Delicious mealsdon't have to take all night—especially in the summer. That's why this week's meal plan is all about weeknight cooking that takes less than 30 minutes tops—except for Friday, a day which deserves a little extra love for being your sanity's constant savior. But even then, the time spent is mostly waiting for a marinade to do its thing—totally worth it when there are savory grilled chicken wings and sooooo many tomatoes to look forward to.
Monday: Pasta With Lightning-Fast Zucchini Sauce
If you have the foresight to makefresh pastaover the weekend, more power to you. Otherwise, storebought is just as delicious. Either way, this bright zucchini, lemon, and ricotta sauce comes together faster than the time it takes the pasta to cook. Pro tip: Grate a few extra zucchini, then salt and let drain in colander while you cook Monday's dinner, then squeeze that extra zucchini dry and pack it away for Thursday night.
Tuesday: Open-Faced Tomato Sandwiches
Save time and money on groceries and skip the crème fraîche here. Instead, use the remainder of last night's ricotta as the spread for this pumpernickel toast. Cured fish adds great protein (buy a few extra packs for later in the week), but what really sets off this dish is the quick-pickled tomatoes. The green tomatoes used here are the kind that are green when ripe—if you can't find them, any very firm tomato will work. Make more of those pickles than you'll need—you'll want them again on Friday (and every day for the rest of your life).
Wednesday: Spiced-Up Meatballs With Cool Yogurt and Cukes
Of course you could use whatever kind ofground meatyou love here, but lamb makes these Mediterranean-spiced meatballs extra tasty. Simple, unadulterated yogurt slicks the base of the bowls—and that's great because the spicy chile sauce (store-bought chili oil works just as well) will leave you wanting a cooling bite. Hint: Use some of the brine from that pickled tomato jar for the vinegar in the cucumber salad—and make extra salad for Friday while you're at it.
Thursday: The Cutest Zucchini Cakes
Remember that shredded zucchini you prepped on Monday? Grab it and toss with eggs, Parmesan, and flour, then fry up into little zucchini pancakes. Skip the sour cream—you don't need it—instead top the cakes with more of that yogurt or ricotta (or hey, mix the two together for equal parts creamy tartness and milky richness) and finish them off with the leftover cured fish:trout, salmon, it all works.
Friday: Herb-Grilled Chicken and Herb-Packed Tomato Salad
Season and toss wings with garlic and herbs, then let them marinate while you cut up a few more fresh tomatoes for this amazing bounty of a salad. Whatever herbs you have leftover from the week can go in here: parsley, mint, chives—dill and cilantrowould be especially nice. Go ahead and throw in a few pickled tomatoes and any extra cucumber salad too—they'll add great variety of texture. For really exceptional chicken wings,skewer them first. It may take a bit of extra effort, but with all the time you've saved this week, you're worth it.
