Weeknight Meal Planner: Week of April 17th
While shirred eggs traditionally cook with a splash of heavy cream, this version is lightened—and made even more flavorful—by enriching the egg with a little extra-virgin olive oil and tangy feta cheese.
A true paella requires time and several ingredients; this deconstructed version is ready in 20 minutes and uses just five ingredients. Thanks to a few smart swaps and short-cuts, this dish offers big flavor, but is also totally doable on a Tuesday night.
Steak, peas, and carrots are a familiar trio, and oftentimes not very exciting. But that's certainly not the case with this dinner plate. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and an incredibly silky carrot mash. This is a wow-worthy meal that you (yes, you) can pull together in a matter of minutes.
The bright, bracing tartness of fresh lemon and briny hit from capers makes this Italian dish a beloved classic. Garlic takes a starring role in this version: Slices infuse the oil for searing the chicken and become a golden, crispy garnish.This speedy take on the traditional pasta dish saves time by utilizing chicken cutlets (no need slice or flatten larger breasts) and angel hair pasta (even whole-grain noodles cook in less time than standard spaghetti).
This elegant fish entree is the ideal TGIF dinner. Salmon is a rich, dense fish, so it takes longer to cook through than white flaked fish like trout or tilapia. So, rather than bread the fillets first, add the panko topping to the salmon when it’s almost done and broil just until toasted so that the crust doesn’t burn before the fish is done. A simple dill-spiked yogurt sauce is the perfect, refreshing final touch.
Kick back with a refreshing, seasonal cocktail this weekend, you deserve it. If fresh strawberries aren’t quite at their peak in your market, go ahead and substitute thawed frozen berries. Rickeys are often served alcohol free, and are every bit as refreshing, so feel free to omit the gin, if you like.