With school beginning and time at a premium, Here & Now resident chef Kathy Gunst has ideas for make-ahead dinners, plus a quick-prep dessert, to share with hosts Robin Young and Lisa Mullins.
This version of shepherd’s pie uses ground turkey or beef, fresh summer corn, zucchini, carrots and tomatoes crowned with buttery mashed potatoes. You can make the entire dish at least a day ahead of time or it can be frozen for several weeks and baked just before serving. Serve with a simple salad.
Serves 4 to 6.
This is one of my favorite go-to, quick weekday dinners.
Sweet, end-of-season cherry tomatoes are slow roasted with garlic, herbs and olive oil ahead of time. While the pasta cooks, you saute some zucchini or summer squash, chop a fresh raw tomato and toss the whole dish up with peppery arugula leaves. The colors, textures and flavor make a sweet pasta sauce. You can also add toasted pine nuts for a buttery topping.
Ripe late-summer fruit like blueberries, peaches and plums are tossed in a pie plate or gratin dish — or in individual small ramekins — and topped with a simple flour-butter-granola topping. The whole thing can be made ahead of time and baked just before you want to eat dessert — a quick treat for a weeknight with very little effort.