Weeknight Rescue//Week 27//Summer 2021

Vintage plate with halibut corn, mushrooms and a white napkin

Rolling into the weekend with a line-up to get your through warm weather cooking. You’ll find a few recipes that might hit the spot for Father’s Day, an easy and elegant fish done in parchment, and some killer frozen treats. For more Father’s Day inspo, check out my 6 Summer Menus.

SLOW COOKER PULLED PORK SANDWICHES

Summer is a great time to pull out the slow cooker. Start with this soul satisfying, low-fuss supper. The tenderloin, which is a mega lean cut of meat, cooks down into tender, pull-apart pork that’s excellent on a soft bun with a pile of crunchy slaw. Assemble a big plate of crudite and add the Green Goddess Dressing below for a tasty dip. 

SPAGHETTI AND SPIRALIZED ZUCCHINI

I really really love this pasta and will make it several times during the summer months when zucchini is so good and so abundant. It’s lighter than a typical plate of pasta (and I’d argue the veggies could easily go under the radar with any veg-phobics in your house). If you don’t own a spiralizer, you can find pre-spiralized zucchini in some markets. Alternatively, try grating the zucchini on the large holes of a box grater instead.

ASIAN-STYLE SALAD WITH CHICKEN OR TOFU SKEWERS

I’m always in the mood for something on the light side when the weather heats up. This light, bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.

HALIBUT IN PARCHMENT WITH CORN AND MUSHROOM

Vintage plate with halibut corn, mushrooms and a white napkin

A fancy-looking, but not fussy-to-make recipe that is worth doing now that corn is 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! 

FALAFEL BURGERS WITH CREAMY YOGURT SAUCE

Master the falafel one night and enjoy it all week long. Store leftover burgers refrigerated for up to 5 days, or frozen in an airtight container or plastic bag. They’re excellent with a tangy yogurt sauce and whatever side salad strikes your fancy. Not into burger buns? Serve on crunchy lettuce or warm pita instead.

LIGHTER GREEN GODDESS DRESSING

Make a batch of this dressing to add a splash of brightness to salads or drizzle over roasted vegetables. ALSO, if you want to see a spin on the original recipe (that adds avocado to the mix), you’ll find that recipe in my cookbook PREP.

WILD BLUEBERRY COCONUT YOGURT POPS

Consider this frozen treat for dessert on Father’s Day. The recipe calls for just a few ingredients and the only real skill required is the patience to wait for them to freeze.

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