5 Crispy, Crunchy Weeknight Dinners
Monday: Roasted Chicken & Crispy Sprouts
Crisped chicken skin? Check. Crisped veggies? Check. This easy, one-pan meal is one you'll be making again and again.
Recipe: Try our Roasted Chicken & Crispy Sprouts
Tuesday: Crispy Gnocchi with Mushrooms & Arugula
How do you make little fried dough balls even more delicious? You crisp 'em! Add some parmesan and sautéed vegetables for the ultimate quick comfort food.
Recipe: Try our Crispy Gnocchi with Mushrooms & Arugula
Wednesday: Veal Scallops with Marsala Cream Sauce
There's nothing like a good, crunchy piece of toast – especially when it's topped with super thin veal scallops, veggies, herbs, and a boozy sauce.
Recipe: Try our Veal Scallops with Marsala Cream Sauce
Thursday: Buffalo Chicken Tacos
Homemade hard tacos not enough of a crunch for you? Luckily this flavor-packed recipe calls for slices of juicy, crunchy celery, too! (Mouth watering yet?)
Recipe: Try our Buffalo Chicken Tacos
Friday: Japanese Crispy Tuna Steaks with Stir-Fried Green Beans
Crispy on the outside, and soft on the inside! This yum-o tuna gets an extra flavor boost from a tangy sauce and seasoned green beans.
Recipe: Try our Japanese Crispy Tuna Steaks with Stir-Fried Green Beans
Shopping List
For the roast chicken & crispy sprouts:
- 1 lemon
- 6 bone-in, skin-on chicken thighs
- 3/4 lb. Brussels sprouts
- 3 shallots
- 3 tbsp. olive oil
- 2 tsp. fresh thyme leaves
For the crispy gnocchi with mushrooms & arugula:
- 1 tbsp. olive oil
- 12 oz. sliced mixed mushrooms
- 2 shallots
- 2 tsp. each chopped fresh rosemary and fresh sage
- 3 tbsp. butter
- 16 oz. refrigerated gnocchi
- 1 1/2 cups baby arugula
- Shredded Parmesan
For the veal scallops with marsala cream sauce:
- About 4 tbsp. EVOO
- 12 thin veal scallops (about 24 oz. total)
- Salt and pepper
- 1 cup flour
- 3 tablespoons butter
- 1/2 pound cremini mushrooms
- 2 shallots
- 2 tablespoons thyme
- 2 - 3 large cloves garlic
- 1/2 cup marsala
- 1/3 cup heavy cream
- 4 slices good-quality whole-wheat bread
- 1/4 cup chopped chives
For the buffalo chicken tacos:
- 1 tbsp. plus 1 1/2 tsp. mayonnaise
- 1 tbsp. buttermilk
- 2 ribs celery
- 8 corn tortillas
- 2 cups shredded rotisserie chicken
- 3 tbsp. hot sauce
- 2 tbsp. butter
- 1/4 cup crumbled blue cheese
For the tuna steaks with stir-fried green beans:
- 1/2 cup aquafaba mayonnaise or regular mayonnaise
- 2 tbsp. Dijon mustard
- 1 tbsp. soy sauce, shoyu, or tamari
- 1 tbsp. sriracha
- 1 tsp. fresh lime juice
- 1 tsp. ground ginger
- 1 clove garlic
- Salt and pepper
- 1 lb. trimmed green beans or haricots verts (small green beans)
- 1 cup plain breadcrumbs
- 1/2 cup panko breadcrumbs
- 3 tbsp. white or black sesame seeds
- 1 tsp. chili powder or crushed red pepper
- 1 tsp. granulated garlic
- 1 tsp. granulated onion
- 1 tsp. ground ginger
- 4 sushi-grade tuna steaks
- About 1/4 cup plus 3 tbsp. safflower, peanut, or canola oil
- 6 scallions
- 3 tbsp. soy sauce, shoyu, or tamari
- 2 tbsp. mirin or rice wine vinegar
- 2 tsp. toasted sesame oil
- Finely chopped chives