FOOD

4 Easy Summer Dinners

Consider 4 of your 5 weekdays covered with easy to make meals featuring salmon, pesto pasta, parchment chicken and meatloaf.

FOOD

4 Easy Summer Dinners

Consider 4 of your 5 weekdays covered with easy to make meals featuring salmon, pesto pasta, parchment chicken and meatloaf.

Ingredients

  • 2 sweet potatoes, peeled and cut into 1/2-inch chunks
  • 2 tablespoons olive oil
  • 2 1/4 teaspoons smoked paprika, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Sea salt and freshly ground pepper, to taste
  • 3 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 bunch Tuscan kale, stemmed and roughly chopped (about 3 cups)
  • 1 1/2 pounds salmon, cut into 4 fillets, skin on

Steps

  1. Preheat oven to 400 degrees, and line a sheet tray with parchment paper.
  2. Add sweet potatoes to the prepared sheet tray, and drizzle with olive oil, 2 teaspoons paprika, cumin, cinnamon, salt and pepper.
  3. Toss the potatoes with your hands to coat in the oil and spices. Lay out in an even layer on the sheet tray.
  4. Roast for 20 minutes until just tender.
  5. In a small bowl, whisk together maple syrup, mustard and remaining 1/4 teaspoon paprika.
  6. Remove potatoes from oven after 20 minutes, and, using tongs, gently toss the kale through. Lightly drizzle with olive oil and season with salt.
  7. Nestle the salmon into the potatoes and drizzle with maple-mustard mixture.
  8. Roast for 12 to 15 more minutes until salmon is cooked through and kale is mostly soft with some bits still crunchy.

Ingredients

  • 1/2 pound broccoli florets
  • 1 cup kale, stemmed and chopped
  • 1 (12 ounce) bag red lentil pasta
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • Juice of half a lemon
  • 1 clove garlic, peeled
  • Kosher salt and freshly ground black pepper

Steps

  1. Bring a large pot of salted water to a boil.
  2. Once boiling, add broccoli and kale and cook for 2 minutes, until soft but broccoli is still bright green.
  3. Using a slotted spoon, remove vegetables to a large bowl of ice water to stop the cooking.
  4. Meanwhile, drop pasta in the boiling water and set a timer as indicated in package directions.
  5. Drain the broccoli and kale from the ice water and pat dry with a paper towel.
  6. Add to the bowl of a food processor along with olive oil, Parmesan, lemon juice, garlic, salt and pepper. Pulse until smooth.
  7. Drain the pasta, reserving 1/2 cup pasta water. Transfer pasta to a large bowl, add half the pesto and stir to combine.
  8. Loosen the pesto with 1/4 cup pasta water if necessary. Serve immediately.
  9. TIP: Freeze the remaining pesto in a tightly covered container.

Ingredients

  • 2 ears corn, husked and kernels removed (or 1 1/2 cups frozen and thawed)
  • 2 cups slim green beans, ends trimmed, and cut into 1/2-inch pieces
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1/4 red onion, sliced
  • 1/4 cup basil, torn
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground pepper, to taste
  • Juice of half a lemon
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)

Steps

  1. Preheat oven to 400 degrees.
  2. Lay out 4 squares of parchment paper and fold each sheet in half.
  3. Divide the corn, green beans, tomatoes, onion, and basil among the parchment pieces. Drizzle each lightly with olive oil, and season with salt and pepper.
  4. Lay chicken breasts on top of vegetables and season with salt and pepper. Drizzle lightly with olive oil and a squeeze of lemon juice.
  5. Fold up the parchment to seal by starting at the bottom end. Make small folds from the bottom to the top to tightly seal the parchment closed.
  6. Place each parchment pack on a sheet tray.
  7. Bake for 20 to 25 minutes, until chicken is cooked through and vegetables are soft. Serve immediately.
  8. TIP: Can be made the night before and popped into the oven when you get home from work.

Ingredients

  • 1 medium onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 garlic clove, roughly chopped
  • 4 tablespoons store-bought pesto
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 1 large egg
  • 1 tablespoon tomato paste
  • 1 cup fresh or dry plain breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1 3/4 pounds lean ground turkey
  • 1/3 cup tomato sauce

Steps

  1. Heat oven to 350 degrees, and spray a muffin tin with nonstick spray.
  2. In the bowl of a food processor fitted with the blade attachment, add onion, carrot and garlic. Pulse until finely chopped.
  3. Add pesto, Parmesan, ricotta, egg, tomato paste, breadcrumbs and a pinch of salt and pepper. Pulse again until combined.
  4. Using a rubber spatula, scrape the mixture into a large bowl with the turkey. Use your hands to combine.
  5. Use an ice cream scoop to divide the meat mixture among the muffin cups.
  6. Top each with a spoonful of tomato sauce.
  7. Bake for 30 minutes, until cooked completely through.
  8. Rest 5 minutes before serving.