Weeknight Meals

I love the versatility of cannellini beans. I’ve puréed them to make a dip and have used them as a thickener for soups. They’ve made many appearances in salads and even pasta dishes. This time, though, the cannellini bean is the star, offering a creamy, buttery texture for the base of the soup, which perfectly absorbs the flavors of the aromatics.

The three varieties of pepper in this seasoning blend all bring their own dimension of pepperiness: the white is mild yet pungent, the black hot and biting, and the pink slightly sweet and floral. (Technically, pink pepper-corns are not peppercorns at all; they are the dried fruit of the Baies rose plant.) Together they make an appealing combination of both tastes and colors. A touch of sugar balances the assertive nature of the pepper.

During my travels for the old Food Network show Food Nation, I had the opportunity to go foraging for mushrooms with an expert while in Washington State. I can’t think of mushrooms without remembering that trip. Now I do NOT recommend hunting for your own mushrooms—let’s leave that to the experts—but I do recommend using a variety of what your supermarket has to offer. They may not be technically “wild,” but a blend from your market will still be delicious and, more important, not deadly! I think that any cheddar would pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better.

This burger gets its inspiration from Italy’s insalata caprese, which is a simple yet totally delicious layering of fresh mozzarella, ripe tomato slices, and basil leaves. Basically, I just transplant that salad onto a burger. Because it is so simple, it is of the utmost importance that each ingredient be in its prime. That means only the ripest, tastiest tomatoes, the freshest, creamiest mozzarella, and the brightest green basil will do. (If you can find it, make this burger with milky buffalo mozzarella for a delicious and authentically Italian treat.) All it takes to dress this Italian trifecta is a splash of balsamic vinegar, olive oil, salt, and lots of freshly ground black pepper.

When you need a satisfying meal that uses ground beef, try this recipe. It’s as easy as 1-2-3. Just brown the beef, heat the sauce, and add the rice. Then ring the dinner bell!

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

Dry-roasted sesame seeds, often found in Chinese-inspired dishes like this one, add a rich nuttiness that teams well with pork. You’ll be tempted to eat every bite, but save some to make Cook’s-Choice Fried Rice (page 210).

While this meat-and-potatoes combo cooks, prepare a green vegetable and one of our speedy desserts.

Using prewashed spinach and presliced mushrooms makes preparation of an easy entrée even easier. Serve this stir-fry over hot brown rice to add a whole grain to your meal.

If you like gumbo, you will like this one-dish beef meal. This recipe lends itself well to experimentation, so try different vegetables and beans for variety. To stretch the number of servings, ladle the mixture over steamed brown rice.