Mon | Fresh and healthy
Penne Genovese With White Beans and Pesto (recipe below) calls for homemade pesto, but sometimes big bunches of basil are difficult to find at bay area grocery stores. Look for them at farmers markets. If you can't find basil bundles, buy prepared pesto, which is a decent substitute though it doesn't really compare to the flavor of fresh.
Tues | Go fish
Sauteed Salmon With Tomato Smoosh is a great recipe to keep in mind when salmon is on sale. Saute fillets seasoned with salt and pepper in olive oil, about 4 minutes a side. Remove from skillet and add grape tomatoes, a bit of butter, fresh lemon juice and some drained capers to pan. When tomatoes go soft, dump the chunky sauce over the salmon and serve. Five-minute couscous on the side.
Wed | Rotisserie chicken
Chicken Tacos With Pineapple Salsa start with shredded rotisserie chicken heated through and loaded into soft tortillas. Garnish with grated Monterey Jack cheese, prepared fruit salsa, avocado slices and thinly sliced cabbage for crunch. A squeeze of fresh lime juice adds tang. Fresh chopped cilantro is optional. Serve with fresh fruit.
Thurs | Stuff it!
Brie-Ham Stuffed Baked Potato, courtesy of Food Network magazine, is a tasty and simple end-of-the-week meal. Serve it with a green salad. To start, you'll need four hot baked potatoes. Saute 8 ounces diced ham in olive oil until browned. Divide ham evenly and spoon into split baked potatoes, then top with thin slices of Brie cheese. Warm in a 400-degree oven to melt; top with chopped parsley and chives.
Fri | Treat yourself
How about something decadent tonight? Grill New York strip steaks and garnish with Maytag blue cheese crumbles. Make a Caesar salad with big crunchy croutons. Oh, what the heck, bake frozen steak fries too, and pour a class of old vine zinfandel.
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