Friday, June 22, 2018
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Weekday dinner inspiration: A recipe for Sizzling Beef With Ginger and Soy

Mon | Going meatless

Spinach and White Bean Pasta is a satisfyingly quick weeknight meal. While 8 ounces of spaghetti or fettuccine are cooking, saute diced onion and chopped garlic in olive oil. Add a pinch or two of red pepper flakes. Stir in 1 bag of baby spinach leaves and a can of drained white beans. Use some of the pasta water to make a sauce. Let spinach wilt, add drained pasta and some grape tomatoes, a handful of grated Parmesan. Heat through (tomatoes will go soft on you) and serve. Bread sticks on the side.

Tues | Stir-fried delight

Sizzling Beef With Ginger and Soy (recipe below) can be made in wok or a large skillet. Serve with rice and make it brown for more nutrition. The recipe calls for pea pods, topped but not tailed, which means remove the end that was connected to the plant. You'll be able to tell.

Wed | Rotisserie chicken

Carve the bird and serve with Broiled Tomatoes and steamed green beans. Make the tomatoes the star of the show by spreading first with Dijon mustard and sprinkling with grated Swiss cheese. Mix dried bread crumbs with capers, any chopped herbs you have on hand and a bit of melted butter. Sprinkle mixture on top of tomatoes and broil for 2 to 3 minutes.

Thurs | Eggs, Opa!-style

Make a Greek Omelet stuffed with feta cheese, chopped green peppers and kalamata olives, and serve with diced, sauteed potatoes. Start with frozen, cubed potatoes and sprinkle with chopped fresh parsley. For dessert? Greek honey yogurt with sliced Plant City strawberries.

Fri | Pucker up

Lemon and Almond Fish is delish for a Friday during Lent. Select whatever mild fillets you like (and can afford). Mix together slivered almonds, lemon zest, chopped parsley, a couple minced garlic cloves and salt and pepper. Saute in a bit of olive oil, then use it to top sauteed fillets. Serve with wild rice.

Read Stir Crazy online at www.blogs.tampabay.com/food. Janet K. Keeler can be reached at [email protected] or (727) 893-8586.

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