Five Days, Five Dinners: August 25-29
Avoid weeknight chaos. Our meal planner relies on a few key ingredients and gives new life to leftovers, so you can serve a delicious meal every night. | Story by Nicole Fisher
Monday: Bloody Mary Tomato Salad with Quick Pickled Shrimp
Mix and match tomato varieties to bring a pop of color to this weekday meal. Zippy vinaigrette dressing and pickled shrimp bring tangy flavors to this summertime dish. Save time by marinating the shrimp either the night before or in the morning so they will be ready in time for dinner.
Tuesday: Green Bean Pasta Salad with Lemon-Thyme Vinaigrette
Serve dinner in just 30 minutes with this quick and easy pasta dish. Although the recipe calls for specific ingredients including casarecce pasta and pistachios, use whatever you have in the pantry, such as whole-wheat pasta and slivered almonds. Add some protein with a rotisserie chicken. Any leftovers can be served for lunch on Wednesday.
Wednesday: Over-the-Top Tomato Sandwich
Recipe: Over-the-Top Tomato Sandwich
A fancy version of the BLT, this sandwich features seasonal ingredients including fresh tomatoes and basil. Pair the sandwich with a simple green salad for a complete meal.
Thursday: Herbed Tomato Tart
Recipe: Herbed Tomato Tart
Use a frozen puff pastry sheet to shorten the amount of hands-on time required to prepare the tart. Any variety of herbs can be used in this recipe, making it a great way to finish up leftover herbs in your kitchen.
Chicken Fried Rice
Recipe: Chicken Fried Rice
Have dinner on the table in less time than this take-out favorite could be delivered to your door. A great catch-all dish, fried rice can be made with any vegetables and proteins left over in the fridge at the end of the week. Quickly chop up your ingredients and sauté them in a mixture of Asian chili-garlic sauce and soy sauce for bold flavor.