Weeknight Rescue//Week 30//July 2021

Spaghetti with tomatoes, corn, and zucchini on a plate


This week’s meal plan leans heavily on low-effort, high-flavor cooking so you don’t have to spend a whole lot of time at the stove. As always, there’s a big emphasis on seasonality, with corn, tomatoes, peaches, and berries showing up all week long. Enjoy!

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BAJA-STYLE SHRIMP TACOS W/ CHIPOTLE LIME CREMA

Baja Shrimp Taco Recipe

The star of this recipe is the Chipotle Lime Crema that gets spooned over cooked shrimp under a heap of crunchy slaw. You may want to warm up homemade or canned pinto or black beans and embellish with a big spoonful of Mexican salsa.

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SUMMER FRITTATA

Summer Vegetable Frittata

I’m breaking this out for the first time this summer for a light supper this week. It’s also great for brunch or lunch and can easily be scaled up if you’re serving a crowd. Feel free to swap the Cheddar for crumbled feta and use other vegetables, such as diced bell peppers and dark leafy greens. A simple salad or plate of sliced fruit on the side makes it a meal.  

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FRESH SUMMER VEGETABLE PASTA

Spaghetti with tomatoes, corn, and zucchini on a plate

I hear all the time from friends who say this has become a surefire summer staple in their house. It is in ours, too. The barely cooked “sauce” features summer’s triple threat: tomatoes, zucchini, and corn. Feel free to use any shape of pasta you like with an arugula or green salad on the side.

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CILANTRO LIME YOGURT-MARINATED CHICKEN

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While we’re still enjoying outdoor cooking, now is the time to make this mega-flavorful chicken. Pair it with Quinoa Tabbouleh and any grilled vegetables.

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SLOW COOKER PULLED PORK SANDWICHES W/ APPLE CABBAGE SLAW

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This is the perfect use for the slow cooker in the summer. The tenderloin, which is a 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 Green Goddess or Ranch for a tasty dip. 

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PEACH, TOMATO, CORN SALAD WITH JALAPEÑO, BASIL, AND MINT DRESSING

Peach, tomato, and corn salad on a white platter with a white spoon

This bright, fresh salad is built for tinkering. Tuck slices of fresh Mozzarella or pieces of burrata amongst the peach and tomato slices, scatter roasted pistachios over the top, add a handful of good, salty feta, make it panzanella style by adding torn croutons of toasted baguette. Make it a main dish by serving skewers of grilled chicken, pork, or fish on the side.  

BERRIES IN A CLOUD

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I made this for a get together with extended family this week, topped with a crumbled ginger cookie. It was a hit and so easy to make. It’s simply lightly sweetened Greek yogurt folded into whipped cream and topped with fruit. Do it now while the berries are good!

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