Weeknight Dinner Planner: 30-Minute Meals Every Day of the Week!

Try Rachael Ray's Go-Greek Grilled-Chicken Salad with Creamy Dressing

Try Rachael Ray's Fish Francese on Toast with Vegan Tartar Sauce

Try Rachael Ray's Sweet Spring Vegetable Linguine with Carrot-Top Pesto

Try Rachael Ray's Roasted Red Pepper & Hot Coppa Parmigiana 

Try Rachael Ray's Orecchiette with Broccoli Rabe Pesto

For the chicken salad: 

• EVOO
• Whole-milk Greek yogurt
• Red wine vinegar
• 1 lemon
• 1 shallot
• Dried oregano 
• 2 cloves of garlic
• 3 heads Little Gem lettuce or 2 hearts of romaine
• 2 vine or beefsteak tomatoes
• 2 thin mild red or green peppers 
• 1 red or white onion
• 1/2 English cucumber or 1 small zucchini
• Fresh flat-leaf parsley leaves 
• 6 boneless, skinless chicken cutlets (or 3 breasts)
• Salt and pepper
• Dried oregano (preferably Greek), granulated garlic, and granulated onion
• Olive oil or cooking spray
• 3/4-lb. brick of feta (preferably Greek)
• Pitted kalamata olives
• Pepperoncini (pickled peppers)
• Charred pita bread

For the fish francese toast:

• Vegan mayonnaise (like Sir Kensington's Fabanaise)
• Mixed fresh dill and chives
• Cornichons or relish (like Wickles)
• 2 lemons
• Small capers
• Flour
• Salt and pepper
• 4 large eggs
• Good-quality white bread
• Safflower or canola oil
• Butter
• 4 sole or tilapia fillets (6 to 8 oz. each)
• Frozen fries (cooked according to package directions), malt vinegar, fine sea salt, and oil-and-vinegar slaw (optional)

For the linguine:

• Butter
• 1 small bunch thin carrots with leafy tops
• 1 small bulb fennel
• 2 leeks
• 3 clove garlic
• Salt and white pepper or finely ground black pepper
• Vegetable or chicken stock
• Linguine or farro linguine
• Fennel fronds, fresh basil, and fresh mint
• Parmigiano-Reggiano
• EVOO
• Toasted shelled pistachios (I like Sicilian pistachios)
• 1 lemon or lime
• Pepitas

For the parmigiana:

• Olive oil
• 3 cloves garlic
• Tomato paste
• Calabrian chili paste or crushed red pepper
• White wine or chicken stock
• 1 can (28 oz.) or 1 box (26.46 oz.) chopped or crushed tomatoes (I like Pomì)
• A few leaves of basil
• 12 large roasted red bell peppers packed in water (from two 12-oz. jars)
• Grated Parmigiano-Reggiano
• 18 slices hot coppa or capocollo (spicy Italian ham)
• Grated provolone 
• Fresh flat-leaf parsley

For the orrechiette: 

• Salt
• 1 large bunch (about 3/4 lb.) broccoli rabe (rapini)
• 1 lb. orecchiette or other short-cut pasta
• Toasted pistachios or toasted blanched hazelnuts
• Calabrian chili paste, or 6 to 8 pickled hot cherry pepper rings and a splash of brine
• 2 cloves garlic
• Grated Parmigiano-Reggiano
• Grated Pecorino Romano
• EVOO