Make It Tonight€¦ · 04-05-2020 · 2 tsp. chili powder 1 tsp. dried oregano 3/4 tsp. crushed...

MENU for the Week of MAY 4, 2020

monday Pizza with Lemon and Burrata

tuesday Chicken Cabbage Salad with Basil,

Cilantro, and Cashews

wednesday Honey-Mustard Turkey Cutlets

with Arugula, Carrot, and Celery Salad

thursday Thai-Spiced Salmon Cakes

friday Steak Fajita Quesadilla

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Monday : Pizza with Lemon and Burrata

Tuesday : Chicken Cabbage Salad with Basil, Cilantro, and Cashews

Wednesday : Honey-Mustard Turkey Cutlets with Arugula, Carrot, & Celery Salad

Thursday : Thai-Spiced Salmon Cakes

Friday : Steak Fajita Quesadilla

S H O P P I N G L I S T

FRESH PRODUCE

3 medium lemons

3 limes

1 small head purple cabbage

3 oz. baby arugula

1 bell pepper

2 medium celery ribs

1 medium carrot

1 medium yellow onion

1 small shallot

2 bunches scallions

One 2-inch piece fresh ginger

6 medium cloves garlic

1 small bunch fresh tarragon

1 small bunch fresh basil

1 small bunch fresh cilantro

MEAT, EGGS & DAIRY

Four 6-oz. turkey cutlets

1 lb. flank steak

1 lb. skinless salmon fillet

1 rotisserie chicken (or leftover chicken, shredded to yield 3 cups)

1 lb. Mexican-style shredded cheese blend (about 4 cups)

8 oz. burrata (or substitute fresh mozzarella)

1/2 oz. Parmigiano-Reggiano or Grana Padano

1 large egg

Sour cream, for serving

OTHER GROCERIES

6 large flour tortillas (9- to 10-inch diameter, burrito-size)

1 to 2 lb. (homemade or store-bought) pizza dough

1/2 cup roasted salted cashew halves

1/3 cup plain panko

2 Tbs. plus 2 tsp. fish sauce

Salsa, for serving

Guacamole, for serving

Mexican hot sauce, for serving

PANTRY STAPLES

4 Tbs. plus 4 tsp. extra-virgin olive oil

4 Tbs. vegetable oil; more as needed

1/4 cup all-purpose flour; more for rolling pizza dough

1/4 cup whole-grain mustard

3 Tbs. seasoned rice vinegar

1 Tbs. honey

1 tsp. granulated sugar

2 tsp. chili powder

11/4 tsp. tsp. ground cumin

1 tsp. dried oregano

3/4 tsp. crushed red pepper flakes

Fine sea salt

Flaky sea salt

Kosher salt

Black peppercorns

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


mondayPizza with Lemon and Burrata

Active/total time: 30 minutesServes 4 to 8

Creamy cheese and paper-thin slices of lemon make an incredible bite of pizza; the tang of the fruit marries well with the mellow cheese. Use a large serrated bread knife to thinly slice the lemons—you want them as thin as you can get them, almost shaved. For a thick pizza, use the larger amount of dough.

1 medium lemon, very thinly sliced (16 to 18 slices)

2 tsp. extra-virgin olive oil; more as needed

Kosher salt

All-purpose flour, as needed

2 balls pizza dough, 8 oz. each for thin crust or 16 oz. each for thick crust, at room temperature

8 oz. burrata, cut into 1/2-inch pieces

1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano


1 cup lightly packed baby arugula or basil

Put a pizza stone in the oven on the middle rack. Heat it and the oven at 550°F.

In a large bowl, toss the lemons with the oil and 1/2 tsp. salt.

Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer to the peel. Spread half of the lemon slices over the dough. Top the pizza with half of the burrata, placing it in the gaps between the lemon slices, and half of the Parmigiano. Sprinkle with half of the pepper flakes, and drizzle with a little oil. Slide the pizza onto the hot stone and bake until the cheese melts and the crust is nicely browned, 8 to 12 minutes depending on thickness. If you like, rotate the pie about two-thirds of the way through cooking for even browning. Transfer to a cutting board.

In a small bowl, toss half of the arugula or basil with a drizzle of oil and a pinch of salt. Cut the pizza and then top with some of the greens. Repeat with the remaining ingredients to make the second pizza.

