Thursday, December 14, 2017
Cooking

Weekday dinner inspiration: Feta and Cauliflower Frittata and more

Janet K. Keeler is on vacation. This Stir Crazy column originally ran Jan. 28, 2009. New columns will resume next week.

Mon | Meatless meal

Go ahead and dig in the back of the pantry for that big bottle of spaghetti sauce and a can of beans. You know you've got them. Now head to the refrigerator crisper and pull out veggies (carrots, celery, zucchini, corn, whatever). Ah, the makings for Minestrone Soup. Heat the spaghetti sauce with about 5 cups of water and add the chopped veggies; cook until soft. (Throw in a handful of small dried pasta if you'd like, but make sure it doesn't soak up all your liquid.) Add the drained beans. Serve with grated Parmesan.

Tue | More meatless

Grill veggie burgers and pile them high with tomato slices, lettuce and sliced avocado. Slather on the condiments. Use whole-grain buns, too. For the sides, bake frozen potato wedges and boil a few ears of local corn.

Wed | Rotisserie chicken

Local strawberries are starting to appear in stores. Put them in a spinach salad and serve it alongside a carved rotisserie bird. To baby spinach leaves, add sliced strawberries, pecans or almonds and feta or blue cheese. Dress with a raspberry vinaigrette. Rice or couscous on the side.

Thur | Cheap eats

Feta and Cauliflower Frittata (recipe below) is an inexpensive and light dinner. It's a Food Network magazine recipe that purports to cost less than $3 a serving. But that price assumes you have some basics in your pantry. The fresh dill alone may set you back $3. Don't let it go limp in the fridge. Make a dip, add it to a green or tuna salad or mix it with sour cream to dollop on grilled salmon.

Fri | Today's special

Cheesy Grits and Shrimp will end the workweek on a high note. Make instant grits and add a mess of grated cheddar. Saute large shrimp in an olive oil-butter mixture along with a few cloves of minced garlic. Shakes of hot sauce add heat and color. Dump the shrimp on the grits. And eat!

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

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