5 Fruity Weeknight Dinners
Monday: 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
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
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
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
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