5 THINGS YOU CAN DO THIS WEEKEND TO MAKE MEALS A BREEZE NEXT WEEK

Forward thinking.Well-planned. Squared away.

Call it what you will, but a little bit of concentrated effort can make life

a whole lot easier down the road. That principle is especially true with

cooking. Which is why we deliberately start the week of Nourish Weekly

Menus on Sunday. We use that extra little bit of “leisure” to make helpful

components you’ll use as building blocks throughout the week. Fast-fixes

like vinaigrettes and sauteed greens along along with those that go at a

slower pace, like lentils, beans, homemade stock or a long-simmered braise.

Besides, being in the kitchen fits right in with how a Sunday should feel.

Page 1

Simplest Roast Chicken(recipe on page 15)

No-Knead Rosemary-Olive Loaf

Are you ready?Here are five things you can do this weekend

to make dinners (and breakfasts and

lunches) a breeze next week.

Page 4

1Make a VinaigretteYou’ll be stunned by how simple homemade vinaigrette is to make once you’ve got the “jar” technique down. And amazed by how enticing a salad can be when you’ve got a jar of vinaigrette in the fridge. My friend Honore turned me on to making vinaigrette in a jar long ago and I’ve never looked back. I shake together a big batch in the beginning of the week and keep it in the fridge to have on-hand. Here are two of my favorites.

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serves 4-6 Page 6

•1/4cupmincedshallot•1/4cupextra-virginoliveoil•1/4cupwhitewinevinegar•1tablespoonDijonmustard•Seasaltandfreshlygroundblackpepper,totaste

Mustard-Shallot VinaigretteThis is a French-inspired vinaigrette that I love to use for hearty, rustic salads.

•1clovegarlic,minced•3tablespoonsextra-virginoliveoil•2tablespoonslemonjuice•2tablespoonswhitewinevinegar•Seasaltandfreshlygroundpepper

Go-To VinaigrettePeople are often shocked when they see how easy it is to make homemade vinaigrette. Feel free to experiment with the ingredients using these general ratios. Try swapping the garlic and white wine vinegar for shallots and champagne vinegar, for instance, or even ginger and rice wine vinegar.

Instructions for both:Shakeingredientstogetherinatight-sealingjar.Refrigerateforupto5days.

serves 4Page 7

2Make a Batch of Whole Grains

Bulgur is my go-to grain at the moment. I love how it cooks up super quick and has both a toothsomeness to make you take notice and a neutrality quality that makes it ridiculously versatile. I’ll cook up a ginormous batch and use some as a side dish with, say, lamb. Then I’ll use it as a base for throw-together lunch salads all week made up, you guessed it, of the other four make-ahead musts I have in my fridge. And if I have any leftover, I’ll treat myself to dessert at the end of the week. Other grains that are great to have on hand are quinoa, oats, farro and wheat berries

{ Plum Parfaits with Bulgur and Vanilla Yogurt

{

•1/2cupwater•1/2cupbulgur,fineormedium•2cupsplums,pitted,halvedandthinlyslicedcrosswise

•2tablespoonssugar•1/4cuporangejuice•1/2teaspooncornstarch•1/4teaspoonalmondextract•2cupslowfatvanillayogurt•1/3cupslicedalmonds,toasted

Bringwatertoaboilinamediumsaucepan.Stirinbulgur,turnoffheat,coverandletsitfor10minutes.Fluffwithafork.

Stirtogetherplums,sugar,orangejuiceandcornstarchinasmallsaucepanandbringtoasimmerovermediumheat.Simmerfor4-5minutes,untilthickenedslightly.Stirinalmondextract.

Ineachof4small,tallglasses,layerathirdoftheyogurt,plumsandalmonds.Addalayerofhalfthebulgur,thenrepeatwithhalftheremainingyogurt,plumsandalmonds.Finishwithafinallayerofbulgur,yogurt,plumsandalmonds.

Bulgur cooks up super-fast in just 10 minutes. Make a double batch for lunches, dinners ...

and desserts ... throughout the week.

