5 Easy Weeknight Dinners with Special Sauce

Monday: 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

 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

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

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

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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