Make It Tonight. monday Black Bean and Pepper Jack Burgers. tuesday Black Cod with Tomato and Olive Salad

Transcription

1 Make It Tonight Easy Dinner Download MENU for the Week of JULY 20 monday Black Bean and Pepper Jack Burgers tuesday Black Cod with Tomato and Olive Salad wednesday Almond-Crusted Chicken and Nectarine Salad thursday Fusilli with Peas and Feta friday Grilled Steak Tacos with Spicy Slaw

2 Monday : Black Bean and Pepper Jack Burgers Tuesday : Black Cod with Tomato and Olive Salad Wednesday : Almond-Crusted Chicken and Nectarine Salad Thursday : Fusilli with Peas and Feta Friday : Grilled Steak Tacos with Spicy Slaw SHOPPING LIST FRESH PRODUCE 2 small to medium ripe nectarines or peaches 1 medium lemon 2 limes F 1 ripe avocado 1 head green cabbage 6 oz. tender leaf lettuce (such as red leaf or Boston) 3 cups grape tomatoes 1 large red onion 1 bunch scallions 3 medium cloves garlic 1 to 2 medium jalapeños 1 bunch fresh cilantro 1 small bunch fresh thyme 1 small bunch fresh chives 1 small bunch fresh dill MEAT AND DAIRY ITEMS 1½ lb. chicken tenderloins 1¼ lb. flank steak 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each) 3 large eggs 4 oz. feta 2 oz. pepper Jack cheese 2 3 cup sour cream ¼ cup buttermilk OTHER GROCERIES 1 lb. frozen peas oz. can black beans 12 oz. dried fusilli pasta 8 corn tortillas 4 whole-wheat hamburger buns 3 cups lower-salt chicken broth ½ cup pitted Niçoise olives Jarred salsa 1 Tbs. white balsamic vinegar 1½ tsp. pure ancho chile powder PANTRY STAPLES 2 3 cup extra-virgin olive oil ½ cup all-purpose flour 2 to 3 Tbs. vegetable oil 1 tsp. ground cumin ½ tsp. honey 2 tsp. granulated sugar Kosher salt Black peppercorns 1¾ cups sliced almonds 2 3 cup pine nuts ½ cup rolled oats ½ cup dry white wine Side-dish ingredients are not included in the shopping list.

3 monday Black Bean and Pepper Jack Burgers Active time: 20 minutes Total time: 30 minutes With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer. ½ cup rolled oats oz. can black beans, rinsed and drained 1 large egg 1 tsp. ground cumin Kosher salt 2 oz. finely grated pepper Jack cheese (½ cup) 1 large scallion, minced 2 Tbs. chopped fresh cilantro 1 Tbs. olive oil; more for the plate 4 whole-wheat hamburger buns, toasted Jarred salsa, for serving Sliced avocado, for serving Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and ½ tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro. With wet hands, form the bean mixture into four ½-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up. Handle bean burgers gently Though egg and oats bind these patties and give them structure, they can still be delicate. Be sure not to skimp on the time you leave them in the fridge to firm. Also, use your widest spatula when flipping them, for extra support. Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado. Robin Asbell, Fine Cooking #117 nutrition information (per serving): Calories 340; Calories from Fat 110; Protein 15g; Carbohydrates 46g; Fat 12g; Saturated Fat 4g; Monounsaturated Fat 5g; Polyunsaturated Fat 2g; Sodium 490mg; Cholesterol 60mg; Fiber 9g ON THE SIDE: BAKED TORTILLA CHIPS You ll have more tortillas than you ll need for Friday s tacos; cut them into wedges, brush with vegetable oil, and sprinkle with salt. Spread them in one layer on a baking sheet, and bake at 400 F, rotating the pan once, until crisp and golden, about 12 minutes. Serve with extra salsa, and any leftover avocado, mashed with lime juice.

