Monday: Quinoa Salad with Zucchini, Mint, and Pistachios
By now you know all about protein-rich quinoa, and don't you love that it cooks quickly and makes a salad hearty enough to serve as a main? Likely you're always on the lookout for new, fabulous quinoa recipes like this one. Bonus points: It's another way to use zucchini!
TUESDAY: Pork with Pears and Parsnip Mash
We're feeling a little fall-like tonight, anticipating the chill to come and feasting upon this classic with a twist -- meat and potatoes is just as comforting and twice as tasty in this quick pork stew served atop a mash of parsnips and potato.
WEDNESDAY: Pressed Chicken with Okra Succotash
Take one whole chicken and have dinner on the table in 40 minutes. Really. This is another of our one-pot-wonder recipes, starring the trusty cast-iron skillet. (We're not counting the skillet used to press the chicken. That is covered in parchment and not used for cooking!)
THURSDAY: Spaghetti with Sicilian Pesto
This might not be how you think of pesto -- no basil or pine nuts here -- but Sicily is not Genoa. On the island, they make a pesto with roasted bell pepper, tomatoes, almonds, golden raisins, and cheese -- and boy, is it good. Dinner will be on the table in 25 delicious minutes.
FRIDAY: Grilled Snapper Sandwich
Think beyond the burger: This simply seasoned sandwich is worth flipping for. (We're still in grilling mode.) Red snapper fillets pair so well with quick-pickled vegetables on a grilled bun, and the meal comes together in 25 minutes -- just like yesterday ... and not like yesterday at all!
SATURDAY: Late-Summer-Vegetable Minestrone
Consider this meal late summer in a bowl. A rainbow of produce -- carrots, green beans, zucchini, and tomatoes -- plus beans in a rich vegetable broth. Slow cooked, immensely flavorful, and super healthy, this is a soup to love. Make a double batch and freeze the season for when it's cold outside and lush tomatoes are a distant memory.
SUNDAY: Grilled Marinated Hanger Steak
Go French! This cut, also known as "butcher's steak," is a classic of bistro cuisine. We're not going the Gallic route tonight though -- while we can, we grill. And we always slice this steak across the grain for a more delicate texture. Serve with salad -- maybe grilled, a riff on Caesar, or a full-on end-of-summer over-the-top one.