Make It Tonight. monday Grilled Lamb Skewers with Orzo Salad. tuesday Spicy Chipotle Shrimp Fajitas

Transcription

1 Make It Tonight Easy Dinner Download MENU for the Week of JUNE 22 monday Grilled Lamb Skewers with Orzo Salad tuesday Spicy Chipotle Shrimp Fajitas wednesday Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes thursday Spaghetti with Garlic & Spinach friday Grilled Chicken & Potatoes with Tomato Salad

2 Monday : Grilled Lamb Skewers with Orzo Salad Tuesday : Spicy Chipotle Shrimp Fajitas Wednesday : Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes Thursday : Spaghetti with Garlic & Spinach Friday : Grilled Chicken & Potatoes with Tomato Salad SHOPPING LIST FRESH PRODUCE c 2 large lemons c 1 lime c 10 oz. baby spinach (10 loosely packed cups) c 11/2 lb. baby potatoes c 2 pints cherry tomatoes c 2 medium ripe tomatoes c 2 ears fresh corn c 1 large Hass avocado c 1 large seedless cucumber c 1 large yellow onion c 1 bunch scallions c 1 bulb garlic c 1 bunch fresh mint c 1 bunch fresh cilantro c 1 bunch fresh basil or flat-leaf parsley (or 1 of each) c 1 small bunch fresh oregano MEAT AND DAIRY ITEMS c 11/2 lb. boneless leg of lamb c 4 small boneless, skinless chicken breast halves (about 11/2 lb.) c 1 lb. shrimp (26 to 30 per lb.) c 4 very thin slices prosciutto c 8 oz. halloumi c 3 oz. aged Gruyère c 3 oz. fontina c 3 oz. Parmigiano-Reggiano c 2 Tbs. salted butter OTHER GROCERIES c 1 loaf rustic Italian bread (large enough for 4 sandwiches) c 1 lb. dried spaghetti c 10 oz. (11/2 cups) dried orzo c 8 corn tortillas c 1 7-oz. can of chipotles in adobo c 2 anchovy fillets PANTRY STAPLES c 13/4 cups extra-virgin olive oil c 1/4 cup red wine vinegar c 1 tsp. chili powder c 1/2 tsp. crushed red pepper flakes (or to taste) c c Black peppercorns Side-dish ingredients are not included in the shopping list.

3 monday Grilled Lamb, Tomato, and Halloumi Skewers with Orzo Salad Active/total time: 30 minutes A tangy, garlicky marinade made with lots of fresh oregano pairs perfectly with full-flavored lamb. The cherry tomatoes and orzo salad on the side make it a complete meal. 10 oz. (11/2 cups) dried orzo 11/2 lb. boneless leg of lamb, cut into 1-inch pieces (about 48 pieces) 8 oz. halloumi, cut into 16 pieces 1 ₃ cup extra-virgin olive oil 1/4 cup red wine vinegar 3 Tbs. chopped fresh oregano 2 medium cloves garlic, minced 1/4 tsp. crushed red pepper flakes Freshly ground black pepper 16 cherry tomatoes 4 whole scallions, thinly sliced (about 1/2 cup) 1 ₃ cup chopped fresh mint 2 Tbs. fresh lemon juice; more to taste Bring a 3-quart saucepan of well-salted water to a boil. Boil the orzo according to package directions. Drain, rinse with cold water, and transfer to a medium bowl. Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Put the lamb and halloumi in a large bowl. In a small container with a lid, combine the olive oil, vinegar, oregano, garlic, red pepper flakes, 1 tsp. salt, and 1/2 tsp. pepper. Cover tightly and shake vigorously. Toss the orzo with 1 ₃ cup of the mixture and pour the rest over the lamb and halloumi, tossing to coat. Thread 6 pieces of lamb, 2 pieces of halloumi, and 2 tomatoes onto each of eight 12-inch metal skewers, alternating a tomato and a piece of cheese between every 2 pieces of lamb. Grill, turning once, until the halloumi is browned and the lamb is pink in the center (cut into a piece to check), 4 to 6 minutes total. While the lamb is cooking, toss the scallions, mint, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper with the orzo. Season to taste with more salt, pepper, and lemon juice. Serve the skewers with the orzo. Adeena Sussman, Fine Cooking #124 nutrition information (per serving): Calories 850; Calories from Fat 370; Protein 56g; Carbohydrates 62g; Fat 42g; Saturated Fat 16g; Monounsaturated Fat 17g; Polyunsaturated Fat 3g; Sodium 1300mg; Cholesterol 140mg; Fiber 5g What is halloumi? A soft cheese from Cyprus, halloumi is traditionally made from goat s and sheep s milk. It has a great, chewy texture and a mellow yet briny flavor that hints of mint. When halloumi is heated, it softens but doesn t melt, so you can actually cook it directly on the grill (or pan-fry it, or pop it under the broiler). Grilled halloumi develops a tasty brown crust and a soft gooey center. Look for it in the cheese section at your supermarket.

