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MENU for the Week of SEPTEMBER 24, 2018

Monday Fried Egg on Toast with Kale and Pickled Peppers

Tuesday Chicken, Escarole, and White Bean Soup with Cheesy Croutons

Wednesday Skirt Steak with Mushrooms and Shallots

Thursday Spicy Pulled Chicken Lettuce Wraps with Peanut

Fiday Pan-Seared Halibut with Salmoriglio, paired with Edna Valley Pinot Grigio

Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Fried Egg on Toast Chicken, Escarole, and Skirt Steak with Spicy Pulled Chicken Pan-Seared Halibut with Kale and Pickled White Bean Soup with Mushrooms and Lettuce Wraps with with Salmoriglio Peppers Cheesy Croutons Shallots Peanut Sauce

SHOPPING LIST

FRESH PRODUCE MEAT AND DAIRY ITEMS  1/4 cup unsalted roasted  3 lemons  11/4 lb. skirt steak peanuts  4 limes  1 large rotisserie chicken  3 Tbs. chopped mild or hot  1 head Boston lettuce  Four 6-oz. skinless halibut fillets Peppadew peppers (about 1 inch thick)  1 large head escarole (about  3 Tbs. Dijon 1 lb.)  4 large eggs  2 Tbs. rice  5 oz. baby kale (about 5 cups)  8 slices Swiss  1 Tbs. Sriracha  3/4 lb. cremini mushrooms  1 oz. Parmigiano-Reggiano  2 medium carrots  2 Tbs. cold unsalted butter PANTRY STAPLES  1 English cucumber  11/4 cups extra-virgin

 1 large sweet onion OTHER GROCERIES  2 large shallot  1 baguette  1/4 cup peanut oil or canola oil  1 small piece fresh ginger  4 slices of your favorite bread  2 tsp. granulated sugar 1/4 tsp. 1 bulb 11/2 qt. unsalted chicken stock    flakes  1 small bunch fresh mint or cilantro  11/4 cups lower- chicken broth  Kosher salt  1 small bunch fresh parsley  1 cup ditalini or similar pasta  Black peppercorns  1 small bunch fresh oregano  One 15.5-oz. can cannellini beans  1 small bunch fresh thyme  1/2 cup smooth unsalted peanut butter  1/4 cup dry white wine

Side-dish ingredients are not included in the shopping list.

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Fried Egg on Toast with Kale and Pickled Pepper

Active/total time: 15 minutes Serves 4

This open-face sandwich works for supper, thanks to earthy greens, sweet-tart peppers, and nutty cheese.

3 large cloves garlic, thinly sliced 3 Tbs. extra-virgin olive oil 5 oz. baby kale (about 5 cups) 3 Tbs. chopped mild or hot Peppadew peppers 1 tsp. fresh lemon juice Kosher salt 4 large eggs Freshly ground black pepper nutrition information (per serving): Calories 280; Calories from Fat 160; Protein 11g; Carbohydrates 4 slices of your favorite bread, toasted 18g; Fat 18g; Saturated Fat 4g; Monounsaturated 1 oz. Parmigiano-Reggiano, shaved with a Fat 2.5g; Polyunsaturated Fat 10g; Sodium 620mg; vegetable peeler Cholesterol 190mg; Fiber 1g

In a 12-inch nonstick skillet over medium-high heat, combine the garlic with 2 Tbs. of the oil. ON THE SIDE: GREEN BEANS WITH TAHINI Cook, stirring frequently, until the garlic just begins to color, about 2 minutes. Add the kale and cook, Steam green beans until crisp- tossing occasionally, until glossy and tender, about tender. Meanwhile, whisk together 2 minutes. Add the peppers and lemon juice, stir, extra-virgin olive oil, tahini, and season to taste with salt. Transfer to a bowl, lemon juice, salt to taste, and and wipe the skillet clean. a little water (enough to make a sauce consistency). Toss the Heat the skillet over low heat. Add the remaining warm green beans in the sauce, 1 Tbs. oil and swirl to coat. Crack the eggs into the and sprinkle with chopped fresh pan, season with , and cover. Cook parsley and a little crushed red until the eggs are just set but the yolks are still pepper flakes. runny, about 2 minutes. Divide the greens evenly among the toast, top each with an egg, and garnish with the cheese.

—Matthew Card, Fine Cooking #145

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Chicken, Escarole, and White Bean Soup with Cheesy Croutons

Active/total time: 20 minutes Serves 4

A cross between white bean soup and French onion soup, a bowl makes a hearty meal. You can use leftover chicken or turkey for this soup; if you buy a rotisserie chicken, use the dark meat for this soup and save the white meat for Thursday.

