Weeknight Meal Planner: 11/13/17 

Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots.

This Tex-Mex stack gets a bright punch of color from the quick-pickled onions that are so simple you'll make them again and again. For an extra kick, top with the jalapeño slices used in the pickling brine.

This Mexican meal comes together quickly. All you have to do is prepare the sauce, shred a rotisserie chicken, and pop the enchiladas in the oven for a few minutes.

This salt-and-pepper shrimp recipe is a lighter (stir-fried) version of the deep-fried Asian dish that's quick and keeps the intense flavor of the original.

Using lean turkey gives this soup a low-calorie boost, as if the great flavors weren't already enough to make this soup fantastic.

Dress up vanilla ice cream with a berry delicious fruit-and-sugar topping. The chunky syrup gets a punch of flavor from lemon juice and fresh thyme. Simply cook the berries for about four minutes in a saucepan and serve warm.