—Melissa Pellegrino, Fine Cooking #151 nutrition information (per serving): Calories 280; Calories from Fat 100; Protein 12g; Carbohydrates 30g; Fat 12g; Saturated Fat 5g; Monounsaturated Fat 1g; Polyunsaturated Fat 0g; Sodium 630mg; Cholesterol 25mg; Fiber 2g

ON THE SIDE: SIMPLE GREEN SALAD


tuesdaytuesdayChicken Cabbage Salad with Basil, Cilantro, and Cashews

Active/total time: 10 minutesServes 4

Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a weeknight.

3 Tbs. seasoned rice vinegar

1 Tbs. plus 2 tsp. fish sauce

2 medium cloves garlic, minced


4 cups very thinly sliced purple cabbage (about 1/2 small head)

3 cups shredded cooked chicken (store-bought rotisserie works well)

1 bunch scallions, thinly sliced

1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro

Flaky sea salt

1/2 cup roasted salted cashew halves

Lime wedges, for serving

In a small bowl, whisk the vinegar and fish sauce with 2 Tbs. water. Add the garlic and pepper flakes, and set aside.

In a large bowl, toss the cabbage, chicken, scallions, basil, and cilantro with the dressing. Season to taste with salt. Serve topped with the cashews and the lime wedges on the side.

—Lynne Curry, Fine Cooking #153 nutrition information (per serving): Calories 300; Calories from Fat 110; Protein 37g; Carbohydrates 13g; Fat 12g; Saturated Fat 2.5g; Monounsaturated Fat 6g; Polyunsaturated Fat 2.5g; Sodium 740mg; Cholesterol 90mg; Fiber 3g


wednesdayHoney-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad


Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 Tbs. extra-virgin olive oil

1/4 cup whole-grain mustard

1 Tbs. honey

3 Tbs. fresh lemon juice

1 Tbs. finely chopped fresh tarragon

Four 6-oz. turkey cutlets, pounded to 1/8 inch thick


1/4 tsp. ground cumin

2 oz. baby arugula (2 packed cups)

2 medium ribs celery, trimmed and sliced 1/8 inch thick on the diagonal

1 medium carrot, thinly shaved with a vegetable peeler

Combine the flour, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. In another shallow bowl, whisk 2 Tbs. of the olive oil, the mustard, honey, 2 Tbs. of the lemon juice, and 2 tsp. of the tarragon.

Dredge each turkey cutlet in the flour mixture and then the mustard mixture. Transfer to a wax-paper- or parchment-lined baking sheet or tray.

Heat 1 Tbs. of the vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering hot. Add two cutlets and cook, flipping once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer to a clean plate and tent with foil to keep warm. Wipe out the skillet and repeat with the remaining 1 Tbs. vegetable oil and the remaining cutlets.

Whisk the remaining 2 Tbs. olive oil, 1 Tbs. lemon juice, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. In a large bowl, combine the arugula, celery, and carrots; toss with enough of the dressing to lightly coat. Serve the cutlets topped with the salad, sprinkled with the remaining 1 tsp. of tarragon, and drizzled with any remaining dressing.

—Ronne Day, Fine Cooking #128

nutrition information (per serving): Calories 370; Calories from Fat 160; Protein 43g; Carbohydrates 8g; Fat 18g; Saturated Fat 2g; Monounsaturated Fat 11g; Polyunsaturated Fat 3g; Sodium 440mg; Cholesterol 65mg; Fiber 2g

ON THE SIDE: RADISH-CARAWAY BUTTER TOASTS Slice and toast bread, then let cool to room temperature. Mash together some softened butter with crushed caraway seeds and kosher salt. Spread the toasts thickly with the caraway butter, and top with thinly sliced radishes.

How to pound turkey cutletsSupermarkets often sell turkey-breast cutlets, but to have them cook quickly, you’ll need to pound them to an even 1/8-inch thickness. Place the cutlet between two sheets of plastic wrap (you can moisten it with cold water to prevent sticking) and use a pounder or the bottom of a small pot to lightly pound it out.


thursdaythursdayThai-Spiced Salmon Cakes


These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed greens and Sriracha mayonnaise. You can buy the latter or make it by stirring a little of the hot sauce into your favorite mayonnaise along with a squeeze of lime juice.

