Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so that dinner comes together quicker.
Dinner 1: Grilled Chicken Breasts and Grilled Asparagus
Game Plan: Start by pounding and marinating the chicken (step 1). As the chicken sits, light your grill and prep the asparagus. If your grill is large enough to accommodate both the chicken and asparagus, grill them at the same time. If not, grill the chicken first and then grill the asparagus while the chicken rests.
Our Grilled Boneless, Skinless Chicken Breasts are juicy, savory, and beautifully charred. Soy sauce can be used in place of the fish sauce, but don’t skip the honey as it encourages browning. You can also double (or triple) this recipe and add any leftover chicken to salads or sandwiches. Grilled Asparagus with Chili-Lime Butter is best with thick asparagus, but thinner stalks can also be used; just reduce the cooking time slightly. The spicy butter complements the asparagus nicely, but it can be omitted.
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Dinner 2: Scrambled Eggs with Pinto Beans and Arugula Salad
Scrambled Eggs with Pinto Beans and Cotija Cheese uses olive oil to tenderize the eggs and lend richness. We like the texture of thin-skinned pinto beans, but other beans, like black or navy, are also good. Jarred jalapeños add heat and a touch of acidity, but a fresh jalapeño (seeded or not) can be swapped in. (Just increase the cooking time by a minute or so to soften the chile before adding the eggs.) To eliminate excess moisture in Orange and Radish Salad with Arugula, we drain the oranges before tossing them with the greens. Lime juice forms the base of the dressing, but lemon juice or white wine vinegar will work equally well. Arugula provides a peppery bite, but other greens or lettuces can be substituted.
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Dinner 3: Garlicky Spaghetti and Pan-Roasted Broccoli
The ingredients in Garlicky Spaghetti with Green Olives and Almonds can be adjusted to suit what you have on hand. We like mild green olives, but black olives, or even a mix of olives, can be substituted. Pecorino Romano adds a salty tang, but other grating cheeses, such as Parmesan will work well too. Pan-Roasted Broccoli is designed for whole bunches of broccoli. Broccoli crowns can be used, but since there is less trim, start with slightly less—about 1½ pounds.