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
• AND MANY MORE!