Weeknight Menus Issue 20

In Issue 20 (April 2018)

  • Chicken Enchilada Soup
    Two different types of chiles make this bowlful one to remember. With an incredible depth of flavor, this soup will be a star.
  • Blue Corn Muffins with pine nuts
    These babies are so good they certainly won’t make you blue, and they’re a nice change from the standard yellow corn muffins.
  • Chicken, Broccoli & Black Bean Soup
    If it’s possible for a soup to be beautiful, then this one’s the belle of the ball. Layers of smoky heat make it even more alluring.
  • Avocado Butter Toasts
    Rich and buttery, it’s no wonder avocado toast is popular — it not only makes a great side dish, it’s a great breakfast or snack any time.
  • Chicken Burrito Bowls with jalapeño-corn salsa
    Fresh, fabulous, and easy to make, whip up these delicious “takeout” burrito bowls from your kitchen tonight.
  • Mexi-Rice with tomatoes & cilantro
    This south-of-the-border dish makes a perfect base for the burrito bowl. Or serve it any time you want a quick and colorful side.
  • Grilled Chicken & Berry Salad with raspberry vinaigrette
    Nothing says fresh like bright, juicy berries. A jewel-toned vinaigrette brings them to the forefront in this salad.
  • Honey-Roasted Pecans
    Buttery, pleasantly crunchy, and slightly sweet, these pecans are so good they may not make it to the salad before they’re gobbled up.
  • Pork Taquitos
    Filled with super-savory pork and gooey cheese, when you take just one bite of these crisp shells, you’ll be reaching for another.
  • Chipotle Ranch Coleslaw
    Whenever you serve this crunchy, creamy, slightly spicy slaw, you’ll have smiles all around, and requests for more.

Weeknight Menus Issue 20


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