Wednesday, April 25, 2018
Cooking

Weekday dinner inspiration: Toasted Chickpea and Kumquat Salad and more

Mon | Meatless meal

It's kumquat season and Toasted Chickpea and Kumquat Salad (recipe below) is a flavorful way to use the local bounty. The skin is thin so you can eat it, but the seeds can be a bit bitter. Slice them thinly for the salad and pick out the seeds.

Tues | Hot stuff

Make a batch of Meatball Tortilla Soup to warm the soul tonight. Either fry corn tortillas cut in strips or use broken tortilla chips to float on top of the soup. To make the soup, saute thawed frozen meatballs in olive oil in a large pot. Drain off fat and add 2 cans of Mexican-style stewed tomatoes, a box of low-sodium chicken broth and 1 can each drained and rinsed black beans and corn kernels. Stir in 2 to 3 teaspoons of chili powder. Let soup simmer for about 15 minutes, until meatballs are cooked through. Serve with chopped cilantro and crispy tortilla bits.

Wed | Rotisserie chicken

A skillet is the place to start your BBQ Chicken Stir-Fry. Shred the chicken and set aside. Put 2 tablespoons of vegetable oil in a hot pan and add 2 cups of chopped frozen veggies. (I like the blend with corn and green beans.) Heat through, then add the chicken and a few tablespoons of your favorite barbecue sauce. Serve over rice.

Thurs | Seafood roast

To make Roasted Salmon With Tangy Tomatoes, place 1-inch-thick fillets in a shallow baking dish lightly coated with vegetable spray. Surround with chopped Roma tomatoes, whole grape tomatoes or halved cherry tomatoes (about 1 pound per four fillets). Season with coarse salt. Mix 1 tablespoon Worcestershire sauce with a spoonful of Dijon mustard and season with black pepper. Pour over fish and bake at 450 degrees for about 15 minutes. Serve with rice mixed with toasted almonds.

Fri | A Friday special

Baked Scallops Gratin is a luxurious way to serve tiny and sweet bay scallops. Preheat oven to 350 degrees and place scallops with some white wine and melted butter in a shallow baking dish. Add fresh lemon juice and salt and pepper. In a separate bowl, mix a bit of melted butter with fine bread crumbs and Italian seasoning. Sprinkle over the top of scallops; bake for 10 minutes and broil for 2 to crisp it up. Sprinkle with chopped fresh parsley. Serve with salad and bread to sop up the juices.

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

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