Sunday, June 17, 2018
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Weekday Dinner Inspirations: Sun-dried Tomato and Parmesan Quiche and more

Mon | Dinner pie

Sun-dried Tomato and Parmesan Quiche (recipe below) serves as well for a meatless dinner as it does for breakfast or lunch. Serve with a fruit salad. The recipe calls for just a bit of fresh basil. To use the rest, snip it into a green salad later in the week or make a pesto. Don't let it go to waste in the fridge.

Tues | Stretching elegance

When the budget allows, I make pricey scallops. Scallops With Chorizo and Chickpeas stretches 12 large scallops into a main course for 4. Saute diced fresh chorizo for about five minutes in a nonstick pan, then add chopped onion and garlic to the rendered oil and sausage. Cook for about 10 minutes. Add a can of drained chickpeas and halved cherry tomatoes. Cook until the tomatoes soften. Set mixture aside and wipe pan clean. Sprinkle scallops with salt, pepper and paprika and saute until opaque. Return chorizo mixture to pan, splash with sherry, heat through and serve with chopped fresh parsley. Fruity pinot grigio is a refreshing accompaniment.

Wed | Rotisserie chicken

To make Chicken Feta Tostadas, combine shredded chicken with chopped tomatoes, kalamata olives, fresh parsley, salt, pepper and a few tablespoons of olive oil. Pile onto toasted flour tortillas and top with feta cheese. Bake for less than 5 minutes, until heated through. Serve with green beans cooked in stewed tomatoes.

Thurs | French twist

Pan Bagnat is a Provencal sandwich that turns tuna into something sophisticated. Layer slices of tomato, roasted red peppers and hard-boiled egg with chunks of tuna packed in olive oil, basil leaves, capers, chopped oil-cured black olives and a healthy sprinkling of red wine vinegar. Wrap up the sandwich in plastic and let it sit for an hour — enough time to drive to the beach for a sunset picnic. Take along some sparkling water and cold wedges of cantaloupe.

Fri | Easy bake dinner

Chicken Artichoke Bake is a good use of marinated artichokes. Place chicken thighs into a baking dish and add minced garlic, chopped onion, salt and pepper. Chop a small jar of marinated artichokes, covering the chicken with them and the juice from the jar. Bake at 375 degrees for about 45 minutes. Serve with rice on the side.

Read Stir Crazy online at www.blogs.tampabay.com/food. Janet K. Keeler can be reached at [email protected] or (727) 893-8586.

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