Weeknight Menus Issue 11

In Issue 11 (October 2016)

  • Pan-Roasted Chicken with curried apricot sauce
    Pork and apples have met their delicious match. Apricots and chicken may just become your new favorite pairing.
  • Broccolini Amandine
    A cross between broccoli and Chinese kale, broccolini is entirely edible and should only be cooked briefly, just until crisp-tender.
  • Chicken-Artichoke Tortellini
    Tortellini takes on the tang of artichokes, green olives, and lemon for a pasta dish so flavorful, no extra sauce is necessary.
  • Beet Carpaccio Salad
    While this dish takes some liberties with its name, at its core this side is basically a beet salad that is simply delicious.
  • Lemony Chicken & Orzo Soup with rosemary & thyme
    A light, Mediterranean-inspired soup, this riff on classic chicken noodle is most definitely good for the soul.
  • Rosemary Crostini
    Crunchy, cheesy, and just plain good, these quick-to-make dippers are so tasty, you’ll be looking for reasons to make them.
  • Greek Meatballs
    Greek food is perfect dining for any season or weather. Here’s one way to get the big, bright flavors of Greece right at home.
  • Lemon Couscous
    Forgo the usual long-stranded spaghetti. Pearl couscous makes the perfect partner for the Greek-flavored meatballs and sauce.
  • Petite Sirloins with gingered tomato chutney
    Make these little steaks sing with a peppery, pungent, stove-top tomato chutney — it’s like ketchup, with gourmet overtones.
  • Roasted Dijon Potatoes
    Crisp on the outside and creamy in the center, these potatoes, tossed in a tangy vinegar-mustard mixture can’t be beat.

Weeknight Menus Issue 11


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