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Dinner This Week: Cooking from the Pantry - Vol. 11

By Keith Dresser Published

This week’s menus include Turkey Meatballs, Grilled Salmon, and Pasta with Beans and Swiss Chard for dinner in about an hour.

Even with the best-laid plans, cooking during these unprecedented times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

Dinner 1: Moroccan-Style Turkey Meatballs and Couscous

We like 93 or 85 percent lean turkey in Moroccan-Style Turkey Meatballs, but ground chicken with a similar fat content will also work. We don’t recommend using 99 percent lean ground poultry. We prefer to add individual spices, but 1 tablespoon of garam masala can stand in for the cumin, coriander, cinnamon, and nutmeg. The pilaf method allows Couscous with Shallots, Garlic, and Almonds to cook up fluffy and separate. Half of a minced onion can be substituted for the shallots, and feel free to try a different nut—almonds and pistachios are good options. 

Printable Shopping Lists: Moroccan-Style Turkey Meatballs and Couscous


 

Dinner 2: Grilled Salmon and Cucumber-Dill Salad

Our method for Grilled Salmon Fillets can be applied to other firm-fleshed fish of a similar thickness, including snapper, halibut, sea bass, or grouper. If grilling one of these fish, shoot for an internal temperature of 140 degrees. Cucumber-Dill Salad calls for English cucumbers, but regular cucumbers will work just fine; peel and seed them before salting. Parsley can be substituted for the dill. 

Printable Shopping Lists: Grilled Salmon and Cucumber-Dill Salad

Recipe for Charcoal-Grilled Salmon Fillet

Dinner 3: Pasta with Beans and Swiss Chard with Green Leaf and Radicchio Salad

Pasta with Beans, Chard, and Rosemary calls for two types of beans—cannellini and pinto—but other varieties of white beans can be substituted. Bacon can be used in place of pancetta. Spinach can be swapped for Swiss chard, but we suggest using mature spinach rather than baby spinach. Our Green Leaf and Radicchio Salad with Grapefruit and Fennel combines soft, mineral-y green leaf lettuce with bitter, crunchy radicchio. Other types of lettuces and greens can be used; we suggest a mix of mild and bitter choices for balanced flavor. Thinly sliced celery can stand in for the fennel. 

Printable Shopping Lists: Pasta with Beans and Swiss Chard and Green Leaf and Radicchio Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.