Dr. Gilroy's Favorite Weeknight Dinners

Ingredients

• 1½ lbs large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives, halved
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh lemon juice
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• 4 cups fresh baby spinach

Instructions

1. Pat shrimp dry and season lightly with salt and pepper.
2. Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and cook 1 minute until fragrant.
3. Add shrimp in a single layer. Cook 2 minutes per side until pink and slightly curled.
4. Add cherry tomatoes and olives. Stir and cook 2–3 minutes until tomatoes soften.
5. Remove from heat. Add lemon juice, parsley, and red pepper flakes if using.
6. Divide spinach between plates and spoon shrimp and sauce over the top. Serve immediately.

Ingredients

• 1½ lbs boneless chicken thighs
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup brown rice, cooked
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives
• ½ cup crumbled feta cheese
• ½ cup tzatziki
• Fresh dill for garnish

Instructions

1. In a bowl, mix olive oil, garlic, lemon juice, oregano, salt, and pepper. Add chicken and coat well. Let marinate 10 minutes.
2. Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until cooked through. Let rest 5 minutes, then slice.
3. Cook brown rice according to package directions.
4. Assemble bowls: start with rice, then add sliced chicken, cucumber, tomatoes, olives, and feta.
5. Top with a generous spoonful of tzatziki and fresh dill. Serve warm.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Arrange asparagus on one side of the sheet. Drizzle with 1½ tbsp olive oil, season with salt and pepper, and toss to coat.
3. Place salmon fillets on the other side. Mix remaining olive oil with garlic, dill, and oregano. Spoon over each fillet.
4. Lay lemon slices over the salmon. Roast for 12–15 minutes until salmon flakes easily with a fork.
5. Serve directly from the pan with fresh lemon wedges on the side.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 6 large eggs
• ¼ cup fresh parsley, chopped
• Whole wheat pita for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook 6–7 minutes until softened.
2. Add garlic, cumin, paprika, and cayenne. Stir and cook 1 minute until fragrant.
3. Pour in crushed tomatoes. Season with salt and pepper. Simmer 8–10 minutes until sauce thickens slightly.
4. Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.
5. Cover the pan and cook 5–7 minutes until egg whites are set but yolks are still slightly runny.
6. Sprinkle with fresh parsley and serve straight from the pan with whole wheat pita.

Ingredients

• 1 cup green or brown lentils, rinsed
• ½ cup long-grain rice
• 3 tbsp extra virgin olive oil
• 2 large onions, thinly sliced
• 1 tsp cumin
• ½ tsp coriander
• ½ tsp cinnamon
• Salt and pepper to taste
• 3 cups vegetable broth
• Fresh parsley for garnish
• Plain Greek yogurt for serving (optional)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onions and cook 15–18 minutes, stirring often, until deep golden brown and caramelized. Remove half the onions and set aside for topping.
2. Add cumin, coriander, and cinnamon to the pot. Stir 30 seconds until fragrant.
3. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
4. Stir in rice. Cover and cook 15 more minutes until both lentils and rice are tender and broth is absorbed.
5. Season with salt and pepper. Spoon into bowls and top with reserved caramelized onions, fresh parsley, and a dollop of Greek yogurt if desired.