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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