EASY WEEKNIGHTS

Break out of your dinner rut with these fresh and flavorful ideas—ready in 30 minutes (or less!).

- Photographs by MIKE GARTEN Prop styling by LIS ENGELHART Food styling by TINA MARTINEZ

Green Curry Mussels

Active 15 min. | Total 20 min.

2 Tbsp olive oil

1 large shallot, finely chopped

1 stalk lemongrass, smashed and finely chopped

4 cloves garlic, finely chopped

1 1-in. piece fresh ginger, peeled and finely chopped

1 13.5-oz can light coconut milk

2 Tbsp green curry paste

1/2 Tbsp fish sauce

2 tsp dark brown sugar

2 lbs mussels, cleaned

1 Tbsp fresh lime juice

1/3 cup cilantro, chopped

Crusty bread, cooked rice, or french fries, for serving

1. Heat oil in large pot on medium. Add shallot and lemongrass and cook, covered, stirring occasionally, until shallot is tender, 3 to 4 min. Add garlic and ginger; cook, stirring often, until fragrant, 1 to 2 min.

2. Whisk in coconut milk, curry paste, fish sauce, and brown sugar; bring to a boil. Reduce heat, add mussels, and simmer, covered, until mussels open, 5 to 7 min. Discard any mussels that do not open.

3. Remove from heat, drizzle with lime juice, and sprinkle with cilantro. Serve with bread, rice, or fries if desired.

SERVES 4 About 281 cal, 16 g fat (7.5 g sat), 40 mg chol, 576 mg sodium, 13 g carb, 1 g fiber, 5 g sugar (2 g added sugar), 20 g pro

GLUTEN-FREE

Chicken "Al Pastor"

Active 15 min. | Total 30 min.

2 Tbsp chipotles in adobo

1 tsp lime zest plus 2 Tbsp lime juice, divided

2 cloves garlic, grated

1 tsp ancho chile powder

1 tsp dark brown sugar

½ tsp ground cumin

½ tsp dried oregano

2 Tbsp olive oil, divided

Kosher salt

1½ lbs boneless, skinless chicken thighs, trimmed

2 red onions, cut into ½-in. wedges

1 small pineapple, peeled, cored, and cut into 1-in. pieces (about 1 lb)

1 cup long-grain rice, rinsed