Weeknight dinner solutions


Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation. 

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen. 

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. 

For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables. 

Follow your salad with a main dish like this Honey-Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. 


Honey-Balsamic Glazed Salmon

Prep time: 5 minutes • Cook time: 20 minutes • Total time: 25 minutes • Servings: 6


1 salmon filet (about 2 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons Filippo Berio Balsamic Vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

1 clove garlic, minced

pinch of chili pepper flakes

1 tablespoon chopped fresh tarragon (optional)


Heat oven to 400 F. Season salmon with salt and pepper; place on parchment paper-lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.

Bake 18-20 minutes, or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon, if desired.

Tips: Substitute maple syrup for honey, if desired. Omit chili flakes and season with freshly ground pepper.


Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes • Cook time: 3 minutes • Total time: 13 minutes • Servings: 4


Honey Dijon Vinaigrette:

2 tablespoons Filippo Berio White Wine Vinegar

1 shallot, minced

1 tablespoon finely chopped fresh tarragon

2 teaspoons Dijon mustard

2 teaspoons honey

1/4 teaspoon salt 

1/4 teaspoon pepper

1/4 cup Filippo Berio Extra-Virgin Olive Oil


Green Bean, Asparagus and Goat Cheese Salad:

1/2 pound green beans, trimmed and cut into 1-inch pieces

1/2 pound asparagus, trimmed and cut into 1-inch pieces

6 cups baby arugula

1/2 cup crumbled goat cheese

1/4 teaspoon salt 

1/4teaspoon pepper


1/4 cup diced sundried tomatoes in oil

2 tablespoons chopped fresh chives


To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.

To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.

Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.

Tip: If desired, omit green beans and double asparagus.

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