20-Minute Timesavers — Meatless Monday
If the weather where you are anything like what we’ve been experiencing in the Northeast, chances are you’re a bit sweaty right now. On days when the temperature is inching toward triple digits, the last thing you want to do is turn on the stove, preheat the oven and spend hours preparing a hot meal in an even warmer kitchen. This summer, beat the heat with Food Network’s menu of 20-minute meals that will have you in and out of the kitchen in no time. Check out our favorite quick-cooking recipes below, then tell us your go-to weeknight picks.
Built on a crusty, crunchy grilled baguette, Food Network Magazine’s Open-Faced Tomato Grilled Cheese (pictured above) features sweet ripe tomatoes, creamy provolone cheese and a touch of garlic. Brush the bread with oregano-seasoned olive oil before grilling so that it adopts the warm flavor and fragrance of the herb. These five-star beauties are impressive enough to serve to company but can be eaten casually with your hands.
In just 15 minutes, Rachael Ray preps a no-cook Chickpea Salad that is as light as it is satisfying. She combines tender chickpeas, crunchy celery and mild red onions, and adds a sprinkle of red pepper flakes for heat. Complete this salad with a seasoned red-wine vinaigrette and serve as a fuss-free side dish or quick lunch.
A Tuscan bread salad most often enjoyed in the summer, panzanella is traditionally made with fresh tomatoes, bright vegetables, Italian herbs and a simple dressing. Giada’s Artichoke and Tomato Panzanella (pictured above) is a twist on the classic, calling for salty black olives and artichoke hearts. Opt for store-bought frozen artichoke hearts and thaw them before cooking — they’re far easier to work with than raw artichokes. Giada uses whole-wheat bread as the base of her salad; a few minutes on the grill gets it perfectly crispy and ready to absorb the juice of the tomatoes.