Hello and welcome to Five Weeknight Dishes. Let’s keep things low-key this week: That sweet and drowsy August feeling is about to set in.
1. Ginger-Lime Chicken
A four-ingredient recipe (not counting salt and pepper) is a weeknight gift. This one, by Ali Slagle, uses the same mayo-marinating technique that chef J. Kenji López-Alt has advocated to bolster the lime and ginger flavors — and no, you won’t taste the mayo.
Yield: 4 servings
Total time: 15 minutes
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
- Kosher salt and black pepper
- 1/3 cup mayonnaise
- 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
- 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
Preparation
1. Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
2. To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
3. To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
4. Serve chicken with lime wedges, for squeezing on top.
2. White Bean and Avocado Salad With Garlic Oil
This salad, by Corinne Trang, is a simple, light and very fast vegetarian dinner built on canned beans. Take care when you’re cooking the garlic: You don’t want it to truly brown in the oil, and that will happen quickly. If you want to add more heft, toss in shredded chicken or some smoked salmon or trout.
Yield: 4 servings
Total time: 15 minutes
Ingredients
- 1/4 cup grapeseed oil
- 3 large garlic cloves, very thinly sliced
- 2 ripe Hass avocados
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 tablespoons cilantro or parsley leaves, roughly chopped
- 1 lemon, zested and juiced (about 1/4 cup)
- Kosher salt and black pepper
- Pinch of smoked paprika (optional)
Preparation
1. In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
2. Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
3. Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.
3. Summer Shrimp Scampi With Tomatoes and Corn
The shrimp scampi we know in the United States is an Italian technique adapted for American ingredients. Ali Slagle has adapted it further by tossing sweet corn and cherry tomatoes into the pan. An ideal high-summer dinner.
Yield: 4 servings
Total time: 15 minutes
Ingredients
- 1 pound large shrimp, peeled and deveined
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 1 pint cherry or grape tomatoes
- 2 cups fresh or frozen corn kernels (from 4 ears)
- 5 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
- 5 tablespoons unsalted butter, cut into 5 pieces
- 3 tablespoons chopped parsley or chives, or torn basil leaves
Preparation
1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
4. Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
A genius vegetarian supper from Yasmin Fahr: roast slices of feta with an array of vegetables, the tangy, bright cheese a contrast to all those other hues and textures on the pan. Serve over orzo or farro, the vegetables whole or cut up.
Yield: 4 servings
Total time: 25 minutes
Ingredients
- 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
- 1 pint grape tomatoes, halved (about 2 cups)
- 1 small red onion, peeled, quartered and cut into 2-inch wedges
- 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
- 3 tablespoons olive oil, plus more for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon red-pepper flakes
- Kosher salt and black pepper
- 2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
- Cooked orzo or farro, for serving
- 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)
Preparation
1. Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
2. Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
3. Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
5. Italian Sausage Sandwiches
The sausages in this recipe from Melissa Clark could be grilled, roasted or pan-fried. You could skip the cheese if you’re not using the oven, or melt it in the roll on the grill. Serve a tomato salad on the side.
Yield: 4 servings
Total time: 15 minutes
Ingredients
- 4 cups shredded cabbage
- 2 medium carrots, peeled and grated
- 3 tablespoons mayonnaise
- 3 pickled peppers, finely chopped, plus more for garnish
- 1 tablespoon pickled-pepper juice, or more to taste
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 hero or ciabatta rolls, each about 8 to 10 inches long, split
- 1/2 pound sliced provolone
- 4 cooked Italian sausages, at room temperature
Preparation
1. In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper. Let the mixture stand for 10 minutes.
2. Meanwhile, heat the broiler. Arrange the rolls, split side up, on a baking sheet. Line the inside of each roll with provolone. Arrange the sausages on the baking sheet next to the rolls. Put the sheet under the broiler. Cook until the cheese is bubbling and the sausages are warm, 1 to 2 minutes (make sure the rolls do not burn).
3. Place a sausage inside each roll. Top generously with coleslaw and sprinkle with additional pickled peppers. Serve any additional coleslaw on the side.