This week our meals will be interesting yet simple; springtime is an inspiring season, yet tends to be extra-packed with extra-curricular activities. So while I like to be able to make dinner from scratch every night, sometimes I need to streamline things a little bit. None of this week’s dinners taste rushed – a springy risotto with peas and asparagus is one of those dishes that looks and tastes like it took longer than it actually does; ditto the crispy Panko fish sticks that come together in about ten minutes.
| MONDAY |
If you can make oatmeal, you can make risotto – it’s simpler to make than you might think. Just start with short-grained sticky rice and you have a perfect vehicle for the first spring veggies – asparagus when it pops out of the ground, and peas when they arrive, or straight from the freezer.
Springtime Risotto with Peas & Asparagus
Photo credit: Jaime of Sophistimom
| TUESDAY |
A little pot on my kitchen counter has fresh basil growing in it – the first smell and taste of spring. The tender leaves are perfect for tearing over pasta or tucking into sandwiches – like this Panko-crusted chicken Parmesan, slathered with marinara sauce, topped with thick slabs of mozzarella and served in a grainy bun. Brilliant! Omit the bun if you like, but it’s a perfect package if you need dinner to go.
Chicken Parmesan Heroes with Basil
Photo credit: Aimee of Simple Bites
| WEDNESDAY |
These skewers of sweet, gingery beef bites are a perfect fit if you’re ready to fire up the ‘cue, but just as easily cooked inside; add a side of rice, roasted asparagus and/or a big salad and you’re good to go. If you’re multitasking, cut and marinate twice as much as you need, then freeze half the meat in its marinade for a head start on dinner another night.
Ginger Soy Beef Tenderloin Kebabs
Photo credit: Shaina of Food for My Family
| THURSDAY |
Wee sliders – mini burgers you can eat in a few bites – are kid-friendly, and the addition of bacon and blue cheese gives them adult appeal, too. The best part: the patties are made with ground turkey and quinoa!
Turkey Bacon Blue Cheese Sliders
Photo credit: Brooke of Cheeky Kitchen
| FRIDAY |
Crispy fish sticks from scratch come together even more quickly than the frozen kind, which typically require about 25 minutes to bake. Making them yourself is fast and easy – you can use whatever kind of fish is available – and the result is ethereally crisp and tender, with no trace of freezer burn. Serve with tartar sauce for the grown-ups; ketchup for the kids.