After spending a good 3 or 4 years trying new recipes frequently, I've started keeping things more simple to cut try to help cut down on my prep time.
Lately, these are my most frequent weeknight dishes, that I've made at least twice a month over the last three months:
slow baked ribs with a brown sugar/chili powder rub (either the BA Jenga Ribs recipe or a more simple Kansas City-style rub)
lamb rack or chops, usually with lemon and herbes de Provence or rosemary
baked salmon, trout, cod or haddock, usually with some sort of cilantro/ginger or cilantro/jalapeno/garlic/lime topping lately
vegetable frittatas/stratas (using whatever I've got on hand)
spicy basil shrimp
pasta (usually orzo or shells) with various greens, dill, chevre or feta
Italian sausage with kale and beans, sometimes with potatoes
roast potatoes with rosemary
mejadra, sometimes using quinoa instead of rice
vegetarian beet borscht
Russian style sweet and sour cabbage rice soup
mixed roasted vegetables, usually similar to a roasted Ratatouille during the summer months
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