Dinner ideas, five nights a week

Monday: La Salade du Chef
Make this old standby sound more exciting by giving it a French name. A quick chef’s salad for a Monday night can be any manner of cold cuts and cheeses, rolled up or cubed, over a pile of iceberg lettuce. Add the veggies you want — go crazy with pickled beets — and don’t forget the hard-boiled egg. Thousand Island, ranch, blue cheese or whatever dressing you and yours prefer. Get the full diner experience by serving crackers in little plastic wrappers.

Tuesday: Spiked Shrimp
Chipotle-Rubbed Shrimp from Chile Pepper magazine will jolt everyone out of their stupor tonight. Rub 20 large, peeled shrimp with 1/3 cup minced chipotle chilies in adobo (look for the can, at left, in the aisle that stocks Mexican and Latin ingredients) and sprinkle with salt and pepper. Skewer (or not) and grill (indoors or out) for 3 to 4 minutes a side. Put cooked shrimp in a bowl and add 1 tablespoon ground cumin, 1/2 cup chopped cilantro and the juice of 1 lemon. Serve with rice and fresh fruit.

Wednesday: Rotisserie Chicken
Make life easy. Carve up a couple of birds and serve the chicken with baby spinach sauteed in olive oil and minced garlic and splashed with chicken broth. Serve with store-made corn bread muffins.

Thursday: Gourmet pizza
Get the kids in the kitchen to help make gourmet pizzas. Use Boboli crusts or refrigerated pizza dough. Maybe they won't go for Gorgonzola and grape, but how about caramelized onions and crispy bacon? Brush the crust with olive oil, sprinkle on some dried Italian herbs and layer on the mozzarella. Add the onions and cooked, crumbled bacon. Bake according to instructions on crust packaging.

Friday: Fall for it
It’s officially autumn. Has been for a week. Really. Make Quick Pumpkin Soup by simmering 4 cans (56 ounces) of chicken broth and 2 cans of drained corn with half a chopped onion for about 15 minutes. Add 1 can solid-packed pumpkin puree (don’t get pie filling!) and 1/2 cup half-and-half. Season with salt and pepper. Float some croutons on the top of each bowl. Serve with soft rolls and butter.

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Comments

[Matt]

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