Mon | Meatless meal
Make a Basil and White Bean Frittata tonight and serve it with a fruit salad. Heat olive oil in a large oven-safe skillet. Meanwhile, whisk 8 eggs in a large bowl. Season with salt and pepper and add 1 can drained, rinsed white beans, plus two tablespoons chopped, fresh basil. Pour into skillet. As egg mixture sets, run spatula around edges so that uncooked egg goes underneath and cooks. Preheat oven to 400 degrees. Spread a handful of grated mozzarella over the egg mixture and put into oven. Dish is ready when cheese is melted and bubbly.
Tues | Something different
Cooked radishes? Why, I've got a friend who roasts them with olive oil and salt. An amazing treat and this recipe will show you how cooked radishes add heat to any dish. For Buttery Shrimp and Radish Pasta (recipe below), you'll need to find radishes with the greens still attached. That's not so difficult in Florida in January when our farmers' markets are in full swing. If you can't find radishes with their tops, use carrots and another tender green, such as baby spinach.
Wed | Rotisserie chicken
Crunchy Apple and Chicken Salad piled on ice-cold romaine lettuce and served with crackers is a light-but-satisfying weeknight meal. To make the salad, shred the chicken from a rotisserie bird and mix it with mayonnaise and a bit of lemon juice. Add chopped celery and diced apples. I especially like Honeycrisp but if you want a tart snap, got to the Granny Smiths.
Thurs | Fast and fancy
Have you made my go-to Chutney Stuffed Chicken Breasts yet? If not, tonight's the night. Cut pockets in boneless, skinless chicken breasts and stuff with a spoonful of chutney and a thick slice of sharp cheddar. Secure with a toothpick if needed. Brown on both sides in oil in an ovenproof skillet. Bake at 350 degrees for about 30 minutes. I like nutty quick-cooking brown rice and steamed broccoli florets on the side.
Fri | Outside in
Fire up the grill for Pork Burgers with Peppers and Onions. To make the patties, mix 1 pound ground pork with about a teaspoon of fennel seeds. Shape into four patties and season with salt and pepper. In a large piece of foil, layer sliced onion with yellow and red pepper strips and sprinkle with salt, pepper and olive oil. Fold foil packet and place on hot grill. The pork burgers will take about 6 minutes per side and by that time your veggies will be soft and ready. Top each hot patty with a slice of mozzarella and pile on the peppers, all on a toasted bun. Serve with sweet potato fries.
Janet K. Keeler can be reached at firstname.lastname@example.org or (727) 893-8586. Follow her on Twitter at @roadeats.