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Weekday dinner inspirations: Roasted Broccoli and Cauliflower With Lemon and Garlic and more

Mon | Eat, shop and drop

Make it a quick one tonight so you can head out for another round of shopping. Surely, you've got more gifts to buy. Prepare a big green salad loaded with crisp veggies, then add drained kidney beans, chopped hard-boiled eggs and cold shrimp (canned or from the fish counter). Dress with Thousand Island. Crackers or rolls as an accompaniment. Now put on your comfortable shoes and go.

Tues | Crunch, unwrapped

Pull together a tostada bar with shredded chicken or seasoned ground beef (use that taco seasoning packet). Fry a stack of tortillas until they get stiff and serve with protein of your choice, plus hot refried beans or seasoned pinto beans, shredded cheese, chopped tomatoes, lettuce and onion, guacamole, sour cream, olives, hot sauce and whatever else you want to pile on. Slice some melon to go with.

Wed | Rotisserie chicken

I've been on a cauliflower kick lately so I'm inviting you to join me by making Roasted Broccoli and Cauliflower With Lemon and Garlic (recipe below). Serve it tonight with carved rotisserie chicken.

Thurs | How entertaining

Sea scallops in bacon on a Thursday night? That'll make the family feel special. Partially cook the bacon in a skillet, then wrap each scallop in half a piece. Dot with melted butter then broil for 5 to 6 minutes, flipping halfway. (You could sub big, peeled raw shrimp.) Serve with seasoned couscous and a salad of soft butter lettuce, sliced red onions and mandarin oranges (or sliced fresh strawberries) dressed with a balsamic vinaigrette.

Fri | Pastabilities

Fettuccine With Spicy Sausage will come together tonight in a snap. While the pasta is cooking, slice 1 pound of smoked sausage and sprinkle with a teaspoon or so of blackening seasoning. Saute until brown on each side. Add a 16-ounce jar of Alfredo sauce and heat through. Dump over pasta and garnish with lots of chopped parsley. Serve with salad and bread.

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Roasted Broccoli and Cauliflower

With Lemon and Garlic

1 head broccoli (about 1 pound) broken into 1-inch florets, stalks peeled and thinly sliced

1 large head cauliflower (about 2 pounds), broken into florets

3 tablespoons olive oil

4 garlic cloves, thinly sliced

2 lemons, thinly sliced

Coarse salt and ground pepper

Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables halfway through.

Serves 4 to 6.

Source: Everyday Food magazine

Weekday dinner inspirations: Roasted Broccoli and Cauliflower With Lemon and Garlic and more 12/16/08 [Last modified: Tuesday, December 16, 2008 3:30am]
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