Here are our suggestions for dinner for the next seven days. The weeknight recipes take less than an hour of mostly hands-off time, many cook much quicker than that but may require constant stirring. On the weekends we like to try something different; recipes that cook long and slow, projects that get us using new ingredients and techniques, and menus to make entertaining a cinch. Join us every week for dinnertime inspiration.
MONDAY: Rice-and-Bean Salad Bowl with Tahini Sauce
This bowl is colorful and crunchy. And with three kinds of canned beans (chickpeas, kidney, and black) plus sliced avocadoes it makes for a protein-packed vegan dinner tonight.
TUESDAY: Chipotle Chicken and White-Bean Soup
January might be over but we're still loving Chicken Soup Tuesday. This week's hearty soup makes excellent use of canned white beans, chipotle-in-adobe, and tomato sauce for a sprightly bowl that satisfies.
WEDNESDAY: Pad See Ew
What a winner! This stir-fried noodle dish is fast, comforting, and so flavorful. Our recipe calls for skirt steak and Broccolini, but feel free to sub in any protein or vegetables you please.
THURSDAY: Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
A one-dish (vegetarian!) dinner? Count us in for this satisfying combo of baked eggs over juicy mushrooms with toasty croutons that's on the table in just 30 minutes.
FRIDAY: Skillet Shrimp and Orzo
Go shrimp with this one-pot pleaser! Think of it as a stripped-down paella that's simple enough for a weeknight but fancy enough for company. It's made with rice-shaped pasta rather than rice, along with tomatoes, shrimp, and plenty of garlic.
SATURDAY: Pork-and-Cabbage Soup
For depth of flavor this soup can't be beat. It's just what you need on a chilly night. The stock features pork in two forms—smoky bacon and meaty ribs, plus both leeks and onions as well as fresh and fermented cabbage (sauerkraut). Serve with sour cream and fresh dill.
SUNDAY: Marinated Beef Tenderloin
Worthy of company but easy to put together, here's a beef roast that well isn't roasted—it's broiled! The high heat seals in a flavorful marinade and the natural juices of the beef tenderloin for an entree the family will love. Leftovers, should you be lucky enough to have them, make excellent sandwiches or savor them for dinner tomorrow with roasted vegetables, salad ... whatever you have to hand.