I find great pleasure in dinner recipes that can be made in a flash, yet still pack in the delightful, tummy-satisfying flavor department. And when I line up these 15 recipes for you, they are mostly classic dishes that I’ve given a couple of fun international spins to.
I reckon you will have several of these in your weeknight dinner rotation.
The 15 Best quick and easy dinner recipes
1. Spaghetti Aglio e Olio
The classic Italian pasta dish known as spaghetti Aglio e Olio features spaghetti, garlic, and extra-virgin olive oil. It is vastly popular, and for good reason: it’s simple, quick to prepare, and packed with flavor.
What makes this not-so-secret dish somewhat unique, yet still completely authentic, is that the only ingredients beside the pasta itself are garlic and extra-virgin olive oil, which are always present in my Italian kitchen.
Ingredients
400g spaghetti
4 large garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup freshly chopped flat-leaf parsley
Instructions
1. In a big saucepan of boiling salted water, cook the spaghetti until it is al dente, as the package directs. Save at least 1 cup of the water in which you cooked the pasta, then drain the spaghetti.
2. As the pasta cooks, you prepare the sauce in a skillet. Use a large skillet, since you want a surface area large enough for the sauce to cook down a bit. For the best flavor, use extra-virgin olive oil. Whether you use a light or dark pan, be sure to keep the oil over medium heat, stirring to keep the garlic from burning. If using the spaghetti, cook it in a separate pot (not in the same pot as the sauce) for the time indicated on the package, usually 8-10 minutes.
3. Place the drained spaghetti into the skillet containing the garlic oil. Toss it well to combine, ensuring that the reserved pasta water and oil coat the pasta evenly. Add enough of the pasta water to achieve your desired consistency of coated noodles. Then season with salt and fresh black pepper.
4. Combine the chopped parsley, and then serve it right away.
2. Chicken Alfredo
Chicken Alfredo is a traditional dish in Italian-American cuisine that features delicate chicken breast fillets and the richest of pasta, fettuccine, tossed in a bland, white, creamy sauce of heavy whipping cream, Parmesan or Romano cheese (or both), butter, and garlic—if you can imagine it, chicken and pasta in a mostly tasteless, albeit rich, sauce. The primary seasoning: salt and pepper.
I don’t think of this as an Italian dish, but rather as something you might find in an Italian restaurant here. My young daughters ate it with unrestrained glee.
Ingredients
Chicken breasts (2 pieces, boneless and skinless)
Fettuccine pasta (8 oz)
Heavy cream (1 cup)
Parmesan cheese (1 cup, grated)
Butter (2 tablespoons)
Garlic (2 cloves, minced)
Salt and pepper to taste
Instructions
1. Following the package directions, prepare the fettuccine; drain and set aside.
2. In a large frying pan, melt the butter over medium heat, then add the minced garlic. Sauté for about 1 minute until it’s fragrant.
3. Place the chicken breasts in the skillet, and season them with salt and pepper. Sauté the chicken for 5 to 7 minutes on one side. Then, flip the chicken over and cook for another 5 to 7 minutes, until both sides are golden brown and the insides of the chicken are no longer pink.
4. In the same skillet, add the heavy cream and bring it to a simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Toss the cooked pasta in the sauce and serve it with sliced chicken on top.
3. Beef Stir-Fry
Beef Stir-Fry is a fast and delightful dish that showcases tender beef sirloin marinated in soy sauce and stir-fried with red bell pepper, broccoli, and garlic. It is a dish that is qualified to be a satisfying meal.
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Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
1. In a bowl, combine the beef with soy sauce and cornstarch. Allow it to marinate for a minimum of 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beef and stir-fry until browned, about 3 minutes. Remove the beef from the pan.
3. In the same frying pan, add the rest of the oil. Add minced garlic, diced red bell pepper, and broccoli florets. Stir them all around until the vegetables are tender but still crisp, for about 4 minutes.
4. Put the beef back in the pan, add water, and mix everything together. Let it cook for another 2 minutes or until the sauce has thickened. Serve hot.
