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Your Menu for the Week of October 16, 2017

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  • Recipe

    Spicy Sausage, Escarole & White Bean Stew

    Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it's warming and comforting, too. 

  • Recipe

    Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

    Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

  • Recipe

    Sautéed Shrimp and Pancetta with Cheese Grits

    If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed. 

  • Recipe

    Ramen Noodle Soup with Spinach and Poached Eggs

    Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach.

  • Recipe

    Pecan-Crusted Skirt Steak

    A blend of chopped pecans, honey, butter and rosemary give broiled skirt steak a crunchy, toasty crust in this quick main course. 

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