This week’s menu features flavors that span the globe, from Asian noodles to a taco salad (if you’ve never tried the lamb sliders, they’re SO good, and you can swap in turkey, beef, or even a meatless “meat” for lamb). Also, you’ll note I changed the WR post title, adding the 5 main dishes of the week right up front and adding the month. That way, going forward it will be easier for you to find seasonal menus that interest you when searching the Weeknight Rescue section of the site (thanks to my daughter, Isabelle, who is now using these menus (!!!) for the suggestion).
MISO AND GINGER GLAZED SALMON
Not a lot of ingredients, super flavorful, and so very good for you. Serve with brown basmati or jasmine rice and a simple veggie side. I’m partial to bok choy for this salmon (I sometimes do a version of this recipe, leaving out the tofu and pork, since you’ll be serving it as a side).
EASY NOODLES WITH NOT-SO-SPICY PEANUT SAUCE
Asian-style noodles slathered in peanut sauce and tossed with crunchy vegetables? What’s not to love. The peanut sauce on these noodles is a snap to whisk together and can be tossed with virtually any type of noodle. Spaghetti, soba, or udon are favorites. Pull out whatever veggies you have in the fridge that are tasty raw or add steamed fresh or frozen broccoli.
ASPARAGUS & SMOKED SALMON TART
This asparagus salmon tart is always a hit. You start with puff pastry, layer on smoked salmon and eggs whisked with goat cheese, and then finish with asparagus. It’s pretty perfect for Mother’s Day brunch, but works for lunch, or a light supper.
LAMB SLIDERS WITH HERBED YOGURT SAUCE
This is a tasty alternative to a traditional hamburger. Feel free to swap in ground turkey for the pork in the recipe to make it a little lighter, if you prefer. If you have vegetarians at home, I’ve successfully made these using Beyond Burger in place of the lamb and pork.
TURKEY TACO SALAD WITH CUMIN LIME DRESSING
This crunchy chopped salad tossed with old-school turkey taco meat more than qualifies as a “half the plate” meal. If you want to make this vegetarian, swap in Beyond Meat or use black beans instead. Top with crumbled tortilla chips and you’ve got a main dish meal on your hands. Finish with a plate of chilled citrus for dessert.
HONEY STEWED STRAWBERRY RHUBARB COMPOTE
If you love the taste of rhubarb (or want to give it a whirl), but doing up a whole pie is more than you can take on, this easy compote is the ticket. You cook down rhubarb and strawberries tender and tangy, then spoon over yogurt or pancakes or breakfast toast. Make a batch and watch it disappear.
4-INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES
You only need four basics for these cookies: peanut butter (or any nut/seed butter), brown sugar, eggs, and chocolate chips (or chopped chocolate, white chocolate, butterscotch chips, cacao nibs, or none at all if you’re out!). Treat yourself and your people.
SHOPPING LIST // WEEK 19
Miso and Ginger Glazed Salmon
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon peeled, minced fresh ginger
4 salmon fillets, about 6 ounces each
1 tablespoon grape seed or canola oil
Easy Noodles with Not-So-Spicy Peanut Sauce
12 ounces whole grain noodles (whole wheat, brown rice, or other favorite spaghetti or soba noodles)
1/3 cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
3 tablespoons seasoned rice vinegar
1 1/2 teaspoons sriracha
2 cups crunchy raw vegetables (cucumbers, bell peppers, celery, carrots or snap peas work well)
3 scallions
Asparagus & Smoked Salmon Tart
One 14-ounce sheet puff pastry (thawed in refrigerator for 3 hours)
All-purpose flour for rolling out the pastry
4 ounces thinly sliced smoked salmon
4 ounces chèvre (goat cheese) softened to room temperature
3 large eggs
2 tablespoons fresh chives
1 tablespoon fresh dill
1 large bunch asparagus
Lamb Sliders with Herbed Yogurt Sauce
1 red onion
6 Tbsp lime juice
1/2 tsp sugar
1 cup Greek yogurt
2 Tbsp lemon juice
5 garlic clove
2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
1 Tbsp olive oil
1 lb ground lamb
8 oz ground pork (or ground turkey)
3 Tbsp finely chopped mint
2 Tbsp finely chopped dill
3 Tbsp finely chopped parsley
1 1/2 tsp ground cumin
1 tsp ground coriander
12 lettuce cups (6 large Romaine lettuce leaves, or 12 butter lettuce or little gem lettuce leaves for serving)
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
¾ cup halved cherry tomatoes
1/3 English cucumber
5 radishes
½ large avocado
1 cup coarsely grated sharp cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
¼ cup extra-virgin olive oil
½ teaspoon honey
½ teaspoon ground cumin
Handful tortilla chips
Honey Stewed Strawberry Rhubarb Compote
3 tablespoons honey
3 large stalks rhubarb
1 pint strawberries
4-Ingredient Peanut Butter Chocolate Cookies
1 cup unsweetened, salty creamy peanut butter
1 cup firmly packed brown sugar or coconut sugar
1 egg
1/2 cup dark chocolate chips or finely chopped chocolate