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Sara’s Weeknight Meals Season 5

Savannah Bee Rosemary Honey and Georgia Peach Chutney Burgers

Serves 4 For Peach Chutney: 1/2 cup cider vinegar 1/2 cup loosely packed brown sugar 1/2 cup Savannah Bee Rosemary Honey 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup 1 small white onion, peeled and diced, about 1/2 cup 1 small jalapeño pepper, seeded and diced, 2…

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Sparkling Watermelon Lemonade

Makes 6 drinks Ingredients 4 cups cubed fresh watermelon (seeds removed) 5 to 6 tablespoons superfine sugar or to taste 1/2 cup fresh lemon juice seltzer, well chilled Fresh mint sprigs for garnish Directions In a blender combine the watermelon, sugar and lemon juice. Puree until very smooth. Taste and…

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Quick Pink Sangria

Start to finish: 1 hour 20 minutes Hands on time: 20 minutes Servings: 4 – 6 tall drinks 2 small firm ripe peaches (about 8 ounces), cut into thin slices 1 cup pitted cherries 1 small orange (about 6 ounces), halved and sliced thin ½ cup triple sec or other…

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Texas Hill Country Market Style Brisket

Hands-On Time: 30 minutes Total Preparation Time: 6 hours Makes 8 to 10 servings Ingredients Lockhart Dry Rub 1/2 cup Morton kosher salt 3 tablespoons coarse ground black pepper 2 teaspoons cayenne pepper 1 whole beef brisket, untrimmed (9 – 12 pounds) 1/2 cup Lockhart dry rub (Recipe below) 1…

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Scallop, Basil, and Prosciutto Kebabs

Start to finish: 30 minutes Hands on time: 15 minutes hands on Servings: 4 16 sea scallops (about 1 ½ inches in diameter 1 ¼ pounds) 1 tablespoon fresh lemon juice Kosher salt 2 tablespoons extra virgin olive oil 8 thin slices prosciutto di Parma (about 4 ounces) 16 large…

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Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette

Makes 4 Servings Hands-On Time: 25 Minutes Total Preparation Time: 25 Minutes Ingredients 1 c all-purpose flour 3/4 pound medium sea scallops Kosher salt and freshly ground black pepper 1/2 c vegetable oil 1/3 c fresh grapefruit juice 1 small shallot 1 T unseasoned rice vinegar 1/8 t sugar 1…

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Steak, Mushroom and Tomato Salad with Bearnaise Dressing

Servings: 4 Start to finish: 1 hour 40 minutes (40 minutes without pre-salting) Hands on time: 20 minutes Ingredients 1 pound 3/4- to-1-inch thick steak– such as flat iron, tri tip or boneless short rib Kosher salt 2 cups cherry tomatoes 2 tablespoons vegetable oil 1 1/2 cups thinly sliced…

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On this week’s show, guest chef Ming Tsai and I make quick and easy one-pan dinners.

Using just one pan for dinner makes both the cook and the dishwasher happy, plus it’s so easy. In Episode 518: One Pan Wonders, we start with guest Ming Tsai and his Lemongrass Chicken Soup. Then on “Ask Sara,” tips for using the original pot, the wok. Finally, I help a…

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Greek Shrimp, Farro and Greens with Feta

Start to finish: 50 minutes Hands on time: 40 minutes Servings: 4 Ingredients ¼ cup extra-virgin olive oil, divided 12 ounces peeled, and deveined jumbo shrimp 1 cup finely chopped onion Kosher salt 1 tablespoon minced garlic 1 cup halved cherry tomatoes 2 teaspoons red pepper flakes 10 ounces baby…

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Lemongrass Chicken Soup

Serves 4 Ingredients 1 tablespoon grapeseed or canola oil 4 lemongrass stalks, pale parts only, crushed with the flat side of a knife 1 head celery, stalks rinsed and roughly chopped 2 large carrots, peeled and shredded 2 medium onions, thinly sliced 2 Thai or serrano chiles, stemmed and minced…

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Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms

Start to finish: 45 Hands on Time: 25 Servings: 4 Ingredients 2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend 2 cups vegetable broth, chicken broth or water (if water add ½ teaspoon salt to the water), divided 1 cup broccoli pesto…

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Pasta with Pesto, String Beans and Potatoes

