How to Win at Weeknight Dinner
Back away from the stack of take-out menus
Thanks to our new expanded menu, you can now keep your fridge stocked with easy dinner options for every night of the week. Here, our test kitchen shares four barely-a-recipe suggestions using à la carte options from our menu. Our simple instructions mean you can have dinner 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 the organicgirl salad greens of your choice and a drizzle of Sun Basket green goddess dressing. Season to taste with salt and pepper and top with the crab cakes.
BBQ tofu pita pockets
Thinly slice organic baby rainbow 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 Sun Basket 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 Southern barbecue tofu cubes and cook, stirring occasionally, until heated through, about 5 minutes. While the tofu cooks, toast California Lavash traditional pita bread in the toaster oven. Cut the pita in half, making two pockets and stuff the pita with carrots, tofu cubes, and organicgirl baby spinach and arugula.
Sausage and pesto pizzas
Heat the oven to 400°F. On a sheet pan, place California Lavash garlic naan 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 naan 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 Talluto’s sweet basil pesto over the toasted naan, top with the pork and tomatoes, and cut into pieces.
Spicy fusilli and chicken meatballs
Bring a medium sauce pot of generously salted water to a boil. Add Talluto’s fusilli and cook until just tender, 3 to 5 minutes. Drain, reserving ¼ cup pasta cooking water. While the fusilli 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 peppers are crisp-tender, 2 to 4 minutes. Add Talluto’s 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 fusilli and reserved pasta water and season to taste with salt and pepper.