4 tuesday Spicy Chipotle Shrimp, Avocado, and Corn Fajitas Active/total time: 30 minutes Arrange the fajitas and fixings on a buffet table, bar style, for casual entertaining, or serve the components on various platters at the table. 1 lb. shrimp (26 to 30 per lb.), peeled and deveined 4 Tbs. olive oil 1 tsp. chili powder and freshly ground black pepper 1 large Hass avocado (about 1/2 lb.), cut into 1/2-inch dice 1 chipotle, minced, plus 1 Tbs. adobo sauce (from a can of chipotles in adobo) 1 lime, half juiced (about 1 Tbs.) and half cut into wedges 1 large yellow onion, thinly sliced (about 3 cups) 1 large clove garlic, minced Kernels from 2 ears fresh corn 8 corn tortillas, warmed 1/4 cup coarsely chopped fresh cilantro Toss the shrimp with 1 Tbs. oil, the chili powder, 1/4 tsp. salt, and 1/2 tsp. pepper. In a medium bowl, mash the avocado with the chipotle and adobo sauce, lime juice, and 1/4 tsp. salt. Heat 11/2 Tbs. oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until they turn pink and become just firm to the touch, about 2 minutes. Transfer to a large plate. The best way to heat corn tortillas To heat the tortillas but keep them from ripping or cracking, warm them in a nonstick skillet over medium-low heat, 10 to 15 seconds on each side, and then put them between layers of damp paper towels until they are ready to be served. Reduce the heat to medium, and add the remaining 11/2 Tbs. oil to the pan. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring, until the onion softens and starts to brown, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn and shrimp, and cook, stirring, until they heat through, about 2 minutes. Let everyone help themselves by spreading the avocado on a warm tortilla and topping the spread with some of the shrimp mixture, a squeeze of lime juice, and a sprinkling of the cilantro. Tony Rosenfeld from Big Buy Cooking nutrition information (per serving): Calories 510; Calories from Fat 220; Protein 28g; Carbohydrates 47g; Fat 24g; Saturated Fat 3.5g; Monounsaturated Fat 15g; Polyunsaturated Fat 4g; Sodium 650mg; Cholesterol 170mg; Fiber 7g ON THE SIDE: TOMATO-CUCUMBER SALSA Chop any extra tomatoes from Monday s kebabs or Wednesday s sandwiches. Toss with diced cucumber (you ll only need half for Friday s salad), thinly sliced scallions, chopped fresh cilantro, lime juice, salt, and a pinch of crushed red pepper flakes. Serve as a side dish or a topping for the fajitas.

5 wednesday Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes Active/total time: 20 minutes Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. 3 oz. grated aged Gruyère (11/4 cups) 3 oz. grated fontina (about 1 cup) 2 Tbs. finely grated Parmigiano-Reggiano 1/4 tsp. crushed red pepper flakes (or to taste) 8 1/2-inch-thick slices rustic Italian bread 4 very thin slices prosciutto, halved crosswise 2 medium ripe tomatoes, cut into 1/4-inch-thick slices 2 Tbs. salted butter, at room temperature 1 to 2 large cloves garlic, halved and peeled for rubbing Three cheeses are better than one Why these three cheeses in this sandwich? Each one contributes a different effect. Because of its ideal ratio of moisture, fat, and salt, fontina melts extremely well and gives that oozy texture that s essential in a grilled cheese. Gruyere is also a good melter, and also contributes a slightly nutty flavor. To round out the profile, Parmigiano-Reggiano adds a rich saltiness and, when finely grated, will disappear into the other cheeses. Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches. golden brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread. Using a spatula, flip the sandwiches and cook until golden brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately. Tasha DeSerio, Fine Cooking #112 nutrition information (per serving): Calories 380; Calories from Fat 200; Protein 20g; Carbohydrates 23g; Fat 23g; Saturated Fat 13g; Monounsaturated Fat 7g; Polyunsaturated Fat 1.5g; Sodium 1140mg; Cholesterol 80mg; Fiber 2g ON THE SIDE: GREEN SALAD WITH ALMONDS AND DIJON VINAIGRETTE Make a simple green salad of Boston lettuce, dressed with a vinaigrette made from olive oil, sherry vinegar, Dijon mustard, salt, and pepper. Sprinkle the salad with toasted, sliced almonds. Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and

