Salads are a fresh, healthy meal, and with spring vegetables rolling in, the combinations are endless. A dill, yogurt, and lemon-based dressing enhances the flavors of seared squash and shrimp with pecans on mixed greens. Juliska Classic Bamboo Salad Plate and Erika Reade Mango Wood and White Enamel Bowl, courtesy of Cottage & Vine. Bread courtesy of CRUST Bakery.
Does dinnertime overwhelm you? Is the thought of grumbling bellies and hungry family daunting? While cooking up a grand meal, glass of wine in hand, may seem relaxing to some, coming home to prep an extensive dinner is not everyone’s ideal way to end the day. So, what is left? Reaching for the takeout menu again, missing valuable family time, or pulling something from the depths of the freezer to heat up? We can do better. Though traditionally working long and hard over a meal is seen as an act of love, opting for a more efficient way to get dinner on the table does not mean trading in the love. Keep both the love and quality family time with easy to prepare meals.
A few things to keep in mind when planning an efficient dinner: first, not everything has to be made from scratch. While yes, homemade pasta and a roasted chicken may be a house specialty, stomachs are grumbling and now is not the time. Befriend the prepared foods section at your local grocery store. A rotisserie chicken can quickly feed a family of four and baking your own bird can take up to 2 hours.
Second, stock up ahead of time. Having a well-stocked kitchen means less time in the checkout lane at 6 p.m. while folks at home are getting restless. Keeping beans, broth, and other nonperishables on hand simplifies meal prep.
Finally, don’t underestimate leftovers. That rice left over from earlier in the week is perfect for the vegetarian fried rice below. A handful of wilted herbs is quickly transformed into a bright chimichurri sauce with the help of a blender and a squeeze of lemon juice.
From those suggestions consider how to simplify household favorites. If not, the recipes below can provide a starting point and some inspiration for future meals. For the purposes of this article, each recipe provided consists of 10 ingredients or less (including some basics like seasonings) and should take no longer than 30 minutes from the fridge to the dinner table. Keep in mind, while more classic or traditional ways may exist to prepare these foods, the goal here is quick and easy. Leave any culinary pretention at the door to make space for a quick and easy meal. Bonus points for squeezing in even a little more family time by inviting someone into the kitchen to help prep the meal.
Stuffed Portobello Mushrooms
with Side Salad
4 portobello mushrooms
2 teaspoons butter, divided
4 tablespoons breadcrumbs
1 (14-ounce) can white kidney beans
1 large garlic clove, minced
⅓ cup sundried tomatoes, chopped
¼ onion, chopped
Salt, to taste
Pepper, to taste
1 tablespoon parsley, chopped
½ teaspoon red pepper flakes
Remove the stem and film from inside the mushrooms to allow room to stuff. Place ¼ teaspoon of butter in the center of each mushroom and bake at 400 degrees F for 10 minutes. Meanwhile, drain and rinse the white beans. Place them in a bowl and mash with a fork.
On the stovetop, brown the onions and garlic in the remaining butter. Add the browned onions and garlic to the bowl of beans along with the chopped sun-dried tomatoes. Stir together with seasonings.
Remove the mushroom caps from the oven and put a spoonful of the bean mixture into each. Top each stuffed mushroom with 1 tablespoon of breadcrumbs and bake for another 15 minutes or until the topping is browned and warmed through. Serve with a lightly dressed mixed green salad.
Steak and Mashed Cauliflower with Chimichurri Sauce
2 cups fresh herbs like cilantro, oregano, or parsley
1 teaspoon roasted garlic
2 tablespoons roasted garlic
1 tablespoon lemon juice
⅓ cup olive oil, divided
1 New York strip
4 cups cauliflower florets
⅔ cup cream
1 tablespoon butter
Place herbs into a blender or food processor with lemon juice and 1 teaspoon roasted garlic and pulse to begin chopping and integrating the flavors. Switch to a low blend setting and drizzle 2 tablespoons of olive oil into the mixture while blending. The herbs should be coarsely chopped, not pureed. Place in an airtight container and refrigerate until ready for use.
Steam cauliflower until tender. Steaming on the stove works, but don’t be afraid to reach for the microwavable bag of cauliflower to simplify the process.
Meanwhile, preheat the oven to 350 degrees F. Heat remaining oil in a cast-iron skillet on medium high. While the skillet is warming, salt and pepper both sides of the steak. Place the steak in the pan and cook each side for 3 minutes. Flip the steak one more time before tossing the skillet into the oven for 4 minutes for a medium-rare cook and up to 10 minutes for a well-done steak. Place the cauliflower into a blender with butter, cream, and remaining roasted garlic. Blend until the desired consistency is reached.
