Recipes: Quick Weeknight Bites

It sure seems like we are FINALLY moving into warmer spring weather, new crops, seedlings, lighter fare, and a new season for Bites! I am feeling optimistic and excited about what is to come. I’m trying to live on a budget which, in my world, mean cutting down on my salami and cheese purchases. Earlier in March I hit up the semi-annual Truck-Load Meat sale at Janettos Supermarket in Dover and stocked up on chicken thighs, pork roast, and steak tips. We have been defrosting, opening up cans of beans, and cooking what we have in house allowing us to save some ca$h and make some room for new pantry items.

This week we made pierogies with a Brussels sprouts and bacon hash using frozen pierogies. We also made a Tahini-Marinated chicken thigh with lentils and grilled halloumi cheese;  for each dish we had enough leftover to bring for lunches.


Pierogies with Brussels Sprouts Hash

For this recipe we used a frozen cheddar and potato pierogi, first I boiled the frozen pierogies for about 5 minutes and then sauteed them on medium heat in butter until golden brown.

Brussel Sprout and Bacon Hash:


8 oz shaved brussel sprouts (these can be found at a lot of major grocery store chains in the cut vegetable section)
4 oz Thick-Sliced Bacon (cut into small cubes)
1 Cup of Leftover Roast Fingerling Potatoes (Optional; we had these leftover so I threw them in)
1 Medium Sweet Onion (Diced)
Salt and Pepper to taste
2 tbsp. Olive Oil

1. Cook bacon in pan until crispy

2. Remove bacon from pan and drain on paper towel. Drain most of the fat from the pan.

3. Add onions into pan; saute until translucent

4. Add Brussels sprouts and potato to pan with salt and pepper and olive oil.

5. Sautee all ingredients together until Brussels are crispy and the hash is golden brown.

6. Serve hash with pierogies on top and a sprinkling of the reserved bacon.


Tahini Marinated Chicken with Lentils and Halloumi

This recipe involves a little bit of planning ahead but it is so worth it.

Tahini Marinated Chicken:


1.5 lbs. Boneless Chicken Thighs
The Juice of one medium lemon
3 cloves of garlic (minced)
2 tbsp. Olive Oil
1 tbsp. Of Tahini Paste
Salt and Pepper

 1. Mix above ingredients together, add chicken and marinate overnight.

2. Bake chicken at 400 F for 20 minutes until cooked through.

Lentils and Grilled Halloumi:


1 bag of Puy Lentils (picked through for stones)
2 cloves of garlic (diced)
½ medium red onion (diced)
4 tbsp. of olive oil (evenly divided)
1 cup baby spinach
1 tsp. Cumin
1 tsp paprika
1 tbsp. Dijon mustard
1 tbsp. Red wine vinegar
Salt and pepper to taste
2 Bay Leaves

1. Boil 6 cups of water

2. Add lentils and bay leaf stirring gently.

3. Cook lentils uncovered for 20 minutes.

4. Remove lentils from heat stir in 1 tsp. of salt, cover and let sit for another 5 minutes.

5. In a small saute pan, saute red onion, garlic, spices, and mustard in 1 tbsp. of olive oil.

6. Mix in onion mixture with lentils and 2 tbsp. of olive oil -stir well.

7. On a grill pan, heat 1 tbsp. Of olive oil, slice halloumi into ¼ inch pieces and place on hot grill pan, grill until halloumi is golden brown.

8. Serve lentils with chicken and grilled halloumi over the top.