Saturday, June 23, 2018
Features and More

Weekday dinner inspiration: Open-Face Brie, Apple and Arugula Sandwiches and more

Mon | About face

For a Meatless Monday meal, serve Open-Face Brie, Apple and Arugula Sandwiches (recipe below) with a favorite soup. I like to make canned condensed tomato with milk and then stir in a spoonful of cottage cheese and sprinkle with chopped, fresh basil.

Tues | Salmon and sauce

Grill or saute salmon fillets and garnish with sour cream mixed with fresh dill. On the side, quick-cooking flavored couscous (make it with chicken or veggie broth for even more pow) and asparagus roasted for about 15 minutes at 400 degrees. Before putting the stalks in the oven, coat lightly with olive oil and season with salt and minced garlic.

Wed | Rotisserie chicken

Chicken and Artichoke Pizza starts with store-bought pizza dough, either store-made or from a tube in the refrigerated cases. Press the dough into a pizza pan. Paint raw dough with creamy Caesar dressing that's been mixed with a few tablespoons of grated Parmesan cheese. Top with shredded breast meat, marinated artichoke hearts (drained and coarsely chopped), sliced Roma tomatoes and about 1 1/2 cups of shredded Fontina cheese. Bake for 15 to 20 minutes in a 400-degree oven.

Thurs | Slow cooking, fast dinner

Before you head out this morning, crank up the slow cooker for Pulled Pork Tacos. Put 2 1-pound tenderloins in the slow cooker with a packet of taco seasoning, 1 cup water, chopped onion, 1 or 2 chopped jalapenos and a small can of tomato paste. This evening, take out the meat and shred it. Stuff meat into taco shells and garnish with fresh cilantro, sour cream, shredded Jack cheese and green tomatillo salsa. Serve apple slaw or fruit salad on the side.

Fri | A little help

Order up a batch of wings from your favorite wing joint and ask for extra blue cheese. Augment the celery dippers with carrots, blanched green beans, sliced red and green peppers and radishes.

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

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