Thursday, June 21, 2018
Cooking

Easy weeknight meals: Corn Frittata With Pecorino-Romano Cheese and more

Mon | Meatless meal

Penne Caponata is a simple dish that uses a few jars of prepared eggplant appetizer spread. While the pasta is cooking, gently heat the caponata but don't let it bubble and sputter. If you think you might need more sauce for the amount of pasta you've cooked, add a can of drained white beans. Mix with pasta and sprinkle with pine nuts and grated Parmesan cheese. Lightly coat asparagus spears in olive oil, season with coarse salt and roast at 400 degrees for 10 minutes to serve alongside.

Tues | Who you calling corny?

Corn Frittata With Pecorino-Romano Cheese (recipe below) is a wonderful recipe to keep on file through the summer when fresh corn is at its best. The recipe calls for corn cut from ears, but you can also use frozen. Likewise, Parmesan or asiago cheese can stand in for Romano. A simple green salad on the side.

Wed | Rotisserie chicken

That's a wrap. A Caesar Chicken Salad Wrap, that is. Shred the meat from the bird — white meat is best for this wrap — and set it aside. Dress some chopped ice-cold romaine leaves with Caesar dressing, then layer a large wrap with the dressed salad. Top with chicken and lots of grated Parmesan cheese, then roll. Serve with fruit salad that includes diced, crunchy apples.

Thurs | Fancy and fast

Serve Herbed Fish With Dill and Grape Tomatoes with rice pilaf for a stylish weeknight dinner. Saute 4 (6-ounce) fish fillets (I like meaty halibut or cod) in a bit of melted butter for about 1 minute. Add about ½ cup of dry white wine, such as sauvignon blanc, cover and cook for about 7 minutes. In a separate skillet, saute 1 ½ cups of grape tomatoes in olive oil for about 3 minutes. Tomatoes will start to char. Plate fish and scoop tomatoes and liquid over top. Sprinkle with coarse salt and chopped fresh dill.

Fri | Working for the weekend

Start the Saturday-Sunday celebration early with Grilled Lime Shrimp Kebabs. Make a mixture of ¼ cup chopped cilantro, 1 ½ teaspoons cumin and 2 minced garlic cloves and set aside. Thread peeled shrimp alternately with wedges of lime (or lemon if the green citrus is scarce or pricey), beginning and ending with shrimp. Sprinkle herb-spice mixture over all. Grill over medium heat for about 3 minutes a side, until shrimp is opaque. Serve with coleslaw studded with peanuts.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.

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