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MENU for the Week of NOVEMBER 5, 2018

Monday Spicy Pan-Fried with Tofu

Tuesday Curried Chicken Thighs with Cauliflower, Apricots & Olives

Wednesday Turkey and Corn Quesadillas with Guacamole

Thursday Spicy Sausage, Escarole & White Bean Stew

Fiday Maple-Rosemary Salmon , paired with Edna Valley Chardonnay

Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Spicy Pan-Fried Curried Chicken Thighs Turkey and Corn Spicy Sausage, Maple-Rosemary Noodles with Tofu with Cauliflower, Quesadillas with Escarole & Salmon Skewers Apricots & Olives Guacamole White Bean Stew

SHOPPING LIST

FRESH PRODUCE MEAT AND DAIRY ITEMS PANTRY STAPLES  2 large lemons  8 boneless, skinless chicken thighs  1/4 cup plus 1 Tbs. extra-virgin olive (about 2 lb. total) oil  4 medium limes 4 cups shredded roast turkey or Oil for the grill 1 large head cauliflower    chicken 3 Tbs. vegetable or peanut oil 1 small head escarole   11/2 lb. skinless salmon fillet  2 Tbs. canola oil 2 small head green cabbage   3/4 lb. hot Italian sausage  1/3 cup pure maple syrup 2 medium ripe avocados   5 oz. pepper jack cheese  1/4 cup grainy Dijon mustard 2 medium carrots   1/2 oz. Parmigiano-Reggiano  3 Tbs. packed dark brown sugar  1 serrano chile   1 Tbs. apple cider vinegar  1 small red onion OTHER GROCERIES 11/2 tsp. red-wine vinegar; more to 1 medium yellow onion    Eight 7-inch flour tortillas taste 6 medium scallions   1 lb. cooked Asian-style noodles,  4 tsp. curry powder 4 large cloves garlic such as or   1 tsp. smoked paprika 1 small bunch fresh cilantro  2 cups frozen corn kernels   1/2 tsp. ground cinnamon 1 small bunch fresh rosemary  Two 15-oz. cans cannellini   1/4 tsp. cayenne pepper  12 to 14 oz. extra-firm or pressed tofu  Kosher salt  1 cup lower-salt canned chicken  Black peppercorns broth  1 cup pitted green olives  3/4 cup coarsely chopped dried apricots  1/4 cup, plus 2 tsp. soy sauce  11/2 Tbs. ; more for serving

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

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Spicy Pan-Fried Noodles with Tofu

Active/total time: 20 minutes Serves 4

Seared tofu is the perfect vehicle to carry the sweet, sour, and savory flavors of this dish. Buying cooked noodles (look for them next to the tofu) saves a step; if you can’t find them, use 8 oz. uncooked and cook them according to package directions.

1/4 cup soy sauce Add the remaining 1 Tbs. oil, the cooked noodles, 3 Tbs. packed dark brown sugar and the scallion whites to the skillet. Cook, stirring 2 Tbs. fresh lime juice, plus lime wedges for occasionally, until the noodles are browned in spots serving and the scallions are tender, 2 to 3 minutes. Stir the 11/2 Tbs. Sriracha; more for serving sauce and then carefully pour it over the noodles; the mixture will steam. Toss well to coat and cook, 2 large cloves garlic, minced stirring, until the sauce is reduced to a sticky glaze, 3 Tbs. vegetable or peanut oil about 2 minutes. 12 to 14 oz. extra-firm or pressed tofu, patted dry and cut into 3/4-inch cubes Return the tofu and carrots to the wok. Add the cabbage and the scallion greens and toss well. Kosher salt and freshly ground white pepper Serve with lime wedges and additional Sriracha if 2 medium carrots, halved lengthwise and thinly desired. sliced on the diagonal 1 lb. cooked Asian-style noodles, such as udon — Matthew Card or yakisoba nutrition information (per serving): Calories 370; 6 medium scallions, cut into 1-inch lengths, Calories from Fat 140; Protein 16g; Carbohydrates white and dark green parts separated 47g; Fat 16g; Saturated Fat 1.5g; Monounsaturated 2 cups thinly sliced green cabbage Fat 8g; Polyunsaturated Fat 5g; Sodium 1760mg; Cholesterol 0mg; Fiber 4g Whisk the soy sauce, sugar, lime juice, Sriracha, ON THE SIDE: CUCUMBER, garlic, and 2 Tbs. water in a small bowl; set aside. BASIL, AND PEANUT SALAD Heat 1 Tbs. of the oil in a 14-inch wok or 12-inch In a large serving bowl, whisk nonstick skillet over medium-high heat until 3 Tbs. seasoned rice vinegar, shimmering hot. Add the tofu, season generously 1 tsp. Asian sesame oil, 1 tsp. with salt and pepper, and cook, stirring occasionally, fresh lime juice, and 1 tsp. fish until browned on all sides, 3 to 5 minutes. Transfer sauce. Peel 11/2 lb. cucumbers to a large bowl. Add another 1 Tbs. oil to the pan, and slice in half lengthwise. Scoop and then add the carrots. Season with salt and out the seeds and slice diagonally into 1/4-inch- pepper and cook, stirring occasionally, until crisp- thick crescents. Add the cucumbers, 1/4 cup torn tender and well browned in spots, 3 to 5 minutes. basil (preferably Thai basil), and 1/4 cup coarsely Transfer to the bowl with the tofu. chopped salted peanuts to the vinaigrette, toss, and serve.

