Get inspired for the week ahead with our top picks from this week’s menu.
Independence Day. The 4th of July. A day of fireworks, cookouts, and more stars and stripes than you’re likely to see the whole rest of the year. Sure, it’s a one-day celebration—and this year, it falls awkwardly on a Thursday—but we’re hoping that no matter what, you and the fam get some time this week to share these dishes spanning the US of A. Start on the East Coast with a shrimp roll, infused with New England’s seasoning of choice. Make your way South with a meat-and-three–inspired barbecue plate that’s all about the veggies. Turn west for crispy tostadas piled high with Southwestern-spiced beef and pinto beans. On America’s birthday, head up the coast and bust out your grill for the chicken Cobb, which was actually invented in Hollywood (whaddaya know). End the week with our steak version of a classic sandwich, the corned beef Reuben, which might have been invented in a Nebraska deli but could also hail from New York—we just can’t be sure!
Bonus: We’re including a red, white, and blue–inspired pastry if you can squeeze in dessert, too. Now, on to the recipes!
Monday: New England–Style Shrimp Rolls
1¼ pounds Yukon Gold potatoes
4 stalks celery
¼ ounce chives
¼ ounce dill
2 tablespoons Old Bay spice mix
1¼ pounds shrimp
4 brioche rolls
1 cup mayonnaise
2 teaspoons horseradish
2 parchment papers
1. Preheat oven to 450°F. Rinse all produce. Cut potatoes crosswise into ¼-inch rounds. Halve celery stalks lengthwise, then cut crosswise into ½- inch pieces. Thinly slice chives. Roughly chop dill leaves, discarding stems. Halve lemon.
2. Line 2 baking sheets with parchment papers. On 1 prepared sheet, toss potatoes with half of Old Bay seasoning, 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired; transfer half to second prepared sheet. Arrange in a single layer, spacing apart. Bake, rotating sheets halfway through, until browned and crisp, 24–27 minutes total. Space your potato chips apart as much as possible on the baking sheet so they have enough room to crisp, rather than steam.
3. While potato chips bake, pat shrimp dry with paper towel and season with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4–6 minutes total. Using a slotted spoon to keep excess liquid out of your rolls, transfer shrimp to a plate and set aside to cool slightly.
4. While shrimp cook, slice brioche rolls open horizontally, splitting partway but leaving 1 edge intact. Wrap rolls in foil. Transfer to oven with potato chips and toast until warmed through, 5–7 minutes.
5. While rolls toast, in a large bowl, stir together mayonnaise, horseradish (use less for milder flavor), celery, dill, juice of 1 lemon, remaining Old Bay seasoning, and pepper as desired. Once cool enough to handle, roughly chop shrimp; add to bowl with dressing and stir gently to combine.
6. Transfer toasted rolls to serving plates. Spoon shrimp salad into rolls and garnish with chives. Serve with potato chips and dig in!
Check out the 2-serving version of this recipe, too!
Tuesday: Barbecue Chickpeas
4 sweet potatoes
2 15-ounce cans chickpeas
¼ ounce chives
½ cup sliced dill pickles
⅔ cup barbecue sauce
4 ounces mascarpone cheese
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup shredded carrots
2 parchment papers
Cooking with a helper tonight? They can arrange sweet potatoes on baking sheets in Step 2, whisk the dressing in Step 5, and garnish the finished plates in Step 6.
1. Preheat oven to 450°F. Rinse all produce. Halve sweet potatoes lengthwise, then cut crosswise on a diagonal into ¼-inch slices (this creates more surface area for browning). Line 2 baking sheets with parchment papers.
2. On 1 prepared baking sheet, toss sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Transfer half to other prepared sheet. Arrange in a single layer, spacing apart, and roast, rotating sheets halfway through, until golden brown and crisp, 20–25 minutes total.
3. While sweet potatoes roast, drain and rinse chickpeas. Cut chives crosswise into ½-inch pieces. Roughly chop pickles.
4. After 10 minutes of sweet potatoes roasting, heat 2 teaspoons olive oil in a large pan over medium heat. When oil is shimmering, add barbecue sauce and chickpeas; cook, stirring occasionally, until chickpeas are coated and warmed through and sauce is slightly reduced, 8–10 minutes. The barbecue sauce will thicken and cling to chickpeas as they cook together in the pan. If you prefer saucier chickpeas, reduce the cook time by about 2 minutes.Remove pan from heat and cover to keep warm until ready to serve.
5. While chickpeas cook, in a large bowl, whisk together mascarpone, Dijon, white wine vinegar, pickles, half of chives, ½ teaspoon salt, and pepper as desired to combine. Add slaw mix to bowl with dressing and toss to coat.
