Hearty, cool-weather greens get the star treatment this week; on Wednesday, the peppery bitterness of broccoli rabe is contrasted by creamy, mellow ricotta in homemade (but super-simple) ravioli. Then on Friday, ruby or rainbow chard is given the creamed spinach treatment, in a classic pairing with seared steak. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeCheddar, Apple, and Pastrami Grilled Cheese
This sandwich (aka the Johnny Apple Cheese) features crisp, thinly sliced apples as well as a tangy-sweet apple spread (based on store-bought apple butter) that perfectly complements the pastrami and cheese.
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RecipeThai Green Curry Shrimp
This is even faster than takeout from your local restaurant. The only fresh ingredient you’ll need to grab is basil—all of the others can be stored in your pantry or freezer.
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RecipeBroccoli Rabe and Ricotta Ravioli
Wonton wrappers make these great-tasting ravioli easy to assemble even for a weeknight dinner.
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RecipeChicken Fajitas with Red Pepper, Onion & Lime
While chicken breasts are fine cuts, and always popular, there are a few other cuts from the poulty aisle worth buying and exploring. The rich, dark meat of boneless, skinless chicken thighs stands up well to intense flavors like the cumin, red pepper, and lime in this quick and easy dish.
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RecipeSear-Roasted Rib-Eye with Creamed Chard
Chard takes the place of spinach in this riff on a classic steakhouse combo. Any kind of chard will work well, but rainbow chard adds nice color.
