weeknight meal planner - real simpleweeknight meal planner / week of march 9th quick tip you can...

weeknight meal planner

EDITOR'S CHOICE | WEEK OF MARCH 9TH

DAIRY ¨ Feta, 3 ounces ¨ marinated bocconcini (small balls of fresh mozzarella), 1/4 cup ¨ extra-sharp Cheddar, 6 ounces

PANTRY ¨ bulgur, 1 cup ¨ hoisin sauce, 2 tablespoons ¨ pearl barley, 1 cup ¨ cornmeal, for the pan ¨ pine nuts, 1/4 cup

FROZEN ¨ store-bought pizza dough, 1 pound

BREAD ¨ rolls, 4

WHAT YOU MAY HAVE

¨ olive oil, 3/4 cup ¨ canola oil, 3 tablespoons ¨ kosher salt ¨ black pepper

WHAT YOU MAY NEED

PRODUCE ¨ baby bok choy, 2 heads (about 1/2 pound total) ¨ orange, 1 ¨ fresh red chili (such as Fresno), 1 ¨ cherry tomatoes, 1 pint ¨ bell peppers, 4 ¨ fresh oregano leaves, for serving ¨ grape tomatoes, 2 pints ¨ onion, 1 medium ¨ collard greens, 1 bunch ¨ beefsteak tomato, 1 medium ¨ basil, 1/4 cup torn ¨ butternut squash, 1 pound ¨ red onion, 1 ¨ fresh thyme leaves, 1 tablespoon ¨ arugula, 1 bunch (about 4 cups)

MEAT AND SEAFOOD

¨ halibut, striped bass, or cod, 4 6-ounce skinless fillets ¨ bone-in, skin-on chicken thighs, 8 (about 2 1/2 pounds) ¨ Italian sausage links, 4

shopping list

FRIDAYbutternut squash flat bread with

Cheddar and pine nuts

TUESDAYhoisin-glazed halibut with

bok choy and bulgur

MONDAYtomato-and-feta stuffed

peppers over barley

THURSDAYsausage heros

WEDNESDAYroasted chicken with collards

weeknight meal planner / WEEK OF MARCH 9TH

tomato-and-feta stuffed peppers over barley

MONDAY

1 pint cherry tomatoes, halved 3 ounces Feta, crumbled (3/4 cup) 1/4 cup olive oil kosher salt and black pepper 4 bell peppers, halved lengthwise and seeded 1 cup pearl barley fresh oregano leaves, for serving

Heat oven to 400° F. Combine the tomatoes, Feta, 2 tablespoons of the oil, and ¼ teaspoon black pepper in a medium bowl.

Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish. Fill the peppers with the tomato mixture, dividing evenly. Add 1 cup water to the baking dish and tightly cover the dish with foil.

Bake until the bell peppers are beginning to soften, 40 to 50 minutes. Uncover the dish and bake

HANDS-ON TIME: 15 MINUTESTOTAL TIME: 75 MINUTESSERVES 4


QUICK TIP You can cook the barley up to two days in advance.

until the bell peppers are soft and the tomatoes and Feta are beginning to brown, 15 to 20 minutes more.

Meanwhile, cook the barley according to the package directions. Toss with the remaining 2 tablespoons of oil and ½ teaspoon each salt and black pepper.

Serve the peppers over the barley. Sprinkle with oregano.

PER SERVING: Calories 390; Fat 19g; Sat Fat 5g; Cholesterol 19mg; Sodium 489mg; Protein 10g; Carbohydrate 48g; Sugar 6g; Fiber 11g; Iron 2mg; Calcium 140mg

Photograph by CHRISTOPHER BAKER

hoisin-glazed halibut with bok choy and bulgur

TUESDAY

1 cup bulgur 3 tablespoons canola oil kosher salt and black pepper 2 heads baby bok choy (about 1/2 pound total), quartered lengthwise 2 tablespoons hoisin sauce 2 teaspoons fresh orange juice 4 6-ounce skinless halibut, striped bass, or cod fillets 1 fresh red chili (such as Fresno), sliced


Heat oven to 425° F. Cook the bulgur according to the package directions. Toss with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper.

Toss the bok choy with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender but still bright green, 12 to 15 minutes.


QUICK TIP To ensure that the bok choy leaves stay moist in the oven, gently rub the oil into them with your fingers.

