Nourish

Your Weeknight Meal Planner: Welcome Back, Summer

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

Rejoice! This week straddles the summer solstice and our chefs are right on the mark, building dishes around the produce that’s just hit the farmer’s market. First, if you’ve never had skinny French haricots verts, twirl ’em up with fettuccine and the creamiest of goat cheese sauces and rethink what green beans can do. Take “Taco Bowl Tuesday” for a spin with spice-roasted cod and all the taco accoutrements (taccoutrements?), including fresh salsa made with tomatoes and sweet corn shaved right off the cob. On Wednesday, go for an old-school diner classic with our take on a patty melt. Thursday’s colorful dish is a simple pairing of dilled salmon and brown rice, but with roasted beets and radishes to streak the rice pink. Finally, embrace your first summer Friday: Tell your boss you have to head out early to, uh, fire up the grill. What’s the emergency? Char-marked zucchini and chicken in a garlic-lime compound butter waits for no one.

Now, on to the recipes!

Monday: Creamy Fettuccine

(Serves 4)

Ingredients:
8 ounces haricots verts
3 ounces baby arugula
2 shallots
4 cloves garlic
2 tablespoons pine nuts
1 pound fettuccine
¾ pint grape tomatoes
1 lemon
4 ounces heavy cream
3 ounces goat cheese
olive oil
kosher salt
black pepper

Instructions:
Want to get a helper in on the fun? Put them in charge of the salad: They can rinse and dry the arugula in Step 1, whisk the dressing in Step 4, and toss the salad and garnish each serving in Step 6.

1. Bring a large pot of water to a boil over high heat. Rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once), then cut into thirds. Pat arugula dry with paper towel. Peel shallots and mince. Mince garlic.

2. Place pine nuts in a large high-sided pan over medium-high heat. Toast, stirring, until golden and fragrant, 2–4 minutes; transfer to cutting board. Heat 1 tablespoon olive oil in pan, still over medium-high heat. When oil is shimmering, add shallots and garlic and sauté, stirring, until softened, 3–4 minutes. Remove pan from heat and set aside until Step 5.

3. While aromatics sauté, season boiling water generously with salt. Stir in fettuccine and cook for 8 minutes. Then, add whole grape tomatoes and haricots verts and continue cooking until fettuccine is al dente, tomatoes soften, and haricots verts are tender and bright green, 1–3 minutes more. Reserve 1 cup pasta cooking water, then drain and return to pot, off heat.

4. While pasta boils, if you have a zester and want to infuse your pasta with even more flavor, zest up to whole lemon, then halve. In a medium bowl, whisk together juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add arugula to bowl with dressing, waiting to toss until ready to serve. Cut remaining lemon into wedges for serving.

5. Heat pan with aromatics over medium heat. When aromatics are sizzling, add heavy cream and goat cheese and cook, stirring, until goat cheese is melted, 1 minute. Add fettuccine, tomatoes, and haricots verts and lemon zest (if using) and toss to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Starchy pasta cooking water will give your sauce a perfect consistency and help it cling to the noodles. Keep adding it until the sauce is silky—you might need more than you think. Remove pan from heat.

6. Season creamy fettuccine with 1 teaspoon salt and pepper as desired, then divide among serving bowls. Toss salad and add a small handful to each serving. Garnish with pine nuts. Serve with remaining salad and lemon wedges for squeezing over.

Tuesday: Fish Taco Bowls

(Serves 4)

Ingredients:
1 cup jasmine rice
2 15-ounce cans black beans
2 tomatoes
¼ ounce cilantro
2 limes
1 red onion
9 corn tortillas
2 ears corn
4 ounces sour cream
1¼ pounds cod
1 tablespoon Mexican spice mix

Instructions:
Cooking with a helper tonight? They can season and toss the tortillas in Step 3, stir the salsa and crema in Step 4, and assemble the bowls in Step 6.

1. Preheat oven to 425ºF. In a medium pot, combine rice, 1½ cups water, and ½ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat; stir in black beans and their liquid (this liquid thickens the rice and infuses it with even more flavor). Cover pot again to keep warm until ready to serve.

2. While rice cooks, rinse all produce. Roughly chop tomatoes. Roughly chop cilantro leaves and stems. If you have a zester and want to infuse your salsa with even more flavor, zest up to whole lime, then halve limes. Peel onion and cut into small dice. In a medium bowl, stir together diced onion, juice of 1 lime, and ¼ teaspoon salt; toss to combine, then set aside for Step 4.

