Rounding Out the Dinner Menus

I've already mentioned the turkey and butternut casserole, shrimp and halibut stew, and pasta with arugula, shrooms, and tomatoes on deck for this week. A reheat of the stew will be an easy weekday dinner. Another quick one will be Boursin-stuffed turkey burgers from Gourmet magazine (R.I.P.), capitalizing on ground turkey breast at Whole Foods for $2.99/lb and substituting a light Rondele, 2 for $7 at Sprouts now, although I got mine for $2.99 at Sunflower last week. A nice side for the burgers would be Alexia fries and avocados, both on sale at Sprouts, plus more of the organic romas from Sunflower at $1/lb. Another easy weeknight dinner will be an improvised frittata, using still more arugula on sale at 2 bunches for $3 at Whole Foods and even more organic romas from Sunflower. I do this more often with summer produce, but the arugula and romas are calling for it. I like Mark Bittman's flexible approach in his more-vegetable-than-egg frittata recipe, published in the New York Times. Throw in lots of veggies, bind with a little egg, and you're done.