Recipes

Your Weeknight Meal Planner: Spring Celebrations

Get inspired for the week ahead with our top picks from this week’s menu.

If you needed any other indication that spring has officially sprung, both Passover and Easter begin this coming weekend. That means big celebrations with family and friends and a bunch of seasonal favorites: crisp green vegetables, plenty of berries, and eggs in every form. We’re celebrating this week with new and previous recipes designed to get you in a festive mood. Start the week with steak cooked Milanese-style, or pounded thin, breaded, and pan-fried until golden. Next, we use our favorite French technique for tender roasted tilapia topped with chive butter and served with sweet roasted fennel. On Wednesday, eggs top a white bean, apple, sausage, and kale hash. Go for an all-veggie sweet potato and chickpea grain bowl on Thursday. Finish out the week (and ring in the first night of Passover!) with a simple chicken and vegetable soup.

Happy Passover, Happy Easter, and Happy spring! Now, on to the recipes!

Monday: Steak Milanesea

(Serves 4)

Ingredients:
3 ounces red radishes
6 ounces sugar snap peas
1 shallot
3 tablespoons balsamic vinegar
4 steaks
½ cup flour
1½ cups panko breadcrumbs
9 ounces baby arugula
2 eggs
olive oil
kosher salt
black pepper

Instructions:
1. Rinse all produce. Halve radishes lengthwise, then thinly slice crosswise into half-moons. Halve snap peas lengthwise. Peel shallot and mince; place in a large bowl with balsamic vinegar and set aside until Step 5.

2. Pat steaks dry with paper towel. Using a sharp knife, slice steaks open horizontally, keeping 1 edge intact, to resemble open books (if steaks are less than ½ inch thick, you can skip this step). Place steaks between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound steaks to ⅛-inch thickness. Pounding the steaks thin creates more surface area for breading and ensures they’ll cook through just as the crust turns golden brown. Don’t worry if the steaks don’t stay intact; you can dredge and fry the pieces in batches in Steps 3 and 4. Season all over with 1 teaspoon salt and pepper as desired.

3. Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 2 eggs. Place breadcrumbs on a separate large plate. Dredge steaks in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

4. Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add steaks and sear, working in batches, adding oil in between as needed, and removing any loose breadcrumbs from pan, until crust is browned and steaks are cooked through, 3–4 minutes per side (see recipe tip). Transfer steaks to serving plates.

5. While steaks sear, to bowl with shallot, add ¼ cup olive oil, ½ teaspoon salt, and pepper as desired and whisk to combine. Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and snap peas, and toss to combine.

6. Add snap pea, radish, and arugula salad to serving plates with steak Milanese. Enjoy right away for an extra crispy crust!

Tuesday: Lemon Tilapia en Papillote

(Serves 4)

Ingredients:
1 half stick unsalted butter
2 leeks
¼ ounce chives
2 bulbs fennel
2 lemons
1¼ pounds tilapia
1 cup farro
½ ounce honey
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Unwrap butter; place in a small bowl to soften at room temperature. Bring a medium, covered pot of water to a boil over high heat. Covering the water prevents it from evaporating before you’re ready to cook the farro. If leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Thinly slice chives.

2. Halve fennel bulbs, then cut cores out in a wedge shape and discard; thinly slice fennel. Thinly slice 1 lemon into rounds; halve remaining lemon. To bowl with softened butter, add chives, ¼ teaspoon salt, and pepper as desired; mash using a fork to fully combine. Place a large piece of foil on a clean, dry surface. Fold foil in half to crease, then reopen. Pat tilapia dry with paper towel; arrange in a single layer on 1 side of crease.

