The holidays are almost here but no worries. These quick and easy weeknight suppers will give you plenty of extra time for gift wrapping and cookie decorating!

Monday: Citrus-Roasted Salmon

Credit: Photography by Christopher Testani

As colorful, tasty and roasted to perfection as this salmon is, it still won't take you more than 15 minutes in the kitchen!

Recipe: Try our Citrus-Roasted Salmon

Tuesday: Sheet-Pan Chicken Thighs with Peppadew Peppers

Sheet-Pan Chicken Thighs with Peppadew Peppers
Credit: Photography by Peter Ardito

You probably have most of the ingredients for this super delicious dish in your fridge already, so why not make this for dinner tonight?

Wednesday: Rachael Ray's Porchetta-Style Ragu

Rachael Ray's Porchetta-Style Ragu
Credit: Photography by Kate Mathis

Rach's ragu tastes so good, you won't believe how fast it can come together. Plus, it'll make the whole house smell amazing. Isn't that what the holidays are all about?

Recipe: Try Rachael's Porchetta-Style Ragu

Thursday: Beef Tenderloin with Horseradish Sauce

beef tenderloin with horseradish sauce
Credit: Photography by Christopher Testani

All this juicy roast needs is 45 minutes in the oven. Catch up on your holiday to-do list while it cooks! 

Friday: Zucchini Soup with Fennel & Dill

The garnish may make it look fancy pants. But as long as you have a blender on hand, you can get this creamy veggie soup on the table in less than half an hour.

Shopping List

For the citrus-roasted salmon:

  • 3/4 cup mayonnaise
  • 1 1/2 tsp. lemon zest (from 1 lemon)
  • 1 1/2 tsp. lime zest (from 2 limes)
  • 1/4 tsp. cayenne
  • 3 lb. of whole sides of salmon (2 large or 3 small)
  • 2 tangerines
  • 1 blood orange
  • Fresh flat-leaf parsley sprigs 

For the sheet pan chicken thighs with Peppadew peppers:

  • 1 large onion
  • 3 cloves garlic
  • 1 sprig fresh rosemary
  • 1 tbsp. olive oil
  • 4 bone-in, skin-on chicken thighs (5 oz. each)
  • 1 tsp. garlic powder
  • 1 cup Peppadew peppers, plus 1/2 cup brine (from 14-oz. jar)
  • Chopped fresh flat-leaf parsley

For Rachael's porchetta-style ragu:

  • 1 1/2 cups large homemade breadcrumbs or panko
  • 3 tbsp. butter
  • Salt
  • 2 tbsp. olive oil
  • 4 oz. cold meaty pancetta or guanciale
  • 1 lb. coarsely ground pork loin (ask your butcher to grind it for you) or packaged ground pork
  • Pepper
  • 2 tbsp. fresh rosemary
  • 4 cloves garlic
  • 4 tsp. lemon zest, plus 2 tbsp. juice
  • 1 tsp. (about 1/3 palmful) fennel seeds
  • 1 tsp. (about 1/3 palmful) crushed red pepper
  • 1/2 tsp. fennel pollen (optional)
  • 1 cup white wine
  • 2 cups chicken stock
  • 1 chunk of Parmigiano-Reggiano rind (optional, if you have one in the freezer), plus freshly grated cheese for tossing and serving
  • 1 lb. mezze rigatoni or rigatoni
  • A small handful of fresh flat-leaf parsley

For the beef tenderloin with horseradish sauce:

  • 1 trimmed beef tenderloin roast (4 to 4 1/2 lb.)
  • 2 tbsp. neutral-flavor oil (such as grapeseed)
  • Kosher salt
  • Coarsely ground black pepper
  • 16 large fresh thyme sprigs
  • 1 cup sour cream
  • 1/3 cup prepared horseradish cream
  • 1/4 cup heavy cream
  • 2 tbsp. chopped fresh oregano
  • 1 tbsp. fresh lemon juice

For the zucchini soup with fennel & dill:

  • 3/4 cup sliced shallots
  • 1 tbsp. olive oil
  • 2 1/4 lb. zucchini, chopped
  • 1/2 tsp. fennel seeds
  • 3 1/2 cups chicken stock
  • 5 oz. baby spinach
  • 2 tbsp. mascarpone cheese
  • 2 tbsp. chopped fresh dill