Two uber-simple sheet-pan suppers are the highlight of this week’s menu. First up are shrimp tossed with spicy miso coating and broiled for a lightning-fast dinner. Then on Thursday, steak and brussels sprouts are cooked together on the same sheet pan and served with a creamy blue cheese sauce. Round out the week with your own mini-Oktoberfest meal of sausages with red cabbage and apples. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeSpicy Miso-Broiled Shrimp
Miso, ginger, and cayenne combine to give this shrimp dish a bright, savory flavor with a punch of heat. Keep it quick and serve it with some sautéed watercress and bok choy.
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RecipeRed-Cooked Tofu
Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a big tofu fan, this easy, aromatic stew might change your mind.
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RecipeChicken Piccata
In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright.Â
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RecipeBroiled Steak & Brussels Sprouts with Blue Cheese Sauce
In this one-sheet-pan supper, beefy New York strip steaks lend their flavorful drippings to sliced Brussels sprouts sizzling below. To speedily prep the sprouts, use the slicing disk on your food processor.
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RecipeSausage with Red Cabbage and Apples, Paired with Edna Valley Pinot Noir
Fully cooked sausages are a great choice for speedy weeknight dinners, paired here with red cabbage braised in beer plus vinegar, cloves, and red currant jelly.
