The arrival of fall is no reason to stop doing salad suppers, but they begin to take on more autumnal tones, like this week’s salad of chicken, pears, and manchego. But tomatoes are still going strong and celebrated in both a quick frittata and a glorious grilled steak. Enjoy them while they last! Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeSpinach, Tomato, and Ricotta Frittata
Juicy, ripe tomatoes counter creamy ricotta in this simple but satisfying egg dish.
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RecipeStriped Bass en Papillote
Roasting fish in packets (en papillote) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.
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RecipeGrilled Denver Steak and Tomatoes with Caper-Mustard Vinaigrette
A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. Serve with garlic rubbed grilled bread and a green salad, if you like. If you can’t find Denver steak, substitute top sirloin or New York strip.
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RecipeGarlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes
Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.
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RecipeGrilled Chicken, Pear, Almond, and Manchego Salad paired with Edna Valley Chardonnay
Simply seasoned chicken balances sweet juicy pears, buttery cheese, and a bold vinaigrette in this main-course salad.
