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?

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EDITORS' CHOICE | WEEK OF AUGUST 18TH

weeknight meal planner