Weeknight chaos can make putting a home-cooked meal on the table a daunting task. Don’t fret—we’ve got a weeknight dinner plan to help you stress less and chill out more. By using a few key ingredients and giving new life to leftovers, you can serve a delicious meal each night no matter what!
This week, we’re featuring a mix of recipes from our June 2014 Summer Food issue (plus a couple of oldies that we love). Make and save extras on Tuesday and Thursday to use up the next day.
This Week’s Plan:
Monday: Summer Squash Frittata and a simple green salad
Tuesday: Korean Buttermilk Chicken Kabobs and Asian Cucumber Salad and Strawberry Buttermilk Sherbet
Wednesday: Quick ‘n’ Easy Chicken Barbecue Pizza and a simple green salad
Thursday: Coffee-Rubbed Skirt Steak and Grilled Mexican Corn Salad
Friday: Steak Tacos with Charred Salsa and Beer ‘Garitas
Monday: Start the week off with a lighter meal so you can clear your conscience of any damage you did over the weekend. Any weekend Farmers’ Market bounty will be put to good use with our Summer Squash Frittata—top it with store-bought pesto or a sprinkle of feta cheese for added flavor. With the frittata, we suggest serving a simple green salad (feel free to buy one of those bagged mixes at the grocery store) with your favorite vinaigrette.
Tuesday: Korean Buttermilk Chicken Kabobs fuse Southern and Asian flavors—buttermilk tenderizes the chicken, while gochujang sauce (look for it in the international aisle) adds an addictively sweet and spicy kick. Our crunchy-tangy Asian Cucumber Salad is the perfect side. You can marinate the chicken thighs the day before, so on Tuesday, all you have to do is fire up the grill. For dessert, use the buttermilk you bought for the chicken to make Strawberry Buttermilk Sherbet. Don’t have an ice cream maker? No problem! Blend frozen strawberries, a pinch of sugar, little bit of vanilla and buttermilk in a blender for a cool and tasty dessert smoothie.
Wednesday: Use leftover chicken from last night, or run to the grocery store and pick up a ready-to-go rotisserie bird for Quick ‘n’ Easy Barbecue Chicken Pizza. Shred the chicken and place it on the pizza. You can also use extra cilantro from last night as a garnish.
Thursday: Coffee-Rubbed Skirt Steak rides on a recent trend in meat—skirt and flank cuts have quickly gained popularity for their leanness, quick-cooking time, relatively low-cost, and good flavor. Cooking the steak on a flaming hot grill allows for a charred, flavor-packed crust: Chile powder gives a little heat, sugar adds sweetness, and coffee adds a contrasting bitterness. Instead of the fruit salsa, try our Grilled Mexican Corn Salad, which cooks in the same time as the steak. Use fresh, local corn if you can, and substitute cilantro for the chives, if you still need to use up the bunch you bought for Tuesday.
Friday: End the week with a fun, Mexican-inspired meal—invite friends over to share our Steak Tacos with Charred Salsa. As you did on Tuesday, make sure you have enough steak leftover from Thursday. Cut the sliced steak into smaller pieces and gently reheat, making sure not to overcook it. Extra corn salad works great with this recipe—simply mix it in with the charred onions, peppers, and tomatoes. Taste the salsa before adding more ingredients, as you might not need to add the additional lime juice. And just because it’s Friday, whip up a batch of our Beer ‘Garitas and let the weekend begin!