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Make It Tonight Easy Dinner Download Make It Tonight Easy Dinner Download MENU for the Week of NOVEMBER 12, 2018 Monday Harissa-Yogurt Baked Chicken Thighs Tuesday Spaghetti with Shrimp, Lemon, and Chard Wednesday Peperonata with Fried Eggs Thursday Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce Fiday Fennel-Rubbed Pork Tenderloin with Escarole and Apple Salad, paired with Edna Valley Chardonnay Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Harissa-Yogurt Baked Spaghetti with Shrimp, Peperonata with Turkey Cutlets & Black Fennel-Rubbed Chicken Thighs Lemon, and Chard Fried Eggs Beans with Tangerine- Pork Tenderloin with Habanero Mojo Sauce Escarole & Apple Salad SHOPPING LIST FRESH PRODUCE MEAT AND DAIRY ITEMS PANTRY STAPLES 4 lemons 2 small pork tenderloins 13/4 cups olive oil (13/4 to 2 lb. total) 1 Pink Lady or other 1/4 cup white-wine vinegar sweet-tart red apple 11/2 lb. boneless, skinless chicken 3 Tbs. cider vinegar thighs 2 tangerines 4 turkey breast cutlets 1 tsp. Dijon mustard 1 lime (about 11/4 lb.) 1 tsp. crushed red pepper flakes 2 medium bulbs fennel 1 lb. large shrimp (31 to 35 per lb.) 1 head escarole (about 12 oz.) 1/2 plus 1/8 tsp. ground cumin 10 oz. Swiss chard 1/2 cup plain Greek yogurt Kosher salt 4 medium red, yellow, or orange 1/4 cup heavy cream Black peppercorns bell peppers 4 large eggs 1/2 tsp. seeded and minced habanero chile OTHER GROCERIES 1 medium sweet onion 12 oz. spaghetti 1 small red onion One 15-1/2-oz. can black beans 1 small shallot Crusty bread 5 medium cloves garlic 1/4 cup capers 1 small bunch fresh flat-leaf parsley 11/2 to 2 Tbs. harissa paste 1 small bunch fresh cilantro 1 small bunch fresh mint Side-dish ingredients are not included in the shopping list. Make it Tonight Easy Dinner Download www.FineCooking.com monday Harissa-Yogurt Baked Chicken Thighs Active/total time: 30 minutes Serves 6 Harissa pastes vary in heat level. Taste some of the harissa-yogurt sauce before putting it on the chicken, and adjust the amount of harissa paste to your liking. 11/2 lb. boneless, skinless chicken thighs Kosher salt and freshly ground black pepper 1/2 cup plain Greek yogurt 1 Tbs. fresh lemon juice 11/2 to 2 Tbs. harissa paste 1 Tbs. chopped fresh mint ON THE SIDE: ROASTED CHICKPEA SALAD WITH Position a rack in the upper third of the oven and AVOCADO AND FETA heat to 425°F. Line a large rimmed baking sheet with foil and set a rack over it. Season the chicken Spread drained canned thighs with salt and pepper, and put them on the chickpeas on a rimmed baking rack, smoother side up. sheet, and pat dry. Toss with olive oil, season with salt and pepper, In a small bowl, combine the yogurt, lemon juice, and roast in the oven along with 1/2 tsp. salt, and pepper to taste. Add the harissa the chicken thighs until the chickpeas are golden to taste, and stir to combine. Spoon the yogurt and slightly crunchy, 20 to 25 minutes. Mash ripe mixture over the chicken. Bake until the chicken is avocado with a little fresh lime juice, and spread cooked through (165°F), about 20 minutes. Heat on a platter or divide among plates. Top with the the broiler on medium, and broil until the yogurt chickpeas, some finely crumbled feta, and thinly sauce is just starting to blacken in spots, 3 to sliced scallions. Season to taste with salt and more 5 minutes. Sprinkle with the mint before serving. lime juice. —Erica Clark, Fine Cooking #146 nutrition information (per serving): Calories 250; Calories from Fat 110; Protein 31; Carbohydrates 2g; Fat 12g; Saturated Fat 5g; Monounsaturated Fat 4.5g; Polyunsaturated Fat 2g; Sodium 320mg; Cholesterol 160mg Make it Tonight Easy Dinner Download www.FineCooking.com tuesday Spaghetti with Shrimp, Lemon, and Chard Active/total time: 25 minutes Serves 4 Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream ties everything together. 1 bunch Swiss chard (about 1 lb.), tough stems removed, remaining stems and leaves cut crosswise 1/2 inch thick Kosher salt 1/4 cup plus 2 Tbs. extra-virgin olive oil 1 lb. large shrimp (31 to 35 per lb.), peeled and deveined 1/4 tsp. crushed red pepper flakes 12 oz. spaghetti 1 Tbs. finely grated lemon zest Add the chard mixture and toss for about 1 minute 1/4 cup heavy cream to allow the pasta to absorb some of the sauce. 