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