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Easy weeknight meals: Rosemary-Peach Chicken Kebabs With Orange Glaze and more

Mon | Meatless meal

Gnocchi With Pesto is a fine celebration of summer and can be served hot or at room temperature. If you're lucky enough to come across a fresh bunch of basil or two, make your own pesto. If not, buy some at the store, usually stocked in the aisle with the pastas and sauces. Garnish the dressed gnocchi — Italian potato pasta curls — with lots of Parmesan cheese. This dish begs for a veggie-ful green salad on the side.

Tues | Variation on the theme

Put a twist on Tuesday Taco Night with Steak Tacos With Avocado. You can use avocado slices or guacamole, whatever suits your fancy. Cut thin slices of marinated, grilled skirt steak and toss them with red cabbage, fresh cilantro leaves and lime juice. Heat flour tortillas, add shredded Jack cheese, then layer on meat mixture. Top with slices of avocado and serve with lime wedges. Serve seasoned black beans plus melon slices sprinkled with cayenne on the side.

Wed | Rotisserie chicken

You don't need to turn on the oven to prepare Summer Squash Carpaccio to serve with rotisserie chicken. To make the side dish, slice 1 yellow squash and 1 zucchini as thin as you can. Arrange on a platter and sprinkle with minced shallot and chopped fresh herbs, then drizzle with lemon juice and olive oil. Season with salt and pepper and add a few big shaves of Parmesan.

Thurs | On the grill

Rosemary-Peach Chicken Kebabs With Orange Glaze (recipe below) is a wonderful way to use in-season summer fruit. You can substitute nectarines or plums, though the pits are a bit more difficult to extract. Cut around them with a sharp knife and pry out. Serve the kebabs with rice pilaf and green beans.

Fri | Stuffed 'em

Make Italian Cheeseburgers by first mixing dried Italian seasoning and a bit of tomato sauce to the meat. Form the patties and stuff with a with a large cube of mozzarella cheese. As they cook on the grill, the cheese will melt. Dress however you like and serve with pasta salad. More making burgers, Page 4E.

Contact Janet K. Keeler at or (727) 893-8586. Follow @RoadEats.


Rosemary-Peach Chicken Kebabs

With Orange Glaze

Cooking spray

1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 16 1 ½-inch pieces

2 large ripe but firm peaches, cut into 16 1-inch wedges

2 large bell peppers, trimmed and seeded and cut into

1-inch chunks

¼ teaspoon pepper

teaspoon salt

For the glaze:

3/4 teaspoon grated orange zest

3 tablespoons fresh orange juice

1 tablespoon chopped fresh rosemary

1 ½ teaspoons honey

1 ½ teaspoons vegetable oil

Lightly oil or spray grill rack. Preheat the grill on medium.

Meanwhile, thread the chicken, peaches and bell peppers alternately onto 4 14- to 16-inch metal skewers. Sprinkle the pepper and salt over the kebabs.

In a small bowl, whisk together the glaze ingredients. Set aside half the glaze. Brush both sides of the kebabs with the remaining glaze.

Grill the kebabs for 6 to 8 minutes, or until the chicken is no longer pink in the center and the vegetables are almost tender, turning once halfway through and brushing with the reserved glaze, using a clean basting brush. Reduce the heat or move the kebabs to a cooler area of the grill if they are cooking too fast.

Note: Ripe but firm peaches are important for this recipe. Direct heat softens and sweetens the fruit.

Serves 4 (1 kebab per serving).

Nutrition information per serving: 202 calories; 5g fat; 14g carbohydrates; 2g fiber; 25g protein; 206mg sodium.

Source: Go Fresh: A Heart-Healthy Cookbook With Shopping and Storage and Tips by the American Heart Association (Potter, 2014)

Easy weeknight meals: Rosemary-Peach Chicken Kebabs With Orange Glaze and more 06/30/14 [Last modified: Monday, June 30, 2014 4:05pm]
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