Our weeknight meals take less than an hour of mostly hands-off time, and 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. Be sure to join us every week for dinnertime inspiration.
Monday: Rice-and-Bean Salad Bowl With Tahini Sauce
Colorful and crunchy, with three kinds of canned beans (chickpeas, kidney, and black) plus sliced avocadoes, this bowl makes for a protein-packed vegan dinner.
TUESDAY: Chow Mein
Yes, you can make this takeout classic at home, in just 25 minutes! It's as easy as stir-frying noodles, vegetables, and chicken (we use boneless, skinless chicken thighs). Serve immediately so the noodles stay nice and crispy.
WEDNESDAY: Shortcut Italian Wedding Soup
Chilly nights call for a hearty, comforting bowl of soup. This quick take on the Italian classic builds flavor with seared hot Italian sausage, toasted pastina, and a Parmesan rind for an umami boost.
THURSDAY: Picadillo-Style Chili
This 30-minute beef chili is inspired by the traditional Cuban dish picadillo. It's spiced with cumin and cinnamon and served with rice, manzanilla olives, toasted almonds, and currants.
FRIDAY: Wild Salmon with Edamame-Cauliflower Rice
Here's how to incorporate more vegetables into your dinner; turn the cauliflower into rice—and add edamame. Make it really healthy by serving with heart-healthy wild salmon. Bonus: this is a one-sheet pan dinner, the oven does the work, the rice comes out crispy, and cleanup is kept to a minimum.
SATURDAY: Vegetarian Shepherd’s Pie
A dinner that's more casserole than traditional pie, there's no pastry here but there is plenty of delicious flavor. A melange of green lentils, cremini mushrooms, carrots, and peas, are topped with a crown of fluffy mashed potatoes.
SUNDAY: Peruvian Chicken Soup with Rice and Potatoes
It's chicken soup Sunday! Take a break from chicken noodle, try this vibrant potato, corn, and rice-studded broth for dinner. It's finished with a chile-garlic-cilantro paste.