Mon | The light side
We're supping on the lighter side tonight with Asian Dumpling Soup, which you can make meatless by using vegetable broth and frozen dumplings. Puree 2 cloves of garlic with a 2-inch piece of peeled ginger and fry in oil with 1 bunch of sliced scallions. Add 3 cups each broth and water, 1 tablespoon each soy sauce and sherry and a pinch of sugar. Bring to a boil and add frozen dumplings, julienned carrots and snow peas. Bake frozen egg rolls to go with.
Tues | Weeknight Opa!
Jarred marinara sauce makes Greek Pasta With Meatballs (recipe below) that much easier for a weeknight dish. The recipe calls for ground lamb, which can be expensive. Substitute ground beef, if you'd like. It's a one-pot dish because you're serving it with orzo.
Wed | Rotisserie chicken
Pollo Tacos are on the menu tonight. Shred the meat from the bird and heat with chili and garlic powder, plus a chopped tomato. Pile seasoned chicken, chopped onion and diced avocado into heated soft tortillas (corn or flour). Garnish with crumbled Mexican queso anejo and a green tomatillo salsa. Sliced cantaloupe and honeydew melon on the side.
Thurs | Stir it up
To make Shrimp Stir-fry Salad, saute a pound of peeled shrimp in vegetable oil in a large skillet or wok. Remove shrimp and add chopped peanuts to taste, 1 tablespoon grated fresh ginger and about ¼ cup Asian sesame salad dressing to the pan. Remove from heat and return shrimp to pan. In a large bowl, toss baby spinach leaves, packaged broccoli slaw, thinly sliced cucumber and red pepper strips with another 1/4 cup of the dressing. Toss with warm shrimp mixture.
Fri | Pasta on the side
Grill a flank steak that has been marinating in Italian dressing all day and serve with Sauteed Garlic and Broccoli over 1 pound of short pasta such as bow-ties or penne rigate. To make the sauteed garlic and broccoli, heat ¼ cup extra-virgin olive oil in a saucepan and add 3 minced garlic cloves, cooking until garlic turns golden. Add 3 cups broccoli florets and ½ teaspoon red pepper flakes, cook for a couple of minutes then add 1 ½ cups chicken broth. Simmer for 5 minutes.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586.