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Weekday dinner inspirations: Strawberry, Pistachio & Goat Cheese Pizza and more

Mon | Rock the goat

As the weather turns humid, the search for light meals ramps up, too. Strawberry, Pistachio & Goat Cheese Pizza (recipe below) is a welcome departure from the usual heavy pepperoni pie. Sub feta for goat cheese or pine nuts for pistachios. It's all good.

Tues | Watch the flank

Drop a flank steak into a resealable plastic bag of marinade this morning (make your own or used a bottle Italian salad dressing). Grill it tonight along with some asparagus spears. Cutting the meat against the grain makes it more tender. Make an ice-cold Caesar salad to go with.

Wed | Rotisserie Chicken

Carve the bird and serve it with Tomato-Basil Lima Beans, courtesy of Food Network magazine. Saute chopped garlic in olive oil, then add a box of thawed lima beans; cook for 7 minutes. Remove from the heat and add halved cherry tomatoes, sliced basil and a splash of white wine. Drizzle with olive oil and top with shaved Parmesan cheese.

Thurs | Thai takeout

C'mon. You've been so good, staying within your food budget and cooking at home. Time to treat yourself with takeout from your favorite Thai restaurant. Two orders of pad Thai (chicken or shrimp) will easily feed four. Add an order or two of spring rolls, and dinner is done.

Fri | French twist

Tuna sandwiches? On Friday pizza night? Not so like lunch if you make them Parisian style. Mix canned tuna with diced red onion, sliced hard-boiled eggs, chopped kalamata olives and sliced marinated artichoke hearts plus some of the marinade as a dressing. Pile mixture on the best rolls you can find and garnish with sliced radishes and arugula. Fresh fruit on the side. Okay, so you'll still need to make pizza for the kids.

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Strawberry, Pistachio & Goat Cheese Pizza

1 (12-ounce) prebaked pizza crust

1/3 cup (3 ounces) crumbled goat cheese

1 cup sliced strawberries

1 cup trimmed watercress

1/2 teaspoon extra-virgin olive oil

1/2 teaspoon fresh lemon juice

Dash of salt

Dash of freshly ground black pepper

1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

3 tablespoons shelled dry-roasted pistachios, chopped

Preheat oven to 425 degrees.

Place crust on a baking sheet. Bake at 425 degrees for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.

Combine strawberries, watercress, olive oil, lemon juice, salt and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

Serves 6.

Source: Cooking Light

Weekday dinner inspirations: Strawberry, Pistachio & Goat Cheese Pizza and more 05/12/09 [Last modified: Tuesday, May 12, 2009 4:30am]
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