5 Easy Weeknight Dinners with Special Sauce

    Feeling saucy? Make these recipes this week!
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    Monday: Alaska Pollock with Pistachio-Parsley Sauce 

    alaska pollock with pistachio-parsley sauce

    Toss this zesty sauce over pollock, hake, or cod fillets. 

    Recipe: Try our Alaska Pollock with Pistachio-Parsley Sauce

    Tuesday: Citrus & Chile Glazed Pork Chops

    citrus and chile glazed pork chops

     Upgrade your pork chops with gochujang, a Korean hot pepper paste.

    Recipe: Try our Citrus & Chile Glazed Pork Chops

    Wednesday: Roasted Red Pepper & Hot Coppa Parmigiana

    roasted red pepper & hot coppa parmigiana

    Tomato sauce isn't just for pasta. Bake it with red bell peppers and spicy Italian meat. 

    Recipe: Try our Roasted Red Pepper & Hot Coppa Parmigiana

    Thursday: Straw & Hay Pasta with Spinach Sauce & Pine Nuts

    straw and hay with spinach sauce and pine nuts

    Calling all spinach lovers! This recipe offers a double dose of the green stuff thanks to spinach-flavored noodles and a green spinach sauce. 

    Recipe: Try our Straw & Hay Pasta with Spinach Sauce & Pine Nuts

    Friday: Mushroom Chicken

    Mushroom Chicken

    Big plans this Friday night? No problem – this chicken dish only takes around 20 minutes to make.

    Recipe: Try our Mushroom Chicken

    Shopping List

    For the Alaska pollock with pistachio-parsley sauce:

    • 1/2 cup shelled pistachios
    • 1 cup fresh flat-leaf parsley leaves
    • 1 1/2 tsp. lemon zest
    • 1 clove garlic
    • 2/3 cup plus 1 tbsp. EVOO
    • Pinch of crushed red pepper
    • 4 skin-on Alaska pollock, hake, or cod fillets (5 to 6 oz. each)

    For the citrus & chile glazed pork chops:

    • 4 bone-in pork chops (1 inch thick)
    • 1/3 cup fresh orange juice
    • 2 tbsp. gochujang (Korean hot pepper paste)
    • 2 tsp. garlic salt
    • Sesame seeds and cilantro

    For the roasted red pepper & hot copper parmigiana: 

    • 3 tbsp. olive oil
    • 3 cloves garlic
    • 2 tbsp. tomato paste
    • 1 rounded tsp. Calabrian chili paste or 1 tsp. crushed red pepper
    • 1/2 cup white wine or chicken stock
    • 1 can (28 oz.) or 1 box (26.46 oz.) chopped or crushed tomatoes (I like Pomì)
    • A few leaves of basil
    • 12 large roasted red bell peppers packed in water (from two 12-oz. jars)
    • About 1 1/2 cups (loosely packed) grated Parmigiano-Reggiano
    • 18 slices hot coppa or capocollo (spicy Italian ham)
    • 12 oz. grated provolone (about 2 1/2 cups)
    • A handful of fresh flat-leaf parsley

    For the straw & hay pasta with spinach sauce & pine nuts:

    • 1/2 cup pine nuts
    • Salt
    • 1/2 lb. fettuccine
    • 1/2 lb. spinach fettuccine
    • 1 lb. of bundles of medium-size leaf spinach
    • 1/2 cup vegetable stock
    • 1 small onion
    • 3 cloves garlic
    • A little freshly grated nutmeg (about 1/8 tsp.)
    • Pepper
    • About 6 tbsp. olive oil
    • About 1/3 cup heavy cream or crème fraîche
    • 1 cup grated Parmigiano-Reggiano
    • Juice of 1 lemon (about 1/4 cup)

    For the mushroom chicken:

    • 4 skinless, boneless chicken breasts
    • 3 tablespoons EVOO
    • 8 ounces mushrooms
    • 1/3 cup chopped shallots
    • 1 14 ounce can chicken broth
    • 1 1/2 tablespoons flour
    • 1 teaspoon chopped thyme

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