30 Minutes

Flash in the Pan

Super skillet suppers for busy weeknights
Flash in the Pan

You’re tired. You’re hungry. You’re sick of pasta, but you want a dinner that doesn’t involve a trip to the store or a lot of dirty dishes. That’s where these skillet suppers come in. Fast, easy, and filling, they’re also open to improvisation depending on your mood and on what’s on hand in your kitchen.

March 2014 p.22

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Chickpea Tikka Masala

Chickpea Tikka Masala

This mild veg version of an Indian restaurant favorite shows that Indian food doesn’t have to be ultra-spicy to be good.

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Bok Choy and Shiitake 
Rice Pilaf

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Pilafs are made by sautéing rice with vegetables and seasonings, then steaming the mixture in enough liquid for the grains to get tender without turning to mush. Button mushrooms can stand in for shiitakes; you can also replace bok choy with any quick-cooking vegetable (e.g., snow peas or zucchini).

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Collard Green Frittata

Frozen collards (or substitute frozen spinach) are an easy way to get greens into a frittata. For zing, drizzle frittata wedges with hot sauce or barbecue sauce.

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Gnocchi, Lentil, and 
Escarole Soup

Prepared gnocchi, sun-dried tomatoes, and pesto make a quick, comforting Italian-style soup. No gnocchi on hand? Replace 
it with 1 1/2 cups peeled, cubed potatoes added with the lentils in step 1. Choose 
a vegan pesto to make the soup vegan.

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Savory Oats with Brie and Cherry Tomatoes

Savory Oats with Brie and Cherry Tomatoes

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Sub any cheese for the Brie, any chopped nuts for the pine nuts, and any fresh herb for the basil in this one-bowl dinner.

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