Makes 4 to 6 Servings Ingredients 6 oz or 2 bunches fresh basil leaves 1/3 cup pine nuts or walnuts or even almonds (toasted) 1 cup freshly grated Parmigiano-Reggiano 3/4 cup extra virgin olive oil 2 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste 3…

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Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushroons

Start to finish: 45 minutes Hands on time: 25 minutes Servings: 4 2/3 cup brown rice plus 1/3 cup wild rice or 1 cup wild and brown rice blend 2 cups vegetable broth, chicken broth or water (if water add 1/2 teaspoon salt to the water), divided 1 cup broccoli…

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Randy Thibodeaux’s Crawfish Etouffee

Serves: 10 to 12 Ingredients 2 sticks of butter 3 onions, finely chopped 1/2 bell pepper, finely chopped 3 stalks celery, finely chopped 2 cloves of garlic, minced 3 pounds cleaned crawfish tails 1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning) 1 tablespoon cornstarch mixed with water…

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Spicy Sauteed Creole Duck Breasts

Start to finish: 1 ½ hours (40 minutes active) Servings: 6 Ingredients 1 tablespoon vegetable oil 2 ounces andouille sausage, finely chopped ½ cup finely chopped onion ½ cup finely chopped green bell pepper 1/3 cup finely chopped celery 1 tablespoon plus ½ teaspoon Creole seasoning (purchased or use the…

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White Chicken Chili

There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top. Makes…

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Jean Anderson’s Oven Fried Chicken with Sides

This easy recipe from Sara Moulton Cooks at Home is ideal for entertaining. You can put it into the oven and it minds itself while you do other things. When I told my mentor and good buddy Jean Anderson that my first cookbook needed her chicken recipe- it became one of…

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Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini

Makes 4 servings Suggested Accompaniment Serve with a Chardonnay Ingredients Four 6-ounce boneless, skinless filets of salmon seasoned with extra virgin olive oil to coat and a liberal sprinkling of salt and pepper Sweet Pea Hummus (recipe below) Crostini (recipe below) 2 ears of fresh corn shucked, grilled and cut…

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Grilled Salmon, Arugula & Grilled Corn Salad, Sweet Pea & Avocado Crostini

Makes 4 servings Suggested Accompaniment Serve with a Chardonnay Ingredients Four 6-ounce boneless, skinless filets of salmon seasoned with extra virgin olive oil to coat and a liberal sprinkling of salt and pepper Sweet Pea Hummus (recipe below) Crostini (recipe below) 2 ears of fresh corn shucked, grilled and cut…

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Duck Breast Salad with Pear Walnut Dressing and Blue Cheese

Servings: 4 For the duck: 2 whole duck breasts with the skin (4 halves, about 2 lbs. total) 1 very ripe pear, peeled, cored and sliced ½-inch thick 1/2 cup distilled white vinegar 1 tablespoon honey 1/2 teaspoon Kosher salt 1/8 teaspoon ground black pepper 1/4 cup walnut oil 6…

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Spanish Burger

Makes 6 servings Hands-on time: 25 minutes Total preparation time: 35 minutes Ingredients 1 large onion, chopped 3 tablespoons extra virgin olive oil 2 garlic cloves 1/2 cup mayonnaise 1/2 teaspoon smoked, sweet or hot smoked Spanish paprika 2 pounds burger mix  (NOTE:  you could use:  ground pork, bison or…

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Turkey Spinach Burger with Pepperoncini Mayonnaise

Start to finish: 45 minutes Hands on time: 20 minutes Servings: 4 Ingredients 2 tablespoons extra-virgin olive oil, divided 1/2 cup finely chopped onion 5 ounces baby spinach Kosher salt and ground black pepper 1/4 cup plain nonfat Greek yogurt 1/4 cup low-fat mayonnaise 2 tablespoons minced seeded pepperoncini 1…

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Spaghetti with Bacon, Eggs and Toasted Crumbs

This is the best kind of breakfast-for-dinner dish.  Not only does it include bacon, eggs, and toast (in the form of buttery crumbs), it features spaghetti, too.  And, with the exception of the bacon, most of the entree is made in one skillet. Let’s start with the bacon.  I prefer…

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Waffles Eggs Benedict

Have you ever had some leftover salad greens in the fridge (not enough for a full salad) and wondered what to do with them? You can saute them and add them to the spinach for the green part of this eggs benedict. You could double up on the bacon and…

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