What's for Dinner, Early August Edition
We're grilling and enjoying plenty of fresh summer produce.
It's that time again; you're thinking about dinner and what to cook. Here's our weekly list of suggestions: dinner recipes that take less than an hour of mostly hands-off time or cook quicker then that but may require constant stirring. Yes, there will be pasta, and, yes, it will be delicious. So visit us every week for dinnertime inspiration.
MONDAY: CHIPOTLE-AVOCADO SANDWICH
We're starting off the week with this healthy, protein-packed vegetarian meal. It stars a humble pantry staple, canned kidney beans, along with plenty of our favorite fixings-avocado, chipotle chile, crisp escarole, radish, and sprouts-all in whole-grain bread.
TUESDAY: BARBECUED-CHICKEN SALAD
A smoky, satisfying salad with flame-kissed chicken and corn plus lettuce, cherry tomatoes, and tortilla chips. What takes this dinner over the top is the marinade; made with lime, smoked paprika, and honey, it does double duty as a most delicious salad dressing.
WEDNESDAY: TOMATO AND BASIL PASTA
Get over hump day with the coolest and fastest recipe of the week. The only cooking required is for the pasta.
THURSDAY: GRILLED FISH TACOS
Maybe you know how much we love fish tacos? They're quick to make, crunchy, and satisfying to eat. Tonight's recipe uses halibut fillets, corn tortillas, shredded cabbage, radishes, scallions and cilantro, together with fresh lime and a refreshing yogurt sauce. Dinner comes together in the time it takes to grill the fish and toast the tortillas (a grill pan would work fine here).
FRIDAY: SKIRT-STEAK SKEWERS WITH AVOCADO AND PEPPER SAUCE
More grilling, and tonight with beefy results. Skirt steak is marinated in a sweet- and hot-pepper sauce (that you can make ahead if you like). Preparing and grilling the skewers only takes 35 minutes. Cook some rice at the same time to round out the meal.
SATURDAY: PAN-FRIED SALMON CAKES
These zippy salmon cakes are made with canned salmon. The mixture cooks up best if it's had some time to chill, so make them ahead of time, and they'll cook up in 10 minutes or so. Serve with a simple arugula salad squeezed with fresh lemon juice and a drizzle of extra-virgin olive oil. Or form the cakes into larger patties and serve with fixings on sandwich buns.
SUNDAY: TUSCAN RIBS
No grilling today; dinner is these easy and totally delicious baby back ribs that are cooked in the oven and finished with a garlicky white-balsamic glaze. Serve them with our punchy Balsamic Potato Salad that's dressed with Dijon mustard, white balsamic vinegar, peperoncini brine, and fresh thyme (no mayo here!).