Put down the knife and fork – this week, it's all about easy-to-eat handheld food!

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Monday: Pizza with Kale, Gorgonzola & Speck

pizza with kale gorgonzola speck
Credit: Photography by Paola + Murray

Everyone knows pizza is the ultimate finger food, but you can fancy this 'za up with white balsamic vinegar, apples, and thinly-sliced Italian meat.

Tuesday: Grilled Fish Tacos with Chipotle Sour Cream Slaw

grilled fish tacos with chipotle sour cream slaw
Credit: Photography by Joseph De Leo

Taco Tuesday was made for handheld food lovers! Fill these tacos with fresh veggies, your favorite white fish, and a zesty, one-of-a-kind slaw. Yum!

Wednesday: Double-Mushroom Cheeseburger

double mushroom cheeseburgers with arugula on cutting board
Credit: Photography by Christopher Testani

If you're all about that 'shroom life but not really feeling utensils tonight, this burger is for you. Plus, it's an excuse to slather your dinner in Dijonnaise!

Thursday: Baked Coconut Chili-Lime Wings

baked coconut chili-lime wings

If there's a more fun (or more delicious) way to get a little messy, we haven't heard of it.

Friday: Roast Beef Reubens with Horseradish Russian Dressing & Sauerkraut

roast beef reubens with horseradish russian dressing sauerkraut
Credit: Photography by Joesph De Leo

A classic sandwich with a tangy, crunchy twist is always a good idea – and it's the perfect way to wrap up a week's worth of eating with your hands!

Shopping List

For the pizza with kale, gorgonzola & speck:

  • 3 2/3 cups bread flour
  • 1 packet (1/4 oz. or 1 1/4 tsp.) active dry yeast
  • 1 1/2 cups plus 3 tbsp. warm water (at 110° to 115°)
  • 2 1/2 tsp. fine sea salt
  • 1/4 cup plus 4 tsp. EVOO, plus more for brushing and drizzling
  • 6 tsp. white balsamic vinegar
  • 4 tsp. honey
  • 1 large head (12 oz.) radicchio
  • Sea salt
  • 1 Honeycrisp or Granny Smith apple
  • 6 oz. Gorgonzola
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 5 oz. thinly sliced speck or prosciutto

For the grilled fish tacos with chipotle sour cream slaw:

  • 1 cup sour cream
  • 4 chipotles in adobo coated with sauce
  • 2 tbsp. canola oil
  • 2 tbsp. white distilled or apple cider vinegar
  • 1 lime
  • 1 tbsp. light agave syrup or honey
  • Salt and pepper
  • 6 cups very thinly shredded white or red cabbage (1 small or 1/2 large head)
  • 1/2 red onion
  • 1/4 cup cilantro leaves or parsley tops
  • 1 1/2-2 lbs. sustainable firm white-fleshed fish, such as mahi mahi or cod
  • Salt and pepper
  • 1 tsp. (about 1/3 palmful) each ground cumin, smoked paprika and granulated garlic
  • Natural olive or vegetable oil cooking spray
  • Lime wedges
  • 12 small (5- to 6-inch) soft corn tortillas
  • Radishes
  • Queso fresco
  • Pickled jalapeño slices

For the double-mushroom cheeseburgers:

  • 1 onion
  • 8 oz. sliced cremini mushrooms
  • 2 cloves garlic
  • 4 tbsp. olive oil
  • 4 portobello mushrooms
  • 1 cup grated Gruyère
  • 4 hamburger buns
  • 1/2 cup Dijonnaise
  • 2 cups arugula

For the baked coconut chili-lime wings:

  • 3 pounds chicken wings
  • 1 1/2 quarts coconut milk
  • 1/2 teaspoon salt
  • 6 limes
  • 3 diced thai chiles
  • 1 tablespoon fish sauce
  • Chopped peanuts
  • Bottled peanut sauce

For the roast beef reubens with horseradish Russian dressing & sauerkraut:

  • 3/4 cup sour cream
  • 1/4 cup(a small handful) fresh dill
  • About 3 tbsp. fresh chives
  • 3 tbsp. ketchup 
  • 3 tbsp. relish 
  • 2 rounded tbsp. beet horseradish 
  • Salt and pepper
  • Softened butter
  • 8 slices Jewish marble rye
  • 8 slices smoked Gouda
  • 1 jar (16oz.) or 1 sack (1lb.) traditional refrigerated sauerkraut
  • 1 tsp. each caraway and cumin seeds
  • 1 1/4 lbs. rare roast beef, deli cut
  • 8 slices Jarlsberg cheese
  • Half-sour or garlic deli pickles