Weeknight Menus Issue 5

In Issue 5 (October 2015)

  • Chicken Chop Suey with mushrooms
    With a simple and delicious meal like this one, there’s no reason to call for takeout. Grab the wok and start stir-frying.
  • Chow Mein Noodle “Salad”
    This simple combination of ingredients, with a hint of heat and unique flavors, pairs deliciously with the chop suey.
  • Chicken Posole Casserole
    Posole [poh-ZOH-leh] is a thick Mexican soup traditionally served on special occasions. Here, the name indicates one thing — big, bold flavor.
  • Fruit Salad with jicama
    This combination of winter fruit and tropical produce is a sweet end to the meal, and a fresh treat for chilly evenings.
  • Turkey Meatballs with cranberry gravy
    Thanksgiving dinners always include the great pairing of turkey and cranberries, but you’ve never had them like this before.
  • Two-Potato Mash
    Creamy and buttery, mashed potatoes are a Thanksgiving mainstay, and these, infused with sweet potatoes, couldn’t be tastier.
  • Chicken, Kielbasa & White Bean Soup
    Chicken, sausage, and beans — all substantial on their own — combine to create a soup with a whole host of filling elements.
  • Orzo Salad with spinach & roasted red peppers
    This pasta salad is flexible — use ingredients you have on hand. Try substituting arugula for the spinach or feta for the mozzarella.
  • Pan-Seared Flat Iron Steak with kale
    Work a satisfying steak dinner into your busy schedule with this recipe. It’s updated with a few taste-test-approved modifications.
  • Pimento Cheese Grits

Weeknight Menus Issue 5


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