Kosher salt 1 cup ditalini or similar small pasta minced garlic and cook, stirring, until fragrant, 2 Tbs. olive oil; more as needed about 30 seconds. 1 large sweet onion, coarsely chopped (about 1 1/3 cups) Add the stock, bring to a boil over high heat, then 5 medium cloves garlic, 4 minced and 1 halved reduce to a simmer. Add the mustard, 1/2 tsp. salt, lengthwise and 1/4 tsp. pepper, and stir to combine. Add the escarole in batches, waiting until it begins to wilt 11/2 qt. unsalted chicken stock before adding more. Stir in the chicken, pasta, 2 Tbs. ; more to taste beans, and pepper flakes. Season to taste with Freshly ground black pepper mustard, salt, and pepper. Cover and keep warm. 1 large head escarole (about 1 lb.), cut crosswise Position a rack 6 to 8 inches from the broiler and into ¼-inch-thick ribbons (about 6 packed heat the broiler on high. Cut four 1/2 -inch-thick cups) slices of baguette on a sharp diagonal. Brush lightly 2 cups diced (1/2 inch) cooked chicken or turkey with olive oil, then rub each slice with the garlic One 15.5-oz. can cannellini beans, drained and halves. rinsed Cover each slice of bread with the cheese (2 pieces 1 tsp. crushed red pepper flakes each), cutting the cheese to fit. Broil until the 1 baguette cheese melts and browns slightly, about 2 minutes. 8 slices Swiss cheese Divide the soup among four bowls and season Fresh lemon juice to taste with lemon juice. Float a crouton on top, 2 tsp. finely chopped fresh flat-leaf parsley sprinkle with the parsley, and serve.

—Diana Andrews Bring a medium pot of well-salted water to a boil, and cook the pasta according to package directions nutrition information (per serving): Calories 980; until al dente. Drain and rinse under cold water until Calories from Fat 270; Protein 64g; Carbohydrates cool. 107g; Fat 30g; Saturated Fat 13g; Monounsaturated Fat 11g; Polyunsaturated Fat 3.5g; Sodium 1370mg; Heat the oil in a 4- to 5-quart Dutch oven or other Cholesterol 125mg; Fiber 11g heavy-duty pot over medium heat. Add the onion and cook, stirring occasionally, until soft and just beginning to brown, about 7 minutes. Add the

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Skirt Steak with Mushrooms and Shallots

Active/total time: 30 minutes Serves 4

The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Lower the heat to medium, add the remaining 1 Tbs. oil, the shallot, and thyme, and cook, stirring, 11 lb. skirt steak, trimmed and cut crosswise until the shallot is slightly browned, about 1 minute. into 4 pieces Add the wine and cook, stirring and scraping Kosher salt and coarsely ground black pepper the bottom of the pan to dissolve any browned 5 Tbs. extra-virgin olive oil bits, until the liquid has almost evaporated, about 1 minute. Add the chicken broth. Raise the 3/4 lb. cremini mushrooms, cut into 1-inch-thick heat to high and boil, adding any juice that has slices (about 41/2 cups) accumulated from the steak and mushrooms, until 1 large shallot, finely chopped (1 cup) the sauce is reduced to about 1/3 cup, about 2 tsp. chopped fresh thyme 7 minutes.

1 cup dry white wine Remove the pan from the heat and whisk in the 11 cups lower-salt chicken broth butter. Stir in the mushrooms and season the sauce 2 Tbs. cold unsalted butter, cut into 4 pieces to taste with salt and pepper.

Thinly slice the steak diagonally across the grain, Pat the steaks dry and season with salt and pepper. if you like, and serve topped with the mushroom In a heavy-duty 12-inch skillet (preferably cast sauce. iron), heat 2 Tbs. of the oil over high heat until shimmering. Cook the steaks in a single layer, — Tasha DeSerio, Fine Cooking #119 flipping with tongs halfway through, until an instant- read thermometer inserted in the thickest part nutrition information (per serving): of the steak registers 130°F for medium rare, 5 Calories 480; Calories from Fat 310; Protein 34g; to 7 minutes total (if necessary, lower the heat to Carbohydrates 6g; Fat 35g; Saturated Fat 11g; medium-high to finish cooking the thicker pieces). Monounsaturated Fat 20g; Polyunsaturated Fat Transfer to a plate and let rest, loosely covered with 2.5g; Sodium 400mg; Cholesterol 105mg; Fiber 1g foil, while making the sauce.

Heat 2 Tbs. of the oil in the skillet over medium- ON THE SIDE: ROASTED BROCCOLI high heat until shimmering. Add the mushrooms WITH LEMON and a generous pinch of salt, and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Cut broccoli crowns into 11/2- to 2-inch pieces, Transfer to a bowl and keep warm. and toss with olive oil, salt, and pepper. Roast in a 475°F oven, stirring once, until tender and browned at the edges, 11 to 15 Don’t lose those lines minutes. Drizzle the broccoli with Looking at a raw skirt steak, a little lemon juice and serve. it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.

