Mon | Meatless meal
Roasted Veggie Wraps with brown rice and feta get a flavorful boost from fresh mint or basil, whatever you've got on hand. Cut zucchini, onions, green and/or red peppers and mushrooms in similar sizes, toss with olive oil and season with salt and pepper. Roast in a 400-degree oven for about 15 minutes. While veggies are roasting, make rice. Roll roasted veggies with brown rice and feta cheese in wrap of your choice. Top with fresh mint or basil leave. Feel like you need a sauce? Mix Greek yogurt with minced garlic and drizzle on top of mixture before you wrap.
Tues | Mediterranean night
It'll take a just a little bit of advance planning — you'll need to marinade the meat — and you'll be serving Turkey Kebabs with Tzatziki Couscous Salad (recipe below) for dinner tonight. The salad can be made in advance. Make this once, then invite guests over for the next time.
Wed | Rotisserie chicken
It's summertime and the cooking needs to be easy. Or at least not too swelter-inducing. Carve up the bird and use it to top a Big Salad full of fresh veggies. Scatter on some garbanzo beans and shredded Cheddar cheese. If I wasn't swearing off the stove tonight, I might cook some bacon; instead I'll advocate for garlic croutons. Dress however you'd like.
Thurs | Mess o' shrimp
Make your own Shrimp Boil, complete with small pieces of corn on the cob and red potatoes. Bring 2 quarts of water to the boil with about ¼ cup of Old Bay seasoning. (A bottle of beer wouldn't hurt.) Toss in the potatoes first, let them cook for about 10 minutes with a big sliced onion; then add the corn and cook for another five. Stir in 2 pounds of shrimp — still in the peel — and cook until they are pink — along with slices of spicy cooked sausage. Drain and serve. It's messy, but fun. Green salad on the side.
Fri | Hot stuff
The July/August issue of Food Network magazine includes a small pullout booklet of "50 Grilled Steaks." They all look delicious, but the Sriracha-Scallion Steak caught my eye. To make, marinate 1 ½ pounds of skirt steak in 3 tablespoons Sriracha, 2 tablespoon each soy sauce and vegetable oil, 1 bunch chopped scallions and ½ teaspoon kosher salt in the fridge for 2 to 4 hours. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side. Let rest for five minutes; cut on diagonal. Serve with a cooling fruit salad to offset the spicy meat.
Contact Janet K. Keeler at [email protected] or (727) 893-8586. Follow @RoadEats.