Weeknight Rescue//April 2022//Pesto Pasta, Sheet Pan Pizza, Asian-Style Salad w/Chicken Skewers, Skirt Steak w/Salsa Verde, Spinach and Feta Pie
I’m seriously smitten with this week’s menu. I hope you are, too. I’ve pulled an Arugula and Strawberry Salad from the archives, included my favorite way to do steak, and added the Cowboy Cookies I made and shipped off to my college girls this week (I kept some for myself and can’t stop eating them!). Enjoy!
BASIL AND MINT PESTO PASTA WITH ASPARAGUS, PEAS, AND ARTICHOKES
This is everything that’s good about the produce section this time of year in one bowl: asparagus, peas, and fresh herbs. It’s got heaps of vegetables relative to the pasta, so hits all the nutritious buttons. If shelling peas isn’t on your priority list, outsource to one of your kids or substitute frozen peas. Finish with a big bowl of strawberries for dessert.
NO-KNEAD SHEET PAN PIZZA
This has been my favorite pizza to make at home this past year. It’s pretty unfussy, is done in a big sheet pan, and like all pizza, makes an excellent breakfast the next day (try topping it with a fried egg). This makes for a nourishing salad on the side.
ASIAN-STYLE SALAD WITH CHICKEN (OR TOFU) 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.
SKIRT STEAK WITH SALSA VERDE
Skirt steak works well for weeknight meals, since it’s a thin cut that cooks quickly. You can do this on the grill, in a cast iron skillet, or under a broiler. The salsa verde is Italian-style, with herbs, capers, and shallots. Serve with grilled or roasted potatoes along with the Arugula and Strawberry Salad featured below.
SPINACH AND FETA PIE
I’m crazy about this spinach pie! It’s wholesome and tasty. The recipe calls for frozen spinach, which is one of the reasons it’s relatively easy to pull together (no washing, stemming, or cooking the spinach in advance). Leftovers are terrific the next day reheated in the oven.
STRAWBERRY ARUGULA SALAD WITH TOASTED HAZELNUTS
This is a very springy salad that works for a dinner side dish. Make it a main for lunch or supper by adding chicken breasts, your favorite fish, or a simple steak. Arugula and strawberries in combination make quite an impact on the nutritional end of things (ounce-per-ounce, strawberries offer more vitamin C than citrus fruits).
COWBOY COOKIES
If you’re like me and appreciate a cookie packed with goodies, this one’s for you. It’s both wholesome and decadent, made with oats, nut butter, chocolate, coconut, dried fruits, seeds, and nuts. Make a batch of dough and freeze half for a rainy day.
SHOPPING LIST
Basil and Mint Pesto Pasta with Asparagus, Peas, and Artichokes
- 1 packed cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 clove garlic
- 3 tablespoons walnuts
- 1/3 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 cup finely grated Parmesan cheese, plus more to pass at the table
- 1 bunch fresh asparagus
- 3/4 cup English peas, fresh or frozen (defrosted)
- 2 six-ounce jars marinated artichoke hearts
- 8 ounces penne or rotini pasta
Easy Sheet Pan Pizza
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 ½ tablespoons olive oil
- One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
- 1/2 teaspoon dried oregano
- 8 ounces fresh Mozzarella
- Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)
Asian-Style Crunchy Salad with Chicken or Tofu Skewers
- ½ cup lime juice (3 to 4 juicy limes)
- 2 tablespoons sambal oelek
- 2 tablespoons fish sauce (use soy sauce for a vegan version of the recipe)
- 2 tablespoons canola oil
- 2 ½ tablespoons packed brown sugar
- 1 pound boneless skinless chicken breast or firm, drained tofu
- ½ head Napa cabbage
- ½ head red cabbage
- 2 large naval oranges
- 2/3 cup roughly chopped fresh basil or fresh cilantro
- ½ cup roughly chopped fresh mint
- 3 scallions
- 1/4 cup roasted salted peanuts
Skirt Steak with Salsa Verde
- 1 ¼- pounds skirt steak (flank or hangar steak can be substituted)
- 1 tablespoon minced shallot
- 1 1/2 tablespoons capers
- ¼ cup chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons lemon juice
- ½ lemon (for zest)
- ⅓ cup extra-virgin olive oil
Spinach and Feta Pie
- 1 tablespoon extra-virgin olive oil
- ½ large yellow onion
- 1 pound frozen spinach
- ¼ teaspoon ground nutmeg
- ¾ cup low-fat cottage cheese
- 6 ounces feta cheese
- 2 eggs
- 6 sheets whole wheat or regular filo dough
- 3 tablespoons butter
Strawberry Arugula Salad with Toasted Hazelnuts
- 4 generous handfuls arugula
- Aged balsamic vinegar
- Extra-virgin olive oil
- 8 medium strawberries
- 3 tablespoons toasted, chopped hazelnuts
- 1 ounce crumbled feta or shaved Parmesan
Cowboy Cookies
- 6 tablespoons butter
- 1 cup packed brown sugar
- 1 egg
- 1/3 cup almond butter (or cashew, peanut or sunflower butter)
- 1 teaspoon vanilla extract
- 1 cup whole-wheat pastry flour or white whole wheat flour
- 1 cup rolled or quick oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans or walnuts
- 3/4 cup dark or semi-sweet chocolate chips
- 2 tablespoons hemp (or chia or flax seeds)
- 1/2 cup dried cherries (or dried cranberries or chopped dried apricots)
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