Weeknight Rescue//May2021//Week 18 – Mom’s Kitchen Handbook


Happy May Day, friends. I’m looking forward to the weather warming up and what that means for our cooking (grilling, picnics, beach barbecues). In the meantime, there’s dinner to be done. Here’s a line-up of recipes to get your though!

Platter of roasted vegetables with tahini dressing in a bowl with a spoon

I love to make this dish during the cold weather months, but with spring carrots, fennel, and onions so tender and good right now, I think this needs to be on our radar. The tangy tahini dressing is a snap to whisk together (add a little harissa if you want a kick of heat). I often serve this with warm whole-grain pita and Greek yogurt on the side.

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Pork Chops in a cast iron skillet with rosemary and rhubarb compot

I love rhubarb in tarts and pies, but it’s just as good for savory dishes. Serve these juicy chops with roasted asparagus or arugula salad (plus some little boiled or roasted potatoes on the side) for a balanced supper.

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Slow roasting is such a winner of a way to cook salmon. It results in very tender fish that’s excellent under a spoonful of this herby sauce. Since we are rolling into wild salmon season, now is a good time to enjoy it.

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Mac and Cheese in blue baking dish - Mom's Kitchen Handbook

Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. I like to serve this with sautéed greens, such as this Crispy Skillet Kale. If you want to try a more traditional Mac and Cheese, check out the one in the Pasta chapter of my cookbook PREP. It’s SO good.

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Instant Pot Korean Beef Tacos in tortillas on a plate with a blue cloth

This Korean-style beef is done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a simple salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.

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Egg and spinach strata in a cast iron skillet

Strata doubles as a supper or brunch option. It’s packed with vegetables like artichokes, tomatoes and spinach, and full of the flavors of the Mediterranean. You can assemble it in advance and stow it in the refrigerator for up to one day, baking it just before serving. 

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

This has been my latest fix for when I need a little something sweet or a quick boost of energy. The combo of figs, coconut, and lemon zest is a tasty one and the recipe calls for just a few ingredients.





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