6. Once roasted, divide sweet potatoes among serving plates, then top with barbecue chickpeas and creamy slaw. Garnish with remaining chives and dig in!
Cooking for a smaller crowd? Try the 2-serving version of this recipe.
Wednesday: Beef and Pinto Bean Tostadas
8 ounces tomatillo
1 yellow onion
12 corn tortillas
1½ pounds ground beef
1 tablespoon Southwestern or taco spice mix (chiles, garlic, onion, cumin, coriander)
2 15-ounce cans refried pinto beans
4 ounces sour cream
1 teaspoon chipotle paste
1. Preheat oven to 425ºF. Rinse all produce. Remove and discard husks from tomatillos, if needed, then rinse and cut into ¼-inch cubes. To remove tomatillo husks, peel them back from the skins. Then, rinse tomatillos well to remove the sticky film left by the husks. Peel onion and cut into small dice. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add tomatillos, half of onion, and ¼ teaspoon salt. Sauté, stirring, until beginning to soften, 1–2 minutes. Transfer to a medium bowl, reserving pan, off heat, for Step 3.
2. Roughly chop tomatoes and add to bowl with tomatillos and onion. Divide tortillas between 2 baking sheets and arrange in a single layer. Rub each tortilla all over with ¼ teaspoon olive oil. Season with ¼ teaspoon salt total. Bake, flipping tostadas halfway through, until golden and crisp, 10–12 minutes total.
3. While tostadas bake, pat beef dry with paper towel. Wipe pan from tomatillos clean and return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add Southwestern spice mix, beef, 1 teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Remove from heat. Using a slotted spoon, transfer beef to a separate medium bowl and cover with foil to keep warm until Step 6.
4. Wipe pan clean and return to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add remaining onion. Cook, stirring, until fragrant, 2 minutes. Add refried beans and cook until beans are warmed through and flavors have melded, 3–4 minutes more. Remove pan from heat. Taste and season with ¼ teaspoon salt and pepper as desired.
5. While beans cook, trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens. If you have a zester, zest up to 1 lime, then halve. To bowl with tomatillos, add scallion whites and light greens and juice of 1 lime and toss to combine. In a small bowl, stir together sour cream, chipotle paste—chipotle paste adds a little heat to the crema. Skip or use half to make it milder—lime zest (if using), juice of remaining lime, 1 tablespoon water, and ⅛ teaspoon salt.
6. Transfer tostadas to serving plates and top with refried pinto beans, spreading evenly. Layer with spiced beef, then tomatillo salsa. Dollop over chipotle crema and garnish with scallion dark greens.
Thursday: Grilled Chicken Cobb Salad
12 ounces oyster mushrooms
2 romaine hearts
½ pint grape tomatoes
¼ ounce chives
1 teaspoon smoked paprika
1 tablespoon dark brown sugar
4 boneless skinless chicken breasts
½ cup mayonnaise
½ cup nonfat Greek yogurt
3 ounces crumbled blue cheese
1. Preheat oven to 425°F. Preheat grill to medium heat.No outdoor grill or grill pan? When seasoning the chicken in Step 3, you can skip rubbing with oil; then, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken; sear, working in batches and adding oil in between as needed, until cooked through and no longer pink, 6 minutes per side. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Halve little gem lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stems. Rinse remaining produce. Halve tomatoes. Thinly slice chives. Halve lemon.
2. In a large bowl, whisk together hickory barbecue spice mix, brown sugar, and 1½ tablespoons olive oil to combine. Add mushrooms to bowl and toss to coat, then spread on a baking sheet in a single layer. Roast until caramelized and crispy, about 15 minutes, then set aside until ready to serve.
3. While mushrooms roast, if using a grill pan, place it over medium-high heat now. Pat chicken dry with paper towel and rub all over with 1 tablespoon olive oil, 1 teaspoon salt, and pepper as desired. When grill is just smoking, add chicken and cook until lightly charred, cooked through, and no longer pink, 4– 6 minutes per side. Transfer to a plate and set aside to rest for about 5 minutes.
4. While chicken rests, in a large bowl (big enough for the salad), whisk together mayonnaise, Greek yogurt, chives, juice of 1 lemon, 2 tablespoons water, ¼ teaspoon salt, and pepper as desired to combine. Transfer half of Greek yogurt ranch to a small bowl and set aside for serving.
5. Once rested, cut grilled chicken into ¼- inch slices. Halve avocados and discard pits; carefully scoop out flesh, discarding skins, then cut into small dice.
