Browsing Occasion

weeknight

Vegetables

Sautéed Mushrooms

Leo loves mushrooms, but I am not a fan, so I had no idea how to cook them. He has so few favorite foods and I don’t want to turn him off of anything by cooking it badly, so I had to learn. According to Fine Cooking, sautéing mushrooms over high heat evaporates their moisture quickly so they brown nicely and are flavorful. These mushrooms are easy to make alongside dinner and have, so far, been a hit.

Total time: 15 minutes
Poultry

Hawaiian Chicken & Coconut Rice

In addition to lending tropical flavor, pineapple helps tenderize meat, and coconut milk adds richness to the rice. Topping both with grilled pineapple makes this a delicious meal.

Yield: 3 to 4 servings Total time: 1 hour 30 minutes
Breads

Muffin Tin Pizza Bombs

These tasty hand-held pizza bombs are fun to make with kids and can be stuffed with whatever “toppings” each person likes.

Yield: 12 pizza bombs Total time: 40 minutes
Poultry

Herby Lemon Chicken Skewers

These chicken skewers are so tender, juicy, and delicious, Leo ate them even though they had herby green specs on them. The easy weeknight-friendly prep guarantees they’ll make it into heavy rotation.

Yield: 4 servings Total time: 1 hour
Seafood

Salmon Roasted in Butter

Roasted salmon is part of our weekly rotation because it’s easy, everyone in the house likes it, and we’re really comfortable making it. This is the first recipe we’ve found in a while that’s been easier, faster, and more delicious than anything already in our wheelhouse. Serve it alongside broccolini or kale and rice or farro.

Yield: 3 servings Total time: 20 minutes
Vegetables

Chinese Fried Cabbage

We’ve been trying to widen our range of green vegetables as well as looking for any excuse to use Sichuan peppercorns, so this recipe has become a favorite. It’s really fast and easy, and cabbage keeps in the refrigerator forever, making it a good recipe to have on hand.

Yield: 3 servings Total time: 20 minutes
Vegetables

Sautéed Yellow Squash

My family has roots in the South and dinner at my grandmother’s house always included platters of butter beans, fried okra, and yellow squash. As a kid I wasn’t very adventurous when it came to veggies, and squash was no exception, partially due to the amount of liquid the cooked squash gave off.

While making squash recently I started with Tanya’s recipe and then added butter and blasted the squash with heat, resulting in a thicker dish that was really delicious. I’m now looking forward to making squash again!

Yield: 3 servings Total time: 30 minutes
Vegetarian

Pumpkin Lentil Curry

This quick, cozy, satisfying vegetarian meal made mostly of pantry staples is perfect for New Year’s week.

Yield: 4 servings Total time: 30 minutes
Vegetables

Baby Bok Choy with Oyster Sauce

This super-fast side is delicious alongside most Asian dishes.

Yield: 4 servings Total time: 15 minutes
Vegetables

Parmesan Roasted Cauliflower

Roasted cauliflower, with or without Parmesan cheese, is a great quick veggie for a weeknight meal. For a fancier version with garlicky breadcrumbs, try Dianna’s Parmesan Roasted Cauliflower.

Yield: 3 servings Total time: 45 minutes