Weeknight Rescue // July 2020 // Week 30

I don’t know about you, but throwing yourself into making a meal can be a good way to forget for a hot second that the world is upside down. Here is a line-up of tasty distractions. Enjoy the weekend!

This is one of the best ways I know to prepare steak: a thin cut that cooks quickly with a tangy, salty, herby sauce to spoon over the top. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette. 

This summer salad bar features the classic Nicoise ingredients. Feel free to riff on the standards by adding other vegetables you like or using fresh, grilled tuna or salmon in place of canned fish. It’s the perfect dinner for a warm night when you don’t feel like spending much time at the stove.

As the weather goes from hot to hotter, bring your pizza game outside. A backyard grill doubles as a terrific pizza oven. Make your own dough or pick up refrigerated dough at the market.

One of the quickest recipes on the site. Serve with beans along with cut up cucumber, jicama, and other raw vegetables doused with lime and chili. Alternatively, this Mexican Slaw or the corn salad below are both excellent salads to serve on the side.

This is a recipe inspired by the famous spaghetti dish at New York’s Scarpetta restaurant. The sauce is made up of two elements: a simple tomato sauce and a garlic- and basil-infused olive oil to drizzle over the top. You can make both the sauce and oil ahead of time and assemble when it’s time to cook the spaghetti. If you want to cut down on prep time, check out the recipe headnote for a tip on using a combo of fresh and canned tomatoes.

I can’t stop with this one. I’ve tried it with peaches, nectarines, strawberries, and even pitted cherries. All delicious.

Get ahold of several ears of the fresh corn that is showing up in markets these days and make this salad. It’s excellent as a side for any barbecue, but also spooned into corn tortillas as a savory taco fixing. You can make it ahead, adding the  avocado just before serving. 

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SHOPPING LIST // WEEK 30

Grilled Steak with Salsa Verde
1 1/4 pounds skirt steak (or flank or hangar steak)
1 tablespoon shallot
1 1/2 tablespoons capers
1/4 cup fresh parsley
3 tablespoons fresh cilantro
2 teaspoons lemon juice
Zest of 1/2 lemon
1/3 cup extra-virgin olive oil

Make-Your-Own Nicoise Salad
1 small clove garlic
2 anchovies
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
pound small, waxy potatoes, such as red-skinned or fingerlings
1/2 pound green beans
4 eggs
1 head butter lettuce or 2 heads Little Gem lettuce
2 medium tomatoes
2 five-ounce cans tuna, preferably packed in olive oil
1/4 cup Nicoise or other favorite olives

Pizza on the Grill
1 pound pizza dough (homemade or store-bought)
Tomato sauce or pesto sauce
Shredded Mozzarella or other firm grating cheese (or fresh Mozzarella)
Favorite toppings (such as arugula, olives, roasted red peppers, artichoke hearts, cherry tomatoes, fresh basil, and prosciutto)

Crispy Avocado Tacos
2 teaspoons extra-virgin olive oil
4 ounces sharp Cheddar cheese (grated about 1 1/2 cups)
8 corn tortillas
Favorite salsa, taco sauce or sriracha
2 ripe avocados
8 crunchy, light-green leaves of Romaine
Lime wedges

Spaghetti with Tomato Sauce and Garlic Basil Oil
20 ripe plum tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 pinches crushed red pepper
1 large sprig fresh basil, plus 8 chopped fresh basil leaves
6 large cloves garlic
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
1 pound spaghetti

Peach & Ricotta Toast
1 thick slice crusty country-style bread (I like whole-grain levain)
2-3 tablespoons whole milk ricotta cheese
1/2 medium ripe peach or nectarine
1/2 teaspoon whole coriander seeds
1 light drizzle honey
Optional: fresh thyme, basil or mint

Corn & Avocado Salad with Quick Pickled Onions
4 ears corn on the cob
1/3 cup white wine vinegar
1 1/2 tablespoons sugar
1/2 medium red onion
1/4 cup chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1 1/2 ripe avocados

 

source https://betterweightloss.info/weeknight-rescue-july-2020-week-30/