Grilled Pork Rib Roasts with Green Beans and Onions (left)
Fragrant Sticky Rice
Tangy Tomato and Mango Salad
Toasted-Coconut Custard Tart
Tip: Make extra pork for pork salad later in the week.
Szechuan Shrimp (left)
Jasmine Rice Pilaf
Bok Choy with Garlic
Tip: Serve with a soft, off-dry Riesling.
Grilled Pork Tenderloin Salad (left)
Crispy Seeded Pita Chips
Greek Yogurt Panna Cotta with Honey-Glazed Apricots
Tip: Use leftover pork from Saturday.
Chicken-and-Garlic Chowder (left)
Broccolini with Crispy Lemon Crumbs
Sweet Potato Biscuits
Tip: Buy two rotisserie chickens; one for tonight, one for tomorrow.
Meat Tacos with Mole Sauce (left)
Avocado-Black Bean Salsa
Hearts of Palm and Cress Salad
Tip: Use pre-cooked chicken for the tacos.
Grilled Gruyère and Sweet Onion Sandwiches (left)
Caribbean-Style Sliced Salad
Pineapple Granita with Chile and Mint
Moroccan Chicken-and-Couscous Soup (left)
Moroccan Olive Bread
Tangy Twice-Cooked Eggplants with Red Peppers
Crackly Date and Walnut Cakes