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Make It Tonight Easy Dinner Download MENU for the Week of SEPTEMBER 9, 2019 monday Green Salad with Peas, Parmesan, Fried Egg, and Bacon tuesday Spicy Pasta Alla Norma wednesday Broiled Maple-Glazed Salmon thursday Zucchini, Pea, and Pesto Lasagne friday Grilled Lamb Chops with Watermelon-Feta Salad Monday : Tuesday : Wednesday : Thursday : Friday : Green Salad with Peas, Spicy Pasta Alla Norma Broiled Maple-Glazed Zucchini, Pea, and Grilled Lamb Chops Parmesan, Fried Egg, Salmon Pesto Lasagne with Watermelon-Feta and Bacon Salad SHOPPING LIST FRESH PRODUCE MEAT AND DAIRY ITEMS PANTRY STAPLES 1 small watermelon 6 lamb rib chops (about 1 lb.) 11/4 cup olive oil 2 lemons Four 6-oz. center-cut salmon 3 Tbs. vegetable oil fillets 2 lb. ripe tomatoes 2 Tbs. red wine vinegar 4 slices thick-cut bacon 2 medium Italian eggplant 2 tsp. dark brown sugar 1 1/3 cup fresh ricotta 8 oz. mixed baby greens 11/2 tsp. crushed red pepper 3 oz. feta flakes 1 oz. (1 cup) baby arugula 1 oz.Parmigiano-Reggiano 1 tsp. smoked paprika 1 large zucchini 1 tsp. dried oregano 2 medium radishes 4 large eggs Kosher salt 1 small red onion 2 Tbs. unsalted butter Black peppercorns 2 medium shallots 2 large cloves garlic OTHER GROCERIES 1 small bunch fresh chives 12 oz. fettuccine 1 small bunch fresh tarragon 6 dried lasagna noodles 1 small bunch fresh basil 2 cups frozen peas 1 small bunch mint 1/2 cup pure maple syrup (preferably grade B) 1/2 cup basil pesto (or use homemade) 1/4 cup soy sauce 12 Kalamata olives 3 Tbs. pine nuts Side-dish ingredients are not included in the shopping list. Make it Tonight Easy Dinner Download www.FineCooking.com monday Green Salad with Peas, Parmesan, Fried Egg, and Bacon Active/total time: 15 minutes Serves 4 Bacon and eggs turn a green salad into a substantial, comforting, and tasty meal, while peas and tarragon contribute bright, fresh seasonal flavors. 4 oz. thick-cut bacon (4 slices), cut crosswise Meanwhile, in a large bowl, toss the greens, tarragon 1/4 inch thick leaves, peas, and radishes. Lightly dress the 3/4 oz. finely grated Parmigiano-Reggiano (about salad with some of the vinaigrette, season with a 1/3 cup); more for shaving generous pinch each salt and pepper, and toss. 2 Tbs. red wine vinegar Divide the salad among four serving plates. Kosher salt and freshly ground black pepper Top each salad with an egg. Drizzle 1/2 Tbs. 6 Tbs. extra-virgin olive oil vinaigrette over each egg, and season with salt and 2 Tbs. vegetable oil; more as needed pepper. Top with the bacon, shaved Parmigiano, chives, and chopped tarragon. Serve the remaining 4 large eggs vinaigrette on the side. 8 oz. mixed baby greens or similar 2 Tbs. whole fresh tarragon leaves, plus 1 Tbs. —Mindy Fox, Fine Cooking #141 finely chopped for garnish nutrition information (per serving): tCalories 420; 2/3 cup frozen peas, thawed Calories from fat 330; Protein 14g; Carbohydrates 2 medium radishes, thinly sliced 9g; Fat 38g; Saturated Fat 7g; Monounsaturated 2 Tbs. thinly sliced fresh chives Fat 20g; Polyunsaturated Fat 8g; Sodium 470mg; Cholesterol 200mg; Fiber 3g Cook the bacon in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving any fat behind in the skillet. Meanwhile, combine the grated Parmigiano, vinegar, and 1/4 tsp. each salt and pepper in a medium bowl. Gradually whisk in the olive oil. Put the skillet over medium-low heat and add the vegetable oil. When the oil is hot, crack the eggs into the skillet and cook, basting the whites occasionally with the fat, until the whites are set but the yolks are still runny, 2 to 3 minutes. Make it Tonight Easy Dinner Download www.FineCooking.com tuesday Spicy Pasta Alla Norma Active/total time: 20 minutes Serves 4 This Sicilian classic, made with sautéed eggplant, tomatoes, basil, and red pepper flakes, is Italian comfort food at its best. Kosher salt 3 Tbs. olive oil; more as needed 11/2 lb. Italian eggplant (about 2 medium), cut into 3/4-inch dice 2 large cloves garlic, chopped 2 lb. ripe tomatoes, cut into 3/4-inch dice (or one 28-oz. can whole peeled tomatoes, with juice) 1 tsp. dried oregano 1 to 11/2 tsp. crushed red pepper flakes 12 oz. fettuccine Serve with a dollop of ricotta or some grated 1/2 cup chopped fresh basil; more for garnish cheese. Drizzle with olive oil and garnish with basil 1/3 cup fresh ricotta or 1/4 cup grated Grana Pa- leaves. dano or Parmigiano-Reggiano, for serving —Lisa Lahey, Fine Cooking #148 Bring a large pot of well-salted water to a boil. nutrition