Mon | Italian sandwich night
Everybody loves sandwiches but we do get in our ruts with the fillings. How about a Caprese Baguette with a mix of oil-cured green and black olives on the side, along with other pickled vegetables? To make the sandwich, split a baguette and layer on slices of fresh mozzarella and thin ripe red tomatoes, plus big, fragrant basil leaves. Sprinkle with extra-virgin olive oil and balsamic vinegar. Coarse salt and freshly ground pepper, too.
Tues | It's a crab walk
Monster Crab Salad mixes land and sea with crab salad (crab, mayonnaise, lemon juice, snipped chives and chopped celery) mounded high on mixed greens studded with avocado slices, halved grape tomatoes and crunchy croutons. It might sound like a ladies-who-lunch meal but it's hearty enough for anyone's dinner, especially with flaky croissants or biscuits on the side.
Wed | Rotisserie chicken
Serve up a mess of Rotisserie Chicken Fusion by mixing tabbouleh and cooked orzo, then layering it in a wide, shallow bowl. Scatter shredded chicken on top and maybe even some crumbled feta. That's all you need, really. It can be served at room temperature.
Thurs | Yin and yang
The power of opposites comes together in Sweet and Sour Pork (recipe below), a quick weeknight dinner that's made tender by pork tenderloin. Watch for them on sale and snap up a few.
Fri | TGI-fish
Break out the foil or parchment paper to make Fish Packets, Piccata-Style. On a large square of foil or parchment, layer mild fish fillets — basically anything but salmon — with thin lemon and onion slices then drizzle with olive oil. Sprinkle with lemon zest and capers, fold up the packets, then roast on a baking sheet for about 20 minutes at 350 degrees. Serve with baby potatoes that have been boiled, buttered and parsley-ed.
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