This week’s menu kicks off with a quick steak fajita that harkens to the summer days that are not too far off (really!) but also delivers comfort with a warming, intriguingly spiced tomato soup with protein-packed quinoa. Get the week’s shopping list here (side-dish ingredients not included on the list).
-
RecipeMargarita Steak Fajitas
Tequila and fresh lime juice are part of a quick marinade that gives these beef fajitas a bright flavor.
-
RecipeCurried Tomato Soup with Fragrant Quinoa
You can add plain cooked quinoa to soup just as you would plain rice or barley, but this recipe takes that to a whole new level, infusing the quinoa with ginger, star anise, and cinnamon. The soup is delicious hot or cold.
-
RecipePan-Seared Salmon with Spinach and Shiitake
A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you'll be searing the salmon with it's skin on, be sure to ask your fishmonger to scale the fish.
-
RecipeGoat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce
Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.
-
RecipeAsparagus Ravioli with Brown Butter Sauce
Wonton wrappers are a quick alternative to homemade pasta for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.