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Curried Chicken Thighs with Cauliflower, Apricots & Olives

Active time: 10 minutes | Total time (including marinating): 8 hours, 45 minutes Serves 4

This hands-off one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, the original seasonings are replaced with Moroccan-inspired spices, and dried apricots sub for the prunes. For the best flavor, start marinating the chicken in the morning or, better yet, the night before.

8 boneless, skinless chicken thighs Remove the chicken thighs from the marinade, fold (about 2 lb. total) them back into their original shape, and place them 1/4 cup extra-virgin olive oil on top of the cauliflower, spaced evenly apart. 1 Tbs. apple cider vinegar (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower 4 tsp. curry powder browns and the chicken cooks through (165°F), 1 tsp. smoked paprika about 35 minutes. 1/2 tsp. ground cinnamon Remove the chicken from the pan and toss the 1/4 tsp. cayenne pepper cauliflower mixture with the pan drippings. Serve Kosher salt the chicken and cauliflower mixture sprinkled with 1 large head cauliflower, cut into bite-size the cilantro and the lemon wedges on the side. florets —Molly Gilbert, Fine Cooking #137 3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained nutrition information (per serving): Calories 380; 1 cup pitted green olives, halved or quartered Calories from Fat 190; Protein 30g; Carbohydrates if large 20g; Fat 22g; Saturated Fat 4.5g; Monounsaturated 1/3 cup chopped fresh cilantro Fat 13g; Polyunsaturated Fat 3g; Sodium 780mg; Cholesterol 140mg; Fiber 6g 1 large lemon, cut into 4 to 6 wedges

In a medium bowl, combine the chicken thighs ON THE SIDE: WITH CILANTRO AND with 2 Tbs. of the oil, the vinegar, 2 tsp. of the SCALLIONS curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and In a medium saucepan, sauté some sliced scallions refrigerate for at least 8 hours and up to overnight. in olive oil until translucent. Add couscous, water, and salt as called for on the package directions. Position a rack in the center of the oven and heat Cover, remove from the heat, and let steam for 5 the oven to 450°F. Line a large rimmed baking minutes. Fluff the cousous with a fork, and stir in sheet with parchment. On the pan, combine the plenty of chopped fresh cilantro and a bit of fresh cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry lemon or lime juice. powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer.

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Turkey and Corn Quesadillas with Guacamole

Active/total time: 30 minutes Serves 4

There are many ways to use up turkey or chicken leftovers, but none as easy as simple quesadillas. Put a Tex-Mex spin on your leftovers with this quick and easy dinner.

2 medium ripe avocados 1/4 cup finely chopped red onion 1 medium lime, one half juiced and the other cut into wedges 1 serrano chile, seeded and minced Kosher salt and freshly ground black pepper carefully flip each quesadilla and cook until golden- 4 cups shredded roast turkey or chicken brown and the cheese has melted, about 2 minutes more. Transfer the quesadillas to a baking sheet 2 cups frozen corn kernels, cooked according to and put in the oven. package directions and drained 1/2 cup packed coarsely chopped fresh cilantro Wipe out the pan. Repeat, cooking the remaining Eight 7-inch flour tortillas quesadillas in 3 more batches, using 11/2 tsp. oil for each batch. Cut the quesadillas into wedges and 2 cups (5 oz.) grated pepper Jack cheese serve with the guacamole and lime wedges on the 2 Tbs. canola oil side.

Position a rack in the center of the oven and heat to —Dina Cheney, Fine Cooking #107 200°F. nutrition information (per serving): Calories 510; Halve and pit the avocados. Scoop the flesh into Calories from Fat 240; Protein 30g; Carbohydrates a medium bowl and mash with a potato masher. 39g; Fat 27g; Saturated Fat 7g; Monounsaturated Stir in the onion, 1 Tbs. of the lime juice, the chile, Fat 11g; Polyunsaturated Fat 4.5g; Sodium 600mg; 1/2 tsp. salt, and 1/2 tsp. pepper. Season to taste with Cholesterol 75mg; Fiber 6g more salt and lime juice. Put a piece of plastic wrap directly on the surface of the guacamole to prevent browning. ON THE SIDE: TOMATO BLACK BEAN SALAD