4. Tacos
Tacos are a classic dish with well-seasoned ground beef tucked into tender corn or flour tortillas. They are topped with shredded fresh lettuce, diced tomatoes, and cheddar cheese, making for a very basic yet delicious meal.
Ingredients
1 pound ground beef
1 packet taco seasoning mix
1 cup water
8 small corn or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese#
Instructions
1. In a big skillet over medium heat, brown the ground beef until it is fully cooked. Drain away any excess fat.
2. Combine the taco seasoning mix and water in a saucepan. Turn the heat to medium-high and bring the mixture to a simmer. Once it reaches a simmer, reduce the heat and let it cook for about 5 minutes, stirring occasionally, until it thickens.
3. Heat the tortillas as per the package directions or on a skillet until they are soft and bendable.
4. Fill each tortilla with a portion of the beef mixture. Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese. Serve immediately.
5. Caprese Salad
Caprese Salad is a traditional Italian dish that showcases the delicious combination of fresh mozzarella, perfectly ripe tomatoes, and fragrant basil. This simple but elegant salad allows these ingredients to shine, especially when drizzled with high-quality extra virgin olive oil and balsamic glaze, and finished with salt and freshly ground black pepper.
It is a perfect first course for an Italian meal, or a light summer appetizer.
Ingredients
Fresh mozzarella cheese, sliced
Ripe tomatoes, sliced
Fresh basil leaves
Extra virgin olive oil
Balsamic glaze
Salt
Freshly ground black pepper
Instructions
1. On a serving platter, alternate slices of fresh mozzarella and ripe tomatoes.
2. Put fresh basil leaves between the pieces, and season with salt and freshly ground black pepper to taste.
3. Right before serving, drizzle on the salad some balsamic glaze and extra virgin olive oil.
6. Lemon Herb Quinoa Salad
Quinoa salad with lemon and herb dressing is a dish that consists of quinoa—small, gluten-free seeds that cook up like grains—and fresh lemon herb dressing. This is a dish that I could eat every day, and indeed, I make it quite often.
Then again, with the kind of flavors found in this salad, my making it often feels like a form of high-end and health-full repetition that one usually associates with a good restaurant.
Ingredients
1 cup quinoa, rinsed
2 cups water
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
Salt and pepper to taste
Instructions
1. In a saucepan of medium size, bring the water to a boil. Stir in the quinoa, cover, and reduce the heat to low. Let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let sit for 5 minutes, then fluff with a fork.
2. In a sizable bowl, combine the lemon juice, olive oil, salt, and pepper. Whisk together until well combined.
3. Combine quinoa, parsley, and mint with the dressing in a large bowl. Toss and serve at room temperature or chilled.
7. Butternut Squash Risotto
The Butternut Squash Risotto features creamy Arborio rice with sweet butternut squash, savory onion, and Parmesan cheese, all simmered in rich vegetable broth. It’s a comforting and flavorful fall dish.
Ingredients
1 cup Arborio rice
2 cups diced butternut squash
4 cups vegetable broth
1 small onion, finely chopped
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. In a large pan, warm the olive oil over medium heat. Stir in the chopped onion and sauté until the pieces become translucent, about 5 minutes.
2. Incorporate the cubed butternut squash into the pan and sauté for an additional five minutes, giving it the occasional stir to ensure even cooking.
3. Add the Arborio rice and cook for 2 minutes. It should be slightly translucent at the edges by the time you add the broth.
4. Introduce the vegetable broth slowly, in 1-cup increments, and stir constantly. Every time you add another cup, wait until the broth is mostly absorbed before you add more. You should be stirring, too, if you want the rice to be tender and creamy. This should take about 18-20 minutes.
5. Take it off the burner and mix in the grated Parmesan cheese. Taste and add salt and pepper as necessary. Serve the dish while it is still piping hot.
8. Korean Beef Bowls
Korean Beef Bowls are a quick and flavorful meal. The ground beef is cooked with soy sauce, brown sugar, sesame oil, and garlic, but my friend finishes the dish with a hint of ginger and spicy red pepper flakes.
Ingredients
1 pound ground beef
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Instructions
1. In a large skillet over medium-high heat, cook the ground beef until fully browned and broken apart with a spatula. Ingredients:
1 pound of lean ground beef (or 93/7 or 90/10; you can also substitute ground turkey or chicken in this recipe).