3. Stack tortillas and cut into 6 equal wedges, then place on a baking sheet. Toss with 1½ tablespoons olive oil and ½ teaspoon salt to coat. Transfer half to a separate sheet; arrange in a single layer (move on to Step 4, but don’t forget to come back). Bake until crisp, 8–10 minutes. Transfer tortilla chips to a plate and squeeze over juice of remaining lime, then set aside for serving. Reserve 1 sheet for Step 5.

4. While tortilla chips bake, shuck corn, discarding husks and silk; slice off kernels, discarding cobs. To bowl with diced onion, add tomatoes, corn, and half of cilantro; toss to combine. In a small bowl, whisk together sour cream, lime zest (if using), and ¼ teaspoon salt. Set salsa and crema aside for serving.

5. Line reserved sheet with foil (be careful —it may still be hot!). Pat cod dry with paper towel and place on prepared sheet. Rub all over with Mexican spice mix and 1 teaspoon salt. Roast until cod is opaque and cooked through, 7–10 minutes. Use this downtime to set the table.

6. Once roasted, using a fork, flake cod into large pieces. Taste black bean rice and season with salt and pepper, then divide among serving bowls. Top with spiced cod, lime crema, corn salsa, and lime tortilla chips. Garnish with remaining cilantro.

Wednesday: Patty Melts

(Serves 4)

Ingredients:
1 pound zucchini
¼ ounce chives, divided
1½ pounds ground beef
1 teaspoon horseradish
2 ounces mayonnaise, divided
1 teaspoon Dijon mustard
2½ teaspooons honey
8 slices rye bread
4 slices yellow Cheddar cheese
olive oil
kosher salt
black pepper

Instructions:
1. Prepare ingredients Preheat oven to 450°F. Rinse zucchini and quarter lengthwise, then cut crosswise into 2-inch pieces, discarding ends. Rinse chives and thinly slice. In a large bowl, combine half of chives, 1 teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 4 equal patties, about 1 inch thick—a kitchen helper can do this part. Using your thumb, create a dimple on top of each. Burger patties tend to puff up when cooked. Creating a shallow dimple in the center of each helps them cook evenly and keep their shape.

2. Cook burgers Heat 1 teaspoon olive oil in a large pan over medium heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing until browned and medium rare, 3–4 minutes more. Transfer burgers to a plate and set aside to rest. Wipe pan clean for Step 5.

3. Roast zucchini and make sauce While burgers cook, on a baking sheet, toss zucchini with 1 tablespoon olive oil, 1 teaspoon salt, and pepper. Arrange in a single layer, spacing apart. Roast until tender, 8–10 minutes. Meanwhile, in a small bowl, stir together mustard, honey, horseradish (or use less for a milder flavor), half of mayonnaise, ¼ teaspoon salt, and pepper. Set aside until ready to serve.

4. Assemble patty melts Arrange bread slices on a clean, dry surface. Spread remaining mayonnaise over 1 side of each bread slice, then flip. Top plain sides of 4 bread slices with Cheddar, then top with burgers. Finish with remaining bread slices, mayonnaise-side up (mayo doesn’t burn the way oil or butter does. Spreading it on the outside will help the sandwiches crisp).

5. Cook patty melts Place pan from burgers over mediumhigh heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add patty melts. Place a medium heavy pan or large plate on top. Placing a heavy object like a pan or plate on top of the sandwiches while they cook helps weigh them down, intensifying the heat underneath and resulting in evenly crisp bread. Cook, working in batches as needed, until bread is golden and cheese is melted, 2– 3 minutes per side. Transfer patty melts to cutting board.

6. Plate patty melts Cut patty melts in half on a diagonal and divide among serving plates, along with roasted zucchini. Garnish with remaining chives. Serve with creamy mustard sauce for dipping.

Try the 2-serving version of this recipe for lunch!

