Mon | Be a forager
Didn't get to the grocery store this weekend? Start your hunt for dinner in the freezer. Look for the lone chicken breast, single sausage, one thick pork chop and bits of ground meat to form into patties: the makings of a mixed grill plate. Now head to the pantry. A-ha! Bowtie pasta. Cook to al dente (in the last few minutes of cooking, add the frozen spinach you discovered), then toss with olive oil, a bit of butter and Parmesan cheese. Two ripe tomatoes on the counter? Slice and season with salt and pepper. Dinner in a pinch. Not bad at all.
Tues | Light as spring
Asparagus looks good these days. Use it in a fluffy Spring Frittata served with a green salad. Saute chopped onion in olive oil in a large, oven-proof skillet. While onion is cooking, chop asparagus into 1-inch lengths; grate 1 cup of Swiss or Gruyere cheese; and whisk 5 eggs in a bowl. Add asparagus to the skillet and cook for about 5 minutes; add eggs, cooking on medium until almost set. Sprinkle cheese over all and broil until eggs are set and cheese is melted.
Wed | Rotisserie chicken
Carve up the bird and serve a mess of grilled vegetables alongside. Cook them on the grill outside or inside on a grill pan. Brush onions, zucchini, carrots, mushrooms, peppers and whatever else you'd like with olive oil and season with salt and pepper. I like a swipe or two of balsamic vinegar. Grill until soft and heap in a big bowl. Some quick-cooking wild or brown rice would be a substantial accompaniment.
Thurs | Rays night
Settle in for tonight's ball game with your very own hot dog bar. Cook up your dogs of choice (we like Ball Parks on the grill) and set out bowls of condiments: sauerkraut, chili, shredded cheese, onions, relish, mustard, you know the rest. Macaroni salad and chips on the side.
Fri | Against the grain
Flank steak isn't super tender, but it has a boatload of flavor and even more in Asian-Flavored Flank Steak (recipe below) Slice it in thin strips against the grain for best results. Cook rice and toss in some chopped asparagus in the last five minutes of cooking.
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