Photo, Sian Richards.
Once all the shopping is out of the way, it's easy to cook along with us every night as we use flavourful, easy dinner recipes to make meals in 45 minutes or less. And leftovers—what leftovers? The simple set of recipes down below use up any odds and ends when the week is over.
And don’t forget this printable grocery list! It has everything you need to buy, plus a few items to make sure your pantry stays stocked.
Ready in: 25 min. Serves: 4 It’s all thrown into packets and cooked on the grill! (It’s perfect for the warm spring evenings on the way.) Get this grilled trout and noodles recipe.
Photo, Sian Richards.Ready in: 45 min. Serves: 4. This honey-brushed chicken is baked with the veggies, making clean up a breeze (bonus, today’s leftovers are used in tomorrow’s roasted chicken salad.) Get this chicken and asparagus pan bake recipe.
Photo, Sian Richards.Ready in: 10 min. Serves: 4. Taking advantage of yesterday’s leftovers, this salad is an easy (and healthy) way to get you through hump day. Get this roasted chicken salad recipe.
Photo, Sian Richards.Ready in: 30 min. Serves: 4. Skip takeout tonight, and try this homemade burrito bowl instead. Get this beef burrito bowl recipe.
Photo, Sian Richards.Ready in: 40 min. Serves: 4. This Vietnemese dish is usually stuffed with meat, but we’ve swapped that out for baked tofu to give it a vegetarian twist. Get this baked tofu banh-mi wrap recipe.
Photo, Sian Richards.Ready in: 1 hr 15 min. Serves: 8. The only thing better than regular cookies? A giant cookie! Perfect for a casual dinner party, this dessert can serve a small crowd (or make enough for some tasty leftovers). Get this skillet chocolate chip cookie recipe.
Photo, Roberto Caruso.1. Iceberg lettuce.
Classic wedge salad
Arrange 1/2 head iceberg lettuce, sliced into thin wedges, on a platter. Stir 1/4 cup each mayo, sour cream and crumbled blue cheese with 2 tbsp finely chopped chives, 1 tbsp lemon juice and 1/4 tsp salt in a bowl. Drizzle over lettuce. Top with 2 sliced hard-boiled eggs and 3 crumbled bacon strips. Season with fresh pepper.
2. Fresh thyme.
Herbed lemonade
In a pot, boil 1 1/2 cups water with 1 cup sugar and 4 thyme sprigs. Reduce heat to medium-low and simmer, 10 min. Discard thyme, then pour into a pitcher along with 4 cups water and 1 cup lemon juice. Serve chilled.
3. Panko.
Vegetarian “fish” cakes
Pulse 540 mL canned chickpeas, drained and rinsed, with 2 green onions, 2 tbsp each mayo and capers, 1 tbsp each lemon zest and juice, 1 tsp Dijon and 1/4 tsp salt in a food processor until finely chopped. Shape into 4 1/2-in.-thick patties, then coat with 3/4 cup panko. Pan-fry in oil over medium-high until golden, 2 min per side.
4. White miso paste.
Roasted eggplant
Toss 4 halved Japanese eggplants with 1/4 cup canola oil on a baking sheet until coated. Arrange, cut-side up. Roast at 425F until tender, 20 min. Whisk 3 tbsp white miso paste with 2 tbsp rice vinegar and 1 tbsp each minced ginger, sesame oil and honey in a bowl. Generously brush over eggplant. Return to oven and broil until golden, 1 to 2 min. Sprinkle with 1 tbsp toasted sesame seeds.
Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.