5 Fruity Weeknight Dinners

    Looking to add more fruit to your dinners? These five dishes are filled with blueberries, grapes, oranges, and more for a week's worth of colorful, sweet meals.
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    Monday: Chicken with Blueberry Salsa

    Chicken with Blueberry Salsa

    It's easier than you think to dress up basic chicken dinners. Blueberries and cucumber combine with lime and mint for an in-season salsa that quickly transforms your protein. 

    Recipe: Try our Chicken with Blueberry Salsa

    Tuesday: Grilled Pork Tenderloin & Peaches

    grilled pork tenderloin and peaches

    Let the grill do the work tonight. After you cook the pork, toss on a couple halved peaches for a sweet-and-savory meal in just 25 minutes.

    Recipe: Try our Grilled Pork Tenderloin & Peaches

    Wednesday: Rach's Sourdough Panzanella with Black Grapes

    Sourdough Panzanella with Black Grapes

    Not sure how to use all those grapes you impulsively bought over the weekend? Turn 'em into a colorful, veggie-filled panzanella.

    Recipe: Try Rachael Ray's Sourdough Panzanella with Black Grapes

    Thursday: Lamb Chops with Mango Relish

    lamb chops with mango relish

    Who says you can't have a fancy dinner on a run-of-the-mill Thursday? If you have six minutes to sear lamb chops and a couple more to toss together mango relish, you absolutely can.

    Recipe: Try our Lamb Chops with Mango Relish

    Friday: Asian-Style Sticky Ribs with Orange & Ginger

    asian style ribs ginger orange

    A plate of ribs is appetizing by itself. Add in zesty oranges, spicy ginger, and fresh cilantro, and you've got yourself a beautiful dinner with deep flavor. 

    Recipe: Try our Asian-Style Sticky Ribs with Orange & Ginger

    Shopping List

    For the chicken with blueberry salsa: 

    • 1 half-pint container (6 oz.) blueberries
    • 1/2 cup chopped cucumber
    • 1/2 jalapeno
    • 1/4 tsp. lime zest
    • 1 1/2 tsp. lime juice
    • 2 tbsp. torn fresh mint leaves

    For the grilled pork tenderloin & peaches:

    • 1/2 cup grainy mustard
    • 2 tbsp. apple cider vinegar
    • 1 tbsp. honey
    • 2 pork tenderloins (about 1 lb. each)
    • 4 tbsp. canola oil
    • 2 tbsp. brown sugar
    • 2 peaches

    For the sourdough panzanella with black grapes: 

    • 3 small to medium store-bought beets 
    • 1 1/2 cups seedless black grapes
    • 1 small bulb fennel
    • 1 small red onion
    • Olive oil cooking spray
    • Salt and pepper
    • 1 tsp. each dried rosemary and dried thyme
    • 1/2 loaf of sourdough bread
    • 3 to 4 cups chopped escarole or romaine (1 medium head)
    • 1 large head radicchio
    • 1 cup (loosely packed) mixed tender fresh herb leaves (such as parsley tops, basil, and mint)
    • 1 small lemon
    • 1/4 cup red wine vinegar
    • 2 cloves garlic
    • 1 tbsp. Dijon mustard
    • 1 tsp. acacia honey or other mild honey
    • 1/3 to 1/2 cup EVOO
    • 1/2 lb. ricotta salata or feta
    • 3/4 cup pistachios or sliced almonds

    For the lamb chops with mango relish:  

    • 2 tbsp. olive oil
    • 8 lamb rib chops
    • 1 cup peeled, diced mango
    • 1/3 cup chopped fresh cilantro
    • 1/3 cup chopped red bell pepper
    • 2 tbsp. mango chutney
    • 1 tsp. fresh lime juice
    • 1/4 tsp. ground cumin

    For the Asian-style sticky ribs with orange & ginger: 

    • 3 large navel oranges, 
    • 1/3 cup hoisin sauce
    • 1/3 cup orange marmalade
    • 2 tbsp. low-sodium soy sauce
    • 2 tbsp. minced, peeled fresh ginger
    • 4 large cloves garlic
    • 1 tbsp. sriracha
    • 1 tbsp. toasted sesame oil
    • 1/2 tsp. Chinese five-spice powder
    • 1 rack (3 1/2 to 4 lbs.) pork loin ribs
    • Fresh cilantro leaves