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
Credit: Photography by Kate Mathis
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
Credit: Photography by Christopher Testani
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
Credit: Photography by Tara Donne
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
Credit: Photography by Armando Rafael
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