Here’s Dinner for Cinco de Mayo—and the Rest of the Week
Spring meets tacos, a back-pocket pasta, and a one-pot chicken and quinoa dish that's not to be missed.
It's that time again; you're thinking about dinner and what to cook. So here's our weekly list of suggestions: dinner recipes that take less than an hour of mostly hands-off time. Some recipes will be much faster than that. We'll suggest what you can do to prep ahead and cut down on weeknight work. Recipes will be family-friendly, but we'll stretch the boundaries beyond chicken tenders and broccoli. Yes, there will be pasta, and, yes, it will be delicious. So visit us every week for dinnertime inspiration.
MONDAY: SHIITAKE AND SNAP PEA RISOTTO
The creamy comfort of a risotto is combined with the fragrant vegetable-laden components of a stir-fry in this tasty vegan take on risotto.
TUESDAY: PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA
In just 20 minutes this dinner of pork chops atop a lively mix of broiled yellow peppers, fresh tomatoes, olives, capers, and basil will be on the table. Serve with plenty of crusty bread to sop up those precious pan juices.
WEDNESDAY: WARM QUINOA AND CHICKEN SALAD
A main-course salad with chicken, springy vegetables, and everyone's favorite, quinoa -- that protein-, iron-, and fiber-packed wonder. Adding to the sheer fabulousness of this dinner, it's all made in one pot.
THURSDAY: LAMB AND BULGUR STEW WITH WHITE BEANS
Is this an exotic chili made with ground lamb and creamy white beans or a sophisticated stew? It cooks faster than the usual chili or stew; just 40 minutes is all you need for this hearty one-pot meal but feel free to make it ahead as it tastes even better the longer it sits.
FRIDAY: BACON PASTA WITH CHEESE SAUCE AND THYME
Once you've made this easy, cheesy pasta you're sure to add it to your list of back-pocket recipes. It's a comforting crowd pleaser that takes 40 minute to make.
SATURDAY: AN EASY, MAKE-AHEAD MENU FOR CINCO DE MAYO
Our fun Cinco de Mayo menu has you building chicken and fish tacos, sipping mango margs, and devouring a tasty take on street corn. Much of the menu is make-ahead and all of it is delicious.
SUNDAY: A SIMPLE SPRING SUPPER WITH SALMON
This is a time of year when you want to be outdoors enjoying the weather, so we keep the menu easy: Everything in this seasonal meal is simply roasted and can be served at room temperature. The side of salmon is served with a cucumber-radish relish, Barley Salad with Herbs, and Roasted Asparagus with Lemony Breadcrumbs.