Mon | Pesto change-o
Pesto doesn't have to be made from fresh basil. Tonight, serve Walnut-Arugula Pesto over whole wheat linguine with a green salad and bread. To make pesto, process 6 cups of cleaned and dried arugula leaves, 1 1/3 cups toasted and cooled walnuts, 3/4 cup grated Parmesan, 1 teaspoon salt and 1 large clove garlic in a food processor. Then with the motor running, add 1/3 cup extra-virgin olive oil in a stream. This makes enough for 1 pound of pasta.
Tues | Finger-licking
This is a dinner that bears repeating. Make Seafood Taquitos the centerpiece of a finger-food meal. In a bowl, combine tiny salad shrimp or canned crab with sour cream, shredded cheese and 3/4 teaspoon each chili powder and ground cumin. Roll the mixture into softened corn tortillas, secure with a toothpick and fry in vegetable oil until golden. Drain on paper towels. Serve salsa and guacamole for dunking, with jicama, cantaloupe and watermelon slices on the side.
Wed | Rotisserie chicken
I don't know who Grandma Moore is, but I love her Creamed Corn recipe (see below). Banish your preconceived notion that creamed corn has a lot of cream in it. The creaminess comes from the milk of the kernels and their web on the cob. The fresher and sweeter the corn, the better this recipe. Serve it with big hunks of rotisserie chicken.
Thurs | Meaty salad
Steak and Blue Caesar Salad will please meat lovers, cheese-heads and salad eaters. Drape slices of grilled flank steak over ice-cold Romaine leaves that have been dressed with Caesar dressing. Garnish with hunky croutons and crumbles of a good blue cheese. I like Maytag blue, which is readily available at grocery stores. Crumble it yourself for freshness.
Fri | Quick chick
Use your instincts, and not measuring cups and spoons, to make Chicken With Smooshed Tomatoes. Saute thin chicken cutlets in olive oil and minced garlic. When pieces are brown on both sides, add 1/4 cup or more white wine, the juice from one lemon, some capers and a handful of cherry or grape tomatoes. Cover and cook until the tomatoes go soft. Serve with sauteed spinach and a salad.
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