Recipes  

January 13-17, 2020: What to Cook This Week

We keep making our way through the month of January on a healthy kick, full of good-for-you, simple dishes that taste amazing, too. These meals include crispy zucchini fritters, a crustless salmon pie and pork cutlets in a creamy mustard sauce.

Monday: Zucchini and Mint Fritters

The whole family will ask you for these fritters again, guaranteed! Plus, they’re so easy to make, everybody wins. Just mix all the ingredients, shape the patties and grill them for a few minutes in the pan to make sure they’re crispy on the outside and tender on the inside. Serve with tzatziki sauce or plain yogurt.

Tuesday: Crustless Salmon Pie

Oh, the pure joy of a salmon pie without having to break out the rolling pin! Skip the crust by mixing canned salmon with mashed potatoes, and serve with a béchamel sauce. The comfort of a fish pie, minus all the hard work.

Wednesday: Ethiopian Berbere Beef Stew

Fancy something totally new? Head to Ethiopia! Ethiopian berbere refers to a blend of spices that includes garlic, chili, cinnamon, cloves and cardamom. Mix the spices and ground beef in a frying pan and serve it with green vegetables and flatbread to help scoop up the meat from the plate.

Thursday: Pork Cutlets with Creamy Mustard Sauce

There’s nothing easier to cook than these delicious pork cutlets. Simply brown the meat and prepare a quick, velvety sauce made with chicken broth, cream and old-fashioned mustard. The perfect weekdnight meal, ready in 15 minutes flat!

Friday: Bell Pepper and Duck Confit Sandwich

After a busy workweek, simplify dinner duty by preparing a giant sandwich for everyone around the table. Vegetables are cooked on a baking sheet and arranged on a baguette with boneless confit duck leg meat. Cut the sandwich into individual portions, and let the weekend begin!

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