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Weekday dinner inspiration: Lemony Kale Salad and more

Mon | Go meatless

Shells With Fresh Herb Bread Crumbs can be paired with a three-bean salad for a satisfying vegetarian meal. To make the pasta sauce, melt ¾ of a stick of butter in a large skillet. Add 2 cups fresh bread crumbs and toss. Transfer to a foil- or parchment-lined baking pan and brown until golden in 350-degree oven. Combine with 1 cup chopped herbs such as basil, parsley, dill and oregano and 1 teaspoon salt. Drain 1 pound cooked shells or elbow macaroni and toss with ¼ cup olive oil and 1 teaspoon pepper. Scatter herbed crumbs over the top.

Tues | Make my favorite

Tostadas seem to be the forgotten stepchild of Mexican cuisine. I really like them and don't make them enough. For Beef Tostadas, make the fixings the same as you would for tacos, but pile them on crispy corn tortillas. I like to mix a can of black or ranch beans into my meat mixture to add more fiber and flavor. Since you've got veggies and meat in the main offering, you might want to go for fruit on the side, say honeydew melon sprinkled with a bit of cayenne and a squeeze of fresh lime juice.

Wed | Rotisserie chicken

Pulled Chicken Sandwiches With Nutty Slaw is on the menu tonight. Shred the meat from a rotisserie bird and drench it in a sweet BBQ sauce. Pile it high on toasted buns and top with a store-bought slaw that has been drained and mixed with chopped, toasted pecans. The watermelon is looking especially luscious now. Serve a big wedge.

Thurs | Get your greens

Lemony Kale Salad (recipe below) is a low-fat tasty way to bring some bright color into your diet. Serve it tonight with grilled shrimp skewers that have been brushed with olive oil mixed with crushed garlic and seasoned with coarse salt and freshly ground pepper.

Fri | Make your grillmarks

Celebrate the weekend in style with Grilled T-bone Steaks with onion rings and Caesar salad. For your onion rings (frozen and baked, of course), make a spicy dip by mixing ketchup with a spoonful each of mayonnaise and horseradish plus a splash of lemon juice. Start with a little horseradish . . . you can always add more.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586.


Lemony Kale Salad

1 tablespoon fresh lemon juice

1 tablespoon olive oil

½ teaspoon sugar

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

4 cups torn kale leaves

2 cups torn Swiss chard leaves

4 teaspoons unsalted pumpkinseed kernels

¼ cup sliced green onions (about 2)

1 ounce shaved pecorino Romano cheese

Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions and cheese to greens; toss.

Serves 6.

Nutritional information per serving: 65 calories, 4g fat, 4g protein, 1g fiber, 234mg sodium.

Source: Cooking Light

Weekday dinner inspiration: Lemony Kale Salad and more 07/24/12 [Last modified: Tuesday, July 24, 2012 4:30am]
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