Make It Tonight Easy Dinner Download MENU for the Week of MAY 18 monday Spinach Salad with Chicken and Strawberries tuesday Grilled Salmon with Walnut-Arugula Pesto wednesday Pork Fajitas with Corn and Pineapple Salsa thursday Asparagus and Eggs on Garlic Toast friday Sesame Beef and Snap Peas
Monday : Spinach Salad with Chicken and Strawberries Tuesday : Grilled Salmon with Walnut-Arugula Pesto Wednesday : Pork Fajitas with Corn and Pineapple Salsa Thursday : Asparagus and Eggs on Garlic Toast Friday : Sesame Beef and Snap Peas SHOPPING LIST FRESH PRODUCE 8 oz. strawberries 1 fresh pineapple 2 limes 1 lb. asparagus 10 oz. sugar snap peas, ends trimmed 6 oz. loosely packed baby spinach leaves (about 6 cups) 21/2 oz. fresh arugula (about 2 cups) 3 ears fresh sweet corn (or 2 cups frozen corn kernels) 2 medium shallots 2 cloves garlic 1 3-inch piece fresh ginger 1 bunch fresh basil 1 bunch fresh cilantro MEAT AND DAIRY ITEMS 4 6- to 8-oz. skinless salmon fillets 4 boneless, skinless chicken breast halves (about 1¾ lb.) 1¼ lb. pork tenderloin 1 lb. flank or skirt steak 4 large eggs 3 oz. blue cheese 1 oz. Parmigiano-Reggiano 1 oz. Pecorino Romano OTHER GROCERIES 12 6-inch corn or flour tortillas 1 large round loaf sourdough bread 1/2 cup sliced almonds ¼ cup walnut halves 1 Tbs. plus 1 tsp. Asian sesame oil 1 tsp. Asian chili sauce (like Sriracha) PANTRY STAPLES 1¼ cups extra-virgin olive oil ¼ cup red wine vinegar 3 Tbs. canola or peanut oil 1 Tbs. plus 1 tsp. reduced-sodium soy sauce 1 Tbs. ketchup 2 tsp. honey 2 tsp. toasted sesame seeds 2 tsp. rice vinegar 2 tsp. ground cumin 1 tsp. chili powder 1 tsp. packed brown sugar 1 tsp. granulated sugar 1 tsp. cornstarch Kosher salt Black peppercorns White peppercorns Side-dish ingredients are not included in the shopping list.
monday Spinach Salad with Chicken, Strawberries, Blue Cheese, and Almonds Active/total time: 20 minutes This salad is a great way to celebrate strawberry season. Buy the freshest fruit you can find and rinse it just before using. 2 Tbs. plus 1/3 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves (about 13/4 lb.), tenders removed Kosher salt and freshly ground black pepper 1/2 cup sliced almonds 1/4 cup red wine vinegar 2 tsp. honey 1 medium shallot, minced 6 oz. loosely packed baby spinach leaves (about 6 cups) 8 oz. strawberries, stemmed and quartered (about 11/2 cups) 3 oz. crumbled blue cheese (about 3/4 cup) Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes. A quick way to hull strawberries Most vegetable peelers are designed with a pointed end on the top of the blade (or on the side, in the case of Y peelers). Its main purpose is to remove the eyes from potatoes, but it s also an effective strawberry huller. Just insert the point below the stem of the strawberry and twist. While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool. In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad. Drizzle with some of the remaining vinaigrette, if desired, and serve. Jill Silverman Hough, Fine Cooking #117 Calories 550; Calories from Fat 360; Protein 35g; Carbohydrates 14g; Fat 40g; Saturated Fat 9g; Monounsaturated Fat 24g; Polyunsaturated Fat 5g; Sodium 1100mg; Cholesterol 90mg; Fiber 4g ON THE SIDE: CRUSTY BREAD Serve the salad with a seeded whole-grain boule.
