Recipes! Penne With Shrimp; Grilled Skirt Steak; Virgin Bellini; and more

What to cook during the week ahead, from Post Food editors.

Here's a piece of culinary trivia about me: I don't really do sides, at least not in the sense of a composed dish requiring a recipe. Most nights, it's a miracle just to get a main course on the table, so typically my "side" is nothing more than roasted, air-fried or microwaved vegetables, or even just bowls of raw cherry tomatoes or watermelon. Loaves of bread are common, too. (Of course, I make an exception for Thanksgiving, when the sides are all I want.)

One reason I can get away with this is that rarely is the main course just a piece of protein. Pretty much everything we eat is a mix of protein (often beans or tofu) and vegetables, whether it's a sheet-pan supper, curry, stir-fry or soup. Call it efficient or lazy, but this strategy works well for my family.

If you, too, tend to gravitate to such dishes that are all-in-one from the start, this week's recipes feature a few good contenders for adding to your dinner rotation. Ellie Krieger's Penne With Shrimp, Toasted Garlic and Arugula features pasta tossed with a fresh tomato sauce. That's already a good start, but the finishing touch is a pile of peppery arugula on each serving, dressed with a little olive oil and lemon juice. Pasta + salad = a well-rounded meal, in my opinion.

Daniela Galarza takes a similar approach in her Grilled Skirt Steak With Arugula Chimichurri. The center of the plate is smoke-kissed slices of meat and that bright sauce, and she smartly rounds out the meal with plum tomatoes and scallions that hit the grill while the steak rests. Additionally, Kiano Moju's Pili Pili Beef Stir-Fry With Green Beans shared by Aaron Hutcherson is loaded with green beans and only requires a pot of rice for serving.

On days when you have the time and energy to do more, it's great to have back-pocket recipes that let you build whatever you want around one versatile element. The Spicy Grated Tofu from cookbook author Nisha Vora that Joe Yonan featured offers that kind of flexibility. Breaking down the tofu on a box grater and then pan-frying it creates a savory, crispy ingredient you can tuck into lettuce wraps, tacos and more.

There are occasions when I can be motivated to make a little something extra, and a nice brunch is one of them. I love inviting people over in the late morning for a laid-back meal, usually involving a giant pile of baked goods and a fun beverage or two. Not everyone can, or wants to, partake in the standard alcoholic drinks associated with brunch, which is where Allison Robicelli's Virgin Bellini and Virgin Bloody Mary come in. Both are basically stir-and-serve recipes. The Bellini features sparkling grape juice or nonalcoholic sparkling wine with peach puree or nectar (sub in orange juice for a mimosa), and the bloody mary boasts an eye-opening, no-vodka-necessary blend of tomato juice, horseradish, hot sauce and more.

Do you have a favorite side dish or way to get around the conundrum of having to cook more with less time? Please share your thoughts in the live weekly chat Aaron and I host Wednesdays at noon Eastern. Submit your questions now, and come back for the conversation next week.

Take care of yourselves, and happy cooking.