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This is the first in a new series called “Week of Meals,” which brings you five easy-to-prepare weeknight dinners from one shopping trip and which come together in less than an hour.
I’m kicking off the first set of recipes in the series so you’ll get a feel for the types of dinners I like to make during the week. I buy all the ingredients from my local Albertsons.
As you’ll notice, vegetables usually make up 50% to 75% of the plate, and they’re either simply roasted or tossed in an acidic dressing to keep everything from feeling too heavy. When it comes to proteins, I love seafood the most, so you’ll see that I use one batch of cooked fish, prepared on a Sunday, to use in two meals during the week. Same deal with a loaf of bread: I use it as a foundation for cheesy greens one day, breadcrumbs in fish cakes for another and as spiced croutons to cover roasted veggies at the end of the week.