Mid-week survival guide

Raise your hand if you can’t think of anything decent to cook in the middle of the week. I thought so. Is it the heat? The end-of-summer, no-vacation-left blues? You know you’ve reached your culinary nadir when finding a Tony’s pizza in your freezer’s netherworld feels like striking oil.

I have discovered two better solutions, though. The first is Mark Bittman’s list of 101 Simple Meals Ready in 10 Minutes or Less, which you can buy from the New York Times archives. It includes light-touch main courses prepared with minimal stove time, like pan-grilled skirt steak over greens drizzled with olive oil and lemon; good canned tuna in olive oil tossed with capers, fresh herbs and lemon stuffed in a fresh tomato; shirred eggs; and fast tacos, quesadillas and chile rellenos.

The second, even easier, solution is Studio to Go, a new local venture that provides reasonably priced, ready-to-serve meals for pick up. You must order ahead of time, but that’s all the thought involved. Choose from three entrees that change weekly. July 30-August 2 selections are roast turkey breast, smothered pork chops or lasagna with red wine meat sauce, all served this week with summer succotash and mashed sweet potatoes. Salad and dessert are available a la carte. Pick up is Monday through Thursday, 4-7 p.m., 4221 Perkins Road, and remember to time it with dinner because the meal comes hot. Call 336-5244 after 3 pm.

Studio to Go is the companion operation to the loads-of-fun Supper Studio, located next door, where you prepare 6 or 12 meals to take home and freeze and someone else cleans up your mess.

Ideas for speedy meals are like gold. Share your favorites here.