6. Cobb salad Add little gem to large bowl with ranch; toss to coat, then divide among serving plates. Top with caramelized mushrooms, tomatoes, grilled chicken, and avocados. Garnish with blue cheese, drizzle over reserved Greek yogurt ranch,
Try the smaller serving recipe for lunch!
Friday: Steak Reubens
2 russet potatoes
2 teaspoons malt vinegar powder (or regular malt vinegar)
1 teaspoon ground coriander
1½ cups shredded green cabbage
2 tablespoons white wine vinegar
4 packets mayonnaise
4 packets ketchup
8 slices rye bread
1½ tablespoons Dijon mustard
4 ounces shredded Fontina cheese
An extra pair of hands can stir together mayonnaise and ketchup to make Russian dressing and help build the sandwiches in Step 4. If you can only find malt vinegar at your grocery store, rather than the powdered version, that’ll work just as well. At the table, dunk your chips in a little vinegar to get the same malty ale flavor.
1. Preheat oven to 450°F. Rinse all produce. Thinly slice potatoes crosswise into rounds. On 1 baking sheet, toss potatoes with 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Transfer half to a separate sheet. Arrange in a single layer and bake, rotating sheets halfway through, until browned, 25–30 minutes (move on, but don’t forget to come back). Then, transfer to a medium bowl, sprinkle over malt vinegar powder, and toss to coat.
2. While chips bake, pat steaks dry with paper towel and season all over with coriander, 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 steaks and sear, working in batches and adding oil as needed, until browned and medium rare, 4–6 minutes per side. Transfer steaks to a plate and set aside to rest until Step 4.
3. While steaks sear, heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add cabbage and cook, stirring, until beginning to soften, 1–2 minutes. Stir in white wine vinegar and 3 tablespoons water and cook until liquid has evaporated, 2–3 minutes more. Season with ¼ teaspoon salt and pepper as desired. Transfer to a paper towel–lined plate to drain. Wipe pan clean for Step 5.
4. In a small bowl, stir together mayonnaise and ketchup to combine. Place bread slices on a clean, dry surface. Spread mustard on 1 side of each bread slice and top with Fontina, dividing evenly. Add cabbage to 4 slices of bread. Once rested, cut steaks, against the grain, into thin slices—slice potatoes as thinly as possible for the best crisp, but don’t stress too much, they will be delicious no matter what—and layer over cabbage. Drizzle with Russian dressing, dividing evenly, and close sandwiches.
5. Return pan from cabbage to medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add Reubens and cook, working in batches and adding oil as needed, until bread is golden brown and cheese is melted, 3–4 minutes per side. 6. Plate steak Reubens Halve steak Reubens crosswise and transfer to serving plates. Serve with malt vinegar potato chips.
Dessert: Berry Turnovers
4 5-inch squares puff pastry
1 lemon, divided
1 cup blackberries
1 cup blueberries
1 tablespoon cornstarch
½ cup powdered sugar, divided
1 parchment paper
1. Preheat oven to 425°F. Separate puff pastry squares and set aside to soften at room temperature. If puff pastry squares arrived stuck together, let them soften for a couple minutes before separating. Halve lemon. In a small bowl, whisk 1 egg. Line a baking sheet with parchment paper for Step 3.
2. In a medium bowl, stir together blackberries, blueberries, cornstarch, 2 tablespoons powdered sugar, and juice of ½ lemon until well combined.
3. Arrange puff pastry squares in a single layer on prepared baking sheet, spacing apart. Using your hands, gently stretch or press puff pastry squares into slightly larger squares, about 6 x 6 inches each. Using a slotted spoon, place berry filling in centers of squares, leaving a 1- inch border. Lightly brush borders of pastry with some egg, saving remainder for the next step.
4. Gently fold 1 corner of each puff pastry square over filling to form a triangle, then press edges with your fingers to seal—this is a great task for a kitchen helper. Using a knife tip, make a ½-inch slit on top of each turnover so steam can escape. Brush remaining egg over tops. Bake until turnovers are puffed and golden brown, 14–16 minutes.
5. While turnovers bake, in a small bowl, whisk together 1 teaspoon lemon juice and remaining powdered sugar to fully combine. If glaze is too thick, whisk in lemon juice or water, 1 teaspoon at a time, until smooth and pourable. Use the remaining downtime to relax and enjoy the sweet smells filling up your kitchen. 6. Plate berry turnovers Once baked, let berry turnovers cool 5– 10 minutes, then drizzle over lemon glaze. Let the turnovers cool slightly after baking. The glaze won’t stick to the turnovers if they’re too warm. Divide among serving plates
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