Weeknight Menus Issue 4

In Issue 4 (August 2015)

  • Coconut Chicken Cutlets
    If you like breaded chicken, try making it with coconut for a fun change of pace that the whole family will enjoy.
  • Brazilian-Style Black Beans
    A little spicy and a little sweet, this tasty side dish is like a carnival of flavors in your mouth. And talk about easy!
  • Pan-Roasted Game Hens
    These miniature chickens are a sure fit for company, but why wait until the weekend to enjoy such quick-cooking birds?
  • Smashed Potatoes with garlic olive oil
    The yellow color, buttery flavor, and creamy texture make Yukon gold potatoes a great choice for “smashed” potatoes.
  • Basque Chicken Stew with ham & green peas
    Explore the culinary traditions of northern Spain with this one-dish meal that’s dinner-ready in less than an hour.
  • Spinach Salad with red peppers
    Serve this spinach salad with the mustardy vinaigrette alongside the chicken stew to give your taste buds a refreshing hit of flavor.
  • Italian Ragu
    Classic, simple, quick, and beyond good, ragu is no ordinary meat sauce. This bold, straightforward dish is sure to hit the spot.
  • Creamy Polenta
    With a smooth texture and the sharp flavor of Parmigiano-Reggiano, this rich polenta nicely complements the savory, meaty ragu.
  • Uptown Patty Melt with sautéed onion trio
    Beef tenderloin is often reserved for special occasions. This quick and easy meal for two is one you don’t have to wait to make.
  • Chip-Topped Salad with champagne vinaigrette
    A bubbly vinaigrette, crispy cucumbers, and crunchy vegetable chips raise the salad bar for a delicious side dish.

Weeknight Menus Issue 4


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