Mon | Veggie tales
Savory turnovers filled with vegetables can be made quickly using prepared pie crusts. Vegetable Empanadas (recipe below) are hearty enough for dinner, especially when served with a spinach salad with sliced strawberries and almonds. (For a beef version, turn to Page 5E.)
Tues | Bountiful fruit
Markets are loaded with the scrumptious stone fruit of summer right now. Good deals, too, for these rocky times. Grilled peaches pair great with grilled pork chops. Set the chops on the grate, then brush halved peaches with a bit of melted butter. Grill on each side for a few minutes. A salad of peppery arugula and goat cheese dressed with balsamic vinaigrette rounds out the meal.
Wed | Rotisserie Chicken
Keep it easy and quick tonight. Carve the bird and serve it with Summer Squash Carpaccio, an idea from the creative mind of Rachael Ray. To make the side dish, slice 1 yellow squash and 1 zucchini paper thin. Arrange on a platter and sprinkle with minced shallot and chopped fresh herbs, then drizzle with lemon juice and olive oil. Season with salt and pepper and add a few big shaves of Parmesan.
Thurs | Little shrimp, big taste
Check out the freezer case for a bag of popcorn shrimp, which will be the featured ingredient in tonight's Crunchy Shrimp Salad. Prepare the shrimp according to package directions. Make a green salad with ice-cold Romaine and thinly sliced green or red pepper and red onion. Place warm shrimp over the top and halved hard-boiled eggs on either side. Top with Thousand Island or your favorite creamy dressing.
Fri | Italian flair
Make Italian Cheeseburgers by stuffing your patties with a large cube of mozzarella cheese. Make sure to add some dried Italian seasoning and tomato sauce to the meat mix. Dress however you like and serve with pasta salad.
Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to email@example.com.