It’s time to start thinking about your meal plan for next week. From a flavorful twist on breakfast-for-dinner to our favorite no-cook pasta sauce, we’ve got five dinners that will get you through the busy week ahead. So grab a pen, make your shopping list, and stock up before the weekend’s over. And if it’s easier for you to do that from your inbox, be sure to sign up for our weekly meal plan emails.
Top: Chilaquiles with Beef Chorizo and Chipotle Crema | Lola’s Cocina
Avocado Pasta | Damn Delicious
One of my favorite kinds of summer meal is super fresh pasta with no-cook sauce. This week, I plan on whipping up the Avocado Pasta at Damn Delicious because it makes me feel pious. So creamy, yet so nutritious! But if that doesn’t sound appealing, hop on over to our round-up to choose from one of the other five no-cook pasta sauce recipes that we featured. You’ll find something you like — I promise!
Paprika Grilled Chicken with Avocado Salsa | What’s Gaby Cooking
Gaby of What’s Gaby Cooking is the self-proclaimed queen of California home cooking, which, in my book, is akin to summer home cooking everywhere. Or should be. Case in point: her Paprika Grilled Chicken with Avocado Salsa, which we featured in our round-up of summery grilled chicken recipes. Make this once and I guarantee it’ll go in heavy rotation throughout the season.
It may be summer break (well, for many of us), but spring asparagus is still in the market and I’m getting my last licks in with this easy Pan Roasted Lemon Salmon and Asparagus at Mash and Spread. This recipe can’t get easier and is still totally delicious. If you feel like getting fancy, though, it’s perfectly okay to add some fresh herbs or additional spices. Freshly chopped tarragon, za’atar spice, lemon zest for extra lemony flavor — get creative!
I love this Korean Spicy Pork Stir-Fry at My Korean Kitchen because it’s so versatile and flavorful. First off, don’t be scared by the word spicy. You can adjust the heat level by going easy on the chili paste and chili flakes. In fact, I skip the chili flakes all together on my little one’s portion. Also, gochuchang is increasingly available in mainstream supermarkets. If you can find it, but not gochugaru and you want it spicy, just up the gochuchang. Also, use whatever veggies you can find at your market and serve this with steamed rice if you can’t find rice cakes.
If you like Korean food, you’ll eventually want to make your way to a Korean market or order all of the ingredients you need online, but for your first foray, this is flexible. Use what you can find easily and give this a try. It’s worth it.
Chilaquiles is one of my absolute favorite Mexican dishes, and not just because you can eat it for breakfast, lunch, or dinner. (Though, that helps!) The recipe for Chilaquiles with Beef Chorizo and Chipotle Crema at Lola’s Cocina caught my eye because I love the sound of Lola’s homemade sauce, which is fairly simple to make (and can be made ahead of time, too, if you’re looking to save time).
If you’d rather, you can follow Lola’s basic directions and substitute a store-bought sauce and pre-made chips. It won’t be quite the same, but if you ask me, it’s hard to go wrong with chorizo, tortilla chips, a flavorful sauce, cheese, onions, and cilantro.
By the way: When buying chorizo, you can opt for beef like Lola suggests or go for pork. Either way, you want fresh (i.e., soft) chorizo from Mexico, not the hard, cured kind from Spain.