4 tuesday Black Cod with Pine Nuts, Tomatoes, and Olives Active total time: 25 minutes Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe. 1 Tbs. extra-virgin olive oil 3 medium cloves garlic, chopped ½ cup dry white wine 3 cups grape tomatoes, halved (quartered if large) 1½ cups lower-salt chicken broth ½ cup pitted, halved Niçoise olives 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each) Kosher salt and freshly ground black pepper 1 Tbs. chopped fresh thyme 2 3 cup pine nuts, toasted Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes. How to toast pine nuts Before you begin the recipe, toast the pine nuts in a dry skillet over medium-low heat (to keep the dishes to a minimum, use the same 12-inch skillet you ll cook the fish in). Stir the nuts frequently until they re golden brown in spots, about 3 minutes. Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve. Samantha Seneviratne, Fine Cooking #110 nutrition information (per serving): Calories 520; Calories from Fat 380; Protein 22g; Carbohydrates 12g; Fat 42g; Saturated Fat 6g; Monounsaturated Fat 20g; Polyunsaturated Fat 11g; Sodium 700mg; Cholesterol 55mg; Fiber 3g ON THE SIDE: CRUSTY BREAD Serve the fish with torn pieces of baguette to mop up the extra sauce.

5 wednesday Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing Active total time: 35 minutes This time of year, salad takes center stage. It's fast, it's fresh, and a little protein makes it a complete no-fuss meal. In this dish, the chicken is crunchy, the nectarines sweet, and the tangy dressing ties it all together. ¼ cup buttermilk 1 Tbs. sour cream 1 Tbs. white balsamic vinegar ½ tsp. honey 2 Tbs. extra-virgin olive oil 1 Tbs. thinly sliced fresh chives Kosher salt and freshly ground black pepper 2 large eggs 1¾ cups sliced almonds ½ cup all-purpose flour 1½ lb. chicken tenderloins, pounded ¼ inch thick 2 Tbs. vegetable oil; more as needed 6 cups torn tender leaf lettuce (such as red leaf or Boston) 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the olive oil to blend. Stir in the chives and season to taste with salt and pepper. Set aside. Lightly beat the eggs in a wide, shallow dish. Pulse the almonds and flour together in a food processor until the almonds are chopped; transfer the almond mixture to another wide, shallow dish. Season the chicken on all sides with 1 tsp. salt and ¾ tsp. pepper. Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack. Heat 2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken until light golden brown on both sides and just cooked through, 3 to 4 minutes per side. Transfer the chicken to a papertowel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if necessary. In a large bowl, toss the lettuce and the nectarines with about half of the dressing. Season to taste with salt and pepper. Divide among 4 dinner plates. Divide the chicken among the plates, overlapping the pieces on top of the salad. Drizzle additional dressing over the chicken and serve. Maryellen Driscoll, Fine Cooking #99 nutrition information (per serving): Calories 680; Calories from Fat 370; Protein 50g; Carbohydrates 31g; Fat 41g; Saturated Fat 6g; Monounsaturated Fat 23g; Polyunsaturated Fat 10g; Sodium 700mg; Cholesterol 200mg; Fiber 7g No tenderloins? Cutlets work well too If you can t find chicken tenderloins, look for thin cutlets, and cut them lengthwise into two or three strips.

