5 European-Inspired Meals You Can Pull Off On a Weeknight

Spend the week cooking up dinners from across the pond! With these recipes, you can eat like a German one night, and then take a (figurative) trip to Greece the next.
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Monday: Creamy Lamb Bolognese

Creamy Lamb Bolognese

This creamy, meaty dish is so good, you'll feel like you're dining in an authentic Italian trattoria. Just don't forget the secret ingredients that make it so incredible, aka cinnamon and cayenne!

Recipe: Try our Creamy Lamb Bolognese

Tuesday: Spanish Shrimp Scampi & Pimiento Rice with Peas 

Spanish Shrimp Scampi and Pimiento Rice with Peas topped with crushed red pepper

Sure, you've probably had regular old shrimp scampi plenty of times – but how many times have you had scampi cooked in hot sauce, spices, and this many fresh veggies? Make this once, and you'll never go back! 

Recipe: Try our Spanish Shrimp Scampi & Pimiento Rice with Peas

Wednesday: Easy Coq au Vin

Easy Coq au Vin

In the mood for a festive French feast? Whip up this super savory dish that'll warm you from the inside out. Plus, Wednesday night is the perfect excuse to cook with wine!

Recipe: Try our Easy Coq au Vin

Thursday: Beef Schnitzel a la Holstein & Braised Green Beans

beef schnitzel a la holstein braised green beans

It doesn't get much more German than schnitzel! Make this dish the best German fare you've ever had by popping an over-easy egg and two anchovy fillets on top.

Recipe: Try our Beef Schnitzel a la Holstein & Braised Green Beans

Friday: Greek Chicken with Olive Oil & Garlicky Spinach Potatoes

Greek Chicken with Olive Oil and Garlicky Spinach Potatoes served on blue plates

Go Greek! And by that, we mean add a little lemon and garlic to your mashed potatoes, and toss your chicken with veggies, spices, and wine. Trust us, you won't be sorry you did.

Recipe: Try our Greek Chicken with Olive Oil & Garlicky Spinach Potatoes

Shopping List

For the creamy lamb bolognese:

  • 2 tbsp. olive oil
  • 1 medium shallot
  • 1 garlic clove
  • 1 lb. ground lamb
  • 1 tsp. ground cinnamon
  • 1/2 tsp. cayenne
  • 1 can (28 oz.) diced tomatoes
  • 12 oz. medium pasta shells
  • 1/3 cup plain Greek yogurt
  • 2 tbsp. torn fresh mint

For the Spanish shrimp scampi & pimiento rice with peas:

  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 small onion
  • 2 garlic cloves
  • About 1/3 cup of broken regular or thin spaghetti
  • 1 cup long-grain white rice
  • Salt and pepper
  • 1 tsp. smoked paprika
  • 2 cups chicken stock
  • 3/4 cup shelled fresh peas or 3/4 cup frozen peas
  • 1 jar (4 oz.) diced pimiento peppers
  • 2 tbsp. olive oil
  • 2 lb. large shrimp
  • 4 spring onions or 2 leeks
  • 4 large garlic cloves
  • Salt and pepper
  • 1 tsp. crushed red pepper
  • 1/4 cup sherry or 1/2 cup white wine
  • 1 lemon
  • 4 tbsp. butter
  • 1/2 cup fresh flat-leaf parsley
  • Hot sauce

For the easy coq au vin:

  • 3 slices thick-cut bacon
  • 2 tsp. olive oil
  • 8 bone-in, skinless chicken thighs
  • 12 oz. frozen pearl onions
  • 12 oz. mushrooms, preferably cremini (baby bella)
  • 1 tbsp. tomato paste
  • 1 1/2 tsp. chopped fresh thyme
  • 2 garlic cloves
  • 1 cup dry red wine
  • 2 cups chicken stock
  • 3 tbsp. cornstarch
  • Crusty bread

For the beef schnitzel a la holstein & braised green beans:

  • 6 tbsp. butter
  • 2 large shallots
  • Salt and pepper
  • 1 lb. green beans
  • 1 cup chicken stock
  • 4 slices beef top round
  • 1 cup flour
  • 1 tsp. ground sage
  • 7 large organic eggs
  • 2 tbsp. Dijon mustard
  • 1 1/2 cups fine dry breadcrumbs
  • Freshly grated nutmeg
  • 1/4 cup canola or other neutral-flavored oil
  • 1 lemon
  • 4 rounded tbsp. drained capers
  • 8 anchovy fillets

For the Greek chicken with olive oil & garlicky spinach potatoes:

  • 3 large russet potatoes
  • Kosher salt
  • 4 large cloves garlic
  • 1 lemon
  • 1/4 cup good-quality EVOO
  • 4 cups fresh spinach
  • 1/2 cup sun-dried tomatoes (from a bag, not packed in oil)
  • 3 tbsp. olive oil
  • 4 boneless, skinless chicken breasts
  • 1 tsp. crushed red pepper
  • 1 tsp. dried oregano
  • Salt and pepper
  • 2 large or 3 medium leeks
  • 3/4 cup pitted kalamata olives
  • 1/2 cup white wine
  • Juice of 1/2 lemon