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{ Really Easy Roasted Ratatouille

{

•2largetomatoes,peeled,seededandchopped

•2largebellpeppers,cutinto1/4-inchslices(usered,green,orange,yelloworacombination)

•2Japaneseor1mediumItalianeggplant,cutinto1-inchcubes

•1mediumzucchini,cutinto3-x-1/4-inchslices

•1mediumonion,thinlyverticallysliced•2garliccloves,minced•1tablespoonmincedfreshthyme•3tablespoonsoliveoil•1tablespoonwhitewinevinegarORfreshlemonjuice

•Seasalt,totaste•Freshlygroundblackpepper,totaste•1/4cupthinlyslicedbasil(chiffonade)

Preheatovento400F.

Combinefirst6ingredientsinaroastingpan.Addthyme,oil,vinegar,saltandblackpepper;tosswithyourhandstocombine.Spreadvegetablemixtureintoanevenlayer.Roastfor40minutesoruntilvegetablesareverytender,stirringafter20minutes.Transfertoaservingdish,andgarnishwithbasil.

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The possibilities are endless! Serve the ratatouille hot, at room temperature or cold as a side dish, tossed with pasta, atop pizza or grilled bread, or

even tucked into a quesadilla.

www.nourishnetwork.com

serves 6-8 Page 10

3Roast (or Grill) Some Vegetables

In winter, it’s root veggies. In spring, asparagus virtually live in our fridge. In summer, it’s some sort of variation on a ratatouille. Whatever the form, cooked veggies are a HUGE help in a busy kitchen. Need a quick nibble before dinner? Pile some on toasted baguette slices. Want to pull together a quick dinner? Toss some with cooked pasta and a paste of mashed garlic and olive oil. Looking for an easy lunch? Mix them with some bulgur and vinaigrette (because I know you have those on hand).

serves 4Page 11

4Make a Batch of Lentils

I call these All-Purpose Lentils the “little black dress” of legumes, because they go with just about anything: as a side dish or an addition to a salad, or quickly pureed into a spread or a soup. Nutritionally, they a great source of protein. I love dotting a bowl of whole grains with them, or tossing a cup or two into a salad with a nice, tart vinaigrette.

{All-Purpose Lentils

{

•1cupLentillesduPuy(orsproutedgreenlentils)

•1tablespoonoliveoil•1cupcarrot,peeledandfinelydiced•1/2cuponion,finelydiced•1/2cupcelery,finelydiced•1/2cupgreenpepper,finelydiced•3clovesgarlic,minced•2tablespoonsredwinevinegar•1tablespoonhoney•Seasaltandfreshlygroundblackpepper

Placelentilsinamediumsaucepanandcoverwith2inchesofcoldwater.Bringtoalivelysimmerandcook,uncovered,for20minutes.Strainandreturntopot.

Inthemeantime,heattheoilinamediumsautépanovermedium-highheatandsautécarrot,onion,celery,greenbellpepperandgarlicfor5-8minutes,untildeepgoldenbrownbutnotmushy.Stirintolentilswithvinegar,honey,saltandblackpepperanduptoaquartercupofjuicefromanymeatorpoultrybeingservedwiththelentils(likeduck).Cookovermediumheatfor3-5minutestomarryflavors.

Servewarmorcold.

If you’re serving these with roast poultry or meat, feel free to mix in any extra juices.

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serves 4Page 13

5Roast a Chicken

I like roasting a chicken on Sunday or Monday night and using it throughout the week: in pull together salads using the rest of the components I’ve made, in sandwiches, in fancier salads where they take the lead. It’s like a week’s worth of meals for 5 minutes of hands-on prep and an hour of savory wafts of goodness. Not bad!

{ Simplest Roast Chicken

{

•1(3-1/2pound)good-qualitychicken(takethistomeanwhatyoulike:free-range,locally-raised,organic...justpreferablynotabrine-injected,mass-producedone)

•Seasaltandfreshlygroundpepper•8thymesprigs•1lemon,halvedlengthwise

Preheatovento400degreesF.

Gentlyworkyourfingertipsunderthebreast,legandthigh,andrubmeatwithsaltandpepper(IliketofillaseparatelittleramekinwithamixofsaltandpeppertodothissoIdon’tgetmypeppergrinderallchickeny).Sprinklemoresaltandpepperontopofskinandincavity.Stuffthethymesprigsundertheskinandthelemonhalvesintothecavity.

