Wednesday, May 23, 2018
Features and More

Weekday dinner inspiration: Salmon With Mango Chimichurri and more

Mon | Going meatless

Dress up grilled Veggie Burgers with feta crumbles, sprigs of fresh dill and ice-cold romaine spears, then cradle them on toasted whole wheat buns. Serve with sweet potato fries and watermelon wedges.

Tues | Mango tango

It's mango season, and if you're lucky enough to have a tree, the fruit is ready for the picking. (Some varieties ripen on the tree, and others need a day or two on the counter.) Salmon With Mango Chimichurri (recipe below) makes use of that fruit. You can double the chimichurri sauce and use it another day on shrimp or chicken.

Wed | Rotisserie chicken

Today's Taste cover story provides a dozen suggestions for cold rotisserie chicken salads. But, heck, what's another idea, this one for a hot bird? To make Barbecued Chicken Quesadillas, mix about ½ cup shredded chicken, ⅓ cup shredded cheese, some chopped onion and a tablespoon (or more to taste) of barbecue sauce. Spread on a flour tortilla, fold in half and place in a hot, dry skillet. Cook until golden and cheese begins to melt. Flip and repeat. Serve with seasonal fresh fruit.

Thurs | Stirred and fried

A quick Thai Steak Stir Fry from Everyday Food served with rice is a friendly weeknight meal. While the rice is cooking — brown is more nutritious — heat vegetable oil in a wok or wide skillet. Add ½ pound of skirt steak, cut against the grain into thin strips, stirring and cooking until browned, about 4 minutes. Transfer to a plate with a slotted spoon. Add a pound of sliced and trimmed green beans, 4 tablespoons minced, peeled fresh ginger and 4 cloves minced garlic and cook, stirring, until beans are just tender but still have snap. Taste one! Return beef and any juices, then add 2 tablespoons fish sauce and a cup of torn basil leaves. Cook for 1 minute and serve.

Fri | Beef, again?

Skirt steak two days in a row? Yeah, we're living on the edge, dreaming about Steak Tacos With Avocado. To make them, cut thin slices of red-wine vinaigrette marinated, grilled skirt steak and toss with red cabbage, fresh cilantro leaves and lime juice. Heat flour tortillas, then layer on the meat mixture and shredded jack cheese. Top with slices of avocado and serve with lime wedges. Add seasoned black beans plus melon slices sprinkled with cayenne on the side.

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

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