ThePrep: Simple One-Dish Dinners for Summer
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After-dinner dishes really cramp my style, especially when the beautiful summery evenings are beckoning me outside. So this week I'm intentionally sticking to one-pot and one-pan recipes that strategically cook everything together in a single vessel to help keep my evenings easy, from prep to cleanup.
Your Meal Plan
The week starts off with a delicious new recipe: Creamy One-Pot Orecchiette with Sausage & Peas. This one-pot dinner has a ton of flavor from garlic, shallots, sausage and peas, paired with orecchiette pasta and a creamy Parmesan sauce. I like how this recipe is comforting (thanks to that creamy, cheesy sauce) but still light enough it can be enjoyed on a spring or summer night.
Another one-pot pasta on the menu for this week is Wednesday's One-Pot Tomato-Basil Pasta, which is a recipe I make often. I love that I don't need to bother with boiling water in a separate pot to cook the pasta. This recipe (and Sunday's orecchiette) uses a precise amount of water to cook the pasta in the pot with the other ingredients, so no draining needs to happen either.
As for sheet-pan dinners for the week, we have Monday's Sheet-Pan Poblano-&-Corn Chicken Fajitas (another new recipe!), Tuesday's One-Pan Chicken & Asparagus Bake, Thursday's Sheet-Pan Sausage & Peppers and Friday's Sheet-Pan Caprese Pizza—all really delicious dinners that help keep cleanup to a minimum. Enjoy!
Tuesday: One-Pan Chicken & Asparagus Bake
Wednesday: One-Pot Tomato-Basil Pasta
Thursday: Sheet-Pan Sausage & Peppers
Friday: Sheet-Pan Caprese Pizza
The baked feta and cherry tomato pasta became famous on TikTok and Instagram for good reason—the combination is delicious! We riffed on this tasty trend and created a super-simple three-ingredient breakfast you can enjoy all week long. I love that all you need to do is fill muffin cups with halved cherry tomatoes and cubed feta, then top with beaten eggs and optional fresh basil and bake until set. These tasty egg cups will help me start my mornings right.
Get the Recipe: 3-Ingredient Baked Feta & Cherry Tomato Egg Muffins
I ordered a Mint Julep the other night at dinner and, while I don't often go for bourbon, it was delicious! So I'm going to make myself one at home this weekend using fresh mint from the garden. It's supposed to get pretty warm here in Vermont this weekend, so it'll be just the thing to sip on while enjoying the beautiful weather.
Get the Recipe: Classic Mint Juleps
I hope you all have a happy week, and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!
ThePrep | Week of 5/21/21 - 5/27/22