2 teaspoons salt (to taste)
1 teaspoon black pepper (to taste)
1 tablespoon Worcestershire sauce (optional)
1 small onion, diced (optional)
2. Remove leftover grease from the skillet. Stir in the minced garlic and sauté for approximately 1 minute until it is aromatic.
3. Mix in soy sauce, brown sugar, sesame oil, ground ginger, and red pepper flakes. Allow to simmer for 2-3 minutes so all the flavors combine.
4. Plate the Korean beef atop a mound of freshly steamed white rice. Garnish it with a drizzle of sesame oil and, if desired, a handful of sliced green onions and toasted sesame seeds.
9. Chickpea Coconut Curry
A comforting and aromatic dish, made from chickpeas, coconut milk, and curry power, onion, and garlic, this recipe offers a new way to taste and enjoy plant-based protein. Simmered together and served up in less than 30 minutes, this meal is the real definition of easy vegetarian fare!
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Salt and pepper to taste
Instructions
1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it turns translucent, which takes about 5 minutes. Then, add the minced garlic and cook it for an additional minute.
2. Combine the curry powder and cooking oil, and heat until fragrant.Stir in the curry powder, cooking for 1-2 minutes until fragrant.
3. Combine with the chickpeas and salt and pepper to taste. Simmer for 10-15 minutes until the chickpeas are heated through and the flavors are well combined.
4. Serve steaming with rice or naan, and if you like, you can top it with fresh cilantro.
10. Shakshuka
Shakshuka is a traditional dish from North Africa and the Middle East made of eggs poached in a tasty tomato sauce. The sauce is flavored with a variety of seasonings, including olive oil, onions, red bell peppers, garlic, cumin, and paprika.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 can (400g) crushed tomatoes
Instructions
1. In a large skillet over medium heat, heat olive oil. Add the onion and red bell pepper and cook until they are softened, which should take about 5 minutes.
2. Mix in the garlic, cumin, and paprika, and let them cook for another minute until they are aromatic.
3. Add the crushed tomatoes and bring to a simmer. Make small wells in the sauce with a spoon and crack the eggs into each well.
4. Cover the skillet and cook until set but the yolks are still runny, about 5 to 7 minutes. Seasoning salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
11. Mushroom Stroganoff
Mushroom Stroganoff is a rich, creamy, savory dish that is not only vegetarian but also a twist on a classic comfort food. You won’t miss the meat in this Mushroom Stroganoff, which is packed full of flavor and healthy ingredients.
I mean, really, how can you beat sautéed mushrooms, onions, and garlic, blended with smoked paprika, vegetable broth, and sour cream, and then served over egg noodles? You can’t.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
500g (about 1 pound) mushrooms, sliced
1 teaspoon smoked paprika
200ml (about 3/4 cup) vegetable broth
200ml (about 3/4 cup) sour cream
Instructions
1. In a large skillet, warm the olive oil over medium heat. Toss in the chopped onion, and sauté it until it is translucent, which should take about 5 minutes. Stir in the minced garlic, and let that cook for another minute.
2. Put the sliced mushrooms in the pan. Brown them and let them release their moisture. This should take about 8–10 minutes.
3. Mix in the smoked paprika, then add the vegetable broth and bring everything to a simmer. Let the mixture cook for about 5 minutes until it reduces slightly to become a sauce.
4. Reduce the heat, add the sour cream, and mix until well combined and heated through. Serve over your choice of pasta or rice.
12. Black Bean Tostadas
The dish known as Black Bean Tostadas is easy and quick to prepare, yet it is packed with flavor. The dish features corn tortillas that are fried until they are crispy.
Those crispy tortillas make the perfect base, on which you can pile all kinds of wonderful toppings, including the star player in this dish: black beans.
Ingredients
Black beans, canned or cooked
Corn tortillas
Avocado
Shredded lettuce
Salsa
Shredded cheese
Lime wedges
Instructions
1. Prepare the oven by setting it to 400°F (200°C). Take corn tortillas and lightly brush them with oil, then arrange them on a baking sheet. Place the baking sheet in the oven and set a timer for 5-7 minutes. Do not open the oven during this time. When the timer goes off, the tortillas should be crispy and golden brown. If they are not, give them another minute or two and check again.
