a thumbs up. Serve it with this salad on the side if you want some crunch!
I’m loving the abundance and variety of apples I’ve seen in markets this fall. This is one of my favorite ways to enjoy them… a big batch of applesauce that’s a snap to make. If you don’t care for ginger, just leave it out. If you don’t have an Instant Pot, check out this recipe instead (which also happens to be the very first recipe I ever posted on this blog!).
I made a few delicious toasts this past week (one with almond butter and figs, another with mushrooms and kale) so figured I’d share some toast inspo. You’ll find loads of ideas here or feel free to come up with your own combos.
SHOPPING LIST // WEEK 40
Savory Pear & Gruyere Tart
2 teaspoons extra-virgin olive oil
1 large red onion
1 tablespoon finely chopped fresh rosemary
1 sheet frozen puff pastry dough (about 9 ounces)
All-purpose flour for rolling out the dough
1 cup grated Gruyère cheese (2 ½ ounces)
2 gently packed cups arugula or baby kale
1 pound firm pears that are just beginning to ripen
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits (or favorite burger buns)
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
1/2 cup dry white wine (substitute low-sodium vegetable broth if preferred)
2 sprigs thyme
1 1/2 cups farro
3 to 4 cups low-sodium vegetable broth
3 cups hearty greens such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese for serving
4-Ingredient Sweet Potato Enchiladas
1 1/2 pounds organic sweet potatoes
8 small 6-inch tortillas
2 cups green enchilada sauce (two 8-ounce pouches or one 15-ounce can)
2 1/2 cups shredded Cheddar cheese
Instant Pot Applesauce with Cinnamon and Ginger
3 1/2 pounds apples (about 10 medium apples)
1 teaspoon ground cinnamon
3/4 inch-long piece fresh ginger (optional)
1 to 2 tablespoons pure maple syrup (optional)
Healthy Breakfast Toast with All the Toppings
1 slice whole grain bread
Spread of choice (peanut butter, nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado or hummus)
Fruit choice (apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other)
Vegetables/leafy greens (cucumbers, tomatoes, peppers, arugula, baby spinach, or other)
Toppings of choice (chia seeds, hemp seeds, pepitas, nuts, coconut, dried fruit, granola, cacao nibs)
Seasonings of choice (salt, pepper, herbs, chiles, spices, salsa, honey, lemon or lime juice)