The pressures of modern day work life have made it much more difficult than ever before to spend time in the kitchen and enjoy the art of cooking. For this reason, more and more people are now turning to easy dinner meals to make the most of their short time and enjoy the tastiest dishes. Easy dinner meals are not only quite convenient to make; they are also easy to digest and keeps the body free from toxins. The easy dinner meals presented here will surely help to make your nights much more special.

Crispy Zucchini Sticks with Olive Dip

Crispy Zucchini Sticks with Olive Dip

You will need:

  • 1 cup of mayonnaise
  • 1 1/2 cups of all-purpose flour
  • Vegetable oil required for frying
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup of chopped and pitted kalamata olives
  • Freshly grounded black pepper and kosher salt
  • 1 cup of beer and more as required for thinning
  • 2 medium-sized, washed zucchinis of about 1 pound weight

How to prepare:

Whisk a cup of flour with beer in a bowl until it creates a smooth mixture. Now pour it through strainer into another container and allow it to stand for an hour. Use additional beer for thinning if necessary. The mix should have the consistency of a pancake batter. Now mix mayonnaise with lemon juice and olives in a bowl; you also put some water for thinning if you like. Keep it covered and refrigerated until it is ready for the zucchini to be added. Cut zucchini into sticks measuring 4 inches long and 3/4-inch wide. Combine flour with pepper and salt and toss the zucchini on them. Heat oil to 360°F in a deep saucepan; dip the zucchini in the batter and fry them as long as they become crisp and golden brown. Finally serve them with olive mayonnaise.

Spaghetti with Spicy Scallop Marinara Sauce

Spaghetti with Spicy Scallop Marinara Sauce

You will need:

  • Kosher salt
  • 3/4 pound of bay scallops
  • 3 thinly sliced cloves of garlic
  • 12 ounces of multigrain spaghetti
  • 1 1-inch piece of parmesan cheese rind
  • 1/4 to 1/2 teaspoon of red pepper flakes and more for taste
  • 1 28-ounce can of whole San Marzano tomatoes, all crushed by hand
  • 1 cup of loosely packed fresh basil, all sliced, and more for topping
  • 1 tablespoon of extra-virgin olive oil as well as additional amounts for drizzling

How to prepare:

Boil a large deck of salted water and cook the pasta in it. Heat olive oil over medium heat in a saucepan. Add red pepper flakes and garlic and cook for about a minute until the garlic becomes soft. Add parmesan rind, tomatoes, water and some basil and cook them for about 15 minutes; finally season with salt. Now cook the scallops for about 5 minutes and then add remaining basil and use red pepper flakes and salt to season. Drain pasta and add the sauce in it; finally serve by drizzling it with some olive oil and sprinkling with additional basil.