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weeknight meal planner
EDITORS' CHOICE | WEEK OF AUGUST 18TH
weeknight meal planner / WEEK OF AUGUST 18th
WHAT YOU MAY HAVE
¨ olive oil, ¾ cup
¨ kosher salt and black pepper
¨ honey, 2 teaspoons
¨ butter, 4 tablespoons (1/2 stick)
¨ garlic, 1 clove
¨ lemons, 3
¨ paprika, 1 teaspoon
¨ ground cumin, 2 teaspoons
¨ cayenne pepper, ¼ teaspoon
¨ canola oil, 1 tablespoons
¨ red onion, 1 medium
¨ crushed red pepper, ¼ teaspoon
shopping list
MONDAYseared tilapia with
watercress-mango salad
TUESDAYsweet and spicy
beef stir-fry
WEDNESDAYkale and roasted cauliflower salad
THURSDAYgrilled pork chops
and cherry tomatoes
FRIDAYspiced chicken
with couscous salad
WHAT YOU MAY NEED PRODUCE ¨ cherry tomatoes, 2¾ pounds
¨ cauliflower, 1 small head (about 1½ pounds)
¨ kale or escarole, 10 cups stemmed and chopped (about 1 bunch)
¨ watercress, 6 cups (from 1 to 2 bunches)
¨ snow peas, ½ pound
¨ carrots, 2 medium
¨ snap peas, ¼ pound
¨ fresh ginger, 1 1-inch piece
¨ torn fresh basil, ½ cup
¨ fresh thyme, 1 teaspoon
¨ mango, 1
¨ limes, 2
¨ shallots, 2
MEAT AND SEAFOOD ¨ flank steak, 1 pound
¨ pork chops, 4 1-inch-thick bone-in (about 2½ pounds)
¨ chicken breasts, 4 6-ounce boneless, skinless
¨ tilapia fillets, 4 (about 1¼ pounds total)
PANTRY ¨ lo mein or other Asian noodles, 8 ounces
¨ couscous, ¾ cup
¨ raisins, ½ cup
¨ red pepper jelly, 1/3 cup
¨ tahini, ¼ cup
¨ pine nuts, ¼ cup
weeknight meal planner / WEEK OF AUGUST 18th
seared tilapia with watercress mango salad
MONDAY
HANDS-ON TIME: 20 MINUTESTOTAL TIME: 20 MINUTES | SERVES 4
Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate. Repeat with 1 teaspoon oil and the remaining tilapia.
In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper.
Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.Photograph by QUENTIN BACON
QUICK TIPThe dressing in this recipe also works well drizzled over shrimp, chicken, and sautéed green vegetables.
4 tilapia fillets (about 11/4 pounds total) kosher salt and black pepper1/4 cup plus 2 teaspoons olive oil 2 tablespoons fresh lime juice 2 teaspoons honey 2 teaspoons grated fresh ginger1/4 teaspoon crushed red pepper 6 cups watercress (from 1 to 2 bunches), thick stems removed 1 mango, cut into small pieces1/2 medium red onion, thinly sliced
weeknight meal planner / WEEK OF AUGUST 18th
sweet and spicy beef stir-fry
TUESDAY
8 ounces lo mein or other Asian noodles 1 tablespoon canola oil 1 pound flank steak, thinly sliced across the grain kosher salt and black pepper 1/2 pound snow peas, halved lengthwise 2 medium carrots, thinly sliced 2 shallots, sliced 1/3 cup red pepper jelly
HANDS-ON TIME: 20 MINUTESTOTAL TIME: 20 MINUTES | SERVES 4
Cook the noodles according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper.
Cook the beef, stirring occasionally, until cooked through, 3 to 4 minutes. Transfer to a plate.
Add the snow peas, carrots, and shallots to the skillet and cook, tossing, for 4 minutes.
Return the steak to the skillet, add the jelly and cook, tossing, for 1 minute. Serve with the noodles and vegetables.Photograph by CHARLES MASTERS
QUICK TIPThin strips of pork or chicken can replace beef in this recipe. To substitute shrimp, cook the vegetables, add 1 pound peeled and deveined medium shrimp, cook until opaque, then add the jelly.
weeknight meal planner / WEEK OF AUGUST 18th
kale and roasted cauliflower salad
WEDNESDAY
1/4 cup pine nuts 1 small head cauliflower (about 11/2 pounds), cut into florets1/4 teaspoon cayenne pepper 1/4 cup olive oil kosher salt and black pepper 1/4 cup tahini (sesame seed paste) 3 tablespoons fresh lemon juice 10 cups stemmed and chopped kale (about 1 bunch) or torn escarole1/2 small red onion, thinly sliced1/2 cup raisins
Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 6 minutes; transfer to a plate.
Increase heat to 450° F. On a separate rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.
Meanwhile, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ¾ cup water, and ¼ teaspoon each salt and black
HANDS-ON TIME: 15 MINUTESTOTAL TIME: 40 MINUTES | SERVES 4
Photograph by CHRISTOPHER BAKER
QUICK TIPThis is a great all-purpose dressing for Middle Eastern–inspired dishes. Try it on lamb kebabs, roasted vegeta-bles, or grilled pitas.
pepper in a large bowl (adding more water if necessary, to achieve the consistency of heavy cream).
Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.
weeknight meal planner / WEEK OF AUGUST 18th
grilled pork chops and cherrytomatoes
THURSDAY
4 tablespoons (1/2 stick) butter, at room temperature 1 clove garlic, finely chopped 1 teaspoon fresh thyme 4 1-inch-thick bone-in pork chops (about 21/2 pounds) kosher salt and black pepper 2 pounds cherry tomatoes
HANDS-ON TIME: 20 MINUTES TOTAL TIME: 25 MINUTES | SERVES 4
Photograph by MARCUS NILSSON
Heat grill to medium-high. In a small bowl, combine the butter, garlic, and thyme. Set aside.
Season the pork with ½ teaspoon each salt and pepper and grill until cooked through, 6 to 7 minutes per side.
Meanwhile, divide the tomatoes between 2 pieces of heavy-duty foil and season with ½ teaspoon salt and ¼ teaspoon pepper. Close to form 2 pouches.
Grill the pouches alongside the pork, gently shaking occasionally, for 8 minutes.
QUICK TIPMake it a meal: Serve the pork with long-grain white rice tossed with scallions.
Top the pork chops and tomatoes with the garlic butter just before serving.
weeknight meal planner / WEEK OF AUGUST 18th
spiced chicken with couscoussalad
FRIDAY
3 tablespoons olive oil 4 boneless, skinless chicken breasts (6 ounces each) 1 teaspoon paprika 2 teaspoons ground cumin kosher salt and black pepper3/4 cup couscous3/4 pound cherry or grape tomatoes, quartered1/4 pound snap peas, thinly sliced crosswise (about 1 cup)1/2 cup torn fresh basil1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
Add the tomatoes, snap peas, basil, lemon zest and juice, remain-ing oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
Slice the chicken and serve with the couscous.
Photograph by MARCUS NILSSON
QUICK TIPDon’t bother removing the strings from the snap peas for this salad. Slicing the peas into small pieces keeps the fibers from being a nuisance.
HANDS-ON TIME: 10 MINUTESTOTAL TIME: 25 MINUTES | SERVES 4
WE'D LOVE TO HEAR FROM YOU. What did you like?
What would you change?
Share your feedback with us at support@realsimple.com
EDITORS' CHOICE | WEEK OF AUGUST 18TH
weeknight meal planner
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