6 thursday Spaghetti with Garlic & Spinach Active/total time: 20 minutes This easy five-ingredient dinner is one of those gems to keep handy for weeknights when you have no idea what to make. Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite. 1/2 cup extra-virgin olive oil 6 to 8 large cloves garlic (11/2 oz.), halved lengthwise, peeled, germs removed (see tip, at right), and thinly sliced 10 oz. baby spinach (10 loosely packed cups) Freshly ground black pepper 1 lb. dried spaghetti 1 oz. (1 cup) finely grated Parmigiano-Reggiano Bring a large pot of well-salted water to a boil. Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 to 3 minutes more. Remove from the heat. Meanwhile, cook the spaghetti according to package directions in the boiling salted water, stirring occasionally, until it s just al dente. Reserve 1 cup of the cooking water and drain the pasta. Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 to 2 minutes, tossing and stirring to combine and blend the flavors. If the pasta isn t tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the cheese. Season to taste with salt and pepper and serve immediately. Jennifer McLagan, Fine Cooking #92 Removing the garlic germ If your garlic has a green sprout growing in the center (the germ ), be sure to remove it, because it will impart a bitter flavor to the final dish. It s easy to do: Just cut the clove in half and use a paring knife or your fingernail to pry the germ out. nutrition information (per serving): Calories 740; Calories from Fat 280; Protein 21g; Carbohydrates 94g; Fat 32g; Saturated Fat 6g; Monounsaturated Fat 20g; Polyunsaturated Fat 3.5g; Sodium 660mg; Cholesterol 5mg; Fiber 8g ON THE SIDE: BROILED TOMATOES WITH HERBED BREADCRUMBS Slice tomatoes 1/4 inch thick and arrange in a single, slightly overlapping layer in a broiler-safe baking dish. In a small bowl, mix coarse fresh breadcrumbs (grate the heels of the bread from Wednesday s sandwiches) with finely grated Parmigiano- Reggiano, a little olive oil, chopped fresh parsley, salt, and pepper. Sprinkle the breadcrumb mixture over the tomatoes, and broil until the breadcrumbs are golden-brown, 2 to 3 minutes. Drizzle with a bit more olive oil before serving.

7 friday Grilled Chicken and Potatoes with Tomato and Cucumber Salad Active/total time: 30 minutes A lemony vinaigrette gives bright flavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs. 11/2 lb. baby potatoes, scrubbed, halved or quartered if larger than 11/2 inches 2 ₃ cup extra-virgin olive oil 11/4 tsp. finely grated zest, plus 3 Tbs. fresh lemon juice (from 1 large lemon) 2 anchovy fillets, rinsed and minced 1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt Freshly ground black pepper 4 small boneless, skinless chicken breast halves (about 11/2 lb.) 1/2 large seedless cucumber, peeled in stripes, seed core removed, cut into 1/2-inch pieces 1 pint cherry tomatoes, halved 1/4 cup coarsely chopped fresh mixed herbs, such as basil, cilantro, parsley, and mint (use at least 3) Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. Put the potatoes in a 3-quart saucepan of wellsalted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes. Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 tsp. salt, and 1/4 tsp. pepper in a jar with a lid. Drain the potatoes, transfer to a large bowl, and toss with 3 Tbs. of the vinaigrette. Toss the chicken in a medium bowl with 3 Tbs. of the vinaigrette, 1/2 tsp. salt, and 1 ₈ tsp. pepper. Arrange the chicken on one side of the grill grate. Put a large piece of foil on the other side of the grill and transfer the potatoes to the foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 minutes, until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes total. Let the chicken rest 5 minutes before slicing. Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs, 2 Tbs. of the vinaigrette, and salt and pepper to taste. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with the potatoes and the cucumber salad. Allison Ehri Kreitler, Fine Cooking #111 nutrition information (per serving): Calories 710; Calories from Fat 380; Protein 45g; Carbohydrates 37g; Fat 43g; Saturated Fat 7g; Monounsaturated Fat 29g; Polyunsaturated Fat 5g; Sodium 1480mg; Cholesterol 115mg; Fiber 4g ON THE SIDE: CORN ON THE COB WITH SPICY GOAT CHEESE AND PROSCIUTTO Buy more corn than you ll need for Tuesday s quesadillas. Microwave up to four unhusked ears at a time on high until the kernels are crisp-tender (you ll need to pull the husk down to check), about 4 minutes. Cool slightly, then remove the husks and silks. In a small bowl, mash fresh goat cheese with crushed red pepper flakes, a little red wine vinegar, and a touch of sugar and salt. Spread the goat cheese on the hot corn, then wrap the ears with slices of prosciutto leftover from Wednesday s sandwiches.