Weeknight Dinner Planner: 5 Simple 30-Minute Dinner Ideas

Italian, Mexican, seafood, meat—Rachael's got all your cravings covered!
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Monday: Grilled Pizza Margherita

grilled pizza margherita

Pizza is especially easy to make at home in the summertime. Just heat up the grill, lay out your toppings and you're in business.

Recipe: Try Rachael Ray's Grilled Pizza Margherita

Tuesday: Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

sliced steak with early summer corn spring onion maque choux

The steak is soaked in garlic-butter and thyme, giving it flavor and juiciness, which goes great with a spicy New Orlean side dish called maque choux.

Recipe: Try Rach's Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

Wednesday: Sicilian-Style Saffron Cod with Burst Tomatoes

Sicilian-Style Saffron Cod with Burst Tomatoes

Be sure to toast a few slices of your favorite bread to sop up the delish citrus-y, tomato-y, garlicky leftover liquid in your bowl. You wouldn't want all that flavor to go to waste!

Recipe: Try Rach's Sicilian-Style Saffron Cod with Burst Tomatoes

Thursday: Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

shrimp mexican chorizo pineapple tacos with tequila lime

These tacos are jam-packed with lots of tasty textures from the shrimp, pineapple, cabbage and sausage. Use corn or flour tortillas, depending on your preference. Don't forget to squeeze lime all over!

Recipe: Try Rach's Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

Friday: Charred Scallion Pesto Pasta

Charred Scallion Pesto Pasta

There's not much better than fresh pesto on pasta with extra cheese on top. Bonus: it's easy to make a big batch for a large party.

Recipe: Try Rachael's Charred Scallion Pesto Pasta

Shopping List

For the Grilled Pizza Margherita

  • Flour
  • 1 lb. pizza dough, store-bought or homemade
  • 1 can (14 to 14.5 oz.) plum or diced tomatoes
  • EVOO
  • 1 large clove garlic
  • Aged balsamic vinegar
  • Fennel pollen or ground fennel seeds
  • Salt
  • Natural olive oil cooking spray
  • 3/4 lb. fresh mozzarella
  • 12 fresh basil leaves

For the Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

  • 2 lbs. flatiron steak, flank steak or trimmed 1 in.-thick boneless ribeye
  • Kosher salt and black pepper
  • Olive or canola oil
  • Butter
  • 4 cloves garlic
  • 4 sprigs thyme
  • 3 ears corn
  • 1 bunch spring onions or scallions
  • 1 rib celery with leafy tops
  • 1 Fresno or red finger chile
  • 1 jalapeño
  • Heavy cream
  • 1 lime
  • Fresh thyme
  • Hot sauce, preferably Tabasco

For the Sicilian-Style Saffron Cod with Burst Tomatoes

  • Saffron threads
  • Chicken stock
  • EVOO
  • 1 small onion
  • 2 large cloves garlic
  • 1 fresh bay leaf
  • Salt and pepper
  • 1 pint cherry or grape tomatoes
  • Dry or citrusy crisp white wine
  • 4 6-oz. pieces cod or black bass, preferably sustainable, skin removed
  • Flat-leaf parsley
  • 1 lemon
  • 1 orange
  • 1-2 anchovies (optionsal)
  • Crusty bread

For the Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

  • Olive oil
  • 3/4 lb. fresh (Mexican) chorizo
  • 3/4 lb. medium shrimp (deveined)
  • Salt and pepper
  • 1/4 fresh pineapple
  • 1 bunch spring onions or scallions
  • 2 jalapeños
  • Cilantro or parsley
  • 2 cloves garlic
  • 2 3 oz. shots silver tequila
  • 2 limes
  • 12-16 6-in. corn tortillas
  • Shredded white or red cabbage
  • Hot sauce, preferable Green Tabasco or Frank's RedHot

For the Charred Scallion Pesto Pasta

  • Salt
  • 3 bunches scallions
  • Canola oil
  • Sea salt and pepper
  • 1 lb. spaghetti or egg tagliatelle
  • 2 large cloves garlic
  • Fresh basil
  • Flat-leaf parsley
  • Fresh mint
  • Grated parmigiano-reggiano
  • 1 lemon
  • EVOO
  • Grated ricotta salata (optional)