4 large scallions, chopped (about 3/4 cup)

3 medium cloves garlic, peeled

One 1-1/2-inch piece fresh ginger, peeled and cut into 1/4-inch-thick slices

1 small shallot, peeled

1/4 tsp. finely grated lime zest

1 Tbs. fresh lime juice

1 Tbs. fish sauce

1 tsp. granulated sugar

Fine sea salt

1 large egg

1 lb. skinless salmon fillet (pin bones removed), preferably wild, cut into 1-inch pieces

1/3 cup plain panko

Vegetable oil, for frying

Put the scallions, garlic, ginger, shallot, lime zest and juice, fish sauce, sugar, and 1/4 tsp. salt into the bowl of a food processor. Pulse to make a coarse paste. Add the egg, and process until blended, about 5 seconds.

Put the fish and panko into the food processor bowl. Pulse in two short bursts, scrape down the bowl, and pulse once more; the salmon mixture should still be coarse. Transfer to a mixing bowl, and gently stir or fold by hand to combine, if necessary.

Divide the salmon mixture into four portions, and handle lightly to form four patties, each one about 4 inches in diameter. Heat a large nonstick skillet over medium heat, and add enough oil to lightly coat. Cook the patties on each side until lightly browned and just cooked through, 6 minutes total, then serve.

—Lynne Curry, Fine Cooking #155 nutrition information (per serving): Calories 360; Calories from Fat 210; Protein 29g; Carbohydrates 8g; Fat 24g; Saturated Fat 3.5g; Monounsaturated Fat 6g; Polyunsaturated Fat 12g; Sodium 600mg; Cholesterol 120mg; Fiber 1g

ON THE SIDE: LIGHTLY DRESSED GREENS

Whisk fresh lime juice, fish sauce, and granulated sugar. Toss baby arugula with the dressing. Sprinkle with chopped roasted peanuts or cashews before serving.


fridaySteak Fajita Quesadilla

Active/total time: 20 minutesServes 4 to 6

Sizzling spiced steak and peppers paired with gooey cheese is a win-win combination.

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

Kosher salt

1 lb. flank steak


1 medium yellow onion, thinly sliced (about 2 cups)

1 bell pepper, thinly sliced (about 1 cup)

1 clove garlic, finely chopped

6 large flour tortillas (9- to 10-inch diameter, burrito-size)

1 lb. Mexican-style shredded cheese blend (about 4 cups)

Salsa, guacamole, sour cream, and Mexican hot sauce, for serving

In a small bowl, combine the chili powder, cumin, oregano, and 1 tsp. salt. Rub the steak all over with the spice mixture.

Heat 1 Tbs. of the oil in a large nonstick skillet over medium-high heat, or alternatively, heat an oiled grill to medium high (400°F to 475°F). Cook the steak, flipping once, until rare, 4 to 5 minutes. Transfer to a cutting board. Let rest 5 minutes, then thinly slice across the grain.

Return the pan to the heat, and add more oil if dry. Add the onion, bell pepper, and garlic to the pan, season generously with salt, and cook, stirring occasionally, until the onion is softened and the peppers are crisp-tender, about 5 minutes. Transfer to a bowl; set aside. Wipe out the skillet with paper towels; set aside.

Put the tortillas on a work surface. Sprinkle 1/3 cup of the cheese over half of each tortilla. Evenly divide the steak and vegetables over the cheese. Sprinkle the remaining 2 cups cheese over the steak and vegetables. Fold each tortilla in half so that the empty side covers the filling.

Heat 1 tsp. of the oil in the skillet over medium heat until shimmering. Add 2 of the quesadillas, and cook until golden-brown and the cheese is melted, about 3 minutes per side. Transfer to a clean cutting board, and then repeat with the remaining oil and quesadillas in 2 more batches. Cut the quesadillas into wedges, and serve with the salsa, guacamole, sour cream, and hot sauce.

—Christine Gallary, Fine Cooking #159

nutrition information (per serving): Calories 490; Calories from fat 190; Protein 31g; Carbohydrates 43g; Fat 21g; Saturated Fat 9g; Monounsaturated Fat 6g; Polyunsaturated Fat 4g; Sodium 870mg; Cholesterol 70mg; Fiber 4g

ON THE SIDE: PURPLE CABBAGE SLAW

Toss together shredded purple cabbage, grated carrot, sliced scallions, and chopped fresh cilantro. Whisk together fresh lime juice and mayonnaise. Toss the slaw with the dressing, and season with salt and pepper. Let sit 10 minutes before serving.

Make It Tonight€¦ · 04-05-2020 · 2 tsp. chili powder 1 tsp. dried oregano 3/4 tsp. crushed...

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Transcript of Make It Tonight€¦ · 04-05-2020 · 2 tsp. chili powder 1 tsp. dried oregano 3/4 tsp. crushed...