Tangy, crunchy condiments enhance those weekday meals

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As the holiday cooking season begins, culinary inspiration from weeknights is now needed – perhaps more than the rest of the year – due to all the forgiving kitchen projects to divert our daily eating. That’s why we’re fortunate to have a list of five new weekday dishes from author and recipe developer Dawn Perry.

Dawn’s new cookbook “Ready, Set, Cook: How to Make Good Food With What’s on Hand” (Simon & Schuster, 2021) is out November 2 and is full of smart, pantry-friendly tips to brighten up the everyday meal. Rightly so, his recipes for our monthly Meal Week package stick to that theme.

You only spend 30 minutes on Sunday making condiments that will last you the rest of the week, used in different ways. A turmeric tahini sauce is drizzled with avocado and tofu bowls served with crunchy lime cabbage, another side dish that’s great for the fridge. This same cabbage is used as a garnish for simple bacon, eggs and cheese, breakfast tacos for dinner later in the week, also drizzled with a crisp, tangy herb sauce that Perry aptly names. Zing! sauce.

For another meal, breaded and baked chicken fillets are dipped in this golden turmeric and tahini sauce and served with high and low sides of a salad of celery, red grapes and cheddar cheese and fries – a divine trio. This celery salad and breakfast tacos are also generously sprinkled with easy pickled red onions for added crunch and acidity. His method of observing all the ingredients is brilliant.

Italian flavors of red sauce take over for remaining recipes, in the form of a pan of caramelized fall vegetables cooked under a cover of canned tomatoes and mozzarella cheese until bubbly and gooey. . And finally, a flat-to-throw pizza on all the leftovers ends the week on a whimsical note, allowing you to sprinkle what’s left in your fridge or top it with a simple fried egg and a few chili flakes. Simple but ingenious is the name of the game in Dawn’s world, and these recipes are your ticket to her fun and irresistible cooking world.

Tofu Bowls with Avocado, Cabbage, and Turmeric Tahini

This recipe shows that seasoning tofu can be as simple as letting it soak in soy sauce before quickly sautéing it for crisp, golden edges. The addition of avocado, creamy turmeric-tahini sauce and cooked grains makes it filling and pleasant to eat.
Get the recipe.
Cooking time: 30 minutes.

(Lindsay Kreighbaum / For the Times)

Baked Chicken Fillets With Celery And Grape Salad

Cooking the tender instead of frying takes a little more work up front, but toasting breadcrumbs – or whatever you use – in butter before coating the cutlets ensures they’re golden brown and irresistible. , no need for hot grease. And a handful of sweet grapes, cheese shavings, and pickled onion brine elevate the humble celery into a fantastic crunchy cold salad to balance out the tender.
Get the recipe.
Cooking time: 40 minutes.

Chicken and celery salad bites served with waffle fries

(Lindsay Kreighbaum / For the Times)

Vegetable mozz with spicy spaghetti

Tomatoes and mozzarella go pretty well on a lot of things. Use potted marinara if that’s the tomato product you have around. Serving veggies with these spicy garlic spaghetti is perfect, but good old-fashioned toast works wonderfully too.
Get the recipe.
Cooking time: 30 minutes.

Pizza mozz in a cast iron skillet with a side of garlic spaghetti

(Lindsay Kreighbaum / For the Times)

Bacon, Egg and Cheese Tacos

This recipe is as easy to make for four people as it is for one. It is not so much a recipe as it is a method. While the bacon is cooking, you can scramble the eggs and prepare the tortillas and cheese. Once the bacon is out, you only have a few minutes to grill until dinner is ready.
Get the recipe.
Cooking time: 30 minutes.

Bacon, Egg and Cheese Tacos with Zing!  sauce and pickled onions

(Lindsay Kreighbaum / For the Times)

Pizza pan

The best way to use up leftovers is to throw them on a large pizza. You can garnish this finished pie with all the pieces to eat or just enjoy it like a classic Margherita. First cook the pizza with just the sauce. This way the crust will be perfectly cooked (throughout and crispy at the bottom) by the time the cheese is melted and bubbling on top.
Get the recipe.
Cooking time: 1 hour.

Pizza with a variety of toppings including a fried egg.

(Lindsay Kreighbaum / For the Times)



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