Weeknight Meal Planner: 12/01/17
Make Orange Chicken that's cheaper, fresher, and more delicious than Chinese take-out. Believe it or not, all you need is sheet pan to make sticky, orange-glazed chicken and crisp green beans. If you can't find French green beans, blanch regular green beans for 2 minutes, dry them, and proceed with the chili sauce. Don't skip broiling the dish at the end-- that's what quickly glazes the chicken and gives the green beans that irresistable crunchy-yet-tender texture.
Figs have a short season from June to October so get them fresh while you can! For this recipe, use any fig variety you like or a combination of varieties.
Good news, whole-grain shoppers! Precooked farro is popping up in both the grain aisle and the frozen-foods section of many supermarkets. Alternatively, you can cook up a batch of unpearled farro in about 45 minutes--it keeps, refrigerated, for up to 1 week and freezes beautifully.
Serve this hearty chowder as either a light first course for six, or a filling main course for four.
Light, fluffy quinoa cooks in practically no time and is incredibly versatile--you can add it to just about any kind of salad. Millet would also be good.
Ripe figs are hard to keep fresh, and peak fig season is a short, select window of time, so it's important to take advantage of these plump fruits and use them to their fullest potential. This Dutch baby is the perfect entertaining treat for a brunch crowd on a cozy weekend. Paired with ingredients you already have in your pantry, these figs make a sweet treat for breakfast. Feel free to use 1/2 teaspoon pure vanilla extract in place of vanilla bean seeds.