2. Warm the black beans in a saucepan over medium heat until they are hot all the way through. If you want a smoother texture, you can mash them slightly as they heat.
3. Construct the tostadas by layering each bean on a crispy tortilla. Add shredded lettuce. Layer sliced avocado next. Spoon on a generous helping of salsa. End with a sprinkle of shredded cheese.
4. Immediately serve with lime wedges alongside to squeeze over the tostadas for an extra burst of flavor.
13. Gochujang Glazed Tempeh
Tempeh Gochujang Glaze is a dish that isn’t asking to be noticed—it knows it is that good already. It takes slices of tempeh that have been marinated in gochujang, soy sauce, and a few sweet (and some not-so-sweet) relishes and then bakes those slices until they are…not exactly crispy but close.
These slices are probably very rich in protein, and they are definitely glazed, but mokkoli is a beer style, not an adjective.
Ingredients
- 8 ounces tempeh, sliced into thin strips
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
Instructions
1. Combine the gochujang, soy sauce, maple syrup, sesame oil, minced garlic, and rice vinegar in a small bowl and whisk until smooth. This mixture is your glaze.
2. In a narrow, deep dish or zip-top bag, lay the tempeh slices in a single layer. Pour the glaze over them. Ensure it really gets into every nook and cranny and coats the tempeh well. Marinate this for at least 30 minutes. You can also do it overnight in the refrigerator.
3. Heat a medium non-stick skillet over medium heat. If necessary, add a bit of oil. Place the marinated tempeh into the skillet. Cook for about 3-4 minutes on each side.
4. Serve the tempeh hot, glazed with gochujang, and garnished with sesame seeds and chopped scallions, if desired.
14. Zucchini Noodle Pad Thai
Pad Thai with Zucchini Noodles is a fresh, healthy spin on the classic dish. Made with shrimp, red bell pepper, garlic, eggs, soy sauce, and spiralized zucchini, it comes together in a matter of minutes.
Serve with lime wedges for a bright, tangy finish.
Ingredients
Zucchini (2 medium-sized, spiralized into noodles)
Shrimp (8-10 large, peeled and deveined)
Red bell pepper (1, thinly sliced)
Garlic (2 cloves, minced)
Eggs (2, lightly beaten)
Soy sauce (3 tablespoons)
Lime (1, cut into wedges for serving)
Instructions
1. Preheat a big frying pan over medium-high heat, then drizzle in some oil. Place the shrimp in the pan and let them sizzle for a couple of minutes before flipping them over. Cook them until they are entirely pink and appear to be cooked through. Take them out and set them aside.
2. In the identical skillet, combine minced garlic and red bell pepper. Stir-fry for approximately 2 minutes, until the bell pepper is tender-crisp.
3. Move the vegetables to one side, add the beaten eggs, and scramble them until they are fully cooked.
4. Put the cooked shrimp and spiralized zucchini noodles into the skillet. Drizzle the soy sauce over everything. Toss to combine, and then heat the mixture until everything is hot. Serve with lime wedges.
15. Harissa Roasted Cauliflower Steaks
Harissa Roasted Cauliflower Steaks features a bold blend of harissa paste, olive oil, and smoked paprika. This uncomplicated but tasty recipe turns an ordinary head of cauliflower into hearty, golden-brown “steaks” that are just right for an everyday dinner.
Ingredients
1 large head of cauliflower
3 tablespoons harissa paste
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
Instructions
1. Heat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
2. Remove the leaves and stem from the cauliflower, leaving the core intact, and then cut the cauliflower into thick 1-inch slices or “steaks”.
3. In a tiny bowl, combine the harissa paste, olive oil, smoked paprika, salt, and pepper. Mix them well.
4. Spread the harissa mixture onto both sides of the cauliflower steaks. Put the steaks on the baking sheet and place it in the oven. Roast for 25-30 minutes, flipping halfway, until the cauliflower is golden brown and tender.