3. Season tilapia all over with 1 teaspoon salt and pepper, then top evenly with half of chive butter, then lemon rounds. Fold foil over fish, bringing edges together. Tuck and crimp edges to create a tight seal; place on a baking sheet. Remove leeks from water and pat dry with paper towel. Do not drain leeks, or the dirt at the bottom will pour over them. Instead, use a slotted spoon or your hands to remove them from the water, then pat dry before adding them to the pan to avoid splattering. On a separate foil-lined sheet, toss leeks and fennel with 2 tablespoons olive oil, 1 teaspoon salt, and pepper; arrange in a single layer.

4. Roast tilapia en papillote and vegetables together until tilapia is opaque and cooked through and vegetables are beginning to brown, 12– 15 minutes. Meanwhile, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12– 14 minutes. Perfectly cooked farro is tender, but still has some chew to it. Taste your farro before you drain it; if you prefer a more tender consistency, keep cooking a few minutes more. USDA recommends cooking fish Drain farro and return to pot, off heat. Use any remaining downtime to set the table.

5. Once tilapia is cooked through, remove papillote from oven and set aside. Drizzle honey over vegetables on sheet; toss to combine. Continue roasting until vegetables are caramelized, 6–8 minutes more. Meanwhile, to pot with cooked and drained farro, still off heat, stir in juice of ½ lemon (use remainder to brighten a glass of water) and remaining chive butter. Taste and add salt and pepper as desired.

6. Divide farro among serving plates and top with roasted fennel and leeks. Carefully open papillote to allow steam to escape, then transfer lemon tilapia to plates with vegetables and farro. Remove and discard lemon slices, if desired, or use as a garnish.

Wednesday: Herbed Sausage Hash

(Serves 4)

Ingredients:
1 15-ounce can white beans
12 ounces dinosaur kale
12 ounces rainbow carrots
1 pint cherry tomatoes
⅛ ounce parsley, divided
⅛ ounce tarragon ⅛ ounce thyme
1 lemon
1 clove garlic
1½ pounds sweet Italian sausage
½ cup white wine
2 ounces shaved Parmesan cheese
4 eggs
olive oil
kosher salt

Instructions:
1. Drain and rinse white beans. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Halve carrots lengthwise, then cut crosswise into ¼-inch half-moons. Halve tomatoes. Roughly chop parsley and tarragon leaves and mince thyme leaves, keeping herbs separate and discarding stems. Halve lemon. Mince garlic.

2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add thyme, garlic, half of parsley, ½ teaspoon salt, and pepper as desired. Add sausage and cook, breaking up, until browned, 7–8 minutes.

3. Add white beans, kale, carrots, and tomatoes to pan with sausage, still over medium-high heat. Cook, stirring occasionally, until kale is wilted, 2–3 minutes. Add white wine and cook until vegetables are tender and liquid is reduced by half, 3–4 minutes more. Remove pan from heat.

4. While vegetables cook, heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, crack 4 eggs into pan and add salt and pepper as desired. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more. Lightly jiggle the pan to make sure your eggs are cooked. If the whites don’t move, you’re good to go.

5. While eggs cook, in a small bowl, whisk together tarragon, juice of 1 lemon, 3 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. 6. Plate herbed sausage hash Using a slotted spoon, divide herbed sausage hash among serving plates, discarding any excess liquid in pan. Drizzle over tarragon-lemon dressing, top with fried eggs, and garnish with Parmesan and remaining parsley.

Cooking for two tonight? Check out the 2-serving version of this dish.

Thursday: Chickpea, Sweet Potato, and Brown Rice Bowls

(Serves 4)

Ingredients:
4 sweet potatoes
3 tablespoons dried cranberries
1 clove garlic
1 jalapeño
2 15-ounce cans chickpeas
1 cup brown rice
½ teaspoon ground cumin
¼ ounce cilantro
¼ ounce mint
4 ounces crumbled feta cheese
2 tablespoons white vinegar
6 tablespoons sour cream
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve sweet potatoes lengthwise, then cut crosswise on a diagonal into ½-inch slices. Finely chop dried cranberries. Using the flat side of a knife, gently crush garlic clove. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem. Always wash your knife, board, and hands after cutting spicy chiles. Drain and rinse chickpeas and pat dry with paper towel.

