Tuesday, November 21, 2017
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Weeknight dinner inspiration: Escarole, Fontina and Black Olive Pizza and more

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Mon | Meatless meal

Use store-bought pizza dough or make your own for Escarole, Fontina and Black Olive Pizza (recipe below). Escarole is a sturdy green with a slight bitter taste that eases up when it's cooked. Mustard greens, arugula or curly endive could be substituted.

Tues | Love those leftovers

Got some leftover cooked rice from the weekend's Chinese takeout? Make a simple Pork Fried Rice. Start by cutting ½ pound of pork tenderloin into cubes. Sear the pork in oil over high heat, then add a couple of slices of scallions, some diced carrots and a couple of minced garlic cloves. Saute for a few minutes. Add your rice — about 4 cups — and a handful of frozen peas. When the peas are cooked through, season mixture with rice wine vinegar and soy sauce. Serve baked frozen egg rolls on the side.

Wed | Rotisserie chicken

You just can't have broiled tomatoes enough. Heck, they cost as much as steak it seems, so why not make them the main event? Carve the rotisserie bird to serve with the tomatoes. Spread cut side of halved tomatoes with Dijon mustard then sprinkle with grated Swiss cheese. Mix dried bread crumbs with capers, any chopped herbs you have on hand and a bit of melted butter. Sprinkle mixture on top of tomatoes and broil for 3 to 4 minutes.

Thurs | Freezer hunt

Scour the freezer in the morning to see what bits of meat you've got in there. Let's see . . . a chicken breast, two Italian sausages, two pork chops and a ½ pound of shrimp? Thaw and cook outside tonight for a mixed grill platter. Season all with a brush of olive oil and salt and pepper beforehand. Serve with a leafy green salad laced with feta cheese crumbles and toasted pine nuts. A bright balsamic vinaigrette brings it all to life.

Fri | No measuring cups needed

No need to be exact for my favorite quick meal, Chicken With Smooshed Tomatoes. Saute thin chicken cutlets (or split those monster chicken breasts lengthwise) in olive oil and minced garlic. When pieces are brown on both sides, add a healthy splash of white wine, a couple of squeezes of lemon, some capers and a handful of cherry or grape tomatoes. Cover and cook until the tomatoes go soft. Serve with mashed potatoes that mingle with the sauce.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to [email protected]

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