Mon | Sweet and savory
Start the week with grilled salmon, wild rice and string beans. Before cooking the fish, brush it with brown sugar, Dijon mustard and lemon juice. Just a few minutes on each side and it'll be done. Look for a quick-cooking wild rice or you'll eat dinner long after everyone wants to. Roast or steam the green beans.
Tues | Make it Mexican
Black Bean Tostadas are this week's meatless dish. Bonus points, too, for being cheap. Saute garlic and chopped onion in oil. Add two cans rinsed and drained black beans and some ground oregano. Toast or fry flour tortillas and pile on the beans, garnish with shredded cheese, salsa and sour cream. Your pantry and crisper might yield other options such as roasted red peppers, chopped green peppers, fresh cilantro. Fresh fruit on the side.
Wed | Rotisserie chicken
Grab a bird or two and serve them with Penne and Gorgonzola. For the pasta, saute sliced red onion in a generous amount of olive oil for about 5 minutes. Add a couple of tablespoons of balsamic vinegar and salt and pepper. To the skillet, add the cooked pasta, a handful of toasted walnuts and crumbled Gorgonzola cheese. Scatter chopped fresh parsley over all, if you'd like.
Thurs | Birthday bash
If you've got something to celebrate tonight, do it with Smothered Pork Chops With Mustard and Thyme Butter (recipe below). Serve with soft rolls and spinach salad with tangerine slices to brighten the heavy-ish dish.
Fri | Pizza, French-style
Crusty French Bread Pizza is a snap to put together to end the workweek. Split the bread and toast in the oven slightly. Remove and slather with pizza sauce, mozzarella cheese and toppings of your choice. (We like pepperoni and olive.) Bake at 350 degrees until cheese is melted, 10 minutes or so. Load up a green salad with veggies and a favorite dressing.