Mon | Meatless meal
Pay no attention to the number of ingredients in Orzo Salad With Spicy Buttermilk Dressing (recipe below). It's mostly a measure-and-dump recipe. This is a wonderful vegetarian meal and you just might have some leftovers to tote for a work lunch. You could serve it as a side dish but take note of the calories because they are entree-worthy.
Tues | New treat
A friend turned me on to Marie's refrigerated creamy chipotle ranch salad dressing. She smears it on just about everything and recommends it as a tasty dip for roasted shrimp. Place peeled shrimp on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes at 350 degrees. Make a green Greek salad with feta cheese, black olives, green pepper strips and tomatoes as your side.
Wed | Rotisserie chicken
Carve up the bird and serve alongside Linguine With Pistachio-Parsley Pesto. To make the pesto, combine 1 packed cup fresh parsley leaves, ⅓ cup reduced-sodium chicken broth, 2 tablespoons roasted pistachio nuts, 3 cloves peeled garlic, salt and freshly ground black pepper in a blender and process until smooth. Add more broth to loosen. Season to taste with salt and black pepper. Makes enough for ½ pound linguine.
Thurs | Say cheese
Smoked Mozzarella and Granny Smith Grilled Cheese Sandwiches are plenty hearty for a quick dinner. Use thick slices of cheese with thin slices of tart apple on multigrain bread. Florida citrus is in high season so make a salad of mixed greens and orange sections drizzled with balsamic vinaigrette.
Fri | Dip and sip
Beefy Nachos and Beer (root for the kids) is a make-it-your-way sort of dinner. I like my nachos with cooked ground beef mixed with ranch-style beans in sauce. I layer that up with big chips and lots of grated cheddar. Bake for 10 minutes or so at 350 degrees, until cheese is melted. For garnishes, all or just some: pickled jalapeno slices, chunky salsa, sour cream, guacamole, chopped tomato and sliced scallions. Ah, TGIF.
Janet K. Keeler can be reached at email@example.com or (727) 893-8586.