This is a week of best hits, starting with that pounded chicken (so good!). I am definitely adding the Coconut Energy Balls to my to-do list…they’re perfect for an afternoon treat or pre-workout pick-me-up. And if you’ve never made fattoush, this is your chance! Bon appetit.

SALMON BURGER LETTUCE WRAPS WITH SRIRACHA LIME DRESSING

We’re crazy about this DIY dinner in our house. It’s is an inventive way to enjoy the convenience of frozen salmon burgers, done in a lettuce wrap with crunchy veggies, avocado, and a tangy/spicy sauce. The meal is on the lighter side, so if you have hearty eaters, throw an extra burger or two in the pan or do up a side of steamed rice.

POUNDED CHICKEN WITH TOMATO, OLIVE, AND AVOCADO SALAD

Grilled chicken paillard topped with tomato, olive, and avocado salad on a white plate with a fork and knife

This is one tasty and very healthy summer supper. It’s light and easy enough for everyday cooking, but is also the sort of dish I’d serve guests. As for side dishes, a loaf of crusty bread and simple green salad would do if you want to keep things simple.

BASIL AND MINT PESTO PASTA WITH ASPARAGUS, PEAS, AND ARTICHOKES

two plates of pasta with pesto and asparagus

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.

Slow Cooker Pork Tinga Tacos

Cooking pork low and slow in a crock pot with a serious hit of chipotle is an excellent starting point for weeknight tacos. From there it’s a matter of gathering your best taco fixings with a salad or street corn on the side.

DIY GRILLED CHEESE NIGHT

Minimal cooking involved! You gather and set out all the ingredients, everyone else assembles their own just they way they like it. Kick up the fun faction and cook them on the grill. Just add a big plate of cut up veggies or a salad and dinner is done.

FATTOUSH SALAD

This is a crisp summer salad that is great as a side or a main dish (add chicken or chickpeas). If you want to round out the meal further, do up a side of any favorite grain, such as quinoa or farro tossed with olive oil, lemon juice and zest, and whatever fresh herbs you have in your fridge (or garden). Alternatively, treat yourself to a terrific weekend lunch with this on the menu.

CASHEW COCONUT ENERGY BALLS

Coconut Fig Energy Balls on a small plate with cashew, lemon and whole figs

These energy balls are a snap to make and tasty to eat. The figs adds naturally sweetness and pairs deliciously with lemon and coconut. Stash the energy balls in the fridge for a quick healthy treat or pre-workout bite.

SHOPPING LIST

Pounded Chicken with Tomato, Olive, and Avocado

1 1/4 pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1 large clove garlic
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 teaspoons ground cumin
1 1/3 heaping cups cherry tomatoes
1/4 cup roughly chopped fresh basil
1 cup castelvetrano olives (or other favorite meaty olives)
1 small ripe avocado
2 scallions

Salmon Burger Lettuce Wraps

3 ounces dried rice stick noodles
1 heaping cup shredded carrots (use pre-shredded for ease)
1 1/2 medium ripe avocados
1 large head Romaine or butter lettuce
2 scallions
4 four-ounce frozen salmon burgers
3 tablespoons mayonnaise
1 tablespoon plain yogurt or Greek yogurt
1 teaspoon sriracha
1 tablespoon lime juice
3 Persian or ½ English cucumber
2 tablespoons rice vinegar
2 teaspoons sesame seeds

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

Slow Cooker Pork Tinga Tacos

1 tablespoon extra-virgin olive oil
1 large yellow onion
1 large tomato
One 7-ounce can tomatillo salsa (~1 cup tomatillo salsa)
2 cloves garlic
1 chipotle chile en adobo
1 tablespoon adobo sauce (from canned chipotle chiles)
1/4 cup low-sodium chicken broth or water
One 2 to 2-1/2 pound boneless pork loin roast

DIY Grilled Cheese Night

Favorite sliced bread (such as levain, pullman’s, sourdough or walnut)
Favorite sliced or grated firm cheeses (such as Cheddar, Gruyere or Havarti)
Favorite soft cheese (such as goat cheese, Brie, or feta)
Sandwich-friendly vegetables (such as roasted red peppers, leafy greens, or tomatoes)
Sliced cold cuts (such as ham, turkey or salami)
Little extras (such as sun-dried tomatoes or sliced cornichons)
Condiments (such as mustard, pesto or tapenade)
Butter or olive oil for greasing skillet

Fattoush Salad
1 whole wheat pita bread
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 small clove garlic
4 generous handfuls Little Gem or hearts of Romaine lettuce (7 packed cups)
1 cup halved cherry tomatoes
1/3 English cucumber, thinly sliced
1/2 cup crumbled feta
Optional to make it a main dish salad: 1 lb cooked, sliced boneless skinless chicken breast or one 14-ounce can drained chick peas

Cashew Coconut Energy Balls

1/2 cup dried figs 1/2 cup raw or roasted cashews
2 tablespoons shredded unsweetened coconut
Zest of 1/2 lemon
Pinch salt

Weeknight Rescue//Spring 2023//Week23