Unless this is your first visit here, you know I often write about my struggles with getting dinner on the table, more specifically in the Summer than any other time of year. What you don’t know is that I’ve agreed to be a full-time babysitter for my daughter’s Godmother’s baby, and right now her schedule has it so that she won’t be picking him up from here until about 15 minutes before we normally eat dinner. Yeah, time crunch much? The baby doesn’t nap well, and is quite a bit colicky, so I’m really going to have to adjust how I get things done. I’ll admit, getting things done is something I’ve been struggling with. When I was sent Southern Living What’s For Supper 5 Ingredient Weeknight Meals to look at and try out the recipes, I thought, just in time!
The book starts with basic ingredients everyone should have on hand, including oils and sugars, then provides tips for cooking with few ingredients including looking for quality and using frozen vegetables. and my favorite time saving tip, keeping your pantry, fridge, and freezer well stocked. I don’t drive, so mine are always WELL stocked, maybe a bit too much, because I usually can’t just run out to the store.
There are a variety of recipes, including Grilled Chicken Caprese, No Cook Suppers like Roast Beef and Tomato Jam Wraps, a good amount of fabulous sounding pizzas (Grilled Tomato-Peach Pizza, hello!), and my favorite quick meals, breakfast for dinner! There are also side dishes and 3 ingredient desserts. Southern Living What’s For Supper 5 Ingredient Weeknight Meals features gorgeous food photography, recipes with easy preparation, and tips for almost every recipe.
While I can normally figure out something quick for dinner if I have to, I have a bad habit of forgetting side dishes, sometimes until it’s too late. The day I received the cookbook I knew what I was making for dinner, but didn’t have any idea in mind for a side dish, when I saw Lemon Zucchini Ribbons. I could have sworn they were under “So Easy Sides” but it turns out they are under “No-Cook Suppers”. Oops! Either way, they were quick to put together and delicious! You can substitute the almonds for almost any salted nuts you have on hand. I minced the garlic because I don’t have a press, that’s next on my list to buy.
- 6 medium-size zucchini ( I only used three, for two adults and a 5 year old)
- 1 large lemon
- 2 garlic cloves, pressed (or minced)
- ¼ cup chopped salted almonds ( I used pecans)
- ⅓ cup torn fresh basil leaves
- 2 tablespoons olive oil
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- Grate zest from lemon to equal 1 teaspoon. Cut lemon in half and squeeze juice into a measuring cup to equal 3 tablespoons. Whisk zest, juice, olive oil, and garlic together in a large bowl.
- Trim ends of zucchini. Using a vegetable peeler, peel zucchini lengthwise into long, thin ribbons. Add zucchini ribbons, salt and pepper to lemon juice mixture; toss to combine. Refrigerate 1 hour. Sprinkle with basil and almonds before serving.