Mon | Meatless meal
It's not exactly spring yet but that doesn't mean you can't prepare Primavera Pasta for dinner tonight. Prepare a pound of cavatappi — hollow corkscrew pasta — then make the sauce by heating 2 tablespoons of extra-virgin olive oil in a skillet. Saute 1 cup chopped carrots and 1 minced garlic clove over medium heat. Add 2 cups cherry tomatoes and saute for another 30 seconds. Add 1 cup veggie stock, bring to a boil and add 1 pound asparagus, cut into 1-inch lengths, and 1 box frozen peas. Cook until vegetables are tender. Add to pasta with 1 cup grated Parmesan cheese and ¼ cup chopped fresh basil.
Tues | Bowl of warmth
We're springing back to fall with Sausage, Spinach and Lentil Soup, a soul-warming meal if there ever was one. To make the soup, bring 6 cups of chicken stock to a boil. Add 10 ounces lentils, 1 cup diced carrots and 2 minced garlic cloves. Simmer for about 30 minutes or until lentils are soft. Add 1 pound sliced cooked kielbasa and fresh or frozen chopped spinach. Corn bread on the side.
Wed | Rotisserie chicken
Buffalo Chicken Salad starts with shredded meat from one bird. Heat about ⅓ cup of hot wing sauce with 1 tablespoon each of butter and honey. While that's heating, make a big green salad, full of whatever veggies you'd like. Set aside, and stir shredded chicken into wing sauce. Top salad with blue cheese dressing and add chicken. Serve with biscuits.
Thurs | Comfort food
Everyone has a good meatloaf recipe. Oh, you don't? Then give The Surprise Is Inside Meatloaf (recipe below) a try. Nearly a dozen years ago, we asked readers to send in their favorite meatloaf recipes and some 500 recipes flooded into the newsroom. This one, from Jean Lanier of Seminole, was a big hit. We loved it then and love it now. The surprise inside is a layer of spinach and Swiss cheese. I always serve mashed potatoes and steamed broccoli with meatloaf.
Fri | Greater tuna
Bobby Deen, Paula's son, has written a new cookbook in which he scaled back the calories and fat of classic recipes. From Mama's Table to Mine features a delicious Sweet Chili-Glazed Grilled Tuna that I would serve with sauteed bok choy drizzled with sesame oil. To make enough glaze for 4 tuna fillets, mix ¼ cup honey and 2 tablespoons chili sauce. Grill tuna steaks on one side for 3 minutes, brush with glaze and flip. Grill for another 3 minutes. Remove from grill and brush with more glaze. Serve with lime wedges.
Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow her on Twitter at @roadeats.