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Spicy Chicken Lettuce Wraps with Peanut Sauce

Active/total time: 30 minutes Serves 4

A quick peanut sauce and a bright, refreshing carrot-and-cucumber slaw dress up the leftover pulled chicken in these Asian-inspired lettuce wraps. If you don’t have a mandoline or julienne peeler, you can quickly shred the carrots and cucumber on the grating disk of your food processor. Pulse the shallot and ginger in a food processor 2 medium carrots, julienned (about 11/2 cups) until finely chopped. Add the peanut butter, 1/2 English cucumber, seeded if necessary, and 2 Tbs. of the lime juice, Sriracha, and 1/2 tsp. salt, julienned (about 11/2 cups) and purée. With the motor running, add the oil in a 2 tsp. granulated sugar steady stream. Add 2 Tbs. cold water, plus more as needed, 1 Tbs. at a time, to loosen the sauce to a Kosher salt pourable consistency. Add more Sriracha and lime 2 Tbs. rice vinegar juice to taste and transfer to a small bowl. 1 medium shallot, peeled and quartered Using your fingers or two forks, gently shred the Three 1-inch slices fresh peeled ginger chicken into thin strips, discarding any fat, cartilage, 1/2 cup smooth unsalted peanut butter and bones (you should have about 3 cups). In a 3 Tbs. fresh lime juice; more to taste large bowl, toss the chicken and broth with the peanuts, mint, the remaining 1 Tbs. lime juice, and 1 Tbs. Sriracha; more to taste 1/4 tsp. salt. 1 cup peanut oil or canola oil 3 cups leftover roasted or store-bought To assemble, top the lettuce leaves with the rotisserie chicken (preferably white meat), chicken, drizzle with the peanut sauce, and top with plus 2 Tbs. chicken broth the cucumber mixture. Serve with more peanut sauce for dipping. 1 cup chopped unsalted roasted peanuts 1 cup chopped fresh mint — Tony Rosenfeld, Fine Cooking #132 1 head Boston lettuce, cored and broken into individual leaves nutrition information (per serving): Calories 560; Calories from Fat 340; Protein 41g; Carbohydrates Lime wedges, for serving 19g; Fat 38g; Saturated Fat 7g; Monounsaturated Fat 17g; Polyunsaturated Fat 11g; Sodium 300mg; In a strainer set over the sink, toss the carrots and Cholesterol 80mg; Fiber 0g cucumber with the sugar and 1/2 tsp. salt; let sit for 10 minutes. Gently press out any excess liquid. Transfer the vegetables to a bowl and toss with the ON THE SIDE: JASMINE RICE vinegar. If you want to make the dish a little heartier, cook some jasmine rice according to package directions, with a little kosher salt if you like. You can serve it on the side, or add it as a component of the wraps.

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Pan-Seared Halibut with Salmoriglio

Active/total time: 20 minutes Serves 4

Salmoriglio, a garlicky southern Italian and lemon sauce, is a great match for seared or grilled fish.

2 medium cloves garlic, mashed to a paste with a pinch of salt 1 large lemon, finely grated to yield 2 tsp. zest and squeezed to yield 3 Tbs. juice 3 Tbs. finely chopped fresh parsley 1 Tbs. finely chopped fresh oregano Kosher salt and freshly ground black pepper nutrition information (per serving): 1/2 cup extra-virgin olive oil Calories 430; Calories from Fat 270; Protein 36g; 4 6-oz. skinless halibut fillets (about Carbohydrates 2g; Fat 31g; Saturated Fat 4.5g; 1 inch thick) Monounsaturated Fat 21g; Polyunsaturated Fat 4g; Sodium 370mg; Cholesterol 55mg; Fiber 0g In a small bowl, combine the garlic paste, lemon juice and zest, parsley, oregano, 1/2 tsp. salt, and a couple of grinds of pepper. Slowly add 6 Tbs. of ON THE SIDE: CHERRY TOMATO & the oil in a thin stream, whisking constantly until MOZZARELLA blended. Cut red and yellow cherry tomatoes in half. Toss Pat the fish dry and season with 1/2 tsp. salt. with fresh mozzarella cut into bite-size pieces (or Heat the remaining 2 Tbs. oil in a 12-inch cast- use grape-size bocconcini cut in half), and some of iron or nonstick skillet over medium-high heat the salmoriglio. until shimmering hot. Add the fish and cook, undisturbed, until golden brown, 2 minutes. Flip, then reduce the heat to medium. Continue to cook until the fish is just opaque in the center (use a paring knife to check), 4 to 5 minutes total. Serve with the sauce. Weekly Wine Pairing The clean flavors and bright —Dabney Gough, Fine Cooking #123 acidity of this dish call for a similarly vibrant wine in No halibut? No problem Edna Valley’s Pinot Grigio. You can substitute skinless flounder, fluke or turbot for the halibut.

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