Weeknight Kitchen
Weeknight Kitchen with Melissa Clark takes on one of the biggest dilemmas of busy people: what are we going to eat? In each episode, you’ll join Melissa in her own home kitchen, working through one of her favorite recipes and offering helpful advice for both beginners and seasoned cooks. It’s a practical guide for weeknight eating, from the makers of The Splendid Table.
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Winter Squash Soup with Red Chile and Mint
Despite the inclusion of red chile, this is not a hot and spicy soup, unless, of course, you use a lot of it. The sweetness of squash naturally tempers the heat of the chile, as do the cinnamon and mint. I prefer to puree this soup, but you can leave it chunky. Either way, it is not taxing to make and it can be prepared the day before you plan to serve it -- or even an hour before.
Spanish Garlic Soup
This soup has the big flavors and full body that are perfect for a winter dinner. It is finished in the oven like French onion soup, but in this case, instead of melted cheese, there is an egg poached on the surface.
Uruguayan Spicy Baked Cheese
Heat the oven to 450ºF.
Winter Cauliflower Salad
Although you can enjoy this salad at any time of year, I find that its refreshing crunch is especially welcome in winter, when the foods we (or at least I) eat tend to be of the rich, stick-to-your-ribs sort, such as stews and braises, or oozy baked pasta dishes.
Spaghetti Squash with Bacon, Pine Nuts, and Balsamic Vinegar
INGREDIENTS:
Mushroom Mapo Tofu
A classic, very spicy Chinese dish that is usually made with minced meat and tofu, but this vegan version still delivers the punch that is associated with the original.
A Salad of Pears and Cheese with Sprouted Seeds
There are some pears and cheese left from Christmas, a couple of heads of crisp, hardy salad leaves still in fine fettle, and a plastic box of assorted sprouted seeds in the fridge. I put them together almost in desperation, yet what results is a salad that is both refreshing and uplifting, clean tasting and bright.
Cauliflower or Broccoli Rabe and Sausage
White Beans with Spicy Black Olive Vinaigrette
When we use canned beans, we like to give them a little love before we dress them. Drain them into a sieve, give them a good rinse under cold running water, then drain well and toss with a drizzle of olive oil and season with salt. Then go in with your dressing.
Shrimp with Spinach, Garlic and Smoked Paprika
If you have yet to discover the glory of smoked paprika, this is your official invitation. Made from smoked red peppers, it is a key ingredient in Spanish cooking (where it is called pimentón). It imparts a deep ruby color and distinctive smoky flavor and aroma, instantly giving the simplest foods, like eggs, potatoes, or grilled chicken, a huge wow factor. In this dish, it teams up with golden toasted garlic for doubly exciting seasoning for sautéed shrimp and spinach. You can buy smoked paprika in sweet or hot varieties, but I buy the sweet because I figure you can always add some heat if you want it—and I do add a touch here.