Five Days, Five Dinners: August 4-8

August 4, 2014 | By | Comments (0)

Weeknight chaos can make putting a home-cooked meal on the table a daunting task.
Don’t fret—our handy meal planner relies on a few key ingredients and gives new life to leftovers, so you can serve a delicious meal each night no matter what.

Peaches, tomatoes, corn, okra, squash, and more—we’ve packed this week with recipes that feature summer’s best. Make sure to buy enough okra for Monday and Tuesday’s dishes, and enough corn for Tuesday and Wednesday’s dishes.

Monday: Grilled Chicken-Vegetable Kabobs
Tuesday: Okra-and-Corn Maque Choux
Wednesday: Tortellini and Tomato Salad
Thursday: Lemon Pork Chops and Quinoa Salad
Friday: Bacon, Peach, and Basil Burgers and Carolina Peach Sangria

Grilled Chicken-Vegetable Kabobs; Photo: Jennifer Davick; Prop Styling: Buffy Hargett

Grilled Chicken-Vegetable Kabobs; Photo: Jennifer Davick; Prop Styling: Buffy Hargett

Monday: Start your week with Grilled Chicken-Vegetable Kabobs—a simple marinade of spicy-sweet red pepper jelly and tangy red wine vinegar pumps flavor into this quick-cooking meal. Crisp grilled okra, squash, and red onion are a killer trio—and a great way to take advantage of summer’s best fresh vegetables. On the side, serve a simple green salad with your favorite creamy dressing.

Okra-and-Corn Maque Choux; Photo: Jennifer Davick; Styling: Lydia Pursell

Okra-and-Corn Maque Choux; Photo: Jennifer Davick; Styling: Lydia Pursell

Tuesday: Our take on a traditional New Orleans dish, Okra-and-Corn Maque Choux is an easy, one-skillet supper. If you’re not in the mood for spicy, substitute the smoked sausage for a milder variety, or try something lighter such as chicken sausage. Serve this dish over rice or your favorite grain.

Tortellini and Tomato Salad; Photo: Beth Dreiling Hontzas

Tortellini and Tomato Salad; Photo: Beth Dreiling Hontzas

Wednesday: Store-bought pasta and a speedy vinaigrette of olive oil, lemon juice, garlic, and Worcestershire sauce land Tortellini and Tomato Salad on the dinner table in just 20 minutes. Our readers suggest using balsamic vinegar in place of the Worcestershire, so give it a try! Here’s another idea—consider making a double batch of tonight’s vinaigrette to use in tomorrow night’s quinoa salad.

Lemon Pork Chops with Quinoa Salad; Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Lemon Pork Chops with Quinoa Salad; Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Thursday: Clean out the fridge before the weekend and cook any leftover veggies or extra herbs for Lemon Pork Chops with Quinoa Salad. Using the extra vinaigrette you made last night instead of Lemon-Garlic Vinaigrette saves you time in the kitchen without sacrificing flavor—simply add it to taste in the recipe.

Bacon, Peach, and Basil Burgers

Bacon, Peach, and Basil Burgers

Carolina Peach Sangria; Photo: Jennifer Davick; Styling: Sissy Lamerton

Carolina Peach Sangria; Photo: Jennifer Davick; Styling: Sissy Lamerton

Friday: In Bacon, Peach, and Basil Burgers, from our August 2014 issue, we’ve taken our favorite summer flavors and piled them on top of a juicy, sirloin patty. Plus, after a long week, who can say no to a laid-back grill-out? Oh, and while you’re at it serve a pitcher of Carolina Peach Sangria—don’t let those beautiful peaches go to waste!

 

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