Weeknight Menus Issue 17

In Issue 17 (October 2017)

• Chicken Tinga with tomatillo sauce
  Tangy, smoky, and full of spices, this chicken can’t be beat, especially when served with briny, Veracruz-inspired rice.
• Rice Veracruz
  Olives and capers are typical in dishes from Mexico’s Veracruz region. And here, they quickly and easily elevate a simple side dish.
• Cream of Chicken Soup with cremini mushrooms
  Perfect on a cold winter day, this creamy, sherry-infused soup with chicken and mushrooms is not one to be missed.
• Seasoned Saltines
  Keep walking past all those fancy crackers at the gourmet market. Make your own at home in less than 30 minutes.
• Lamb Pastitsio with feta cheese
  Go Greek with this baked pasta dish of olives, lamb, and plenty of feta for a casserole your family will surely love.
• Romaine Salad with lemon-cream dressing
  What pairs perfectly with a rich, hearty casserole? A refreshing salad, of course. And this one, with its creamy, tangy dressing can’t be beat.
• Ancho Chile Steak Tacos
  With the addition of one essential ingredient — ancho chile powder — steak tacos go from ho-hum to out of this world.
• Creamy Avocado Hominy Salad
  This is one of those salads that is like a party to your taste buds. Cool, creamy, and fresh, it’s fairly simple but oh-so good.
• Vanilla Cider Pork with pears
  This meal comes together fast enough to be a weeknight option — but it’s so good, you might want to save it for a special occasion.
• Walnut Wild Rice
  With walnuts, hard cider, and wild rice, this dish simply screams autumn, and will quickly become a new family favorite.
• AND MANY MORE!