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Weekday dinner inspiration: Beef, Orange and Spinach Salad and more

Mon | Meatless meal

Goat Cheese and Spinach Frittata served with lightly dressed baby greens is a nice way to kick off the week. A 10-egg frittata will serve four people. Preheat oven to 400 degrees. Melt some butter in an ovenproof skillet and saute diced onions. Add a few handfuls of baby spinach leaves, wait for them to wilt, then pour in whisked eggs. Let cook slightly, dot with goat cheese pieces and then pop into oven to cook through. A mustard vinaigrette will be a nice accompaniment on the greens.

Tues | Classic flavors

Orange and beef are classic flavor combinations and Beef, Orange and Spinach Salad (recipe below) is a simple way to pair them. The biggest task is grilling the beef — I like skirt steak for this — and you can do that outside or on your indoor grill pan.

Wed | Rotisserie chicken

For Italian Skillet Chicken saute chopped onion and minced garlic until soft, probably about 5 minutes. Add cubed potatoes (frozen will work) and cook until slightly browned. Add diced zucchini and cook for about 5 minutes. Add a can of diced tomatoes with Italian seasoning and 2 to 3 cups of diced, cooked chicken. Heat through and serve.

Thurs | Savory cakes

Normally I am not a fan of savory food made to look like dessert but I am all for Potato Frosted Meatloaf Cupcakes mostly because they present a way to make meatloaf quickly. Prepare your favorite ground meat mix, or buy one, and pack the meat into cupcake tins. They'll bake at 350 degrees in about 20 minutes. Remove and top with mashed potatoes that have been heated and pop back into the oven to heat through. Make them especially fancy and add a little shredded cheese. Steamed broccoli on the side.

Fri | Taco night

Before you head out this morning, start your Pulled Pork Tacos, a Stir Crazy favorite. Put a 1-pound tenderloin in the slow cooker with a packet of taco seasoning, 1/2 cup water, chopped onion, 1 or 2 chopped jalapenos and a couple of tablespoons of tomato paste. This evening, take out the meat and shred it. Stuff meat into taco shells and garnish with fresh cilantro, sour cream, shredded Jack cheese and green tomatillo salsa. (Pace makes a good one.) Serve apple slaw or fruit salad on the side.

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


Beef, Orange and Spinach Salad

2 oranges, peeled and segmented

½ pound fresh baby spinach leaves

¼ cup chopped fresh chives

3 garlic cloves, finely minced

1 teaspoon minced ginger

1 tablespoon extra-virgin olive oil

1 tablespoon rice vinegar

1 pound steak, grilled and thinly sliced

In a large salad bowl, gently mix together the oranges, spinach, chives, garlic, ginger, oil and rice vinegar.

Divide salad among four to six serving plates. Top with the sliced steak and serve.

Serves 4 to 6.

Source: Cooking With an Asian Accent by Ying Chang Compestine (Houghton Mifflin Harcourt, 2014)

Weekday dinner inspiration: Beef, Orange and Spinach Salad and more 01/13/14 [Last modified: Monday, January 13, 2014 5:56pm]
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