Tuesday, June 19, 2018
Cooking

Weekday dinner inspiration: Garlic Shrimp and more

Mon | Meatless meal

Sauteed Brussels Sprouts With a Fried Egg on Top is a dish that is highly adaptable to individual tastes. I make it like this: Blanch halved Brussels sprouts for about 1 minute, then drain and set aside. In a large skillet, heat vegetable oil and minced shallots. Make sure the skillet is hot and add the halved sprouts and a chopped, seeded fresh jalapeno. The Brussels sprouts will soften and brown a bit. In another skillet, fry up the eggs seasoned with salt and pepper. Each person should get one egg atop their veggies, cooked to their liking (runny yolk all the way to hard).

Tues | Hot stuff

You'll want a big green salad and some hunky bread to sop up the spicy, garlicky sauce of Garlic Shrimp. A cup-plus of olive oil is enough to make a cook blanch, but that's the hallmark of this dish and it's what carries the other flavors. Eating dangerously tonight.

Wed | Rotisserie chicken

Carve up the bird tonight and serve with Spinach, Feta and Pine Nut Salad, a Mediterranean dish inspired by cookbook author Ellen Brown. First, make the lemon dressing by combining the juice and zest from one lemon with 1 tablespoon extra-virgin olive oil and 1 tablespoon chopped fresh oregano. Set aside. For the salad, mix 4 cups baby spinach leaves, 1 cup each loosely packed fresh mint and fresh dill leaves, 1/3 cup crumbled feta cheese and 1/2 cup toasted pine nuts. Top with lemon dressing and season with salt and pepper to taste.

Thurs | Super-easy stir-fry

A Stir Crazy classic, Beef Vegetable Stir-Fry, starts with a pound of skirt steak cut into thin strips. Heat oil in a skillet and add strips to hot pan. Let cook for about 5 minutes, stirring. Stir in a 1-pound bag of frozen veggies (whatever mixture you like as long as it's not succotash) plus 1/2 cup bottled teriyaki sauce. Reduce heat to low, cover and let cook another 5 minutes. Serve with brown rice.

Fri | Burgerlicious

Jack Burgers With Bacon With Green Apple Slaw are on tonight's menu. The burgers, cheese and bacon are the simple part. Spend your time making the slaw by mixing 2 tablespoons each olive oil, lemon juice, pure maple syrup and apple schnapps, 1/4 teaspoon kosher salt, 1 large Granny Smith apple, halved, cored and shredded, plus 2 teaspoons minced fresh sage and 1/2 cup thinly sliced red onion. Let sit for at least 30 minutes for flavors to meld. Serve burgers with sweet potato fries.

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

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