Leave boring weeknight dinners in 2018. Kick off the first week of the new year with unique flavor combinations and dishes that may be totally new to you!

Monday: Chicken Tikka Masala Flatbreads

chicken tikka masala flatbreads on wooden cutting board
Credit: Photography by Christopher Testani

Tikka masala is a creamy, Indian-style sauce that gets its smoky flavor from spices and pureed veggies. Use it in place of marinara for a new spin on pizza!

Tuesday: Squash, Feta & Pickled Onion Tacos

Squash, Feta & Pickled Onion Tacos
Credit: Photography by Sarah Anne Ward

Crumbled feta cheese and butternut squash probably aren't the first ingredients that come to mind when you think of tacos. But trust us, these are good. (So good you might forget they're pretty healthy!)

Wednesday: Stuffed Swordfish Rolls with Orange & Oregano Salad

stuffed swordfish rolls
Credit: Photography by Joseph De Leo

This fish dish looks and tastes gourmet, and you've probably never had anything quite like it. The best part? It comes together in no time!

Thursday: Rachael Ray's Hanger Steak with Scallions & Lime with Anda Bhurji (Indian-Style Scrambled Eggs)

hanger steak scallions lime anda bhurji
Credit: Photography by Tara Donne

Who doesn't love a good hanger steak? Fancy up a classic dish with a side of veggie-jalapeno-ginger eggs. YUM!

Friday: Rachael Ray's Sourdough Panzanella with Black Grapes

Sourdough Panzanella with Black Grapes
Credit: Photography by Kate Mathis

Maybe you're a panzanella pro, but have you ever tried substituting grape tomatoes for actual grapes? The juicy little fruits, along with beets and honey, add a sweet new taste to an old favorite. 

Shopping List

For the chicken tikka masala flatbreads:

  • 1 lb. ground chicken
  • 1 tbsp.butter
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 1 tsp. ground coriander
  • 1 1/2 cups tikka masala sauce from a jar
  • 4 garlic naan breads
  • 3/4 cup sliced red onion
  • 1/2 cup crumbled feta
  • 1/4 cup torn fresh mint

For the squash, feta & pickled onion tacos:

  • 1/2 cup thinly sliced red onion
  • 3 tbsp. fresh lime juice
  • 1/2 lb. diced butternut squash
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • eight 5-inch corn tortillas
  • 1 avocado
  • 3/4 cup crumbled feta

For the stuffed swordfish rolls with orange & oregano salad:

  • About 2 tbsp. olive oil, plus more for drizzling
  • 1 1/2 cups dried breadcrumbs
  • 4 cloves garlic
  • Salt and pepper
  • About 1/2 cup flat-leaf parsley leaves
  • 3 oranges
  • 2 lemons
  • 1 tsp. crushed red pepper
  • 8 thin skinless swordfish cutlets (each 1/2 inch thick; about 2 lbs. total)
  • 1 small bulb fennel
  • 1/2 small red onion
  • EVOO, for drizzling
  • 2 sprigs fresh oregano

For Rach's hanger steak with scallions & lime with anda bhurji:

  • 2 lb. hanger steak, vein removed (ask your butcher to do it), or flank steak
  • 2 large cloves garlic, halved
  • Salt and coarsely ground black pepper
  • About 2 tbsp. Worcestershire sauce
  • About 2 tbsp. fresh thyme leaves, chopped
  • About 2 tbsp. safflower oil or other mild-flavor oil, plus more for drizzling
  • 1 bunch scallions, roots and frayed tops trimmed, halved crosswise
  • 2 limes, halved
  • 2 tbsp. olive oil
  • 1 small white onion
  • 1 jalapeño chile or 2 small serrano chiles
  • 1/2-inch piece of fresh ginger
  • 2 large cloves garlic
  • 1/2 tsp. each ground cumin and turmeric
  • 1/2 tsp. brown mustard seeds or dry mustard
  • Salt and pepper
  • 2 tomatoes on the vine
  • 2 tbsp. cold butter
  • 8 eggs
  • Fresh cilantro leaves
  • Garlic naan brushed with butter or charred roti (unleavened Indian flatbread), for serving

For Rach's sourdough panzanella with black grapes:

  • 3 small to medium store-bought cooked beets (in vacuum-sealed bags, or well-drained whole beets from a can)
  • 1 1/2 cups stemmed 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