Weeknight Meal Planner: 8/14/17
Achieve bold and bright flavors within minutes in this colorful, summery-toned salad. The Old Bay Seasoning delivers a kick of signature spice and a beautiful red hue to cocktail shrimp. Plump and juicy peaches are marinated in olive oil and dill to create a delicately sweet and herbaceous base for the salad. And blue cheese adds a sharp, creamy, and delightfully funky element that partners well with the a caramelized shallots in the vinaigrette.
Transform a stale loaf of bread into this refreshing-as-ever, strawberry panzanella. Also referred to as bread salad, panzanella is a gorgeous mixture of fresh, juicy tomatoes, herbs, olive oil, and vinegar. In this iteration, strawberries add a pop of sweetness, and fresh mozzarella rounds out the salad with milky richness. Toss with a little more olive oil, vinegar and salt if needed just before serving.
Our Asian stir-fry takes full advantage of bok choy's richly verdant leaves and crunchy core.
Look in the refrigerated precut produce section for a blend of sliced multicolored peppers. If starting from whole peppers, use about 2 medium peppers of each color (this step can also be done ahead).
Make your own version of this takeout classic in a flash, no special equipment required.
These darling mini pies make the most of peak-season summer fruit and provide the perfectly sized sweet treat for one. Using store-bought pie dough keeps this recipe super simple to make, but feel free to use your favorite homemade pie dough if you prefer. Either way, they’re sure to be a hit at you’re next dinner party.