Roastonav-rackinaroastingpan,breastsideup,for60-75minutes,untilthelegspullawayeasilyandthejuicesrunclear.Letchickenstandatroomtemperaturefor15minutes(tentitwithfoiltokeepitwarm)beforecarving.

I’ll admit it: I’m a lazy chicken roaster. I like to pop it in the oven and not think about it again (aside from swooning over the scent) until the timer goes off for good. And good—very

good—is what we’ve found this bird to be.

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12 THINGS YOU CAN MAKE WITH WHAT YOU’VE GOT ON HAND

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1. QuickLentilSoup

2. GreekChickenSalad

3. RoastedVeggieCrostiniwithGoatCheese

4. BulgurSaladwithLentils,RoastedVeggies,ShreddedChickenandVinaigrette

5. ChickenQuesadillawithSmashedRoastedVeggies

6. RoastedVeggieFrittatawithaBitofBulgur

7. Veggie,LentilandBulgur“Burgers”

8. ChickenSaladwithLentils,BulgurandVeggiestossedwithVinaigrette

9. GrilledMarinatedHalibutonabedofLentils

10. Veggie-Lentil“Hash”withaFriedEgg

11. BreakfastBulgurwithYogurt,HoneyFruitandNuts

12. LambandBlugurMeatballswithSmashedVeggie“Pancakes”

See ... that was easy, wasn’t it?

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AND WHILE WE’RE COUNTING ...HERE ARE 7 REASONS WE THINK YOU’LL (HEART) NOURISH WEEKLY MENUS

It’s just what you need|Othermenuservicesgivebreakfast,lunchanddinnersevendaysaweek.Wedon’t.ThemajorityofpeoplestrugglemostwithgettingdinneronthetableMondaythroughThursday,sothat’swhatwefocuson.Wecarefullycrafttheweek,usingSundayasalaunchingpadformakingfoodsdodoubleduty—savingyoutimeandcuttingdownonwaste.(Youcanenjoysometastyleftoversforlunch,too!)

It’s designed for weeknights|Mostoftheweeknightrecipesareonthetablein30minutesorless…manywithjustafewminutesofhands-onprep.Wealsodon’tassumeyouhaveastaffofsouschefsanddishwashersonhand(wedon’t),sowethinkaboutthingslikestreamliningstepsandusingasfewpansaspossiblewhenwedevelopourrecipes.

We believe whole foods can be “fast food” too|Wedon’ttakeshortcutswithprocessedingredients,becausetheyoftenendupsabotagingwithsodium,fillers,caloriesandfatthatyouwouldn’tputthereonyourown.Instead,wefocusonseasonalvegetables,wholegrains,andsustainably-sourcedmeat,poultryandseafood,alongwithsmartstrategiesformakingthem“fastfood”onaweeknight.

We balance your plate|Abigpartofanourishinglifestyleisabalancedplate.Yougettofeelgreatthatyou’reservingamealwithalltherightproportions(andportions!)

You can trust you’re getting sustainable choices|Wedon’tdictateyourpriorities,butwedosteeryoutowardssustainablechoices.Alloftheseafoodwefeatureinournourishingmenus,forinstance,aresustainablepicks,andweusemuchlessmeatthantraditionalmenuservices.

You’ll get really, really scrumptious recipes|Thisain’ta“boiledcarrotsandbakedchicken”typeofmenuservice(youknowwhatImean).We’retalkingdelectable,scrumptious,nourishingrecipesdevelopedbymeandAlison,twoveteransofCookingLightmagazine.PLUS,gorgeousphotosandeye-candylayoutsthatwillgetyourwholefamilyexcitedabouttheweek.

We give you tools you can really use|WeaskedaLOTofquestionswhenweweredevelopingNourishWeeklyMenuswhichallowedustocreateadeliverysystemthatreallyworks.At-a-glanceicons,step-by-stepguidesandlinkstorelevantinformationandtipsallmakeitentirelydoabletogetnourishingmealsonthetablefivenightsaweek.

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