6 thursday Fusilli with Peas and Feta Active total time: 25 minutes Flavored with a good dose of dill and tangy feta, this easy, bright green pasta is a delicious way to celebrate summer. Kosher salt 1½ cups lower-salt chicken broth 1 lb. frozen peas (about 3 cups) 3 Tbs. extra-virgin olive oil 2 Tbs. chopped fresh dill Freshly ground black pepper 12 oz. dried fusilli pasta 4 oz. feta, finely crumbled (about 1 cup) Lemon wedges, for serving Bring a large pot of well-salted water to a boil over high heat. In a 3-quart saucepan, bring the chicken broth to a boil over high heat. Add the peas and cook until crisp-tender, 2 to 4 minutes. Remove from the heat and, using a slotted spoon, remove and reserve 1 cup of the peas. Transfer the broth and the remaining peas to a blender. Add the olive oil, all but 1 tsp. of the dill, 1¼ tsp. salt, and ½ tsp. pepper and blend until smooth. It s fine if the sauce looks thin at this point. Meanwhile, cook the pasta until al dente. Drain and transfer to a large bowl. Toss the pasta with the sauce, the reserved peas, and ¾ cup of the feta. Serve garnished with the remaining ¼ cup feta and 1 tsp. dill, with lemon wedges on the side. nutrition information (per serving): Calories 590; Calories from Fat 170; Protein 23g; Carbohydrates 81g; Fat 19g; Saturated Fat 6g; Monounsaturated Fat 9g; Polyunsaturated Fat 2g; Sodium 1040mg; Cholesterol 25mg; Fiber 10g ON THE SIDE: TOMATO-OLIVE SALAD Cut a mix of different-size tomatoes (including leftovers from Tuesday if you have them) into bite-size pieces. Toss with pitted, coarsely chopped Niçoise or Kalamata olives, olive oil, redwine or sherry vinegar, salt, and pepper. Ronne Day, Fine Cooking #123

7 friday Grilled Steak Tacos with Spicy Slaw Active total time: 30 minutes Jalapeños and onions are traditional taco toppings. Grilling them and tossing with cabbage creates an intensely flavored, crunchy counterpoint to the spice-rubbed steak. 1½ tsp. pure ancho chile powder 2 tsp. granulated sugar Kosher salt and freshly ground black pepper 1¼ lb. flank steak 1 large red onion, cut into ½-inch-thick rounds 1 to 2 medium jalapeños, stemmed 2 Tbs. olive oil 3 cups thinly sliced green cabbage 1 Tbs. fresh lime juice; more as needed 8 corn tortillas ½ cup sour cream Lime wedges, for serving How to slice cabbage To get thin shreds of cabbage without a lot of tough core, first cut the head of cabbage in quarters through the base. Next, cut out the core with a diagonal cut as shown. Finally, turn the wedge on the flat cut side and slice crosswise from the top of the wedge down to the base. Prepare a medium (350 F to 375 F) gas or charcoal grill fire. Meanwhile, in a small bowl, mix the ancho powder with 1 tsp. of the sugar, 2 tsp. salt, and ¾ tsp. pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit while the grill heats. Set the onion and jalapeños on a plate and sprinkle with 1 Tbs. of the oil, ½ tsp. salt, and ½ tsp. pepper. In a large bowl, toss the cabbage with the lime juice, the remaining 1 tsp. sugar, and ½ tsp. salt. Add the remaining 1 Tbs. oil and toss again. Put the steak, onion, and jalapeños on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130 F to 135 F). Grill the vegetables, flipping once, until grill marks appear and they re just tender, 4 to 6 minutes for the jalapeños and about 8 minutes for the onion. (Move the onion to a cooler part of the grill if it starts to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes. Chop the onion and finely chop the jalapeños, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice. Spread 4 tortillas on the grill and heat, flipping once, until softened, about 1 minute. Stack in a kitchen towel; repeat with the remaining tortillas. Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges. Tony Rosenfeld, Fine Cooking #123 nutrition information (per serving): Calories 530; Calories from Fat 210; Protein 36g; Carbohydrates 41g; Fat 24g; Saturated Fat 8g; Monounsaturated Fat 12g; Polyunsaturated Fat 2g; Sodium 1350mg; Cholesterol 75mg; Fiber 4g ON THE SIDE: MEXICAN CORN ON THE COB Grill shucked ears of corn over a medium-high grill fire until charred in places and crisp-tender, about 8 minutes. Stir some finely grated lime zest, chili powder, and salt into mayonnaise, and slather the mixture on the corn. Roll the corn in crumbled feta or Cotija cheese.