SARA'S WEEKNIGHT MEALS II



#201: HIGH 5 — 5 INGREDIENT MAINS
The fewer the ingredients, the faster dinner gets to the table — that’s why Sara’s rustled up some delicious recipes featuring only 5 ingredients, and boy are they good! Try the Roasted Salmon with Hot Mustard Cracker Topping — crunchy on the outside and oh so tender on the inside. Buffalo Rice mixes the best tastes of Buffalo chicken wings — hot sauce, blue cheese, celery, crispy chicken — in a quick and flavorful rice bowl. Sautéed Duck Breasts have an Apricot Szechuan Peppercorn Sauce that’s packed with sweet and spicy flavors. And nothing could be simpler than Peppery Broccoli Pasta with Feta Cheese — a satisfying, meat-free alternative. Less is more!

#202: TWO FOR ONE
To truly save time in the kitchen, Sara’s got a simple solution: cook once, eat two completely different meals. Her Grilled Lamb Chop with Steak Butter is fantastic on its own, but it makes a second meal special when the lamb is ground into Herbed Lamb and Feta Burgers. Peruvian Baked Chicken Thighs are going to be a hit with your family. Who knew they could be reincarnated so successfully into Chicken and Tomatillo Salsa Nachos? Genius!

#203: GIRLS AT THE GRILL WITH ELIZABETH KARMEL
Women of America, pick up your tongs, put on your aprons and man the grill! It’s easy with Sara’s buddy, grilling expert Elizabeth Karmel, to guide you! First is an easy Chicken Paillard with Greek Farmer’s Salad and Tzatziki to get the basics down. Then, pizza! This one is a Blistered Corn and Asparagus Pesto Grilled Pizza. Finally, we’ll go all out with Elizabeth’s famous Texas Hill Country BBQ with a universally loved finger lickin’ sauce. Tonight, boys drool…grill girls rule!

#204: BREAKFAST FOR DINNER
Turn the day upside down with easy egg-based meals like Indian Scrambled Eggs, infused with exotic flavors on a crispy platform of pappadam. How about a savory BLT and Egg Pie, a fun take on the lunchtime classic with an easy crust for the pastry impaired? And if you have lots of leftover vegetables, the French classic Souffléd Omelet is a spectacular solution. When there’s no time to cook, reach for the eggs!

#205: SANDWICH NIGHT
Who doesn’t love a sandwich? Sara’s are hearty and juicy and a snap to prepare and serve. Make your own easy Beer Bread, then stuff it with super easy cheaters like Pulled Chicken Barbecue and Pickled Cucumbers you make yourself. Fried Catfish BLTs bulk up the traditional sandwich with some crunchy fish filets and tricked-up basil mayonnaise. Then amaze your family by making your own ricotta cheese, the star of Roasted Vegetable and Fresh Ricotta Sandwiches.

#206: SALAD: IT’S EASY BEING GREEN
Versatile, easy-to-make salads will please even the hungriest eater the way Sara does it, with enough protein to stick to your ribs and a huge supporting cast of vegetables. Think about Warm Steakhouse Salad with Blue Cheese Dressing — it’s so rich and filling you’ll forget it’s a salad. Crunchy Falafel Salad with Creamy Garlic Dressing will give vegetarians something to shout about. Then there’s Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette — elegant yet completely satisfying!

#207: INDIAN COMFORT FOOD WITH FLOYD CARDOZ
Newly crowned “Top Chef Masters” winner Floyd Cardoz joins Sara to cook the food he grew up with in India. First up is Wild Striped Bass Curry swimming in coconut and mild spices. Chicken Pilaf is simple but satisfying with a gingery yogurt sauce. Beef Kebabs are super easy, with the heat of chilies, ginger and cumin to kick start your taste buds!

#208: THANKSGIVING 101
Every Thanksgiving, America tunes in to hear Sara Moulton answer their turkey questions live, and now her public television viewers will get her infallible guidance. She covers the essentials of how to buy, defrost, brine, roast and time the bird in Top 10 Thanksgiving Mistakes and How to Avoid Them. Your Thanksgiving dilemmas are solved with Sara’s One-Size-Fits-All Stuffing (you pick the mix-ins!); how to prep delicious wine-infused Gravy in Advance and how to keep and re-heat tasty Mashed Potatoes. Sara is your one-stop shop for Thanksgiving advice!

#209: SOUPS ON!
Hearty soups are meals in themselves, and Sara’s are both substantial and easy to make. There’s a cool Seafood Gazpacho, loaded with juicy shrimp and crab with a little kick of heat. Nothing warms the belly more than the New Orleans-inspired Red Beans and Rice Soup with smoky ham. And for some winter sunshine, you can’t beat Sunny Squash Soup, as yellow as the sun with a crispy fried zucchini garnish. Soup — it’s a tasty bowl of comfort!

#210: HOLIDAY FOOD GIFTS
A thoughtful gift you make yourself speaks volumes, and food is the present everyone loves! Sara releases your creative spirit by teaching how to make Homemade Marshmallows with a Hot Chocolate Mix. For the wine enthusiast, her Homemade Cheese Crackers pair beautifully with some cheese and wine. Peppermint Bark looks very expensive but couldn’t be easier to make. As an added bonus, we’ll have creative packaging ideas that will make your gifts everyone’s favorites.

