The daily newsletter by recipe developer and New York Times best seller, Alex Snodgrass.
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🍽️ Week 4 + we're celebrating Cinco de Mayo mid-week 🌮
Published 5 months ago • 2 min read
Hi Reader! 👋
Happy Sunday and welcome back to Dinner = Done — week 4! 🙌
This week's menu is one of my favorites because it has a little bit of everything — a light and satisfying salad to kick off the week, an easy one-pan situation, a mid-week Cinco de Mayo celebration dinner that practically makes itself, a cozy pasta night, and the first grilled recipe of the season to close out Friday. Yes, we're firing up the grill. 🔥
This week is all about showing up for the little moments. Cinco de Mayo on a Wednesday night is a perfectly good excuse to invite a few friends over, pour a margarita, and let the Instant Pot do the work.
Don't let the word "salad" fool you — this one is hearty, satisfying, and exactly the kind of thing you want to eat as you ease back into the week. The shredded kale holds up beautifully to the dressing and the grapefruit brings this bright, citrusy punch that makes the whole thing feel fresh and exciting.
Tuesday is simple, satisfying, and completely hands-off — that is, once it's in the pan. Everything cooks together — the chicken, the rice, the sauce — and you end up with this gorgeous, savory sesame-flavored dinner with barely any cleanup. One pan, one happy family.
This one is SO good and so perfect for Cinco de Mayo. You literally throw everything in the Instant Pot (or slow cooker!), walk away, and come back to the most tender, flavorful shredded chicken that piles beautifully into tacos. It feeds a crowd without any extra effort — so if you want to invite a few friends over Wednesday night, this is your dinner. Just add Clayton's margarita recipe and you've got yourself a party! 🌮
After the Cinco de Mayo fun, Thursday brings a little Italian elegance to the table. Crispy pancetta, a silky lemon cream sauce, and linguine — it's the kind of pasta that feels luxurious but comes together in under 30 minutes. The lemon keeps it bright and from feeling too heavy. Thursday night just got a major upgrade.
the grill is officially open and we are slowly easing back into grill mode before #ddgrillweek (coming later this month!!) These Greek-inspired lamb burgers are juicy, herby, and packed with flavor — and they are the perfect excuse to dust off the grill and welcome the season properly. Friday night just became my favorite night of the week. 🔥
That's your whole week! Don't forget to grab taco toppings for Wednesday — and if you make Clayton's Margarita, Salud! 😄🥂 As always, I love seeing what you're cooking — tag me @thedefineddish. 🤍
ONE MORE THING....📖
The whole reason Dinner = Done exists is to answer the "what's for dinner?" question, which is the same reason I wrote Everyday Eats. My 4th book, which comes out August 25th, is built around exactly that. Simple, delicious weeknight recipes your family will love — just like this Hibachi-Inspired Steak Stir-Fry with Ginger Sauce, which is one of my absolute favorite recipes from the book.
If you've been loving this newsletter, I think you're really going to love my latest new book. 🤍
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