Food & Drink

Start the week with veggie salad and homemade vinaigrette

Monday: Chopped Vegetable Salad With Lemon-Basil Vinaigrette (see recipe).

Tuesday: For Capered Snapper in Packets, mix 1 large minced shallot and 2 tablespoons each capers, dry white wine, chopped parsley and olive oil with 1/4 cup lemon juice and 2 teaspoons Dijon mustard. Prepare four 6-inch square sheets of parchment paper or foil and 4 (6-ounce) snapper fillets. Put 1 fillet in the middle of each square; top with a quarter of the caper mixture. Seal tightly. Bake on rimmed baking sheet 20-25 minutes at 350 degrees. Serve with rice and vegetable.

Wednesday: Mix shredded meat from a rotisserie chicken with your favorite barbecue sauce and heat through. Serve on buns with coleslaw and baked beans.

Thursday: For Quick White Bean and Ham Soup, sauté minced onions and chopped celery in vegetable oil in a soup pot. Add diced ham and 1 teaspoon Italian dried herbs, chicken or vegetable broth and 2 cans drained and rinsed white beans. Heat through. Make a green salad and offer bread sticks.

Friday: In the morning, marinate 11/2 pounds flank steak in a mix of lemon zest, the juice from 1 large lemon, 2 tablespoons each olive oil, sugar and soy sauce plus 1/2 teaspoon dried oregano leaves and a few grinds of black pepper. At dinnertime, discard marinade and grill steak over medium-high heat for about 17 minutes, flipping halfway. Let it rest for at least 10 minutes and cut across the grain. Serve with buttered new potatoes and salad.

Chopped Vegetable Salad With Lemon-Basil Vinaigrette

From and “Good Cheap Eats,” by Jessica Fisher (Harvard Common Press, 2014)

For lemon-basil vinaigrette:

1/4 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon chopped fresh basil

1 tablespoon white balsamic vinegar

1 garlic clove, minced

1 teaspoon sugar

1/2 teaspoon table salt

1/4 teaspoon freshly ground black pepper

For the salad:

1 head iceberg lettuce, chopped into bite-sized pieces

1 small zucchini, thinly sliced

1 cup halved cherry tomatoes

1 cup cooked or canned chickpeas (rinsed and drained if canned)

1/2 cup pitted black olives

1/3 cup finely shredded Romano or Parmesan cheese

MAKE the dressing: Whisk together olive oil, lemon juice, basil, vinegar, garlic, sugar, salt and pepper in a small bowl until blended. Refrigerate up to 2 days.

MAKE the salad: Combine the lettuce, zucchini, tomatoes, chickpeas, olives and cheese in a large bowl. Toss the salad with enough vinaigrette to coat. Serve the extra vinaigrette on the side.

Yield: 4 servings.