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Weekday dinner inspiration: Tomato Tartlets with rotisserie chicken, and more

Mon | Eat a pita

Grilled Caprese Pizzas start with whole pitas. Brush with olive oil and grill on both sides. Remove from heat and layer on thinly sliced fresh mozzarella and tomatoes. Scatter roughly torn basil leaves over all and drizzle with extra-virgin olive oil. A few drops of balsamic vinegar, plus coarse salt and pepper, provide the finishing touches. A three-bean salad is a good accompaniment.

Tues | One-pot pasta

Easy Linguine With Spinach and Shrimp is prepared in one pot, sauce and all. In a large pot of boiling, salted water, cook 1 pound of linguine. About 3 minutes before it's done, drop in 1 pound of peeled, uncooked shrimp. When shrimp go pink, drain and return pasta and shrimp to pot. Toss with 2 tablespoons extra-virgin olive oil and lemon juice, 1 tablespoon lemon zest and a couple of handfuls of baby spinach leaves. The heat from the pasta will wilt the spinach. Season with salt and pepper.

Wed | Rotisserie chicken

Take your rotisserie chicken and Tomato Tartlets (recipe below) to the beach for sunset. You've got plenty of time after work to make the tarts before the sun goes down at about 8:30 p.m. this time of year. They are delicious at room temperature. Don't head for the car as soon as the sun disappears. The sky usually goes pink after the sun sinks.

Thurs | Easy does it

Sauteed Zucchini and Garlic Frittata with a green salad is a light weeknight meal. First, saute three sliced zucchini in olive oil and garlic. Lots of garlic. When the melange is soft, place in strainer over the sink to cool and remove excess liquid. In a large bowl, beat 10 eggs and 1/2 cup grated Asiago cheese. Season with salt and pepper. Brush a deep-dish pie pan with oil and add sauteed zucchini. Pour egg mixture over all and bake for about 40 minutes in a 350-degree oven. Cool slightly before slicing.

Fri | Simply slaw

Toss a flank steak in a sealable bag with soy sauce and a bit of honey in the morning. Grill the meat in the evening, discarding leftover marinade. Serve with an Asian slaw made of bagged shredded coleslaw and sliced scallions dressed with white vinegar, sesame oil and chopped peanuts. Or find a sesame vinaigrette.

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EASY

Tomato Tartlets

All-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

2 1/2 ounces grated sharp white cheddar (2/3 cup packed)

3 medium tomatoes, cut into 10 1/4-inch-thick slices

4 teaspoons extra-virgin olive oil

Ground pepper

1/3 cup small basil leaves, for serving

Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14- by 16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.

Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.

Makes 10.

Nutritional information per tartlet: 68 calories, 5 gm fat, 2 gm protein, 2 gm carbohydrates, 1 gm fiber.

Source: Everyday Food, Martha Stewart

>>easy

Tomato Tartlets

All-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

2 1/2 ounces grated sharp white cheddar (2/3 cup packed)

3 medium tomatoes, cut into 10 (1/4-inch-thick) slices

4 teaspoons extra-virgin olive oil

Ground pepper

1/3 cup small basil leaves, for serving

Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14- by 16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.

Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.

Makes 10.

Nutritional information per tartlet: 68 calories, 5g fat, 2g protein, 2g carbohydrates, 1g fiber.

Source: Everyday Food, Martha Stewart

Weekday dinner inspiration: Tomato Tartlets with rotisserie chicken, and more 07/19/11 [Last modified: Tuesday, July 19, 2011 5:30am]
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