Easy Weeknight Meals
Easy Weeknight Recipes
334 Pins
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Smitten Kitchen’s Weeknight Tomato Soup
Deb Perelman, founder of the award-winning blog Smitten Kitchen, loves this recipe because you can make it using cherry or grape tomatoes purchased at the grocery store—even off-season ones. “They’ll provide more flavor and nuance than canned tomatoes, and the proof will be in the bowl,” she says. “And sweetness! Cream of tomato soup recipes add a little sugar, but I find that store-bought grape tomatoes provide enough without it.”
Smitten Kitchen’s Frico Grilled Cheese Sandwich
Deb Perelman, the cookbook author and the blogger behind the award-winning Smitten Kitchen, says that a more tone-aware food writer would ask you to forgive them for the simplicity of this recipe. "Grilled cheese? You think we need a recipe for cheese + bread + butter in a frying pan? But I won’t because making it this way changes everything,” she explains. This sandwich is the perfect partner for her Weeknight Tomato Soup.
Slow-Cooker Couscous Risotto with Artichokes & Lemon
Featuring fresh artichokes and two kinds of cheese, this lemony risotto swaps out the usual rice for pearl couscous and comes together easily in a slow cooker—no constant stirring required. Although pearl couscous (also called Israeli couscous) resembles a grain, it’s actually a type of small pasta that’s made from toasted semolina flour and rolled into tiny balls. Be sure to use pearl couscous for this recipe, not instant couscous.
White Bean, Carrot & Spinach Enchiladas
A one-pan meal that’s perfect for weeknight dinner, these cheesy enchiladas are full of healthy vegetarian ingredients like white beans, carrots and spinach. If you don’t want to make your own salsa verde, using purchased salsa is an easy alternative. Choose mild or spicy salsa, as you like.
Miso Butter Garlic Noodles with Chili Crisp
This quick-cooking noodle dish features an irresistible sauce made with butter, garlic, white miso and Parmesan cheese. To finish the dish, we garnish the noodles with chili crisp, a medium-spicy condiment that includes pepper flakes, tamari, soy sauce and sweet ginger. A sprinkling of julienned scallions adds color and crunch. These noodles are part of the Test Kitchen’s Father’s Day feast, but they are also perfect to whip up for a fast weeknight dinner.
Zucchini Skillet Pizza
When zucchini is abundant at the greenmarket, consider using this versatile summer squash as a topping for an easy skillet pizza for two. A pizza sauce made from tart crème fraîche and a generous amount of fresh basil complements the summery vibes of the zucchini topping. The sauce can be made in advance and stored, covered, in the refrigerator for up to a day.
Grilled Cheese and Tomato Soup
When it comes to nostalgic comfort foods, it’s hard to top a steaming bowl of tomato soup paired with a gooey grilled cheese sandwich. This version from chef Tyler Florence makes a perfect weeknight supper for kids and grown-ups alike. His soup is enriched with heavy cream and Parmesan cheese, while a bit of rosemary lends fresh herbal flavor. The sandwiches include two kinds of cheese—pepper jack and Havarti—tucked between crisp slices of garlicky sourdough bread.
Eggs Florentine with Tarragon Hollandaise
Eggs Florentine is a brunch favorite that never goes out of style. In our twist on the classic, we swap in earthy chard for the spinach and fry the eggs instead of poaching them. For savory-salty goodness, we include crisp slices of thick-cut bacon. Chopped fresh tarragon lends a mild anise flavor to the rich hollandaise.
The Perfect Zucchini Quiche
We know it’s a bold claim, but the chefs in the Williams Sonoma Test Kitchen say they’ve developed the perfect zucchini quiche. What makes it perfect? The texture of both the crust and the filling are just right. All too often, quiches end up dry or spongy, but the chefs have created a silky-smooth, custard-like filling by finding that magical ratio of eggs to cream.
Enchiladas Verde
Do you prefer flour or corn tortillas? That’s the ultimate question when making these easy enchiladas. We tested this recipe with both types of tortilla and love them equally. Our recipe calls for 8-inch tortillas, but 6-inch will also work; just be prepared to have some extra filling to do with as you please. Any leftovers are perfect for making a quesadilla or another, smaller batch of enchiladas.
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Simple Vegetarian Skillet Lasagna
Chock-full of veggies and lentils plus three kinds of cheese, this lasagna is the creation of Tieghan Gerard, cookbook author and founder of the blog Half Baked Harvest. Her family loves lasagna and she typically cooks a classic meat-based version, preparing all of the components from scratch.
Crispy Rice Salad with Spring Herbs
Our nontraditional take on the Laotian dish nam khao—which typically features crisp rice, grated coconut and pungent seasonings wrapped up in lettuce leaves—this dish has a similarly toothsome texture but also highlights spring vegetables and tender herbs for a refreshing seasonal salad that is a perfect pairing with poultry or seafood. The shallot and radishes should be sliced as thinly as possible, so we suggest using a mandoline.