tuesday Grilled Salmon with Walnut-Arugula Pesto Active/total time: 25 minutes Arugula gives this pesto a deliciously peppery finish, which complements the richness of the salmon. Or, if you made extra asparagus-almond pesto last week, it s an excellent swap-in for the arugula pesto for a super-quick dinner. 1/4 cup walnut halves 2 cups loosely packed fresh arugula (21/2 oz.) 1 cup loosely packed fresh basil (about 1/2 oz.) 3 Tbs. freshly grated Parmigiano-Reggiano 1 medium clove garlic 5 Tbs. extra-virgin olive oil; more for the grill pan Kosher salt 4 6- to 8-oz. skinless salmon fillets Freshly ground black pepper In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is very finely chopped, about 1 minute. With the motor running, slowly add 4 Tbs. of the oil until well combined. If you like, add 1 Tbs. water to thin the pesto. Transfer to a bowl and season to taste with salt. Don t forget to check for pin bones Most fish vendors remove the bones from your fillets before selling them, but it s always good practice to quickly double check yourself. Simply run your fingertips up and down the center of the flesh, feeling for those tiny pin bones. If you find any, use a pair of needle-nose pliers or tweezers to yank them out. Heat a lightly oiled grill pan over medium-high heat. Rub the salmon fillets all over with the remaining 1 Tbs. oil. Sprinkle all over with 1/2 tsp. salt and ¼ tsp. pepper. Put the fillets on the grill pan, skinned side up, and cook until well-marked, about 5 minutes. Flip and continue to cook until opaque in the center, about 5 minutes more. Serve with the pesto. David Bonom, Fine Cooking #117 Calories 490; Calories from Fat 250; Protein 42g; Carbohydrates 2g; Fat 28g; Saturated Fat 3.5g; Monounsaturated Fat 15g; Polyunsaturated Fat 7g; Sodium 290mg; Cholesterol 110mg; Fiber 1g ON THE SIDE: WHITE BEAN SALAD Toss some minced red onion with red wine vinegar and let sit for 10 minutes. Drain and rinse a can of cannellini, then toss with the onion mixture, some diced red bell pepper, olive oil, torn basil, and salt and pepper to taste.
wednesday Pork Fajitas with Pan-Roasted Corn and Pineapple Salsa Active/total time: 30 minutes to 6 Strips of spiced pork get quickly seared and then topped with a sweet and tangy salsa in this fresh take on Tex-Mex. 2 tsp. ground cumin 1 tsp. chili powder 1 tsp. packed brown sugar Kosher salt and freshly ground black pepper 11/4 lb. pork tenderloin, cut in 21/2x1/4x1/4-inch strips 3 Tbs. olive oil 2 cups fresh or thawed frozen corn kernels 1 cup small-diced fresh pineapple 1/4 cup minced shallot (1 medium) 3 Tbs. chopped fresh cilantro leaves 3 Tbs. fresh lime juice 12 6-inch corn or flour tortillas Combine the cumin, chili powder, brown sugar, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl. Put the pork in a large bowl and toss with the spice rub until evenly coated. Set aside. ON THE SIDE: JÍCAMA SLAW WITH CARROTS AND RED PEPPERS Peel some carrots and a jícama, and shred them using a mandoline or the grating disk of your food processor. Cut a red bell pepper into thin slivers, and toss the vegetables with olive oil, lime juice, salt, and pepper. If you like, add some chopped cilantro. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, until golden brown in spots and tender, about 4 minutes. Transfer to a medium serving bowl. Wipe out the skillet with a paper towel, then heat 1 Tbs. of the oil over medium-high heat. When very hot, add half the pork in a single layer. Cook, turning with tongs until well browned on the outside and just cooked through, about 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining oil and pork. Meanwhile, heat the tortillas according to the package instructions. Add the pineapple, shallot, cilantro, and lime juice to the corn and mix well. Season to taste with salt and pepper. Serve the pork with the salsa and tortillas. Nadia Arumugam, Fine Cooking #129 Calories 370; Calories from Fat 110; Protein 22g; Carbohydrates 46g; Fat 12g; Saturated Fat 2g; Monounsaturated Fat 6g; Polyunsaturated Fat 2g; Sodium 310mg; Cholesterol 50mg; Fiber 4g
