This month's featured pantry staples along with 6 simple recipes for quick weeknight dinners.
In a rut with quick and easy entrees? You’ll be amazed how your dinner options expand with these new pantry staples at the ready. A can, jar or bottle is all it takes.
Chicken with Salsa Verde and Feta
Green salsa is fresh and bright and when poured over chicken keeps it moist and tender and contrasts beautifully with the salty feta.
Place 2 pounds boneless, skinless chicken thighs in a roasting pan. Pour 1½ cups salsa verde over top. Sprinkle with ¾ cup crumbled feta cheese. Bake 40 minutes at 375F. Serves 6.
Pork with Fig Preserves
Fig preserves lend a fruity sweetness to just about anything, particularly when combined with pork and soy sauce.
Combine ½ cup fig preserves, 3 tablespoons soy sauce, 2 crushed garlic cloves and 1 tablespoon lemon juice. Roast 2 (1-pound) whole pork tenderloins 15 minutes at 375F. Brush with fig mixture during last 5 minutes of roasting. Serves 8.
Salmon with Miso
Miso is fermented soybeans. It has a consistency much like peanut butter and a salty nutty taste.
Combine 2 tablespoons each brown sugar, miso paste, soy sauce and hot water. Spoon over 4 (5-ounce) salmon fillets, and broil 10 minutes. Serves 4.
Rice Salad with Peppers, Beans and Feta
Jarred roasted bell peppers and canned beans are staples on our shelves year round.
Combine 3 cups cold (leftover) rice, 1/2 cup chopped roasted red peppers, 1/2 cup crumbled feta cheese, 1 can white beans (rinsed and drained), ¼ cup chopped parsley, 2 tablespoons extra-virgin olive oil and 2 tablespoons sherry vinegar. Serves 4.
Curried Chicken Strips
You can find jars of curry paste in the Asian section of most grocery stores.It is a blend of curry powder, vinegar and oil.
Combine ½ cup orange juice concentrate with 3 tablespoons green or red curry paste and 1 tablespoon oil. Toss with 1 pound chicken tenders or strips. Roast 15 minutes at 375F. Serves 4.
Chipotle chiles are dried smoked jalapenos peppers that are pickled and canned with sauce to make the smokey chiles in adobo sauce.
Combine 1 chipotle chile, 1 tablespoon adobo sauce and 1/3 cup mayonnaise. Spread on top of 4 (5-ounce) salmon fillets. Broil 10 minutes. Serves 4.