Weeknights with Giada by Giada De Laurentiis

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  • Sautéed kale, mushroom, and cranberries

    • vickster on May 25, 2013

      Simple and tasty vegetable side dish. I had to use up some kale and mushrooms, and the cranberries add an unexpected tasty sweetness. Also tried without the mushrooms, and used 1 large shallot instead of garlic with a touch of habanero olive oil.

    • julesamomof2 on April 14, 2020

      Decent side dish for kale and mushroom lovers like me. I left out the leek b/c I didn't have it and I blanched the kale first, which was a pain and probably could be avoided by using baby kale instead of lacinato kale but then that would result in entirely different dish. This exact same recipe appears, along with some goat cheese I think, as a wrap in another Giada cookbook.

  • Grilled California-style chopped salad with shrimp

    • alliebaybay on August 25, 2020

      I made this salad for dinner. It was pretty good! I used a golden zucchini and Trader Joe’s organic white corn tortilla chips. I also substituted arugula for butter lettuce and omitted the avocado because I am mildly allergic. Very light summer salad if you are trying to be healthy and nice balance of flavors between the grilled veggies grilled shrimp and fresh tomato and greens.

  • Wilted spinach with tomatoes and basil

    • mharriman on November 30, 2020

      The basil helps bump up the flavor in this very easy side dish. We thought it was a bit reminiscent of vegetable ratatouille.

  • Asian chicken salad

    • mharriman on July 14, 2018

      This turned out pretty good and took very little time to put together. I used the leftover pieces from a whole roasted chicken made and eaten the day before. The salad is a nice, refreshing and light meal on a summer night — no heating of a stove or oven needed if you skip roasting the nuts!

    • kateiscoooking on March 03, 2017

      This is our go-to chicken salad. We buy a rotisserie chicken and take everything into the office and use this for lunch. The dressing is perfect!

  • Balsamic-glazed salmon

    • mharriman on May 12, 2018

      The glaze on the salmon was a bit soupy and for me overwhelmed the rich taste of the salmon. I would reduce the amount of glaze next time. I would have liked to make the fresh edamame and fresh snap pea side dish to go with the salmon as suggested, but alas, neither was available in my fresh produce aisle.

    • mharriman on October 27, 2020

      Tried this again with a longer simmering time and nearly double the maple syrup called for and it was thick and delicious. Went well with roasted baby Yukon potatoes.

  • Grilled sirloin steaks with pepper and caper salsa

    • mharriman on July 13, 2021

      The bell pepper salsa gives the steak a fajita vibe which made me want to add guacamole, tortillas, onions, and cheese which I would plan for if there’s a next time. If I were to make this again, I’d also roast all the peppers instead of using ones from a jar. I roasted my yellow peppers and used a jar of red and the homemade were much better. This was an easy and fast way to have a steak dinner on the table- nothing extraordinary but fine for a Monday night.

  • Rib-eye steaks with smoky arrabiata sauce

    • mharriman on February 18, 2021

      Good. I liked this; Husband loved it. The smoky tomato sauce spooned over the sliced grilled steak was a different and interesting flavor combination for us. I used a jalapeño pepper instead of Serrano since that’s what I had on hand. The recipe makes so much sauce, I cooked penne pasta as a side dish and spooned some sauce over it as well as the steak slices. Worth repeating. Side note: Sauce needs to simmer 25 minutes after prepping and combining ingredients in food processor, so it’s easy but not exactly super quick, imho.

  • Asparagus soup with herbed goat cheese

    • mharriman on July 25, 2019

      A luscious, delicious soup that took less than an hour to make - from chopping to serving. I made the goat cheese balls earlier in the day, and they were a nice foil to the asparagus. I used fresh basil from my garden which takes the edge off of the sometimes bitter flavor of the asparagus. A very good summer soup to make when the basil is in full bloom. Served with a baguette.

  • Arugula pesto, ricotta, and smoked mozzarella pizza

    • mharriman on July 23, 2019

      I substituted spinach for the arugula. We loved, loved, loved this pizza. It was different from the usual ones because of the two cheeses and vegetable as a base with fresh tomatoes for the only topping. As promised, this was very fast and easy to prepare and bake. Served with a romaine lettuce salad for a nice, light summer dinner.

  • Chicken with tarragon and white wine

    • kateiscoooking on March 04, 2017

      made w bone-in, skin-on thighs. next time i'll remove the skin before serving. sauce was magnificent. sounds like it might be too much mustard but it wasn't at all.

  • Mediterranean halibut sandwiches

    • BasicStock on March 23, 2017

      I love this mayonnaise mixture and use it often for salmon burgers, adding a crushed clove of garlic.

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Reviews about this book

  • Huffington Post

    ...you won't see any six-hour, slow-cooked roasts, but rather all of the recipes can be made in under an hour. If you're worried that will translate into oversimplified, flavorless recipes, don't fret

    Full review
  • Huffington Post

    The cookbook rises to the challenge, delivering ... dishes that come together quickly... a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every home cook.

    Full review