Mon | Meatless meal
Avocado-Veggie Burgers piled high with tomato slices, lettuce and sliced avocado served on whole-grain buns is a tasty Monday meal. There are still piles of fresh corn in the stores and the watermelon looks tasty, too. Serve them on the side.
Tues | Sandwich, elevated
Herbed Goat Cheese and Egg on an English Muffin (recipe included) from Emeril Lagasse's new sandwich cookbook can do double duty in your cooking repertoire as a fancy morning sandwich or a breakfast-for-dinner offering. If you're making it for dinner, serve it with fruit salad and some baked potato wedges.
Wed | Rotisserie chicken
Parmesan Penne With Rosemary Chicken is a delicious way to use the store-bought bird tonight. Cook a pound of penne, reserving 1 ½ cups of the cooking water. Shred the meat from a rotisserie chicken and set aside. Toss drained pasta with chicken, cooking water, a cup of grated Parmesan and a tablespoon (or more) of minced rosemary. Make sure it's minced fine because the heat from the hot pasta is what will soften the woody herb and allow it to release all its flavor.
Thurs | Seasonal treat
It's fall! Isn't it? This week's food section highlights harvest foods, and here's one more to add to your list, Beer-Glazed Sausage and Apples, inspired by the October issue of Better Homes and Gardens. Heat ½ bottle hearty wheat beer — Blue Moon makes one — in a large skillet with a few shakes of red pepper flakes. When the mixture is hot, add a pound of smoked sausage, sliced into 2-inch pieces, and ½ pound of fresh green beans that have been trimmed. Cook for about 8 minutes. In a separate skillet, saute sliced apples in a couple of tablespoons of butter, until tender. Add drained sausage and green beans to the apples. In the other skillet, pour remaining beer and add 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar and some finely shredded orange peel. Let reduce and pour over sausage mixture. Serve with red potatoes.
Fri | Easy does it
Make Friday a fun day with a celebratory meal that doesn't take a ton of time. Pan-Seared Scallops and Scallion Rice is a quick and easy kickoff to the weekend. Start the rice first because the shellfish will take less than 5 minutes. Cook rice in vegetable broth and add chopped scallions and lemon zest toward the end. Sear the scallops in a bit of olive oil, basting with melted butter on each side as they cook. Squeeze lemon juice over scallops and serve with rice. Make a green veggie, too.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586.