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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