information (per serving): Calories 630; Calories from fat 260; Protein 15g; Carbohydrates Heat 2 Tbs. of the oil in a large skillet over medium 79g; Fat 30g; Saturated Fat 4g; Monounsaturated heat. Add one quarter of the eggplant and 1/4 tsp. Fat 20g; Polyunsaturated Fat 4g; Sodium 350mg; salt, and cook, stirring often, until the eggplant is Cholesterol 0mg; Fiber 10g browned and softened, about 8 minutes. Transfer to a bowl. Repeat with the remaining eggplant, adding more oil as needed. ON THE SIDE: FORTY SHADES OF GREEN SALAD Heat 1 Tbs. of the oil in the same pan over medium In a small bowl, combine extra-virgin olive oil, heat. Add the garlic and cook, stirring, until fragrant, fresh lime juice, and a little honey, kosher salt, about 30 seconds. Add the tomatoes and oregano, and freshly ground black pepper and whisk until and cook, stirring, until heated through, about 2 thoroughly emulsified (it will look creamy). In a large minutes. Add the eggplant and pepper flakes and mixing bowl, combine torn Boston lettuce, whole toss to combine. Keep warm. fresh flat-leaf parsley leaves, thinly sliced Belgian endive, and some very thinly sliced scallions. Cook the pasta according to package directions Gently toss the greens with some of the vinaigrette. until al dente. Reserve 1 cup of the pasta cooking Divide the greens among salad plates, and top with water. Drain the pasta and transfer to a large bowl. some sliced avocado. Drizzle the whole salad with Add the eggplant mixture, toss to combine, and a bit more vinaigrette and serve right away. add a little of the cooking water if the pasta seems dry. Season to taste with salt and pepper. Make it Tonight Easy Dinner Download www.FineCooking.com wednesday Broiled Maple-Glazed Salmon Active/total time: 25 minutes Serves 4 Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here. 1/2 cup pure maple syrup (preferably grade B) 1/4 cup soy sauce 1 Tbs. fresh lemon juice Kosher salt and freshly ground black pepper Four 6-oz. center-cut salmon fillets, pin bones removed Combine the maple syrup, soy sauce, and lemon ON THE SIDE: SAUTÉED KALE WITH ADZUKI juice in a 1-quart saucepan, and bring to a simmer BEANS AND TAMARI over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes. In a 12-inch skillet, heat some vegetable oil over Position a rack 6 inches from the broiler element medium-high heat. Add thinly sliced scallions, and heat the broiler on high. Line a rimmed baking minced garlic and fresh ginger, and a little. ground sheet with foil. cumin and coriander, and cook, stirring, until fragrant, about 1 minute. Tear curly kale into bite- Place the salmon on the foil skin side down, and size pieces, add to the pan, and stir until coated. Stir season generously with salt and pepper. Broil the in some canned drained adzuki beans, a little soy salmon until it looks opaque, about 3 minutes. sauce, and enough water to moisten. Cover and Brush each fillet liberally with the maple glaze, and cook, stirring occasionally, until the kale is bright then continue to broil until cooked to your liking, green and tender, about 2 minutes. Season to taste 7 to 10 minutes for medium (the salmon will be with more soy, freshly ground black pepper, and a dark pink in the middle). Remove from the broiler, splash of rice vinegar. immediately brush with the remaining glaze, and serve. —Matthew Card, Fine Cooking #140 nutrition information (per serving): Calories 370; Calories from Fat 100; Protein 37g; Carbohydrates 28g; Fat 11g; Saturated Fat 2g; Monounsaturated Fat 4.5g; Polyunsaturated Fat 3.5g; Sodium 1630mg; Cholesterol 90mg; Fiber 0g Make it Tonight Easy Dinner Download www.FineCooking.com thursday Zucchini, Pea, and Pesto Lasagne Active/total time: 20 minutes Serves 4 This free-form, no-bake lasagne features fresh flavors and is much quicker to make than traditional vegetable lasagne. Kosher salt 6 dried lasagna noodles 2 Tbs. unsalted butter 3 Tbs. pine nuts 1 large zucchini, halved lengthwise and thinly sliced crosswise 11/4 cups thawed frozen peas 1/3 cup thinly sliced shallot 1/3 oz. Parmigiano-Reggiano, finely grated (1/3 cup); more coarsely grated for serving nutrition information (per serving): Calories 380; 9 oz. ricotta cheese (about 1 cup) Calories from Fat 180; Protein 16g; Carbohydrates Freshly ground black pepper 35g; Fat 20g; Saturated Fat 10g; Monounsaturated Fat 5g; Polyunsaturated Fat 3g; Sodium 210mg; 1/2 cup store-bought or homemade basil pesto Cholesterol 50mg; Fiber 4g Bring a large pot of well-salted water to a boil.