thursday Asparagus and Fried Eggs on Garlic Toast Active/total time: 15 minutes Put a fresh spring spin on breakfast-for-dinner night. The softly cooked egg yolks in this dish become a delicious sauce for the toast and asparagus. 41/2-inch-thick slices sourdough bread (from a round loaf) 1 large clove garlic, halved 1 Tbs. extra-virgin olive oil; more for brushing the toast 1 lb. asparagus, trimmed of tough, woody stems Kosher salt 4 large eggs Freshly ground black pepper 1 oz. pecorino romano, shaved into large shards with a vegetable peeler Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates. Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes. The secret to perfectly fried eggs It s not often that you cover a frying pan, but that s the best way to ensure perfectly fried sunny-side-up eggs; the cover helps trap evaporating steam, which gently cooks the egg whites on top. If you leave the pan uncovered, you may find that the bottom of the eggs or the yolks overcook before those whites on top are set. Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet, if wet, with paper towels; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes. Top each toast with an egg. Garnish with the shaved pecorino, and serve. Allison Ehri Kreitler, Fine Cooking #116 Calories 420; Calories from Fat 100; Protein 22g; Carbohydrates 59g; Fat 11g; Saturated Fat 4g; Monounsaturated Fat 4g; Polyunsaturated Fat 2g; Sodium 780mg; Cholesterol 195mg; Fiber 4g ON THE SIDE: ARUGULA SALAD WITH BACON VINAIGRETTE Cook a few strips of bacon until crisp. Drain on paper towels, leaving the fat in the skillet. Whisk sherry vinegar, olive oil, Dijon mustard, salt, and pepper into the bacon fat to make a vinaigrette. Toss leftover arugula from Tuesday with enough of the vinaigrette to lightly coat and wilt the leaves. Crumble the cooked bacon over the salad.
friday Sesame Beef and Snap Peas Active/total time: 30 minutes A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. 1 lb. flank steak or skirt steak, cut into thin strips 1 Tbs. plus 1 tsp. reduced-sodium soy sauce 1 Tbs. plus 1 tsp. Asian sesame oil Kosher salt 1 Tbs. ketchup 2 tsp. rice vinegar 1 tsp. granulated sugar 1 tsp. Asian chili sauce (like Sriracha) 2 tsp. sesame seeds, toasted 3 Tbs. canola or peanut oil 3 Tbs. finely chopped ginger 10 oz. sugar snap peas, ends trimmed 1 tsp. cornstarch Toss the beef with 1 tsp. each of soy sauce and sesame oil and ¼ tsp. salt. In a small bowl, mix the remaining tablespoon each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds. Heat 11/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. How to Best Store Leftover Ginger Our test kitchen tested 11 different ways to store leftover fresh ginger everything from submerging it in vodka to planting it in a pot of soil. We found that the two best methods the simplest: either put it unpeeled in a zip-top bag in the crisper drawer of your fridge; or peel it, put it in a freezer-safe bag, and freeze it. It will keep its flavor for months, plus frozen ginger is even easier to chop than fresh. Cook the ginger with the remaining 11/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with ¼ tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple of minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with ¼ cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining teaspoon sesame seeds, and serve. Tony Rosenfeld, Big Buy Cooking Calories 360; Calories from Fat: 210; Protein 26g; Carbohydrates 10g; Fat 24g; Saturated Fat 5g; Monounsaturated Fat 12g; Polyunsaturated Fat 6g; Sodium 420mg; Cholesterol 70mg; Fiber 2g ON THE SIDE: SESAME-SCALLION BROWN RICE Cook brown rice according to the package directions, adding a few dashes of soy sauce. Drizzle the cooked rice with a little Asian sesame oil and fluff the grains with a fork to distribute the oil. Garnish with thinly sliced scallion greens.