#211: LOCAVORE IN NAPA WITH JOEY ALTMAN
Sara travels to a beautiful vineyard in Napa, California to cook farm fresh meals locally sourced with Bay Area chef Joey Altman. They whip up Grilled Salmon, Arugula & Grilled Corn Salad and Sweet Pea & Avocado Crostini. With Grilled Duck Breast, Honey-Roasted Carrots, Farro-Herb Salad and Cider Jus, the best of the farm is on the plate.

#212: GONE FISHIN’ WITH DAVID PASTERNACK
Seafood expert David Pasternack, from New York’s fish temple Esca, shows why he loves food with fins with three favorite recipes from his arsenal: Fettuccine with Rock Shrimp, Corn and Jalapeño; Grilled Mahi Mahi with Panella and Chickpeas and Salt-Baked Pesce per Due with Braised Greens. Cooking fish this way makes it easy and accessible.

#213: SUNDAY COMFORT MEALS
Why rush? Sunday meals are all about comfort, familiar dishes made with love and eaten with family and friends. On top of the list is Roast Chicken Stuffed with Zucchini and Cheese to keep it moist and flavorful. Deviled Bones sounds gothic, but it’s meaty, tender short ribs coated with a kick of mustard for heat. Odd Lots Mac and Cheese is a winner with the whole family, and the best part — any leftover cheese will do! And Sara’s Creamsicle Dessert will bring back comforting memories of the ice cream truck in summer.

#214: MI FAMIGLIA: ITALIAN FAMILY STYLE WITH GIUSEPPE FANELLI
Guiseppe Fanelli is the chef of one of Sara’s favorite Italian restaurants, Tre Dici, and today he shares home-style Italian recipes like Bruschetta al Tonno — a simple and delicious tuna bruschetta. His Agnello Scottadito with Heirloom Tomato Salad mixes tender lamb with the freshness of a homegrown tomato salad. And of course, there’s pasta. This has Pesto, String Beans and Potatoes. Bellissimo!

#215: VEGGED OUT
Flavorful, rich, satisfying vegetarian food? It seems impossible, but when you try these heart veggie entrées, you won’t even miss the meat. Sara’s Rustic Potato and Green Bean Pie couldn’t be more filling — and versatile too. There’s nothing bland about Spicy Mushroom Enchiladas, cooled off with a blanket of sour cream and avocado. We’re devoted to Mu Shoo Vegetables in Pancakes with crunchy cashews and creamy eggs. Sure, vegetarian food is good for you, but who knew it could taste so good too?

#216: ONE POT ASIAN MEALS WITH MING TSAI
Sara’s old friend Ming Tsai shares his favorite one-pot meals with an Asian twist. His Lemongrass-Coconut Chicken Soup is a perfect showcase for a tutorial on cooking with lemongrass. Black Bean Scallops and Zucchini is cooked in a wok and delicious with Ming’s signature 50-50 rice. His Ginger Orange Duck “Cassoulet” brings fresh Far Eastern flavors to a traditional French dish.

#217: CARNIVORES UNITE!
We get it: most of America runs on beef, pork and chicken. So today, Sara’s got meat and lots of it. Sara marries the juicy burger marries with Korean barbecue for her special Korean Burgers. She’ll even show you how to grind your own meat, no special tools needed. Hey “porkitarians,” Buttermilk-Fried Pork Chops have two great things going for them — they’re super juicy on the inside, extra crispy on the outside. And you’ll love Sara’s Polenta Lasagna — with crispy polenta cakes in place of traditional noodles, it’s even easier and much quicker to make.

#218: APPETIZERS FOR DINNER
It’s Super Bowl time, and for the big game try appetizers — simple foods you can eat with your hands. Sara’s got Chorizo Chicken Wings with a secret ingredient — guys will love ‘em! Asian-Style Pork Sliders combine juicy pork with the cool crunch of fresh veggies. Beer Batter Shrimp is super crispy yet light and marries well with a zesty Asian dipping sauce. These simple foods deserve a classic drink, Old Fashioned Egg Creams, straight from the deli and into your home.

#219: LATIN ALL-STARS WITH MARICEL PRESILLA
Famed Latin American chef and food historian Maricel Presilla shares her favorite dishes and cooking techniques with Sara. Her Zucchini Cuban-Style Cherry Tomato Sofrito with Almond Cacao Picada is vegetarian, but satisfying enough for die hard carnivores. A thick and hearty Mayan Turkey Stew has the unique taste of tomatillos and tortillas on the side. And Maricel’s signature Braised Pork with Greens features the best of Latin American cooking!

#220: DINNER FOR TWO
Shopping and cooking for two has its own challenges, but Sara has tips and tricks to make these intimate dinners both easy and romantic. Chicken Saltimbocca with Artichoke Sauce is so elegant yet so easy — thin strips of chicken, sage and prosciutto enveloped in a creamy Marsala-based artichoke sauce. Eggs Baked in Red Wine is a cozy, classic French recipe, perfect for dinner by the fireplace. And end the meal with a Warm Chocolate Cheesecake that’s simply seductive.