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.
• AND MANY MORE!