Photo by Jan Antonin Kolar on Unsplash

Spicing up weeknight dinners

I subscribe to the Five Weeknight Dishes email from the New York Times. I often peruse it, but we rarely make anything. Printing off – and making! – three of the five recipes in a single week is decidedly blog-worthy. 

We are vegetarians, so some modifications were needed, and I noted those below.

Here’s what we made: 

Pasta Puttanesca

The best part of this recipe is the sauce. This is the easiest sauce recipe I have ever made. It was ready before the pasta. We used Cento brand canned Italian tomatoes. These are saucy right out of the can, so no need to drain them.

A substitute for anchovies is capers, so we used more capers than called for in the recipe. 

This mushrooms-on-toast recipe was easy and delicious. No creme fraiche options in grocery store pickup, so we substituted sour cream, which worked great. Sliced baby bella mushrooms made this a quick meal, and we served it on Dave’s Killer Bread to keep it on the healthy side.

For the Sheet-Pan Scallion Chicken(less) with Bok Choy we used two bags of baby bok choy and a bag of breaded veggie chicken-less tenders from Trader Joe’s. This dish is way fancier than what we usually make for a weekday meal, but it was quick and delicious. I used less oil than the recipe called for (which is my typical practice).

All three recipes are winners and are now on the repeat list. We’ve made the pasta dish three times in the past two weeks, and I now feel like capers have become a pantry staple. I was the living embodiment of the heart eyes emoji when my beloved started making Pasta Puttanesca last night for dinner. (FYI, Trader Joe’s crushed Italian tomatoes work well, too.) 

You can sign up here to receive the weekly Five Weeknight Dishes newsletter from the New York Times. 


Photo by Jan Antonin Kolar on Unsplash

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