Weeknights can be hectic, but it’s still wonderful to sit down to a good, home-cooked meal. Here are three go-to recipes that are quick and easy to make, but will keep everyone coming back for more.
Jamie Oliver’s Simple Summer Spaghetti
This recipe is oh-so easy, but soooo delicious (and just happens to be vegan). With only eight ingredients and 30 minutes total prep and cooking time, it’s perfect for weeknights when you may not have lots of time or energy. The mix of cherry tomatoes, olives, garlic, and herbs is amplified by the tang of red wine vinegar. For a deeper, richer flavor, substitute three tablespoons of good balsamic vinegar for the red wine vinegar. Serve this with a side salad and some crusty bread to round out the meal. The leftovers are also delicious cold or reheated the next day, so make a big batch and then you’re set for another meal (or two) with no extra work. Score!
Dry-Rubbed Flank Steak with Grilled Corn Salsa from Bon Appetit
Fire up the grill (either your own, or the grilling station at our community outdoor kitchen), and get your taste buds ready, because this entree is packed with flavor. After the steak is done, don’t forget to let it rest for 10 minutes before slicing to keep it juicy and tender. Serve with some petite red potatoes, oven fries, rice, or a salad. This meal typically takes less than an hour to prep and cook, but if you’d like to save a little time, you can make the corn salsa a day ahead. Just don’t give in to temptation and eat it all before mealtime.
Chef Spike Gjerde’s Thai Chicken Soup
This soup offers all your favorite Thai flavors: coconut, lime, lemongrass, and fish sauce, brightened by the liberal use of fresh herbs. Using store-bought rotisserie chicken cuts the prep and cooking time down to around 45 minutes and also cuts down on the dishes. Yay! You can bulk this meal up by serving it with rice or rice noodles if you think you’ll want more than just soup. It can be refrigerated for up to two days, and sometimes it’s even tastier the second day.