Weeknight Kitchen
Weeknight Kitchen with Melissa Clark takes on one of the biggest dilemmas of busy people: what are we going to eat? In each episode, you’ll join Melissa in her own home kitchen, working through one of her favorite recipes and offering helpful advice for both beginners and seasoned cooks. It’s a practical guide for weeknight eating, from the makers of The Splendid Table.
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Piquillo Pepper-Stuffed Chicken with Green Olive Tapenade
Piquillo peppers, descendants of Peru’s chile de arbol, require a long, hot, dry growing season, which fits Sonoma’s Dry Creek Valley to a T. Gardeners and farmers get their piquillo pepper seeds from the Chile Pepper Institute at New Mexico State University or online from Peppermania. Piquillos are not edible raw; instead, they’re smoke-roasted over wood and then packed in brine in jars or cans. If you grow piquillos, simply smoke-roast them until they’re done. Banana peppers are a good substitute for the piquillo peppers, too.
Racha’s Spinach Salad with Walnuts and Cilantro (Spanakit)
This recipe is an ancient Persian take on the spinach salad from masterful writer Joan Nathan. Spinach is quickly blanched in boiling water, then pulsed in a food processor with cilantro, walnuts and garlic until roughly chopped. Toss with vinegar, salt and pepper and serve at room temperature alongside a chunk of whole grain bread and good butter and you have a delicious spring dinner.
Asian Pesto
This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.
Soba Noodle and Beet Salad
This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.
Wasabi Pea-Crusted Salmon with Soba Noodle and Beet Salad
Salmon can be challenging to make interesting. This preparation, made with a spicy, crunchy coating of crushed wasabi peas -- adhered with a bonus layer of wasabi paste -- creates an intensely enjoyable dish.
Tandoori-Rubbed Portobellos with Cool Cilantro Sauce
This main looks deceptively meaty on the plate, and it satisfies on the same level. Tandoori spice mixture has an intense spicy flavor that meets its match with rich, unctuous portobello mushrooms. The cool cilantro sauce offers a creamy counterpoint and is entirely sunflower-seed based.
Risi e Bisi (Rice and Peas)
This dish should be like a risotto, but a little more soupy. You should still be able to eat it with a fork. Leave out the pancetta and Parmesan and use vegetable stock to make it veggie.
Shrimp, Chile, and Potato Salad
Potatoes, chiles and shrimp sit so well together in this effortless, comforting salad. Eat it just as it is, or serve it as a side salad if you like.
Smoked Trout Pâté
The French seem able to turn just about anything into a delectable spread, and this is the easiest one I know. Smoked salmon could be used instead of the trout, as could minced cooked shrimp or other shellfish. Serve this spread with toasts or crackers, or add a small spoonful to Belgian endive leaves as a special appetizer.
Sticky Sesame and Sriracha Chicken with Chopped Salad
The popular sriracha sauce can be added to noodles and stir fries for a fiery kick or, as in this sticky chicken dish, to a crunchy salad.