Advertisement

Easy weeknight meals: Asparagus Fettuccine with Lemon and Pepper and more

 
Published March 31, 2015

Mon | Meatless meal

Asparagus Fettuccine With Lemon and Pepper (recipe below) is a fitting recipe to celebrate spring. The recipe doesn't call for it, but I'd be tempted to add some big shaves of Asiago or crumbles of goat cheese.

Tues | Refreshing

As the weather turns warmer, we tend to lighten up our menus. Curried Shrimp Salad from the April issue of Food & Wine is a perfect dish for spring and summer. Make the dressing first by whisking ¼ cup each lime juice and canola oil with 2 tablespoons green curry paste. Add 1 pound cooked shrimp, 8 ounces mixed lettuces (about 8 cups), ½ cup each cilantro leaves and chopped mint, 1 cup sliced carrot and ½ cup sliced red onion. Season with salt and toss. Top with chopped peanuts.

Wed | Rotisserie chicken

Chicken Tabbouleh Salad is a Stir Crazy classic that bears repeating. Find a packaged mix for this Middle Eastern bulgur and parsley salad (Near East makes a version) and follow the directions to prepare, then add shredded chicken and feta cheese. Serve with toasted pita bread. Great leftovers for lunch.

Thurs | Crunch, crunch

Grilled Fish With Apple-Cucumber Relish is a refreshing meal that features any firm white fish, such as mahi mahi, tilapia, grouper, cod or halibut. (You can saute or grill the fish. Your choice.) To make the relish, mix ½ cup each diced Granny Smith apple and diced peeled cucumber, ¼ cup apple juice, 2 tablespoons diced red onion and ½ tablespoon chopped fresh parsley. Chill the relish for at least 10 minutes. Serve with sauteed broccoli rabe.

Fri | Knife and fork

Messy sandwiches require utensils, and that's the case with Open-Faced Fontina and Mushroom Burgers. Prepare burgers the way you like them and place on toasted sourdough bread slathered with brown mustard. Put bread and burgers on a baking sheet, top each with sliced or grated fontina cheese and slide under the broiler. Top the burgers with sauteed mushrooms and onions. You'll need something crunchy on the side, such as coleslaw or a green salad with lots of vegetables.

Contact Janet K. Keeler at jkeeler@tampabay.com. Follow @RoadEats.