7 Dinner Recipes To Cook This Week
Dinner on your mind?
Get cooking with these light and satisfying spring-inspired recipes from the pages of House & Home. From Greek-inspired lemon pasta to seared Chinook salmon, these fresh and flavorful meal ideas are perfect for warm spring evenings spent indoors or out.
Steamed Vancouver Island Clams
Chef Maartyn Hoogeveen of Vancouver Island restaurant Unsworth Vineyards created this dish after falling in love with B.C. seafood. Looking for the perfect wine pairing? Find out at the recipe link below.
Get the recipe here.
Mushroom and Spinach Quiche
This delightful spring dish gets a vegan twist from vegan chef Hannah Sunderani. The savory tart is made with a flaky pastry and flavorful mushroom and spinach filling, and will please even non-vegans with its cheesy taste and eggy consistency.
Get the recipe here.
Pomegranate-glazed Miami-cut Short Ribs
Looking for something new to grill this season? Try these BBQ short ribs from chef and restaurant owner Cory Vitiello. “These ribs are great for grilling because, after marinating, they just need a quick side-side and you’ve got a beautiful platter of blistered, charred meat,” says Cory. Test out some of his best BBQ recipes here.
Get his Miami ribs recipe here.
Cory Vitiello
Seared Salmon with Pickled Carrots, Cracked Wild Rice and Bee Pollen
Cook restaurant quality fish at home with this balanced recipe of salmon, wild rice and carrots. “The Chinook salmon has a nice amount of fat in it, so it’s satisfying and foolproof, even with slight overcooking. The quick-pickled carrots have that nice counterbalance of acidity and crunch,” says Canadian Indigenous chef Shane M. Chartrand.
Get the recipe here.
Spaghetti with Sardines, Lemon and Arugula
When you’re craving pasta in the warmer weather, this greek-inspired pasta dish is the perfect choice. “This pasta is a fresh delight that’s even good cold, eaten straight out of the refrigerator,” says chef and cookbook author Mina Stone. Mina creates this dish using pantry staples and tops it off with a handful of arugula for a fresh and flavorful meal.
Get the recipe here.
Mina Stone
Blackened Chicken with Caramel and Clementine Dressing
From Yotam Ottolenghi’s most recent cookbook, Ottolenghi Test Kitchen: Extra Good Things, this dish has an intense flavor from the char of the chicken thighs and the vibrant dressing full of citrus and acid. Pro tip: use the leftovers from the dressing on salads or even salmon.
Get the recipe here.
Tempura Mushroom Sliders with Gochujang Aioli and Herb Salad
These mushroom sliders are one of chef Suzanne Barr’s go-to recipes for dinner with her family. “There’s so much flavor and texture in each bite, and I feel good serving it because I know how nutrient-dense these mushrooms are,” she says.
Get the recipe here.