What makes a perfect weeknight dinner recipe? Of course, it’s a matter of taste. Here’s my definition – see if you agree:

  • Quick to pull together, with minimal, simple instructions
  • Relies on readily available ingredients — preferably a lot of veggies
  • A balance of flavors – sweet, sour, salty, and/or sweet, but not too much of each
  • Flexible – if you don’t have an ingredient, the recipe accommodates what you do have (or you can simply leave out what you don’t have)
  • Forgiving – if you get distracted, or just mess up, it still tastes okay

Bonus Qualities
– Provides a contrast of textures (e.g., crunch and softness in a single bite)
– Freezes well, so you have a great home-cooked meal when you don’t feel like cooking

Of course, there are many, many recipes that embody every one of these qualities. After perusing the GoodNewsVeg Recipe Database and my other favorite recipe websites, I landed on these three Most Perfect Weekday Dinners. Enjoy! I hope you agree.

 

 

Black Bean Taco Soup: I’m a sucker for a soup that’s versatile enough to be served as soup, or as a full dinner. This fits the bill, and uses pantry staples. The rich, bold flavor of homemade taco seasoning earned this recipe a spot on my Perfect Dinners list. Don’t be put off by the thought of making your own seasoning. It literally takes 3 minutes, puts to excellent use spices likely to be in your spice drawer, and if you double the recipe, I promise you’ll use it again. Serve on a bed of rice (or not). My husband tops his bowl with tortilla chips (which the dog appreciates too!).

Dumpling Stir Fry: Hetty McKinnon, one of my favorite recipe developers, taught me to use dumplings in a stir fry. Who knew? It’s fair to say this was a life-changing concept. I eat a lot of stir fry — it’s simple, there are a ton of great (albeit similar) sauce recipes on-line — but it never occurred to me to add dumplings to the mix. My favorite: Trader Joe’s frozen Thai Vegetable Goyza. There are always at least 2 packages in my freezer. I have no idea if this recipe freezes well, because it never lasts that long in my house.

Red Lentil Dal & Spinach Dal: This is my go-to meal when my body is screaming, “feed me something comforting, yet over-the-top nutritious,” usually after a lot of travel and restaurant meals. Red lentils are a perfect food. They’re packed with fiber and protein, which makes them filling. If you’re looking at add more lentils to your diet (you should!), red’s the way to go. They don’t require soaking, and within 15-20 minutes, become exceedingly creamy. Unlike many dal recipes, this one isn’t fussy; the only spices it requires are cumin and turmeric. Adding spinach at the end catapults its nutritional value into the stratosphere. Serve on brown rice to get a mixture of textures. Bonus: It freezes well. And most importantly, unfreezes well, too!