Quick Dinner Recipes
Quick dinners are the best, especially early in the week. Sometimes all you need is a easy recipe that tastes delicious to make the household happy with full bellies. Pasta’s, fish and easy wraps are on the menu. Find the the most delicious and quick dinner recipes for a family on the run.
Sicilian Pasta with Tomatoes, Garlic and Almonds by Nigella Lawson
Monday night pasta is a must after a crazy Monday. A comfort food of sorts paired with a fresh salad and a glass of wine can soothe even the savage beast.
- 500 grams fusilli lunghi (or other pasta of your choice)
- salt for pasta water (to taste)
- 250 grams cherry tomatoes
- 6 anchovy fillets
- 25 grams golden sultanas
- 2 cloves garlic (peeled)
- 2 tablespoons capers (drained)
- 50 grams blanched almonds
- 60 millilitres extra virgin olive oil
- 1 small bunch fresh basil (approx. 20g / 1 cup, to serve)
- Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good 2 minutes before it’s meant to be ready.
- While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.
- Just before draining the pasta, remove a cupful of pasta-cooking water and add 2 tablespoonfuls of it down the funnel of the processor, pulsing as you go.
- Tip the drained pasta into your warmed serving bowl. Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.
Easy Lentil Wraps by Homemade Mastery
Lentils are a delicious alternative to meat and serves double the protein. In fact, lentils can be substituted for meat whenever you need a quick protein boost.
- 1 cup green or red lentils (red might get a little mushy) – soaked overnight
- 1 onion
- 1 garlic clove
- 1 tbsp hot paprika
- 5 basil leaves, chopped
- 3 tbsp parsley, chopped
- a few pinches of salt
- some olive oil (1-2 Tbsp)
- 1 cucumber
- ½ cup arugula (chopped)
- ½ avocado
- 1 small pepper (green or red)
- 5 olives
- small bunch dill (optional)
- small bunch cilantro (optional)
- small bunch parsley
- 1 fresh onion
- 2 tomatoes
- 1 tbsp olive oil
- salt to taste
- ½ cup yogurt
- small bunch of dill
- 1 garlic clove
- 4 tortillas / if you can find whole-grain/gluten-free use those!
- Chop all vegetables for the lentil filling – onion, basil leaves, parsley. Peel garlic and smash it.
- In large pan with a lid cook lentils with a few pinches of salt at medium-high heat, just covered with water for 5-10 minutes (lid covered). Depending on the type of lentils cooking might take longer. Red lentils cook faster, but if you overcook them get very mushy (though still super tasty). Add water if needed.
- When they’re done, remove water (if any) by rinsing the lentils. I usually just wait until water is almost evaporated.
- Then, still at medium-high, add olive oil, minced garlic, chopped onion and hot pepper powder.
- Stir for for 2-3 minutes, turn off heat, add basil and parsley and stir well, leave on the stove covered with a lid.
- In the meantime, make the salad. Chop all vegetables small – place in a big bowl, add olive oil and salt to taste – ready.
- For the yogurt sauce – combine yogurt, smashed garlic and chopped dill and salt to taste.
- Then assemble your tortilla – any way you want. I put around 2 tbsp of lentil filling, 2-3 tbsp salad and 2 tbsp of yogurt with 1 tbsp of avocado dill dip.
Honey Glazed Salmon by The Chunky Chef
This honey-glazed recipe is the perfect quick dinner recipe to make in a jiffy.
- 4 (6 oz each) salmon filets
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (or regular paprika)
- 1/4 tsp blackening seasoning(optional)
- 3 Tbsp butter
- 2 tsp olive oil
- 6 cloves garlic minced
- 1/2 cup honey
- 3 Tbsp water
- 3 Tbsp soy sauce
- 1 Tbsp sriracha sauce
- 2 Tbsp lemon juice
- Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
- Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
- Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
- Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
- Garnish with minced parsley if desired.