2. Season boiling water generously with salt. Stir in rice and cook until tender, 22–25 minutes. The amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it’s finished cooking. Drain and return to pot, off heat, then cover to keep warm until ready to serve.

3. While rice cooks, line 2 baking sheets with foil. On 1 prepared sheet, toss sweet potatoes and chickpeas with cumin, 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Transfer half to other prepared sheet and arrange in a single layer. Roast, rotating sheets halfway through, until sweet potatoes are tender and chickpeas are bro

4. While sweet potatoes and chickpeas roast, roughly chop cilantro leaves and stems. Roughly chop mint leaves, discarding stems. In a small bowl, stir together feta, dried cranberries, half of cilantro, half of mint, and 2 tablespoons olive oil. Season with ¼ teaspoon salt and pepper as desired. Set aside to marinate until ready to serve.

5. In a blender or food processor, combine vinegar, jalapeño (feel free to use less for milder flavor), crushed garlic, remaining cilantro, remaining mint, 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired; pulse until smooth. Add sour cream; pulse to combine. If you don’t have a blender, mince garlic, jalapeño, and remaining herbs, then combine in a bowl with remaining sauce ingredients. The sauce won’t be as smooth, but it will still taste delicious.

6. To pot with rice, add ⅓ cup creamy zhoug and stir to combine. Divide rice among serving bowls and top with roasted sweet potatoes and chickpeas and marinated feta. Drizzle over remaining creamy zhoug and dig in!

Try the 2-serving version of this recipe if you have a smaller crowd tonight.

Friday: Chicken Soup

(Serves 4)

Ingredients:
4 boneless skin-on chicken breasts
2 leeks 8 ounces carrots
2 celery stalks
3 cloves garlic
2 tablespoons unsalted butter
8 cups unsalted chicken broth or stock
⅛ ounce dill
1 lemon
3 ounces baby spinach
olive oil
kosher salt

Instructions:
Cooking with a helper tonight? They can separate the leeks in the water in Step 2, pick the dill leaves in Step 4, and shred the chicken in Step 5.

1. Pat chicken very dry with paper towel and season all over with 1 teaspoon salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. If all the chicken doesn’t fit in the pan at once, work in batches, adding oil in between as needed. Flip; sear until cooked through and no longer pink, 6 minutes more. Transfer chicken to a cutting board; set aside to rest. Reserve pot, off heat.

2. While chicken cooks, if leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Halve carrots and celery stalks lengthwise, then thinly slice crosswise on a diagonal. Mince garlic.

3. Use a slotted spoon or your hands to remove leeks from water, then pat dry with paper towel. Return pot from chicken to medium-high heat with butter. When butter is foamy, add leeks, carrots, celery, ½ teaspoon salt, and pepper as desired. Sauté, stirring occasionally, until beginning to soften, 4 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute more.

4. To pot with vegetables, still over medium-high heat, add chicken stock, 2 cups water, 1 teaspoon salt, and pepper as desired. Bring to a boil over high heat, then reduce heat to medium-high; simmer until flavors have melded and liquid is reduced by ⅓, 17–20 minutes. Meanwhile, pick dill leaves, discarding stems. Halve lemon and set aside 1 half for the next step; cut remainder into wedges for serving.

5. Remove and discard skin from chicken (it helped keep the chicken moist as it cooked, but could create a chewier texture in your soup, so we recommend removing it), then shred using 2 forks or roughly chop. Use any remaining downtime to set the table. Once soup has simmered, remove pot from heat; stir in spinach and shredded chicken to combine and wilt spinach slightly. Stir in juice of ½ lemon, then taste and add salt and pepper.

6. Ladle chicken soup into serving bowls. Garnish with dill and serve with lemon wedges for squeezing over. Enjoy!

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