Mix up the daily grind with these buzz-worthy recipes.

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Monday: Coconut Colada BBQ Sauce with Pork Chops & Plantains

Coconut Colada BBQ Sauce with Pork Chops & Plantains
Credit: Photography by Jennifer Causey

If you like piña coladas, you'll love this sweet sauce. Serve it up on any protein you please, like pork, chicken, or shrimp, for a summer-inspired dinner.  

Tuesday: Rach's Baked Chilaquiles with Tipsy Tequila Shrimp

baked chilaquiles with shrimp
Credit: Photography by Tara Donne

This cheesy, zesty skillet pairs perfectly with a classic lime margarita. Feel free to use frozen shrimp, canned corn, and pickled jalapeños for pantry ease, but don't skimp on the booze or lime juice—that's where the magic happens. 

Wednesday: Roasted Cranberry Coq au Vin

roasted cranberry coq au vin
Credit: Photography by Andrew Purcell

This one-pot miracle braised with red wine pairs well with our fruity red sangria spritzers. The bright colors are nice, but the hearty potatoes, bacon, and garlic are even better. 

Thursday: Veggie Pizza with Spicy Harissa Tomato Sauce

Veggie Pizza with Spicy Harissa Tomato Sauce
Credit: Photography by Jennifer Causey

Bloody Marys may be a brunch cocktail, but you can transform the spicy, tomato-y drink into a fun pizza night with just a handful of ingredients. Harissa paste gives the tomato sauce a spicy kick while red peppers, cauliflower, and onion add color and substance. 

Friday: Steak with Cilantro, Basil, Mint & Chile Salad

steak and cilantro basil mint chile salad
Credit: Photography by Johnny Miller

Who doesn't love a fresh, herby mojito? Turn that green goodness into a protein-packed dinner salad in just 20 minutes and serve with our garden-in-a-glass mojito. Cheers!

Ingredient List

For the coconut colada BBQ sauce with pork chops & plantains:

  • 2 cups pineapple (about 11 oz.)
  • 1 cup canned unsweetened coconut milk
  • 1/2 cup ketchup
  • 1/2 cup white rum
  • 1/4 cup (packed) brown sugar
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • 2 cloves garlic
  • 1 tsp. smoked paprika
  • 1/2 tsp. cayenne
  • 4 bone-in pork chops (each about 10 oz.)
  • 2 ripe plantains (yellow with black spots)
  • 1/4 cup coconut oil

For the baked chilaquiles with tipsy tequila shrimp:

  • 6 to 7 tomatillos
  • 1 small white onion
  • 2 poblano chiles
  • 2 jalapeño chiles
  • 4 cloves garlic
  • 8 corn tortillas
  • Salt and pepper
  • About 1/4 to 1/3 cup vegetable stock
  • 3 1/2 limes
  • 1/2 cup fresh cilantro leaves
  • About 2 tsp. honey
  • 1 tsp. ground cumin
  • 1 tbsp. olive oil
  • 1/2 red onion
  • 1 1/2 cups frozen fire-roasted corn
  • 8-oz. pepper Jack, Monterey Jack, or Chihuahua cheese
  • 3 tbsp. butter
  • 1 lb. shrimp
  • 2 scallions
  • 1/2 cup blanco (silver) or reposado tequila
  • Crema or sour cream
  • 1 avocado
  • Sliced pickled jalapeño peppers

For the roasted cranberry coq au vin:

  • 1 1/4 cups dried cranberries
  • 1 cup red wine
  • 1/2 cup chicken stock
  • 6 large cloves garlic
  • 4 bay leaves
  • 1 tbsp. balsamic vinegar
  • 2 tsp. onion salt
  • 3 tbsp. fresh thyme leaves
  • 4 bone-in chicken thighs (8 oz. each)
  • 1 lb. red potatoes
  • 1 large yellow onion
  • 4 slices thick-cut hickory-smoked bacon
  • 8 1-inch-thick slices French bread

For the veggie pizza with spicy harissa tomato sauce:

  • 2/3 cup marinara sauce or pizza sauce
  • 2 tsp. harissa paste
  • 3 tbsp. olive oil
  • 1 lb. pizza dough
  • 2 cups very thinly sliced cauliflower
  • 3/4 cup thinly sliced roasted red peppers from a jar
  • 3/4 cup coarsely chopped red onion
  • 5 oz. crumbled feta (about 1 cup)
  • 1/4 tsp. crushed red pepper
  • 1 cup (loosely packed) fresh basil leaves

For the steak with cilantro, basil, mint & chile salad:

  • 3 tbsp. canola oil
  • 1 red Thai chile
  • 1 tbsp. fish sauce
  • 1 tsp. lime zest plus 2 tsp. juice (from 1 lime)
  • 2 tsp. sugar
  • 2 strip steaks (1 lb. each)
  • 1/2 cup each small fresh cilantro sprigs and basil leaves
  • 1/3 cup torn fresh mint leaves
  • 1/4 cup thinly sliced red onion