What's For Dinner? 02.02.15

Happy Monday! If you have grocery shopping on your to-do list today, here are six recipes that will add plenty of variety to your cooking this week. I'm especially excited about the two that use store-bought rotisserie chicken, which is one of my favorite dinner-time shortcuts. This week, I'll use it for the world's simplest pasta (my two-year might even eat it) and an Indonesian chicken salad that will add a little excitement mid-week with its departure from our standard flavor profile.

Monday: Updated Chef’s Salad
We’re going meatless with a simple salad to help us recover from yesterday’s taco fest. I’ll probably add avocado and some chickpeas to make this a little more filling. Serve with store-bought bread.

Tuesday: Parmesan Pasta with Chicken and Rosemary from Real Simple
I love easy recipes that use rotisserie chicken (not having to handle raw chicken is always a reason to celebrate). This pasta recipe literally could not be easier (6 ingredients, including salt and pepper) but it’s very satisfying. Serve it with roasted broccoli (toss broccoli with olive oil, season with salt and pepper, and roast at 425 for 25 minutes).

Wednesday: Indonesian Pineapple, Chicken, and Spicy Peanut Salad from Dinner: A Love Story
Use the rest of the rotisserie chicken in this salad full of contrasting flavors and plenty of crunch. The recipe includes deconstruction tips to please picky palates.

Thursday: Bacon, Kale, and Ricotta Sandwiches from Not Without Salt
I’m in the middle of a serious ricotta obsession, so when I found this recipe, it immediately went on our menu for the week. I’m planning on serving it with Trader Joe’s sweet potato fries.

Friday: Pizza with Prosciutto and Arugula
Friday nights are made for pizza. This combination of peppery arugula, earthy truffle oil, and salty prosciutto is an all-time favorite.

Sunday: Frittata with Broccoli and Comte from Williams-Sonoma
Frittatas are the Italian version of omelets - a little heartier and way less fussy. They’re a great way to use up any veggies or cheeses you have left in the fridge at the end of the week. I’m a big fan of Kristine Kidd’s frittata recipes and particularly like this combination of broccoli and cheese (feel free to substitute cheddar for the comte).