Editors of Adams Media - The 50 Best Weeknight Recipes. Tasty, Fresh, and Easy to Make!

The 50 Best
Weeknight Recipes

Tasty, fresh, and easy to make!

Adams Media, a division of F+W Media, Inc.

Avon, Massachusetts

Contents

Introduction

It seems that no one has time to cook anymore. At the end of a busy workday, who wants search through recipe books trying to decide what to make for dinner, let alone prepare and cook it? Its all too easy to grab some fast food or a frozen dinner.

Cooking and baking your own food means that you will spend less money, offer more nutritious meals to your family, and youll certainly spend less time in the kitchen than ever before. With the judicious use of convenience and value-added foods, making delicious recipes is easier than ever.

Preparing home-cooked meals can help bring back family mealtimes. Being able to whip up a meal in under thirty minutes will give you the extra time you need to sit down for a family meal before rushing off to other activities. And youll feel better knowing that you are helping your children establish healthy eating habits that will last a lifetime.

The fifty recipes collected here provide you with a variety of choices for that dreaded after-work, before-dinner hour (or half-hour). Add these simple stir-fries, quick one-pot meals, easy sides, and even no-fuss desserts to your weeknight repertoire. Then enjoy imagining what youll do with all your extra time!

Tuna Nioise Salad

The traditional Nicoise is made with canned tuna, but using ahi steaks adds a level of sophistication. The original also includes potatoes, so if youre feeling so inclined add some boiled and chopped new potatoes to the salad.

Serves 4

Ingredients

2 (8-ounce) ahi tuna steaks, cut in half crosswise

Kosher salt

Lemon pepper

2 tablespoons vegetable oil

1 tablespoon, plus 1 teaspoon fresh-squeezed lemon juice

cup olive oil

cup sherry vinegar

teaspoon dry mustard

1 teaspoon chopped fresh basil

cup sliced black olives, drained

1 tablespoon capers, rinsed and drained

3 anchovy fillets, if desired

Fresh lemon wedges

1. Pat the tuna steaks dry with paper towels. Lightly season with salt and lemon pepper. Heat the vegetable oil in a small, heavy-bottomed skillet over high heat until almost smoking. Add the tuna steaks and cook until the underside is golden, about 3 to 4 minutes. Turn the steaks and continue to cook until no redness appears in the center. Remove from heat and drizzle 1 tablespoon of the lemon juice over the steaks. Let cool to room temperature.

2. Combine the remaining teaspoon of lemon juice, the olive oil, vinegar, and dry mustard in a small bowl; whisk until emulsified. Set aside.

3. Transfer the tuna steaks to a clean work surface, reserving any accumulated pan juices. Using a fork, flake the tuna into large pieces and roughly chop into bite-sized pieces. Transfer the chopped tuna and any accumulated pan juices to a medium-sized mixing bowl. Add the basil, olives, and capers, and lightly toss. Add half of the dressing mixture and toss to combine. If needed, add more dressing, 1 teaspoon at a time, until desired consistency is achieved. Taste and adjust seasoning as desired. Refrigerate until ready to serve. Garnish with anchovy fillets, if using, and lemon wedges.

Smoked Turkey and Hazelnut Salad

A lovely salad to serve when its hot out and grapes are in season. You can skip skinning the hazelnuts if youre short on time

Serves 4

Ingredients

3 cups sliced smoked turkey breast

cup coarsely chopped skinned and toasted hazelnuts

1 cup thinly sliced celery

cup halved seedless green grapes

cup halved seedless red grapes

cup mayonnaise

cup plain yogurt

1 tablespoon honey

1 tablespoon fresh-squeezed lemon juice

teaspoon ground ginger

teaspoon salt

Freshly cracked black pepper

1. In a large mixing bowl, combine the turkey, half the hazelnuts, the celery, and grapes. Set aside.

2. In a small mixing bowl, combine the remaining ingredients except the remaining hazelnuts. Add the dressing mixture to the turkey and lightly toss to coat. Serve on chilled plates and garnish with the remaining hazelnuts.

Sirloin Steak Salad

A filling salad that meat eaters will drool over, heres a dinner thats made easier to assemble with a grill pan. Serve with a warm loaf of sourdough as a carb and youre good to go.

Serves 2

Ingredients

2 teaspoons olive oil

8 ounces top sirloin, 1 inch thick

Salt and fresh-cracked black pepper, to taste

cup sliced scallions (2-inch pieces)

cup red pepper strips (about -inch strips)

1 tablespoon soy sauce

1 tablespoon red wine vinegar

1 teaspoon sesame oil

1 teaspoon minced fresh ginger

teaspoon kosher salt

4 cups salad greens, rinsed and dried

1. Heat the oil in a large nonstick skillet over medium-high heat. Season the steak with salt and pepper.

2. Place the meat, scallions, and red peppers in the hot skillet and cook until the vegetables begin to brown and the steak is medium-rare, about 10 minutes total, turning the steak once and stirring the vegetables occasionally. Transfer the cooked meat and vegetables to a plate and tent with tinfoil to keep warm. Let the meat rest for 5 minutes to allow the juices to reabsorb.

3. Combine the soy sauce, vinegar, sesame oil, ginger, and kosher salt in a salad bowl and whisk to combine. Add the greens and toss with the dressing. Divide between 2 large dinner plates.

4. Slice the meat against the grain into very thin slices. Fan the meat over the salad greens and arrange the cooked scallions and peppers alongside the meat.

Flavored Vinegars

There is a variety of fruit and herb vinegars available, including raspberry, tarragon, dill, hot chili, and other specialty blends. These flavored vinegars are generally used for specific applications.

Sesame Eggplant Spinach Salad

This aromatic salad makes for a hearty meal with flavors that intensify overnight; be sure you make enough for leftovers the next day!

Serves 4

Ingredients

2 tablespoons soy sauce

1 teaspoons sesame oil

1 teaspoon sugar

2 tablespoons thinly sliced scallions

3 tablespoons, plus 1 teaspoon peanut oil

1 pound eggplant, peeled and cut into -inch dice

1 tablespoon minced fresh ginger

2 tablespoons minced garlic

12 ounces baby spinach leaves

2 tablespoons chopped unsalted dry-roasted peanuts

lime, cut into wedges

1. In a small bowl, mix the soy sauce, sesame oil, sugar, and scallions; set aside. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the eggplant and cook until soft and browned, stirring often, about 9 minutes.

2. Make a well in the center of the eggplant and add the ginger, garlic, and the remaining 1 teaspoon of oil to the center. Cook until fragrant, about 15 seconds. Stir together with the eggplant. Remove the pan from the heat, add the soy mixture, and toss to coat.