Mon | Meatless meal
Broken Noodles With Red Sauce and Ricotta can be made with a variety of pasta but I like to use wide pappardelle. I break up the noodles before I cook them so they aren't so long. Drain noodles and add to a simple basil tomato sauce. Fill a bowl with the pasta, add a couple healthy grinds of black pepper, a dollop of ricotta cheese and scatter ribbons of fresh basil. Serve with a green salad and baguette slices.
Tues | The big salad
A Cobb Salad is a delicious and cool summer meal. Here's the combo I pile into a wide, shallow serving bowl: iceberg lettuce mixed with Romaine; seeded and chopped cucumber; sliced scallions and diced tomatoes. Then I make little piles of sliced, hardboiled eggs; grilled chicken strips; chopped crispy bacon; strips of Jack cheese and avocado slices. I think Thousand Island dressing is made for this salad. Buy it or make your own by mixing mayonnaise, ketchup, pickle relish and lemon to taste.
Wed | Rotisserie chicken
Make Chicken Curry in a Hurry (recipe below) even quicker with a store-bought bird, of which you'll use all the meat. The recipe calls for white rice but you can use the more robust brown. Look for Indian naan, a type of flatbread, to serve on the side.
Thurs | Wrap it up
If you can stand the heat, fire up the grill for Lemon-Herb Fish in Packets, a Stir Crazy favorite. Place firm white fillets on a bed of sliced onions and julienned carrots. Sprinkle on lemon-pepper seasoning and Italian dried herb blend. Squeeze fresh lemon juice over all and add an ample drizzle of olive oil. Close packets and grill for about 15 minutes. Grill some corn, too. Slices of watermelon are a cool accompaniment.
Fri | Mex-Italian flavor
An Italian Tostada crosses a traditional Mexican dish with Italian flavors. Heat the oven to 400 degrees. Brush flour tortillas with olive oil and bake for a few minutes to firm. Spread tortillas with thinly sliced mozzarella, chopped tomato and slices of prosciutto. Bake until cheese melts. Mound arugula on top and drizzle with olive oil and lemon juice. Return to oven to wilt greens a bit. And serve a bowl of cherries to make things sweet.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @roadeats on Twitter.