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Week of Meals: Cookbook author Dawn Perry’s genius weeknight recipes

A few pre-made condiments make cooking simple meals in minutes easier than making everything from scratch on the day of.
(Lindsay Kreighbaum / For The Times. Prop styling: Dorothy Hoover)

This is the eighth installment in our Week of Meals series, which gives you five weeknight dinner recipes with all the planning and strategizing built in. Each meal makes four servings, comes together — start to finish — in less than 60 minutes, and requires 10 or fewer ingredients (not counting cooking oil, salt and pepper or water). The groceries for all five meals can be bought from a single grocery store in a single shopping trip and will cost less than $100.

This next round of weeknight recipes comes from Dawn Perry, the author of the forthcoming cookbook “Ready, Set, Cook: How to Make Good Food with What’s on Hand (No Fancy Skills, Fancy Equipment, or Fancy Budget Required)” (Simon & Schuster, 2021). Her recipes here, just like those in her new book, arm cooks with lots of pantry- and fridge-friendly staples to jazz up basics like roasted vegetables, sautéed tofu or baked chicken tenders. A punchy herb sauce, creamy spiked tahini sauce or crunchy, tangy cabbage add vibrancy and color to virtually every meal — just what you need during the week to keep dinner exciting.

All the groceries and make-ahead condiments you need for a week of easy dinners.

Get the recipes:

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Vegetable Mozz With Spicy Spaghetti

Time 30 minutes
Yields Serves 4

Bacon, Egg and Cheese Tacos

Time 30 minutes
Yields Serves 4

Sheet Pan Pizza

Time 1 hour
Yields Serves 4 to 6


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