Mon | Meatless Monday
A simple Creamy Tomato and Tarragon Soup goes perfectly with a grilled cheese sandwich (type of bread and cheese your choice). To make the soup, saute 1 medium diced onion in olive oil until soft. Add 28-ounce and 15-ounce cans of diced tomatoes and ¼ cup water. Simmer for 10 minutes and then puree in a blender or use an immersion blender in pan. Return to pan over low heat and whisk in ⅓ cup sour cream and 1 tablespoon chopped fresh tarragon or 1 ½ teaspoons dried. Season with salt and pepper.
Tues | On the light side
Serve Smoked Salmon and Boursin Quiche (recipe below) with a green side salad for a light dinner on a hot night. If you've got some fresh dill on hand, chop a couple of teaspoons fine and add to the egg mixture. Make sure to follow the recipe and add the salmon and cheese last so that they don't sink to the bottom.
Wed | Rotisserie chicken
Make a big bowl of Asian Chicken Salad using shredded white meat from your store-bought bird. Mix it with a bag of broccoli slaw and shredded Napa cabbage and carrots. Dress with an Asian Sesame dressing (Ken's has a good one). Sprinkle with chopped peanuts and you're good to go. If you want more substance, bake egg rolls to serve alongside.
Thurs | Not suffering at all
Don't like succotash? Transform the beleaguered vegetable medley into a comforting Ham and Veggie Bowl. In a large skillet, saute diced onion in vegetable oil. Add half a pound of cubed ham and heat through, then dump in a bag of frozen lima beans and corn and ½ teaspoon of dried thyme (or 1 teaspoon of chopped fresh). Season with pepper (it probably doesn't need salt because of the ham) and a splash of wine vinegar. Serve in bowls with corn muffins on the side.
Fri | Handy meal
Seafood Taquitos can be the centerpiece of a finger-food meal. In a bowl, combine canned shrimp or crab with sour cream, shredded cheese and a bit of chili powder and ground cumin. Roll the mixture into corn tortillas, secure with a toothpick and fry in vegetable oil until golden. Drain on paper towels. Serve salsa and guacamole for dunking. Alongside: jicama, melon and watermelon slices.
Janet K. Keeler can be reached at firstname.lastname@example.org or (727) 893-8586. Follow @roadeats on Twitter.