Weeknight Meals
Smoked Salmon and Sweet-Potato Hash
This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.
Pesto-Tomato Clams
Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.
Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce
A bagged lettuce mix with "Mediterranean" greens would go nicely here when tossed with red wine vinaigrette and served with ciabatta bread. End with pears and a plate of bittersweet chocolate-nut toffee.
Salsicce al Pomodoro
The aroma of sausage simmering in tomatoes expresses Naples as well as any long-cooked ragù. Indeed, the ensuing sauce is often called ragù di salsicce. In this recipe, you produce just enough sauce for a first course of pasta — either spaghetti or ziti is perfect — with a beautiful bonus of meat for the second course. To make the most of the sauce, set aside only a spoonful to top each portion of sausage, then add the cooked pasta to the sauce, turning the pasta in the sauce until it is evenly dressed and has soaked up some of the sauce's savor.
By Arthur Schwartz
Chicken Breasts with Scallions, Shiitake Mushrooms, and Tomatoes
Can be prepared in 45 minutes or less.
Shiitake-Beef Stir-Fry
Dried shiitake mushrooms can be found in the Asian foods section of your supermarket. Steamed rice completes the meal.
Citrus Pesto
Toss one cup of the pesto with one pound of cooked pasta, or try it as a sauce over baked chicken or fish.
Shrimp with Better Cocktail Sauce
Time: 30 to 40 Minutes
No doubt shrimp with cocktail sauce is a luxury dish, but it has sunk to the point where too frequently it means a pile of shrimp cooked days in advance, served on a bed of iceberg lettuce with some bottled sauce that always needs more help than it ever receives. There is a better way, however. Cook the shrimp yourself; in the meantime, prepare a simple ketchup-based sauce that has so much flavor, you'll find it becoming a part of your standard repertoire.
By Mark Bittman
Smoked Gouda with Black Forest Ham on Marble Rye
By Ira Freehof