When the steak has rested for approximately 5 minutes, slice into thin strips. Spoon the mashed cauliflower onto a plate, top with several slices of steak, and drizzle with the chimichurri sauce.
Sheet Pan Sausages
Sheet pan meals aren’t only easy to prepare, they make for easy cleanup as well. This recipe can easily be doubled to feed more.
5 kielbasa sausages
2 baguettes, sliced into the length of the sausages
3 bell peppers
1 onion
3 tablespoons olive oil
Salt, to taste
Pepper, to taste
Whole grain mustard
Preheat oven to 425 degrees F. While the oven warms, cut the peppers and onion into strips. Toss the peppers and onion with olive oil and sprinkle with salt and pepper. Arrange the vegetables in a single layer on a foil lined baking sheet. Nestle the sausages around the vegetables. Bake for 25 to 30 minutes. Toast the baguettes, slice lengthwise, and spread with a thin layer of whole grain mustard. Place a sausage in each baguette bun and top with peppers. Serves five.
Vegan Fried Rice
This recipe is great for repurposing leftover vegetables and rice.
2 tablespoons vegetable oil
3 cups cooked rice
½ teaspoon toasted sesame oil
1 cup mushrooms, sliced
½ cup edamame
1 cup shredded carrots
1 onion½ tablespoon chili garlic sauce
Heat oil in a large frying pan. Add rice and chili garlic sauce and cook until heated through. Push the rice to one half of the pan and add remaining vegetables to the other half. Saute until soft while allowing the rice on the other side to get crispy on the bottom, sitting for about 10 minutes. Scrape the crispy rice from the pan and stir together the rice and vegetables. Drizzle with soy sauce and sesame seed oil.
30-Minute Chicken & Dumplings
Simplify the preparation of this meal by using a rotisserie chicken, store-bought broth and pre-cut vegetables.
2 cups of shredded chicken
3 cups chicken broth
1 cup all-purpose flour
1 teaspoon salt
6 tablespoons sour cream or plain Greek yogurt
3 tablespoons butter, divided
1 teaspoon Italian seasoning
3 carrots, peeled and chopped
2 stalks of celery, chopped
½ onion, diced
Melt 1 tablespoon of butter into a stockpot and add carrots, celery, and onion. Cook on medium, stirring occasionally until the vegetables become fragrant and begin to sweat, about 4 minutes. Add 1 tablespoon of flour and stir. Add chicken broth and 2 cups of shredded chicken. Any remaining chicken can be refrigerated and saved for another meal. Let the mixture come to a simmer while preparing the dumplings.
To make the dumplings, sift the flour and salt together and stir in Italian seasoning. Melt the remaining 2 tablespoons of butter and stir into the flour until it is a slightly sandy texture. Add sour cream or Greek yogurt and stir until just combined. Do not overwork the dough. Use a spoon or hands to form the dough into 2-inch dumplings and drop into the soup. Stir and cover for 15 minutes or until dumplings are cooked through and rise to the top. Serves four.
Caprese Pasta
Turn this traditional salad combo into a filling meal with warm comforting pasta.
2 cups penne pasta
½ cup cherry tomatoes, halved
5 basil leaves
½ cup mozzarella, cubed
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
Prepare pasta per the provided cooking instructions. While the noodles are cooking, slice tomatoes and mozzarella into bite-sized pieces and chiffonade the basil. After straining the pasta, return it to the pan and toss with olive oil and basil. To plate, put the warm basil pasta in a bowl and top with tomatoes and mozzarella, flaky salt, and freshly cracked pepper.
Big Spring Salad
Salads are a quick meal to prepare, and with spring vegetables rolling in, flavor combinations are endless.
4 zucchini or summer squash
¼ cup toasted nuts, almonds, or pine nuts
4 cups mixed greens
2 cups shrimp
Olive oil
Dressing
1 teaspoon dill
1 tablespoon lemon juice
½ teaspoon salt
½ cup yogurt dressing
A few dashes paprika
2 tablespoons olive oil
Heat a skillet to medium heat. Slice the squash into spears. Brush with melted butter and season as desired. Once the skillet is warm, sear the squash by leaving it to sit for about 2 minutes per side. This will give the squash a grilled flavor without overcooking it. Once the squash is finished cooking, use the warmed skillet to cook the shrimp until just pink. This should only take 5 minutes.
Stir together the dressing ingredients until well combined. Spoon the dressing onto a large platter. Top with mixed greens, toasted nuts, shrimp, and the seared squash. Place the salad platter on the center of the table with salad tongs and allow guests to serve themselves. Serves four.
