A Fun & Fresh Weeknight Dinner Planner

If you get a chance to pick up a chicken rotisserie from the market, try this recipe!

Try our Pulled Chicken Tex-Mex Toasts

This is a quesadilla and Philly cheesesteak sandwich's love child, and it's just as good as you'd think it would be!

Try our Philly Cheesesteak Quesadillas

Nothing says "spring" like asparagus!

Try our Lemon-Chile Linguine with Asparagus

When salad night meets pasta night, that's when the magic happens.

Try our Crispy Gnocchi with Mushroom & Arugula 

Transport yourself to a tropical paradise without ever leaving your house with this delicious dinner. 

Try our Flounder with Coconut-Ginger Rice & Mango Salsa

For the tacos:

• EVOO
• Fresh lime juice
• 16-inch baguette
• Rotisserie chicken
• Provolone
• Radishes, Jalapeños and Fresh cilantro leaves

For the quesadillas:

• 2 large poblano chiles
• Canola or olive oil
• 1 large Vidalia or white onion
• 4 cloves garlic
• Boneless ribeye (ask your butcher to cut it for you)
• Salt and pepper
• Ground cumin
• Worcestershire sauce and tamari
• Natural olive or vegetable oil cooking spray
• 6 large (10- to 12-inch) flour tortillas
• 6 oz. provolone
• 6 oz. Monterey jack

For the linguine: 

• Salt
• 1 lb. asparagus
• Olive oil
• 2 shallots
• 4 cloves garlic
• 1 lemon
• Crushed red pepper
• Pepper
• White wine, such as Sauvignon Blanc or Pinot Grigio
• Butter
• 1 lb. linguine or thin linguine
• Parmigiano-Reggiano

For the gnocchi:

• Olive oil
• 12 oz. sliced mixed mushrooms
• 2 shallots
• Fresh rosemary and fresh sage
• Butter
• 16 oz. refrigerated gnocchi, cooked and drained
• Baby arugula
• Shredded Parmesan

For the flounder: 

• Coconut milk
• Chicken stock
• Jasmine rice
• Sweetened shredded coconut
• 1 Scallion
• Minced, peeled fresh ginger
• 1 Mango
• Mint
• 1/2 Fresno or red jalapeno Chile
• Olive oil
• 2 flounder fillets (6 oz. each)