Thursday: Lemon-Dill Salmon

(Serves 4)

Ingredients:
9 ounces red radishes
¼ ounce dill
1 lemon
1 pound red beets
1 cup brown rice
1 clove garlic
1 half stick (4 tablespoons) unsalted butter
1¼ pounds salmon

Instructions:
1. Prepare ingredients Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Brown rice hack: The amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it’s finished cooking. Rinse all produce. Quarter radishes. Roughly chop dill leaves, discarding stems. If you have a zester and want to infuse your salmon with even more flavor, zest up to ½ lemon, then halve. Peel beets, halve, and cut into ¼-inch half-moons. Hold each beet in 1 hand with a paper towel (to keep from staining) and peel with the other. No peeler? Trim ends of beets and stand on your cutting board. Then, cut downward, following the curve of the beet, to remove skin.

2. Cook brown rice Season boiling water generously with salt. Stir in rice and cook until tender, 22–25 minutes; drain and return to pot, off heat, then cover to keep warm. Meanwhile, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt (this will help break down the garlic and extract its natural juices). Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms.

3. Roast radishes and beets Line a baking sheet with aluminum foil. On prepared sheet, toss radishes and beets with 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Roast until vegetables are tender, 15–20 minutes. Meanwhile, in a small bowl, combine butter, garlic paste, half of dill, ⅛ teaspoon salt, and pepper as desired. Using a fork, mash to fully combine. Set garlic-dill butter aside until ready to serve.

4. Make lemon-dill oil While vegetables roast, in a separate small bowl, stir together lemon zest (if using), remaining dill, 2 tablespoons olive oil, and ¼ teaspoon salt to combine. Set aside until ready to serve.

5. Sear salmon Pat salmon dry with paper towel; season all over with 1 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque, 3–5 minutes more.

6. Plate lemon-dill salmon To pot with brown rice, still off heat, add roasted radishes and beets, garlic-dill butter, and juice of ½ lemon. Stir to combine, then divide among serving plates. Add seared salmon to plates with rice, and drizzle over lemon-dill oil. Cut remaining lemon into wedges for squeezing over.

Make Thursday date night with the 2-serving version of this dish.

Friday: Grilled Chicken and Zucchini Salad

(Serves 4)

Ingredients:
8 ounces zucchini
¾ pint grape tomatoes
4 ounces cornbread
1 lime
2 cloves garlic
3 packets unsalted butter
9 ounces baby spinach
4 boneless skinless chicken breasts

Instructions:
1. Preheat grill to medium heat. No grill or grill pan? Thinly slice zucchini crosswise into rounds, discarding ends. In Step 5, sauté zucchini in pan from croutons with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper until tender, 3–5 minutes. Then, prepare the chicken as instructed, and cook in the same pan until no longer pink, 4–6 minutes per side. Rinse all produce. Cut zucchini lengthwise into ¼-inch planks, discarding ends, then halve crosswise. Place zucchini on a plate, drizzle with olive oil, and season all over with ¼ teaspoon salt and pepper; set aside. Halve grape tomatoes. Cut cornbread into ¼-inch cubes. If you have a zester and want to infuse your butter with even more flavor, zest up to whole lime, then halve.

2. Heat 1½ tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add cornbread and toast, stirring gently (to avoid crumbling), until golden and slightly crisp, 3–4 minutes. Transfer croutons to a plate and set aside for serving.

3. While croutons toast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly, to form a smooth paste. Place butter in a medium heatproof bowl. Microwave in 10-second intervals until melted. No microwave? Melt butter in a small pot over medium heat, then pour into a medium heatproof bowl. Add garlic paste, lime zest (if using), 1 squeeze lime juice, and ¼ teaspoon salt; whisk to combine.

4. In a large bowl, whisk togetherjuice of remaining lime, ¼ cup olive oil, ½ teaspoon salt, and pepper as desired to combine. Pat spinach dry with paper towel and add to bowl, along with tomatoes, waiting to toss until ready to serve. Pat chicken dry with paper towel and rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and pepper.

5. If using a grill pan, place it over mediumhigh heat now. When grill is just smoking, add zucchini and chicken and cook until chicken is lightly charred and no longer pink, and zucchini is lightly charred and tender, 4–6 minutes per side. Transfer zucchini and chicken to cutting board. Cut zucchini into 1-inch pieces, add to bowl with salad, and toss to coat. Brush chicken with garlic-lime butter—if you don’t have a basting brush, use a spoon to coat the chicken—set aside to rest, 5 minutes.

6. Cut rested chicken into ¼-inch slices. Divide salad among serving plates. Top with sliced chicken and cornbread croutons.

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