Weeknight Meal Planner: 04/30/18

June 29, 2017
Photo: Ryan Moriarty; Styling: Callie Blount
We’ve served up 5 quick and delicious weeknight meals, complete with side suggestions and a special weekly bonus recipe.
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Cuban Nachos

Photo: Daniel Agee; Food Styling: Julia Levy; Prop Styling: Kashara Johnson

Although these pork and black bean nachos require a bit more attention than your basic platter of loaded nachos, they’re well worth the effort. These are the nachos to make when you really wanna go next-level and impress a group. With the succulent pork, Swiss cheese and mustard sauce, and bread-and-butter pickles, this crowd-pleasing play on a Cuban sandwich packs a powerful load of flavor. Although they may seem out of place at first glance, the briny-sweet pickles are a perfect balance for the savory pork and the funky Swiss cheese sauce. As for the homemade refried black beans, you’ll never look back once you try them. Going for refried beans is one of our favorite pro-tricks when it comes to building a superior plate of nachos; they’re creamy, flavorful, and actually stay on the chip! We’ve linked to a pork recipe in the ingredient list below that would be excellent for these nachos (let’s be real, it would be excellent for just about anything), however, this roasted pork shoulder is time intensive to prepare—so if you’re not up for that, you can definitely use cooked, shredded pork (without sauce) from your favorite local BBQ joint or supermarket instead. 

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Penne with Ricotta and Greens

Photo: Jennifer Causey; Styling: Claire Spollen

This saucy vegetarian pasta takes on a subtle peppery bite from the arugula and watercress, so feel free to leave out the red pepper if feeding heat-sensitive palates.

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Spicy Veggie Hash

Photo: Jennifer Causey; Styling: Claire Spollen

Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash.

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Southern Cheese Steak Sandwiches

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Simple with significant flavor, this Southern spin on the classic cheese steak is deluxe comfort food.

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Poached Orange-Fennel Salmon with Dill Crème

Photo: Thomas J. Story

Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned the easy technique of oven-poaching fish in a foil pouch from her grandmother. (You'll need wide, heavy-duty foil.) The salmon works beautifully made a day ahead and served at room temperature. For a bit of green, top with fennel fronds, carrot tops, or chervil.

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Bahama Breeze

Photo: Ryan Moriarty; Styling: Callie Blount

You don't have to be on a tropical island to enjoy this fruity cocktail. 

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