In a large bowl, toss the turkey, corn, and cilantro Drain and rinse a can of black with 1 tsp. salt. Top half of each tortilla with one- beans, and toss with some halved eighth of the filling mixture and 1/4 cup of the grape tomatoes, cooked frozen cheese. Fold the uncovered half of each tortilla corn kernels, thinly sliced scallion over the filling. greens, a little minced serrano chile, olive oil, and lime juice. Heat 11/2 tsp. of the oil in a large nonstick skillet Season to taste with salt. over medium heat. Add 2 of the quesadillas to the pan and weigh down with a lid. Cook until golden brown and a bit crisp, 2 to 3 minutes. With a spatula,

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Spicy Sausage, Escarole & White Bean Stew

Active/total time: 25 minutes Serves 3 to 4

Who said Italian night has to include ? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it’s warming and comforting, too.

1 Tbs. extra-virgin olive oil 1 medium yellow onion, chopped 3/4 lb. hot Italian sausage, casings removed 2 medium cloves garlic, minced 2 15-oz. cans cannellini beans, rinsed and drained

1 small head escarole, chopped into 1- to 2-inch When all the escarole is in, add the chicken broth, pieces, washed, and lightly dried cover the pot, and cook until the beans are heated 1 cup lower-salt chicken broth through and the escarole is tender, about 11/2 tsp. red wine vinegar; more to taste 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion Kosher salt with some of the Parmigiano. 1/4 cup freshly grated Parmigiano-Reggiano —Joanne Smart, Fine Cooking #81 Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring nutrition information (per serving): Calories 390; occasionally, until tender, 5 to 6 minutes. Add the Calories from Fat 150; Protein 20g; Carbohydrates sausage, raise the heat to medium high, and cook, 40g; Fat 17g; Saturated Fat 5g; Monounsaturated stirring and breaking up the sausage with a wooden Fat 8g; Polyunsaturated Fat 3g; Sodium 1070mg; spoon or spatula until lightly browned and broken Cholesterol 25mg; Fiber 13g into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, ON THE SIDE: GARLIC-PARMESAN TOASTS toss with the sausage mixture to wilt the escarole and make room for more. Cut a baguette or other loaf of crusty bread into slices. Finely mince one clove of garlic and mash to a paste (or grate it on a rasp grater). Combine the garlic with some olive oil, and brush the mixture How to wash escarole onto the slices of bread. Sprinkle with finely grated Escarole can be quite sandy, so you’ll want to wash Parmigiano-Reggiano, then bake at 425°F until it well before cooking. The best way to remove the browned. grit is to dunk the leaves in a large bowl filled with cold water. Swish them around and then let them sit in the water for a few minutes while the sand settles to the bottom. Lift the leaves up out of the water and drain the bowl or sink. Repeat once or twice more.

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Maple-Rosemary Salmon Skewers

Active/total time: 25 minutes Serves 4

Mustard, maple, soy sauce, and rosemary make an irresistible sweet and tangy sauce for salmon in this super-easy meal.

1/3 cup pure maple syrup 1/4 cup grainy Dijon mustard 1 Tbs. chopped fresh rosemary 1 Tbs. fresh lemon juice 2 tsp. soy sauce Oil the grill grate and grill the salmon, flipping 11/2 lb. skinless salmon fillet, pin bones once, until just cooked through, 4 to 8 minutes, removed, cut crosswise into strips depending on the thickness of the salmon. Drizzle Oil for the grill with the sauce and serve.

—Ivy Manning, Fine Cooking #131 Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. nutrition information (per serving): Calories 350; Calories from Fat 100; Protein 40g; Carbohydrates In a small bowl, whisk the syrup, mustard, rosemary, 21g; Fat 11g; Saturated Fat 2g; Monounsaturated lemon juice, and soy sauce. Set aside half of the Fat 4g; Polyunsaturated Fat 3.5g; Sodium 640g; sauce. Thread the salmon onto 10- to 12-inch metal Cholesterol 100mg; Fiber 0g skewers and brush the remaining sauce on the salmon. Set aside for 5 minutes. ON THE SIDE: BROWN BUTTER GREEN BEANS

Boil green beans in well-salted water until crisp-tender. Drain and Weekly Wine Pairing set aside. In the same pot, melt The Dijon mustard in this unsalted butter over low heat, sauce is a slam dunk with a add some pine nuts, and cook buttery wine, such as Edna until the butter browns and the pine nuts are toasty. Valley Chardonnay. Remove from the heat, add the green beans, some salt, and a little lemon juice, and toss until the beans are well coated.

Go for the grain We love the grainy Dijon mustard in this recipe because it gives texture and a slightly nutty flavor. However, in a pinch, you can use smoother Dijon mustard as a substitute.

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