Mon | Dinner salad
After more than 400 dinner ideas since Stir Crazy began in May 2008, it's time for a little recycling. If you didn't try this Sesame Seafood Salad the first time around, give it a whirl now. Look for tuna or salmon chunks (they're cheaper) at the fish counter. Season with salt and pepper and saute them in a bit of olive oil until a brown crust develops on all sides. Serve over a bed of greens with sliced red onions and strips of green, yellow or red pepper dressed with sesame vinaigrette. Crispy bread sticks are a good foil.
Tues | Fusion sandwich
We're mixing our cuisines tonight with Cuban Reubens served with sweet potato fries. (We like the Alexia frozen brand, which has a new spicy variety.) To make the sandwiches, first prepare a sauce of mayonnaise, chili sauce and pickle relish plus a bit of lemon juice, salt and pepper. Make the grilled sandwiches on Cuban bread with sliced corned beef, Swiss cheese and sauerkraut. Butter the bread just like you would a grilled cheese sandwich.
Wed | Rotisserie chicken
Carve the bird and serve it with Lentil Salad With Walnuts and Scallions (recipe below). With nearly 70 grams of protein per serving, this salad could easily fit the bill for vegetarians. It's wonderful at room temperature so it also makes a great potluck dish. The recipe calls for green lentils, which hold their shape better than brown.
Thurs | Thyme for dinner
Let's use up more of the fresh thyme you bought for yesterday's lentil salad in Fingerling Potatoes With Thyme. Serve them with grilled pork chops or beef and a green salad. To make the potatoes, add water to cover the fingerlings, then add salt and pepper plus two large sprigs of thyme. Bring to a boil then reduce and simmer until potatoes are tender, about 10 minutes. Drain and discard thyme sprigs. Butter potatoes and sprinkle with fresh thyme leaves.
Fri | Stick it!
Skewer some shrimp and scallops, interspersed with cherry tomatoes and onion chunks. Brush them with olive oil laced with minced garlic and a few shakes of dried Italian herbs for your Shellfish Kebabs. Toss on the grill, then serve with couscous mixed with chopped fresh flat-leaf parsley.
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