Mon | Meatless meal
Pesto doesn't always have to be made of basil. Broccoli will do the trick for Bowties With Broccoli Pesto, Capers and Pecans. Cook 12 ounces of bow-tie pasta according to package instructions. Meanwhile, boil 2 cups of broccoli florets for about 2 minutes. Drain and make the pesto by pulsing broccoli, a cup of parsley leaves, some mint leaves if you'd like and ¼ cup of lemon juice in a food processor. Slowly drizzle in about ¼ cup of olive oil. If the mixture looks dry, add a bit more oil. Toss with hot pasta and garnish with capers, lemon zest and some toasted pecans.
Tues | Bollywood bowl
With the International Indian Film Academy's annual awards being held in Tampa in April, I've been thinking more and more about Indian food, which I adore. If you haven't tried to make any dishes from the Subcontinent, Chicken Curry in a Hurry (recipe below) is a good place to begin. Indian home cooks are masters of spices and that can be intimidating to the uninitiated. Instead of making your own spice blend, you'll use prepared curry powder.
Wed | Rotisserie chicken
Quick Chicken Noodle Soup is always welcome on a hectic weeknight. Make it easy by first shredding the chicken and setting it aside. Saute chopped onions in a bit of olive oil, then add a box of chicken broth and bring to a simmer. Reduce heat and add sliced carrots, celery and parsnips, plus a teaspoon of dried tarragon or thyme. Let cook for about 10 minutes then add cooked, wide egg noodles. Return chicken to heat through. Serve with grilled cheese sandwiches.
Thur | Outdoor delights
Get the grill ready for Spicy Chorizo and Shrimp Kebabs. Thread and alternate chunks of cured chorizo, peeled shrimp that has been brushed with olive oil mixed with garlic, and grape tomatoes. Grill for about 3 minutes per side, until shrimp is pink. Serve with seasoned rice and sauteed spinach.
Fri | Party night
Throw the family a finger-food party tonight starting with cold shrimp and cocktail sauce. Add some hummus with pita chips and vegetable dippers, cheese cubes and fruit kebabs. Maybe even pick up sushi at the market.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.