1/4 cup lemon juice (from about 2 lemons) Season to taste with salt and pepper, and serve. Freshly ground black pepper —Mindy Fox, Fine Cooking #139 Rinse and drain the chard, but don't spin dry. nutrition information (per serving): Calories 460; Calories from Fat 180; Protein 24g; Carbohydrates Bring a large pot of well-salted water to a boil. 46g; Fat 20g; Saturated Fat 4.5g; Monounsaturated Fat 11g; Polyunsaturated Fat 2.5g; Sodium 420mg; Meanwhile, in a large skillet, heat 2 Tbs. of the oil Cholesterol 130mg; Fiber 4g over medium-high heat. Add the chard, 3 Tbs. water, and a generous pinch of salt. Cook, stirring occasionally, until wilted, about 5 minutes. Add the shrimp and pepper flakes; cook, stirring occasionally, until the shrimp is just cooked through, 3 to 4 minutes more. Remove from the heat and set aside. Boil the pasta according to package directions until al dente. Reserve 1 cup of the cooking water, then drain the pasta. Return the reserved cooking water to the pot. Add the remaining 1/4 cup oil, lemon zest, and cream. Bring to a simmer, and cook until slightly thickened, about 2 minutes. Add the pasta, lemon juice, and 1/4 tsp. salt. Toss together and remove from the heat. Make it Tonight Easy Dinner Download www.FineCooking.com wednesday Peperonata with Fried Eggs Active/total time: 20 minutes Serves 4 Peperonata, a mix of cooked sweet peppers, is often served as part of antipasti.Here, it’s topped with an egg and served with crusty bread to mop it all up. 5 Tbs. olive oil; more as needed 4 medium red, yellow, or orange bell peppers, thinly sliced lengthwise (about 6 cups) 1 medium bulb fennel, trimmed, cored, and thinly sliced lengthwise (about 4 cups) 1 medium sweet onion, halved and thinly sliced lengthwise (about 3 cups) Kosher salt Add the remaining 2 Tbs. olive oil to the skillet and fry the eggs over medium heat as you like them. Crushed red pepper flakes Serve the peppers with the eggs and some crusty 1/4 cup capers, drained bread. Season to taste with salt and pepper. 1/4 cup white-wine vinegar —Christine Burns Rudalevige 2 Tbs. chopped fresh flat-leaf parsley 4 large eggs nutrition information (per serving): Calories Crusty bread, for serving 310; Calories from Fat 200; Protein 9g; Carbo- Freshly ground black pepper hydrates 19g; Fat 22g; Saturated Fat 4g; Mono- unsaturated Fat 14g; Polyunsaturated Fat 3g; Sodium 460mg; Cholesterol 185mg; Fiber 5g Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over high heat. Add about one-third each of the peppers, fennel, and onion and a pinch each of salt and pepper flakes. Cook, stirring occasionally, until the vegetables soften slightly but still have some crunch, about 4 minutes. Transfer to a bowl. Repeat two more times with the remaining vegetables, adding more oil as needed. Add 2 Tbs. of the oil to the skillet and heat over high heat. Add the capers and fry, stirring occasionally, until the buds pop open and become crisp, 2 to 21/2 minutes. Transfer to the bowl. Add the vinegar to the skillet off the heat; with a wooden spoon, scrape up any brown bits on the bottom of the pan and pour them and the vinegar into the bowl. Add the parsley to the bowl and toss to combine. Make it Tonight Easy Dinner Download www.FineCooking.com thursday Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Active/total time: 30 minutes Serves 4 Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet 3 to 5 minutes. Add the beans and the remaining and tart. 1/2 tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and 5 to 6 Tbs. extra-virgin olive oil season to taste with salt and pepper. Transfer the 3 medium cloves garlic, thinly sliced beans to a bowl and cover with foil to keep warm. 1/2 tsp. plus 1/8 tsp. ground cumin Wash and dry the skillet. Season the turkey cutlets 1/2 cup fresh tangerine juice on both sides with salt and pepper. Heat 1 Tbs. of 2 Tbs. fresh lime juice the oil in the skillet over medium-high heat until 1/2 tsp. seeded and minced habanero chile very hot. Add as many cutlets as will comfortably fit in a single layer, and cook until browned on both Kosher salt and freshly ground black pepper sides and just cooked through, about 2 minutes per 1 small red onion, chopped side. Transfer to a plate and tent with foil to keep One 151/2-oz. can black beans, rinsed and warm. Repeat with the remaining cutlets, adding drained the remaining 1 Tbs.
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