Weeknight Dinner Planner: 5 Meals You'll Want to Make Over & Over Again

Don't toss your broccoli stem, make it into noodles!

Try our Quinoa & Sausage with Broccoli Noodles

If mezcal is too smoky for you, you can replace it with tequila.

Try our Mezcal-Marinated Steak Tacos

You're just 25 minutes away from this healthy-ish pasta dinner.

Try our Fennel, Lemon & Ricotta Pasta 

This Greek soup is absolutely amazing!

Try our Avgolemono Soup with Rotisserie Chicken & Orzo

Grits are a great way to finish off the week.

Try our Shrimp with Tomato Grits

For the broccoli noddles:

• 2 sweet Italian sausage links (6 oz. total)
• Quinoa
• Olive oil
• 1 large head broccoli
• Llow-sodium chicken stock
• 2 cloves garlic
• Crushed red pepper
• Fine sea salt 
• Ground black pepper
• Grated Parmesan (optional)

For the steak tacos:

• Mezcal or tequila
• Adobo sauce from canned chipotle chiles in adobo sauce
• 1 lb. flank steak
• Fresh cilantro
• Fresh ginger
• Red Fresno or jalapeño chile
• 2 cloves garlic
• Red cabbage
• 2 limes
• Olive oil
• 8 corn tortillas
• 6 Peppadew peppers
• Cotija cheese

For the pasta: 

• 2 bulbs fennel
• 1 leek
• Olive oil
• 6 Swiss chard leaves
• 12 oz. campanelle or other shaped pasta
• 1 lemon
• 12 oz. fresh ricotta
• Fresh basil

For the soup: 

• Butter
• 1 large leek
• 2 stalks celery
• 3 cloves garlic
• Chicken stock
• Orzo
• Rotisserie chicken
• 5 large eggs
• 1 or 2 lemons
• 3 scallions, thinly sliced
• Fresh dill

For the shrimp and grits: 

• 1 1/2 lbs. beefsteak or red or purple heirloom tomatoes
• 2 cloves garlic
• Grits
• Grated Parmesan
• 2 lemons
• Butter
• 2 lbs. medium shrimp, peeled and deveined
• 1 red bell pepper
• 2 large shallots
• 1 jalapeño
• Fresh chives