Travel the Globe with 5 Cuisine-Fusion Weeknight Dinners
Monday: Hot Dogs with Kimchi Salsa
Nothing says Americana like a grilled hot dog on a toasty bun. Combine this classic with Korean flavors for an out-of-this-world take on the ballpark favorite. Psst: You can make the kimchi in 15 minutes, and it'll change your life.
Recipe: Try our Hot Dogs with Kimchi Salsa
Tuesday: Chicken Tikka Tacos
This recipe takes an Indian specialty and plops it on a Mexican tortilla, then adds fresh Greek ingredients for the toppings. Taco Tuesday, meet your three-way fusion match.
Recipe: Try our Chicken Tikka Tacos
Wednesday: Southwestern Lasagna Torta
Italian and Tex-Mex (two of Rach's favorite cuisines!) unite in this casserole-style dish. Instead of noodles, we subbed tortillas, and instead of tomato sauce, we made a mixture of salsa, refried beans, and taco seasoning.
Recipe: Try our Southwestern Lasagna Torta
Thursday: Rach's Spanish Sliders with Cabrales Cheese & Pickled Shallots
Rach says good things come in small packages, and we couldn't agree more—especially when it comes to these tapas-inspired sammies. With Spanish blue cheese and pimiento-stuffed olives, plus an all-American beef patty, these stacks pack a BIG punch.
Recipe: Try Rach's Spanish Sliders with Cabrales Cheese & Pickled Shallots
Friday: Sweet Potato & Red Curry Shepherd’s Pie
This spin on the hearty UK meat-and-potato pie gets a Thai influence with red curry paste flavoring the filling. Use frozen veggies, leftover chicken, and pre-made mashed potatoes for easy prep and a relaxing Friday night.
Recipe: Try our Sweet Potato & Red Curry Shepherd's Pie
Shopping List
For the hot dogs with kimchi salsa:
- 1/2 lb. napa cabbage (about 1/2 medium head)
- 2 tbsp. kosher salt
- 1/2 cup Magic Paste
- 1/4 cup sliced white onion
- 1/4 cup thinly sliced seedless cucumber
- 6 hot dogs
- 6 hot dog buns
For the chicken tikka tacos:
- 1 1/2 cups store-bought tzatziki
- 3 tbsp. coarsely chopped fresh cilantro, plus leaves for garnish
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground coriander
- 2 tbsp. vegetable oil
- 1 jar (15 oz.) store-bought tikka masala sauce
- 4 large (7-inch) wholegrain tortillas (fajita size)
- 1/4 English cucumber
- 1/4 small red onion
- 1 jalapeño chile
For the southwestern lasagna torta:
- 2 tbsp. vegetable oil
- 1 onion
- 1 lb. ground pork
- 1 packet taco seasoning
- 2 cups prepared salsa
- 8 corn tortillas (6 inch)
- 10 oz. frozen peas
- 1 3/4 cups shredded sharp cheddar cheese
- 1 cup refried beans
- 1/3 cup pickled jalapeño chiles
- 1 cup sour cream
- 1/4 cup finely chopped cilantro
For the Spanish sliders with cabrales cheese & pickled shallots:
- 1 pt. cherry tomatoes
- Olive oil (about 2 tbsp.), plus more for drizzling
- Salt and pepper
- A few sprigs of fresh thyme
- 2 large shallots
- 1 tbsp. sherry vinegar
- 1 tsp. honey
- 1 tsp. fresh lemon juice
- 1 head Little Gem lettuce
- 1 1/2 lb. 80% lean ground beef
- A handful (about 1/4 cup) of fresh flat-leaf parsley
- 1 rounded tbsp. smoked sweet paprika
- 3 cloves garlic
- 6 oz. Cabrales cheese (Spanish blue cheese)
- 12 small brioche rolls or other slider rolls
- 12 small to medium pimiento-stuffed Manzanilla olives (green Spanish olives)
- 12 4- to 5-inch toothpicks
For the sweet potato & red curry shepherd's pie:
- 1 onion
- 2 ribs celery
- 2 tbsp. red Thai curry paste
- 1 tbsp. butter
- 3 tbsp. flour
- 3 cups frozen mixed vegetables
- 2 1/4 cups shredded Roasted Garlic-Lemon Chicken
- 1 cup chicken stock
- 1 package (20 to 24 oz.) refrigerated mashed sweet potatoes