Photograph by CHRIS COURT

Combine the hoisin sauce, orange juice, and a pinch of salt in a small bowl. Place the halibut on a separate rimmed baking sheet and brush with the hoisin-orange glaze. Roast until opaque through-out, 6 to 8 minutes.

Serve the halibut and bok choy over the bulgur. Top with the chili.

PER SERVING: Calories 585; Fat 37g; Sat Fat 5g; Cholesterol 85mg; Sodium 547mg; Protein 32g; Carbohydrate 33g; Sugar 4g; Fiber 8g; Iron 2mg; Calcium 23 mg

roasted chicken with collards

WEDNESDAY


Heat oven to 450° F. On a large rimmed baking sheet, toss the chicken and tomatoes with 2 tablespoons of the oil, ½ tea-spoon salt, and ¼ teaspoon pepper. Roast until the chicken is cooked through, 30 to 35 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring frequently, until softened, 4 to 6 minutes. Add the collard greens and cook, tossing frequently, until tender, 5 to 7 min-utes. Serve with the chicken.

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) 2 pints grape tomatoes 3 tablespoons olive oil kosher salt and black pepper 1 medium onion, sliced 1 bunch collard greens, stems discarded and leaves cut into 1-inch strips


PER SERVING: Calories 489;Fat 30g; Sat Fat 7g; Cholesterol 115mg; Sodium 507mg; Protein 38g; Carbohydrate 18g; Sugar 4g; Fiber 8g; Iron 5mg; Calcium 299mg

Photograph by JOSÉ PICAYO

QUICK TIP The collards can be prepped ahead of time. Wash, dry, and cut them, then store in a resealable bag in the refrigerator for up to 2 days.


THURSDAY

HANDS-ON TIME: 15 MINUTESTOTAL TIME: 15 MINUTES SERVES 4

Heat grill to medium-high. In a medium bowl, combine the toma-toes, bocconcini, basil, oil, and ¼ teaspoon each salt and pepper.

Grill the sausages, turning occasionally, until cooked through, 10 to 12 minutes. During the last 5 minutes of cooking, grill the rolls until slightly charred and crisp, 2 to 3 minutes.

Serve the sausages on grilled rolls and top with the tomato mixture.

QUICK TIP Serve with a Caesar salad: whisk together 2 tablespoons each olive oil and fresh lemon juice, 1 tablespoon Dijon mustard, 1 finely chopped clove garlic, and 1/2 teaspoon Worcestershire sauce. Toss with torn romaine lettuce and shaved Parmesan.

PER SERVING: Calories 530; Fat 32g; Sat Fat 10g; Cholesterol 46mg; Sodium 1,319mg;Protein 23g; Carbohydrate 38g; Sugar 5g;Fiber 3g; Iron 3mg; Calcium 153mg;

sausage heros

Photograph by KANA OKADA

1 medium beefsteak tomato, chopped 1/4 cup marinated bocconcini (small balls of fresh mozzarella), quartered 1/4 cup torn basil 1 tablespoon olive oil kosher salt and pepper 4 Italian sausage links 4 rolls, split

butternut squash flat bread with Cheddar and pine nuts

FRIDAY

1 pound store-bought pizza dough, thawed if frozen cornmeal for the pan 1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick 1/2 red onion, thinly sliced 1/4 cup pine nuts 1 tablespoon fresh thyme leaves 2 tablespoons olive oil kosher salt and black pepper 1 1/2 cups grated extra-sharp Cheddar (6 ounces) 1 bunch arugula, thick stems discarded (about 4 cups)

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 40 MINUTES SERVES 4

Photograph by QUENTIN BACON

Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.

In a large bowl, toss the squash, onion, pine nuts, thyme, 1 table-spoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.


QUICK TIP This pizza can be cooled to room temperature and refrigerated for up to 1 day. Reheat in a 375° F oven for 15 to 25 minutes.

Toss the arugula with the remain-ing tablespoon of oil and ¼ tea-spoon each salt and pepper. Serve with the flat bread.

PER SERVING: Calories 640; Fat 30g; Sat Fat 10.5g; Cholesterol 46mg; Sodium 1,165mg; Protein 23g; Carbohydrate 71g; Sugar 6g; Fiber 6g; Iron 5mg; Calcium 398mg

WE'D LOVE TO HEAR FROM YOU. What did you like?

What would you change?

Share your feedback with us at [email protected].

EDITOR'S CHOICE | WEEK OF MARCH 9TH

weeknight meal planner

weeknight meal planner - real simpleweeknight meal planner / week of march 9th quick tip you can...

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