Mark Bittman's Kitchen Express Part 10

BETTER-THAN-CHINESE-TAKEOUT.

SUMMER.

FALL.

WINTER.

SPRING.

Soba Noodles and Cuc.u.mber with Dipping Sauce Egg Drop Soup Squid Salad with Red Peppers and Cilantro Chive Salad

Sesame-Glazed Grilled Chicken

Garlic-Ginger Shrimp (over Chinese egg noodles or white rice) Black and Blue Tuna Steamed white or brown rice Crisp Tofu and Asian Greens with Peanut Sauce

Ginger-Lemon "Ice Cream"

Apple Cider and White Wine Slushy White rice or rice noodles Banana Ginger Granita

Grapefruit 'n' Cream Shake

ROMANTIC SUPPER.

SUMMER.

FALL.

WINTER.

SPRING.

Arugula with Balsamic Strawberries and Goat Cheese Endive and Warm Pear Salad with Stilton Avocado, Citrus, and Radicchio Salad Asparagus Leek Soup Grilled Lamb Chops with Summer Fruit Lavender-Thyme Braised Chicken Steak au Poivre Seared Scallops with White Wine and Chile

Potato c.u.min Curry Crisp Fennel Gratin Frozen Hot Chocolate Pasta with Balsamic Onions

Nutella Fondue

Dark Chocolate Raspberry Pudding

Bittersweet Chocolate Crepes with Smashed Fruit

KIDS' NIGHT SUMMER.

FALL.

WINTER.

SPRING.

Grilled Chicken Kebabs Stir-Fried Mixed Vegetables with Ginger Meatball Subs Beef and Corn Tacos

Green Salad

Pasta with Cherry Tomatoes Pasta Gratinee Chocolate Chip Pancakes Lettuce, tomato, guacamole, and all the tr.i.m.m.i.n.gs Ice Cream Sandwich Chocolate Panini

Broiled Bananas

ROOM-TEMPERATURE BUFFET.

SUMMER.

FALL.

WINTER.

SPRING.

Feta and Watermelon Salad Greek-Style Eggplant Salad Leek, Sun-Dried Tomato, and Goat Cheese Frittata Carrot and Couscous Salad

White Bean Toasts

Lebanese Potato Salad Summertime Shrimp Salad

Pasta Salad with Beans and Herbs Flatbread Pizza with Figs, Goat Cheese, and Balsamic Date, Bacon, and Bean Salad (tossed with greens) Shrimp with Asparagus, Dill, and Spice Balsamic Beef, Radicchio, and Romaine Seared Tuna with Capers and Tomatoes Scallop and Citrus Salad Spicy Pork Salad

Banderilla Pasta

Deconstructed Raspberry Souffles Fresh Fruit Gratin Sweet Couscous with Dried Fruit Almond Tart

FINGER-FOOD c.o.c.kTAIL PARTY.

SUMMER.

FALL.

WINTER.

SPRING.

Deviled Eggs with Crab Figs in a Blanket Eggs 'n' Capers served on whole grain toast points Carne Cruda on toasted baguette

Sesame Shrimp Toasts

Summer Rolls with Barbecued Pork

Seared Fish with Lettuce Leaves Sausage and Grape Bruschetta

Panini with Mushrooms and Fontina (cut into triangles) Shrimp with Black Bean Sauce (to eat with toothpicks) Mark's Famous Spicy Shrimp (served with toothpicks) Duck Wraps with Plums Turkey and Pear Wrap with Curry Aioli Scallion-Stuffed Beef Rolls

Chicken Satay with Peanut Sauce Shrimp-Tomato-Arugula Wraps West Indian Pork Kebabs Fondue

Simplest Chicken Kebabs Herbed Fresh Cheese Patties (made bite-size and served with toothpicks)

PICNIC OR ROAD TRIP.