Monday: Serve Super Fast Huevos Rancheros (see recipe) with slices of melon splashed with lime juice.
Tuesday: For Fish Veracruz-Style, sauté 1 sliced onion and 2 chopped garlic cloves in a large skillet, cooking for about 5 minutes. Add a can of diced tomatoes, 1 sliced fresh jalapeño and a cup of white wine. Cook until reduced by half, about 7 minutes. In separate skillet, sauté your choice of mild fish fillets (grouper, halibut, snapper or cod) in melted butter. When sauce has reduced, add sliced Spanish olives. Spoon on top of fish. Serve with sautéed spinach.
Wednesday: Shred the meat of one rotisserie chicken and set aside. Make a sauce by sautéeing a diced onion and minced garlic clove in vegetable oil. Add 2 teaspoons curry powder and cook for a few minutes. Stir in 1/2 cup plain Greek yogurt and 2/3 cup half-and-half. Add salt and pepper to taste, along with 2 chopped Roma tomatoes, heating through. Serve chicken and sauce over cooked rice. Garnish with chopped peanuts or cilantro (or both).
Thursday: Cut appropriate lengths of a Caprese Baguette and split open. Layer with fresh mozzarella, sliced tomatoes and basil. Drizzle with olive oil and balsamic vinegar. Best eaten at room temperature. Serve with pasta salad.
Never miss a local story.
Friday: Prepare your favorite meatloaf recipe, but bake it in muffin tins where it will cook in half the time.
Super Fast Huevos Rancheros
4 (6- to 8-inch) corn tortillas
1/2 teaspoon ground cumin
1 (16-ounce) can black beans, rinsed and drained
1 chipotle chile in adobo sauce, diced; or 1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup mild salsa
4 large eggs, fried
2/3 cup shredded Monterey Jack cheese
1 ripe avocado, sliced
Heat oven to 425 degrees.
Put the tortillas on a baking sheet and place in the oven to crisp, about 5 minutes. (Cover with foil if you don’t like crisp tortillas.)
Toast the cumin in a small, dry saucepan over medium heat until aromatic, about 3 minutes. Add the beans and chipotle or red pepper (if using).
Remove the tortillas from the oven. Spoon some beans onto each, then top each with some salsa, 1 fried egg and some cheese.
Return to oven and bake until the cheese has melted. Serve with the avocado and scatter with chopped cilantro.
Yield: 4 servings.
Source: Real Simple magazine