Five Days, Five Dinners: July 7-July 11

Weeknight chaos can make putting a home-cooked meal on the table a daunting task.
Don’t fret—we’ve designed this handy weeknight meal planner 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 are featuring recipes from our July 2014 issue (plus a few of our top-rated past hits). Whether it’s tossed with pasta, grains, or salad greens, our versatile Lemon-Shallot Vinaigrette will quickly become your new go-to weeknight recipe. We’re also excited to show you two summer salsa toppers that add instant flavor to any grilled meat or pasta dish. As always, make sure to stock your pantry with plenty of fresh lemons and basil.

Monday: Tortelloni Grilled Vegetable Salad
Tuesday: Grilled Chicken and Garden Salsa
Wednesday: Roasted Salmon with Lemon and Dill
Thursday: Tomato and Corn Pizza
Friday: Grilled Pork Chops with Blueberry-Peach Salsa

Tortelloni-and-Grilled Vegetable Salad;

Tortelloni-and-Grilled Vegetable Salad;

Monday: Perfect for a hot summer evening, pasta salads are our latest obsession. Tortelloni Grilled Vegetable Salad comes dressed in our Lemon-Shallot Vinaigrette. Our how-to video shows you our favorite way to make it. (Hint: get your mason jars ready!) We suggest making a double recipe of the vinaigrette and grilling extra veggies to use in tomorrow night’s salsa.

Grilled Chicken and Garden Salsa; Photo: Iain Bagwell; Styling: Buffy Hargett

Grilled Chicken and Garden Salsa; Photo: Iain Bagwell; Styling: Buffy Hargett

Tuesday: Top tonight’s Grilled Chicken and Garden Salsa with last night’s leftover veggies, adding grilled onion if you prefer. On the side, make enough quinoa or your favorite grain to last through tomorrow night, and toss with a generous splash of Lemon-Shallot Vinaigrette. Serve it room temperature to let the flavors shine.

Roasted Salmon with Lemon and Dill; Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Roasted Salmon with Lemon and Dill; Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Wednesday: Salmon alone doesn’t need a lot of help in the flavor department, so we love tonight’s recipe because of its simplicity. With only four ingredients, Roasted Salmon with Lemon and Dill is a snap—simply bake until medium rare or desired doneness. Give last night’s quinoa or grain new life by mixing in small diced cucumbers, tomatoes, red onion, or whatever you have in the fridge.

Tomato-and-Corn Pizza; Photo: Jennifer Davick; Styling: Lydia Pursell

Tomato-and-Corn Pizza; Photo: Jennifer Davick; Styling: Lydia Pursell

Thursday: Store-bought pesto and a pre-baked crust help land Tomato and Corn Pizza on the dinner table in less than 45 minutes. Just a few high-quality ingredients, such as summer veggies and fresh mozzarella, give this pizza tons of flavor. If you’re craving protein, add shredded rotisserie chicken before hitting the oven.

Grilled Pork Chops with Blueberry-Peach Salsa

Grilled Pork Chops with Blueberry-Peach Salsa

Friday: While brining the pork in our Grilled Pork Chops with Blueberry-Peach Salsa may sound like an extra step, read on before you stress! Our All-Purpose Pork Brine uses ingredients you already have in your pantry, can easily be done in advance, and results in juicy, succulent pork. The fruit salsa adds a touch of sweetness and tartness and doubles as a topping for warm Brie or Camembert—it’s a great appetizer for weekend gatherings.

View this week’s menu on MyRecipes and create a shopping list with this week’s ingredients! 

COMMENTS

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    August 22, 2014 at 2:37 am

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