Everyday Food: Easy, breezy weeknight dinners

Posted Wednesday, Aug. 21, 2013  comments  Print Reprints
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The shopping list Produce • 1 bunch dill • 1 bunch basil • 1 1/2 pounds small red potatoes • 1 head garlic • 1 small head romaine • 6 medium zucchini • 2 ears corn • 1 English cucumber • 1 serrano chile • 3 1/2 pounds tomatoes • 2 lemons • 2 limes • 1/2 small seedless watermelon Fish/meat/poultry • 1/2 pound smoked trout • 4 bone-in pork loin chops (3 pounds total) • 6 boneless, skinless chicken breasts (3 pounds total) Staples • Olive oil • Red-wine vinegar and sherry • Whole-grain mustard • Light-brown sugar • Ground coriander • Ground cumin Miscellaneous • 1 loaf crusty bread • 3/4 pound short pasta, such as campanelle Dairy • 2 1/2 cups 2-percent plain Greek yogurt • 1 cup ricotta • 2 ounces Parmesan • 2 ounces feta
Monday: Open-faced trout sandwiches with mustard potatoes Makes 4 servings 1 1/2 pounds small red potatoes Salt and pepper 3 tablespoons olive oil, divided 4 slices crusty bread 1/2 English cucumber, thinly sliced 5 tablespoons 2-percent plain Greek yogurt 2 tablespoons chopped fresh dill 1/2 teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons) 1/2 pound smoked trout, flaked 1 small head romaine lettuce, leaves separated 2 tablespoons whole-grain mustard 1. In a medium pot, bring potatoes to a boil in salted water over high heat; reduce to a simmer and cook until tender when pierced with a knife, about 10 minutes. When cool enough to handle, halve potatoes. 2. Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad. 3. In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches. Nutritional information per serving: 549 calories, 16 grams fat (3 grams saturated fat), 74 grams carbohydrates, 31 grams protein, 9 grams fiber, 26 percent of calories from fat.
Tuesday: Spice-rubbed pork chops with grilled zucchini Makes 4 servings 1 tablespoon ground coriander 1 tablespoon light-brown sugar 1 1/2 teaspoons ground cumin Coarse salt and pepper 4 bone-in pork loin chops (3 pounds total) 3 tablespoons olive oil, divided, plus more for grilling 6 medium zucchini, thinly sliced lengthwise 2 limes 1/2 cup crumbled feta (2 ounces) 1. In a large zip-top bag, combine coriander, brown sugar, cumin and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours (or up to 1 day). 2. Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest, covered, about 10 minutes. Clean and lightly oil hot grill. 3. Toss zucchini with 2 tablespoons oil; season with salt and pepper. Grill until tender, about 2 minutes to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Chop and refrigerate remaining zucchini for Thursday. Serve zucchini and pork with lime wedges. Nutritional information per serving: 585 calories, 35 grams fat (12 grams saturated fat), 9 grams carbohydrates, 58 grams protein, 2 grams fiber, 54 percent of calories from fat.
Wednesday: Yogurt-marinated chicken with watermelon salad Makes 4 servings 2 cups 2-percent plain Greek yogurt 8 cloves garlic, coarsely chopped Coarse salt and pepper 6 boneless, skinless chicken breasts (3 pounds total) 3 tablespoons olive oil, plus more for grilling 2 tablespoons red-wine vinegar 1/2 small seedless watermelon, sliced 1 pound tomatoes, sliced 1/2 cup packed fresh basil leaves, torn 1. In a large zip-top bag, combine yogurt, garlic, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Set aside 1/2 cup and refrigerate until ready to serve (or up to 1 day). Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day). 2. Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, scraping off excess. Grill chicken, covered, until cooked through, about 4 minutes per side. Let rest, covered, about 10 minutes. Let 2 breasts cool, then wrap in plastic and chill for Friday. 3. Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing and sprinkle with basil, then season with salt and pepper. Serve alongside chicken and yogurt sauce. Nutritional information per serving: 496 calories, 18 grams fat (4 grams saturated fat), 28 grams carbohydrates, 57 grams protein, 3 grams fiber, 33 percent of calories from fat.
Thursday: Herbed ricotta pasta with corn and zucchini Makes 4 servings Salt and pepper 3/4 pound short pasta, such as campanelle 1 3/4 cups corn kernels (from 2 ears) 1 cup ricotta 1/4 cup grated Parmesan, plus more for serving reserved chopped zucchini (from Tuesday) 1/2 cup fresh basil leaves, torn, plus more for serving 2 tablespoons chopped fresh dill 1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions; add corn and cook until tender, about 3 minutes. Reserve 1 cup pasta water, then drain. 2. In a large bowl, whisk together 1/2 cup pasta water, ricotta and Parmesan. Add pasta mixture, zucchini, basil and dill, and toss to combine. Add more pasta water if necessary to create a light sauce that coats pasta. Season with salt and pepper and top with more basil and Parmesan. Nutritional information per serving: 552 calories, 15 grams fat (7 grams saturated fat), 83 grams carbohydrates, 25 grams protein, 6 grams fiber, 24 percent of calories from fat.
Friday: Tomato gazpacho with chicken Makes 4 servings 2 1/2 pounds tomatoes, quartered 1 small piece stale bread, crust removed, torn (1/4 cup) 5 tablespoons olive oil, divided 1/2 English cucumber, cut into pieces 1 serrano chile, seeded 1 clove garlic 1 to 2 tablespoons sherry vinegar Salt and pepper Reserved chicken breasts (from Wednesday), shredded 1. In batches, in a blender, puree tomatoes, bread and 4 tablespoons oil. Add cucumber, chile, garlic and vinegar to taste; blend until smooth. Season with salt and pepper. 2. Transfer to an airtight container and refrigerate at least 4 hours (or up to 2 days). Divide soup among four bowls, top with chicken, drizzle with remaining 1 tablespoon oil and serve. Nutritional information per serving: 384 calories, 21 grams fat (4 grams saturated fat), 20 grams carbohydrates, 30 grams protein, 4 grams fiber, 49 percent of calories from fat.

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Can’t stand the heat? We’ve put together recipes for five fast meals. Do a little advance prep and you’ll be out of the kitchen in no time.

Everyday Food magazine offers quick, healthy solutions for everyday meals - from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.

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