Lately the weather can’t seem to make up its mind—just when it finally feels like summer might be here, we slip back into rainy, chilly, changeable days and wonder if the sun was just a dream. The mix of recipes in this week’s dinner plan can take that kind of uncertainty in stride. If you’re lucky enough to be enjoying a warm spell, there are kebabs one night and salmon another night to fix on the grill. For a cloudy night that calls for extra comfort, make Huevos Rancheros Verdes—that sunny egg on top will cheer you right up.
—Wendy Ruopp, Managing Editor
Huevos rancheros, or "ranch eggs," is a classic Mexican dish that is great for a quick dinner. For .about 25 cents each, it’s hard to beat the nutritional value of an egg, and here they are combined with another inexpensive superfood—beans. Traditionally the dish is made with a red tomato-based sauce, but here we use tart and tangy green salsa instead. Serve with brown rice and slices of avocado.
Steak kebabs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin and vinegar. The potatoes are partially cooked in the microwave before putting them on the grill so they’re done at the same time as faster-cooking steak, peppers and onions. Serve with a green salad and Spanish rice.
Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with grilled baguette.
Sautéed onions, prosciutto and fontina cheese flavor this white pizza. Topping the hot-out-of-the-oven pizza with fresh greens and diced tomatoes gives it a delicious, summery twist. We use store-bought pizza dough to keep it quick. Serve with crunchy vegetables and your favorite di
Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories in half and reduce the fat, we coat the delicate fish in a crispy cornflake crust and then bake it along with sliced potatoes. Serve with coleslaw and malt vinegar or lemon wedges.