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Here’s What to Cook Every Night This Week (August 19 – 25)
By Taryn Pire,
2 days ago
We all need staple dinners to rely on during busy nights. But if your usual pastas , burgers and bowls are getting old, I have seven meals that are sure to spice up your rotation. Here, you’ll find inventive seasonal dishes, like Greek biftekia and shawarma-spiced salmon , that will satisfy without making you work too hard. Plus, many of them put summer fruits and vegetables front and center.
Dairy 2 tablespoons butter Yogurt, for serving 3 ounces whole milk 1 large egg 10 ounces Greek yogurt
Grains 10 ounces dried bucatini (or other long noodles) 12 ounces rice stick noodles 12 sesame crackers Couscous, pasta, rice, quinoa or another grain, for serving Flatbread or pita, for serving 4 ounces jasmine rice
Canned and Packaged Goods 3½ ounces sun-dried tomatoes in oil 3 ounces cashews 8 ounces store-bought peanut sauce 8 ounces dry white wine 4 ounces seafood broth Two 15-ounce cans chickpeas Tahini, for serving 1 ounce breadcrumbs 4 ounces French green lentils
Pantry Ingredients: extra-virgin olive oil, balsamic vinegar, kosher salt, freshly ground black pepper, sesame oil, mayonnaise, tomato paste, dried oregano, red wine vinegar, ground coriander, ground cumin, sweet or hot smoked paprika, garlic powder, ground sumac, ground ginger, ground cinnamon, ground cloves or allspice, cayenne pepper, dried mint, bay leaf, cumin seeds, coriander seeds, crushed red pepper flakes
All this veggie-packed pasta needs is a flourish of grated Parmesan cheese—or nutritional yeast, to keep it vegan. Might I suggest adding white beans to the mix for a boost of plant-based protein? (Grilled summer squash or corn would go nicely, too.)
Just as delectable as ramen, but ten times as light and refreshing. (It’s summer, after all.) The recipe calls for store-bought peanut sauce for low-lift creaminess. Swap in ground pork , marinated tofu or flaked salmon for chicken, if you feel so inclined.
Where do I start: the tender shellfish, garlicky white wine sauce, paper-thin fries or the creamy lemon-herb aioli? I’d suggest following in France’s footsteps and serving this 30-minute gem with a fresh baguette for soaking up every drop of sauce.
Complete with a rich, lemony sauce made from vegan mayonnaise . As for the summery stew, it can be plated over pasta or any grain you have on hand. Alternatively, you can add vegetable stock to the mix to make an easy soup or use the chickpeas and veggies to fill quesadillas .
Once you’ve made the warm, versatile spice mix, you’re more than halfway there—the oven will take care of the rest. Pair it with something fresh and crunchy (like sliced cucumbers ) and something punchy and creamy (like Greek yogurt and tahini) to cut through the richness of the fish .
Have you had your fill of frozen burgers yet this summer? This Greek classic will spice up your usual beef dinner. Not only is the meat seasoned with dried herbs, but it cooks alongside potato wedges and gets doused in lemon-oregano dressing for good measure.
This Middle Eastern rice dish, studded with lentils and caramelized onions, is just right for serving a crowd. The legumes and yogurt load each bite with protein and fiber, but feel free to supplement leftover chicken or ground beef .
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