How to Win at Weeknight Dinner

Thanks to our new expanded menu, you can now keep your fridge stocked with easy dinner or lunch options for every day of the week. Here are four “barely-a-recipe” suggestions using à la carte options from our Market. Simple instructions mean you can have a healthy meal on the table in record time.

Jumbo lump crab cake salad

Pat the jumbo lump crab cakes dry with a paper towel. In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the crab cakes and cook until golden brown, 5 to 6 minutes. Turn and cook until the other side is golden brown, 5 to 6 minutes. While the crab cakes cook, slice a handful of organic snap peas in half on the diagonal and toss into a bowl with salad greens of your choice and a drizzle of Sunbasket green goddess dressing. Season to taste with salt and pepper and top with the crab cakes. 

BBQ tofu pita pockets

Thinly slice organic baby carrots on the diagonal. In a large frying pan over medium heat, warm 1 tablespoon neutral oil until hot but not smoking. Add the carrots and 1 tablespoon Sunbasket chipotle barbacoa glaze and cook until the carrots begin to soften. Transfer to a plate. Do not clean the pan. In the same pan used for the carrots, add 1 tablespoon neutral oil, if needed. Add the Hodo Foods organic tofu cubes and cook, stirring occasionally, until heated through, about 5 minutes. While the tofu cooks, toast traditional pita bread in the toaster oven. Cut the pita in half, making two pockets and stuff the pita with carrots, tofu cubes, and baby spinach and arugula.

Sausage and pesto pizzas

Heat the oven to 400°F. On a sheet pan, place naan or flatbread of your choice side-by-side and brush the tops lightly with olive oil. Bake until crisp, 5 to 7 minutes. Transfer to a cutting board. While the flatbread toasts, cook ground pork. Pat the ground pork dry with a paper towel. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. While the pork cooks, cut a handful of organic grape tomatoes in half. To assemble the pizza, spread sweet basil pesto over the toasted flatbread, top with the pork and tomatoes, and cut into pieces.

Spicy pasta with chicken meatballs

Bring a medium sauce pot of generously salted water to a boil. Add Talluto’s pasta and cook until just tender, according to package instructions. Drain, reserving ¼ cup pasta cooking water. While the pasta cooks, remove the stems and seeds from 3 organic sweet mini peppers and cut into ¼-inch-wide strips. In a large frying pan, warm 1 tablespoon olive oil over medium-high heat until hot but not smoking. Add the peppers and cook until crisp-tender, 2 to 4 minutes. Add arrabbiata sauce and organic Italian chicken meatballs, bring to a simmer, and cook, stirring occasionally, until the meatballs are heated through, 3 to 4 minutes. Stir in the pasta and reserved pasta water and season to taste with salt and pepper.