Weeknight Meals
Chicken Roasted with Tomatoes, Potatoes, and Olives
Can be prepared in 45 minutes or less.
Poached Scrod with Herbed Vinaigrette
Can be prepared in 45 minutes or less.
White Gazpacho
Can be prepared in 45 minutes or less.
Indonesian-Style Burgers with Peanut Sauce
Can be prepared in 45 minutes or less.
White Cheddar Polenta with Sauteed Greens and Garlic-Roasted Portobellos
Serve a nice bottle of Merlot alongside.
White Beans with Sage and Olive Oil
(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.
Potato-Vegetable Latkes
This is a colorful variation on the classic potato latke.
Open-Face Egg Salad Sandwiches
This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli. Brownies à la mode are a delicious finish.
Greek-Style Vegetable Kebabs with Orzo and Feta
Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots.
Caramelized Onions with Barbecue Sauce
Silky and sweet, these onions add a sophisticated touch to adults' burgers (adventurous younger eaters will enjoy them, too).
Caramelized Onion, Radicchio, and Goat Cheese Pizzettes
"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar."
Active time: 20 min Start to finish: 1 1/2 hr
Halibut with Capers, Olives, and Tomatoes
Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here."
Serve the fish and sauce over couscous.