15 Ingredients, 5 Easy Vacation Meals
Renting a beach house this summer? Solve the empty-cabinets dilemma with our smart list of 15 ingredients that quickly transform into five great vacation meals.
Shopping List
8 plum tomatoes
5 red onions
1 bunch fresh parsley
3 lemons
12 cups mixed greens
1 (8-oz.) jar refrigerated mild chunky tomato salsa
4 oz. feta cheese
1 (6- to 8-oz.) jar pitted kalamata olives
1 (16-oz.) bottle extra virgin olive oil
1 small jar coarse-grained Dijon mustard
1 (16-oz.) box penne or rigatoni pasta
1 (20-oz.) sourdough baguette
1 1/2 lbs. lean ground beef
3 lbs. frozen skin-on salmon fillets
4 (6-oz.) boneless skinless chicken breast halves
Related: 10 Low-Effort Seafood Suppers
Day 1: Pan-Seared Salmon with Kalamata Olives and Salsa Cruda
Ingredients
2 large plum tomatoes, seeded and chopped (about 1 cup)
1/3 cup pitted kalamata olives, sliced
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh parsley
1 tsp. lemon zest
3/4 tsp. salt, divided
3 Tbsp. extra virgin olive oil, divided
4 (8-oz.) skin-on frozen salmon fillets, thawed
1/4 tsp. black pepper
Preparation
Combine first 5 ingredients, 1/4 tsp. salt, and 2 Tbsp. oil in a small bowl. Mix well, and set aside.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Sprinkle salmon with pepper and remaining 1/2 tsp. salt. Place salmon in skillet, skin sides up; cook 5 minutes on each side or until skin is crispy and fish flakes easily with a fork.
Transfer salmon to serving plates, and top each fillet evenly with tomato mixture.
Related: 20 Super Salmon Recipes
Day 2: Feta-Stuffed Burgers with Grilled Onion on Sourdough
Ingredients
1 1/2 lbs. lean ground beef
3/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. plus 1/8 tsp. black pepper, divided
2 oz. feta cheese, cut into 4 (1/2-oz.) pieces
4 (1/4-inch-thick) red onion slices
2 Tbsp. extra virgin olive oil, divided
4 crusty sourdough bread slices
4 tsp. coarse-grained Dijon mustard
12 plum tomato slices
Preparation
Sprinkle beef with 3/4 tsp. salt and 1/4 tsp. pepper; gently mix, and shape into 8 thin patties.
Place 1 piece feta cheese in center of each of 4 patties. Top with remaining 4 patties, pressing edges to seal.
Brush onion slices with 2 tsp. oil, and sprinkle with the remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cook on a lightly greased grill pan or in a skillet over medium-high heat 4 minutes on each side or until tender and slightly charred. Transfer to a plate, and keep warm. Add burgers to pan; cook 6 minutes on each side. Transfer to a plate, and keep warm. Brush bread slices with remaining 4 tsp. oil. Add to pan, and toast about 1 minute on each side or until lightly golden.
Spread Dijon mustard evenly on 1 side of each bread slices. Top each with 1 onion slices, 3 tomato slices, and 1 burger. Serve immediately.
Related: Piled-High Seafood Sandwiches
Day 3: Crispy Chicken with Lemon, Parsley, and Extra Virgin Olive Oil
Ingredients
2 1/2 oz. sourdough bread (about 3 slices), torn into smaller pieces
4 (6-oz.) boneless skinless chicken breast halves
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
1 Tbsp. coarse-grained Dijon mustard
3/4 cup extra virgin olive oil, divided
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
4 cups mixed baby greens
Preparation
Place bread in a food processor; process about 1 minute or to coarse crumbs. Transfer breadcrumbs to a large plate.
Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Brush each chicken breast half evenly with mustard, and roll breadcrumbs to coat.
Heat 1/2 cup oil in a large nonstick skillet over medium heat until hot. Add chicken, and cook 7 minutes on each side or until golden brown and thickest portion registers 165°.
Meanwhile, combine lemon juice, parsley, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a small bowl. Slowly whisk in remaining 1/4 cup olive oil.
Place 1 chicken breast half onto each of 4 plates; top evenly with parsley mixture. Serve immediately with mixed greens.
Related: Sweet-and-Spicy Island Fare
Day 4: Grilled Salmon Salad with Salsa Dressing
Ingredients
2 tsp. coarse-grained Dijon mustard
4 Tbsp. extra virgin olive oil, divided
2 Tbsp. fresh lemon juice, divided
1 (1-lb.) frozen salmon fillet, thawed
4 oz. sourdough bread (about 5 slices), cut into 1/2-inch cubes
1/2 tsp. salt
1/4 tsp. black pepper
2/3 cup refrigerated mild chunky tomato salsa
8 cups mixed baby greens
Preparation
Preheat oven to 425°. Combine mustard, 2 Tbsp. olive oil, and 1 Tbsp. lemon juice in a shallow bowl; add salmon, turning to coat. Chill 30 minutes.
Meanwhile, arrange bread cubes in a single layer on a baking sheet. Bake 8 minutes or until golden and crisp. Set aside to cool.
Remove salmon from marinade; sprinkle with salt and pepper. Cook salmon on a lightly greased grill pan over medium heat 5 minutes on each side or until done. Transfer to a cutting board, and let cool 5 minutes. Cut into pieces or break into chunks.
Whisk together salsa, remaining 2 Tbsp. olive oil, and remaining 1 Tbsp. lemon juice. Season to taste with additional salt, if necessary. Place mixed baby greens and croutons in a large bowl; add salsa mixture, tossing well to coat. Divide among 4 plates, and top evenly with salmon.
Related: Wild About Salmon! All You Need to Know to Buy, Cook, and Serve
Day 5: Pasta with Caramelized Onions, Tomatoes, Parsley, and Olives
Ingredients
1 (16-oz.) box rigatoni or penne pasta
1/4 cup extra virgin olive oil, divided
4 red onions, thinly sliced (about 4 cups)
4 large plum tomatoes, seeded and chopped (about 2 cups)
1/2 cup pitted kalamata olives, halved
2 oz. feta cheese, crumbled (about 1/2 cup)
3 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
Preparation
Bring a large pot of lightly salted water to a boil over medium-high heat. Add pasta, and cook according to package directions; drain.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, 12 minutes or until onions are golden and very tender. Stir in tomatoes, and cook 2 to 3 minutes or until tomatoes start to wilt. Add olives; cook 30 seconds. Stir in pasta and remaining 2 Tbsp. oil; cook, stirring constantly, about 1 minutes or until mixture is heated through. Remove from heat, and stir in cheese, parsley, salt and pepper. Serve pasta hot or at room temperature.
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