This Stir Crazy column first ran on June 15, 2011. New Stir Crazy columns will resume June 25.
Mon | Meatless meal
Open-Faced Provolone and Tomato Baguettes is a simple concept made sophisticated with a side salad of baby greens, thin shallots and toasted almonds dressed with balsamic vinaigrette. Don't forget the ice-cold pinot grigio. Split the baguette lengthwise, brush with olive oil and sprinkle with dried thyme and coarse salt. Toast lightly in a 350-degree oven. Remove and layer on thinly sliced tomatoes and slabs of provolone. Return to oven for another 5 minutes, or until cheese melts. Slice and serve with salad.
Tues | Wrap it up
Up the flavor of Roast Beef Wraps with a dill coleslaw. Add fresh chopped dill and horseradish to prepared coleslaw and layer a scoop or two with thinly sliced butterkase cheese and roast beef slices in a whole wheat wrap. Look for creamy butterkase at the deli counter. Crack a bag of veggie chips for some crunch on the side.
Wed | Rotisserie chicken
To make Chicken Taco Salad, place shredded lettuce in a wide, shallow bowl and dress very lightly with ranch dressing or another creamy favorite. Layer on kidney beans, black beans, black olives, shredded cheese, chopped tomatoes, crushed tortilla chips and shredded rotisserie chicken. Dress with sour cream mixed with salsa and add dollops of guacamole.
Thurs | Fly boys
Homemade grilled wings rival anything you can order at a sports bar, and Lemon-Pepper Wings prove it. Fire up the grill and then brush 24 wings (flats and drumettes attached) with olive oil. Combine 1/4 cup lemon pepper seasoning and 2 tablespoons chopped fresh chives in a shallow bowl. Roll the wings in the seasoning mixture and let sit for 15 minutes. Grill for 15 to 20 minutes over medium heat. Serve with a cold rice salad with lots of crunchy veggies dressed simply with olive oil, lemon juice and a splash of sesame oil to finish.
Fri | Finger food
Sometimes it's good to change up your serious dinner habits. Caesar Artichoke Bake (recipe below) with pita and vegetable dippers turns Friday dinner into an appetizer party. If you'd like, serve some grilled shrimp skewers and fresh melon slices alongside.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.