Mon | French twist
Prepare a platter of greens and veggies "in the French way" by making Chopped Nicoise Salad. On a bed of ice-cold Romaine, layer diced cooked red potatoes, chopped cooked green beans and hard-boiled eggs, sliced green olives (or kalamatas), chopped red onion and a couple of cans of flaked tuna packed in water and drained. Dress it with a mustard vinaigrette.
Tues | American favorite
From yesterday's highbrow to today's, well, sort of lowbrow. Sloppy Joes, coleslaw and french fries come together quickly if you take some help from the store. Grab a seasoning mix and brown the ground beef; add fresh cabbage to store-made coleslaw to ease up on dressing; and look for frozen fries that don't have a lot of additives.
Wed | Rotisserie chicken
Carve the bird and serve it with ripe tomato slices dressed with Green Goddess. Buy a bottle or make it yourself by blending 1/2 avocado, 3/4 cup low-fat buttermilk, 2 tablespoons white wine vinegar, 2 tablespoons fresh chopped tarragon, 1 chopped scallion and salt and pepper to taste. Need more fresh flavor on the table? Boil a few ears of in-season corn.
Thurs | Easy to eat green
We're on a bit of an avocado kick because the Florida variety is in season now. To make Steak Tacos With Avocado, cut thin slices of marinated, grilled skirt steak and toss them with red cabbage, fresh cilantro leaves and lime juice. Heat flour tortillas with shredded Jack cheese, then layer on meat mixture. Top with slices of avocado and serve with lime wedges. Add seasoned black beans plus melon slices sprinkled with cayenne on the side.
Fri | Sneak peek
An advanced copy of Gourmet Today, a new compilation cookbook from Gourmet magazine, yields a yummy recipe for Turkey Pepper Jack Burgers With Sun-Dried Tomato Mayonnaise, below. The new door-stop-big book hits stores in October.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to email@example.com.