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.

Weeknight Menus Issue 17


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