Back for a second installment of ‘A Week of Dinners’ where I share my quick weeknight meals, favorite recipes, and a peek at my shopping list. Let’s get to it…
At the store, I picked up some of the regulars (see my list here), plus a cucumber, a bag of frozen, uncooked shrimp, some whole wheat pasta, ground pork, frozen peas, and some thick cut black forest ham.
Gingery Pork with Cucumbers. There was a little bit of cuisine confusion in this dinner, after all, pitas=Greek, but gingery pork=Asian. I decided to go with it and I’m glad I did; it was SO EASY and and tasty and took no more than 15 minutes. I added a clove of garlic along with the ginger (you know me) and warmed the pitas up right before serving. This would also work equally well with ground chicken or turkey, which I might try next time. I also think you could swap out the pitas for soft rolls, like an “Asian Sloppy Jo.” If that’s not a thing, let’s make it one.
Kale Pesto with Whole Wheat Linguine and Shrimp. At a recent dinner party, my friend put out a bowl of kale pesto for dipping bread in, and it was so good that I had to whip up a batch. She used sunflower seeds which were delicious — I used toasted pine nuts since I happened to have some (TRADER JOE’S IS YOUR GUY). The best part? Unlike basil pesto, where you end up with 1/2 cup at best, using a whole bunch of kale leaves you with a lottttt of tasty pesto. I eyeballed my recipe but this looks very similar (skip blanching, use whatever nuts you have!). For the shrimp, I defrosted them in a bowl with ice cold water, then cooked them in a pan with olive oil, garlic, white wine, and a little butter.
Red Curry Sauce over Veggies and Rice Noodles. Have you browsed Pinch of Yum yet? She has some great recipes, so I knew we would be in for something tasty with this Thai dinner. I followed the recipe exactly, and poured the sauce on top of a bed of rice noodles and veggies I had in the fridge. I’ll be making that sauce again and again and again.
Tortellini with Peas and Ham. This dinner is basically like one big hug. I use half and half instead of heavy cream since it’s usually what I have in the fridge, and I cut the amount of butter to 1 tablespoon. Don’t worry, it’s still very rich and creamy and comforting. We usually scarf it down in minutes, and I’ll make a simple green salad to go along with it — I’ve been loving the combination of capers, parsley, and radishes.
I love writing these so I might make this a regular thing — yay or nay?