Wednesday, April 25, 2018
Features and More

Weekday dinner inspiration: Farfalle With Sausage, Tomatoes and Cream and more

Mon | Meatless meal

Veggie Slider Caesar Salad is a clever way to serve Boca burgers, or something similar, without the bun. Cook the burgers according to package directions, then cut into fours. (If your veggie burger is firm enough, you could thread the pieces on bamboo skewers for a pretty presentation.) Place on top of Caesar salad with lots of grated Parmesan and garlic croutons.

Tues | One pot, please

Farfalle With Sausage, Tomatoes and Cream (recipe below) is a one-pot dish that can easily be prepared in less than 30 minutes. It's easy to make, and if you're lucky, you'll have leftovers. Pasta dishes are often better reheated the next day after the flavors have had time to meld.

Wed | Rotisserie chicken

We're making California Club Quesadillas tonight and you know when a recipe is named after the Golden State, it includes avocado. The "club" part indicates bacon. Place a large flour tortilla in a skillet and layer with bacon crumbles, diced avocado and tomatoes, shredded rotisserie chicken and shredded cheese, then top with another tortilla. Cook over medium heat for a few minutes, then flip. It's done when the cheese is melted and the tortilla is browned. Serve with fresh fruit.

Thurs | Sweet and salt

Grilled cheese sandwiches are elevated by ingredients other than cheese, and in this case it's thin ham and pear slices that mingle with baby Swiss cheese for Pressed Ham and Pear Sandwiches. Make them on thick slices of country bread spread with Dijon mustard. Add some peppery arugula, too. Serve with your favorite bean soup.

Fri | Southern smash

Sauteed Chicken Cutlets With Jack Grits and Tomatoes puts dinner in one bowl and on the table quickly. Start the grits first, adding shredded Jack cheese when they are done. Saute sliced onions in a half butter-half olive oil mixture then add a minced garlic clove when onions are soft. Remove and set aside, then saute seasoned chicken in same pan. When browned on both sides, return onions and any liquid to pan. If the mixture is dry, add a splash of wine and then a handful of grape tomatoes. When they burst, scoop it all over grits in a bowl.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow her on Twitter at @roadeats.

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