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. On the weekends, there's more time to try something new or cook something slow. Visit us every week for dinnertime inspiration.
Monday: Zucchini Tacos
Start the week with these tasty meatless tacos: wrap sautéed zucchini and mashed black beans in charred corn tortillas, then add cool, creamy toppings for a scrumptious south-of-the-border meal.
TUESDAY: Chicken Soup with Dill Spaetzle
Nothing comforts like chicken soup. This one-pot recipe takes only 40 minutes and those spaetzle! Who doesn't love bite-size dumplings? (Make the batter for the spaetzle the night before to make the soup even faster on the night of.)
WEDNESDAY: Shrimp Francese
Fast and delicious, check! This seafood take on the Italian-American comfort food classic, chicken Francese, comes to the table in just 25 minutes. And it disappears from plates even faster! Serve with something, be it rice, noodles, or polenta, to mop up all the delectable sauce.
THURSDAY: Bucatini with Cauliflower, Capers, and Lemon
Here's another 25-minute dinner; bonus: it's also vegetarian. That it stars the celebrity vegetable du jour, cauliflower, is yet further reason to make this pasta tonight.
FRIDAY: Kielbasa, Apple, and Cheddar Pretzel Tart
This crunchy, salty, and altogether divine tart starts with pizza dough (yes, frozen!). From there it goes in a German direction with kielbasa, mustard, and the secret ingredient that takes this dinner into must-make-again territory, the pretzel salt that's sprinkled on the crust. A crisp green salad would be an admirable accompaniment.
SATURDAY: Chiles Rellenos Divorciados
Fancy making something a little different for dinner tonight? These cheese-stuffed, battered, and fried poblanos are a tasty project and a taste sensation—crispy outside and gooey inside. They're served with two different salsas, a red one made with roasted tomatoes and a tangy green tomatillo one.
SUNDAY: Spatchcocked Chicken on Bread with Herbs and Lemon
There's so much to love about this roast chicken recipe. First off it cooks in a jiffy; when you scissor the chicken down its back then flatten it, it takes just an hour to get a roast dinner on the table. Plus the skin is super crispy, as it's rubbed with butter and sprinkled with chunky sea salt. Then there's the platform of bread the bird rests on, that absorbs the juices and is transformed into crisp toasts (feel free to sub potatoes if you like). Serve with your favorite vegetable sides, and let me know if you add this marvelous recipe to your regular dinner rotation.