"Dinner for Two, Tonight" is a collection of complete menus and grocery lists that can be prepared and served in 30 - 40 minutes from fridge to table.
I know a lot of people don't like lamb – or at least think they don't (I've managed to change a few minds in my time). But it's my second favorite meat after pork (and before beef). It's also a fairly lean meat, more so than beef and so a good choice if you're trying to watch your nutrition. In this menu the lamb is served with a sort of relish called gremolata. New potatoes with horseradish are a great complement and some quick spinach rounds out the main course. Then, if you have an urge for something sweet, try a grilled brie and Nutella sandwich.
Copyright 2008 Kevin D Weeks
I love lamb chops, but they can be pricey, fortunately one of my local supermarkets sometimes has lamb steaks, which are cheaper. A lamb steak is like a ham steak - a horizontal cross section of a back leg. This simple lamb steak with gremolata works equally well with a lamb chop (adjust the cooking time) and the gremolata (a combination of lemon zest, garlic and parsley) elevates it to a feast for the eyes as well as the belly.
Copyright 2009 Kevin D Weeks
Some 20 years ago an English friend turned me on to the idea of making mashed potatoes with horseradish. In my opinion they're better than garlic mashed potatoes - and that's saying a lot. But one May I bought some spring potatoes at a local market. They were small and waxy so not good for mashed potatoes, but genuine spring new potatoes have an extraordinary sweetness that I thought would work well with horseradish, so I tried this.
Copyright 2011 Kevin D Weeks
This is a common weeknight dish for me - and I usually use frozen spinach because I almost always have a bag in my freezer. (Note, I seldom buy frozen veggies that are already sauced because they don't really save time and you can only eat them as made.) When I have a bit more time I use fresh spinach (or chard or kale), but keep in mind that frozen vegetables are harvested at peak freshness and flash frozen within 8 hours of harvesting - that's fresher than anything you can buy in most supermarkets.
Creative Commons License 2011 Maggie Hoffman
Grilled brie and Nutella is not lunch, it's dessert.
I was slow to discover Nutella. I saw it on lots of breakfast tables on my trips to Europe, but I'm not particularly a chocolate fan and chocolate for breakfast didn't interest me – the cheeses, breads, and sausages did. But at that time I didn't know Nutella was mostly hazelnut butter with some chocolate so my first taste was a revelation. I now usually have a jar in my pantry where it serves as a near-instant dessert after a weeknight meal. I made this sandwich with brie, but you can also use sliced strawberries or bananas. The best bread to use is either challah or brioche.
Grocery List(Note: This list assumes you have common staples such as butter, flour, salt , oil and so on.)
2 lamb steaks or 4 lamb chops
1 bunch fresh spinach or 1 cup frozen
2 thin slices prosciutto
Grilled Brie and Nutella:
bread (preferably challah or brioche)
Nutella (you will probably find this with the peanut butter at your grocery)