Nourish

Your Weeknight Meal Planner: It’s All About
The Sauce

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

Every week, our chefs eagerly await the moment they can plan and write a fresh new set of dinner menus—but probably even more exciting for them is the weekly opportunity to read and listen to our customers’ feedback, with every recipe rating or food critic–level review. The thing we hear the loudest and clearest? Our sauces are the best. Seriously. So the sauces on this week’s menu are pour-that-in-a-bottle-and-sell-it good. Whether it’s Monday’s cheesy béchamel paired with broccolini and ricotta on a simple pizza, an ordinary Thursday turned date night thanks to a dreamy tahini-honey compound butter melted over steaks, or Friday’s addictive peanut salad dressing and seriously cheffy take on a familiar sandwich—it’s all awesome sauce. (Sorry, had to…)

Prepare to bookmark this post in full, if only just to remake the sauces. Now, on to the recipes!

Monday: White Pizza

(Serves 4)

Ingredients:
1½ pounds pizza dough
12 ounces broccolini
2 cloves garlic
½ cup flour
8 ounces ricotta cheese
2 ounces grated Parmesan cheese
1½ tablespoons unsalted butter
16 ounces milk
4 ounces shredded mozzarella and provolone cheese blend
¼ ounce basil
¼ teaspoon crushed red pepper
olive oil
kosher salt
black pepper

Instructions:
Enlist a helper to roll and stretch the dough in Step 2, assemble the pizzas in Step 5, and garnish the pizza in Step 6.

1. Preheat oven to 450ºF. Remove pizza doughs from bags and let soften at room temperature. We recommend letting the pizza dough soften for at least 15 minutes (about as long as your prep will take) so it’s easier to roll out. Rinse all produce. Cut broccolini into ½-inch pieces. Mince garlic. In a small bowl, set aside ¼ cup flour. Line 2 baking sheets with parchment papers and rub each with 1 teaspoon olive oil. Sprinkle remaining flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer.

2. Add doughs to floured surface and roll or stretch into rectangular shapes, rotating frequently and working from center to edges, until ¼-inch thick. Try lifting the dough with your hands, letting gravity help stretch it down. Using your fingers, gently pull the edges, feeling for thicker areas so the dough doesn’t tear. Add doughs to prepared sheets, gently stretching to reach edges of sheets. Bake until crusts are lightly browned and beginning to crisp, 9–11 minutes. Meanwhile, in a small bowl, stir together ricotta, half of Parmesan, and black pepper.

3. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add broccolini and sauté, stirring, until bright green and tender, 3– 4 minutes. Remove pan from heat and season with ½ teaspoon salt and black pepper as desired. Transfer to a paper towel–lined plate (to remove any excess moisture) and set aside until Step 5. Wipe pan clean for the next step.

4. Heat butter in pan from broccolini over medium heat. Add garlic and reserved flour; cook, stirring, until garlic is fragrant and flour is lightly browned, 1 minute. Whisking constantly, add milk and cook until thickened, 4–6 minutes more. Remove pan from heat; whisk in shredded mozzarella and provolone, 1½ teaspoons salt, and black pepper as desired to combine.

5. Spread white sauce over crusts, leaving a ½-inch border. Scatter over broccolini, then dollop over ricotta mixture. Bake until sauce is lightly browned, 8–10 minutes. Use any downtime while pizzas bake to get ahead on dishes.

6. Stack basil leaves and thinly slice crosswise, discarding stems. Cut white pizzas into slices and divide among serving plates. Sprinkle over crushed red pepper (skip or use half for less heat) and remaining Parmesan. Garnish with basil and dig in!

Tuesday: Chinese Pork Lettuce Wraps

(Serves 4)

Ingredients:
1 cup jasmine rice
2 yellow bell peppers
2 heads Boston lettuce
4 scallions
¼ cup pickled ginger
1¼ pounds ground pork
⅓ cup sherry vinegar
6 packets gluten-free soy sauce
¼ cup dark brown sugar
2 ounces mayonnaise
2 tablespoons sesame oil
1 cup shredded red cabbage
1 cup shredded carrots
olive oil
kosher salt
black pepper

Instructions:
1. In a small 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 and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

2. While rice cooks, rinse all produce. Halve bell peppers lengthwise, discarding seeds and stems; cut lengthwise into ¼-inch strips. Pat lettuce dry with paper towel and separate large leaves for wraps. You’ll need at least 3 lettuce leaves per person, but if you have extra, feel free to double up the wraps. Trim and discard scallion roots; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Finely chop pickled ginger and place in a medium bowl.

3. Heat 1½ tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add pork and cook, breaking up, until cooked through and no longer pink, about 5 minutes. Add sherry vinegar, soy sauce, and brown sugar, and cook until sauce is slightly thickened and flavors have melded, 1–2 minutes more. Taste and add salt and pepper as desired. Transfer to a bowl and set aside. Reserve pan, off heat, for Step 5.

4. While pork cooks, to bowl with pickled ginger, add mayonnaise, half of sesame oil, 1 tablespoon water, a pinch of salt, and black pepper as desired. Stir to combine, then set aside until ready to serve.

5. Return pan from pork to medium-high heat with remaining sesame oil. When oil is shimmering, add slaw mix, bell peppers, scallion whites and light greens, ¾ teaspoon salt, and black pepper as desired. Sauté, stirring frequently, until vegetables begin to soften, 5–6 minutes. Remove pan from heat.

6. Divide lettuce wraps among serving plates. Fill wraps with rice, then pork, then stir-fried vegetables. Spoon over creamy ginger sauce, garnish with scallion dark greens, and dig in!

The 2-serving version of this dish works great as a (not sad) desk lunch!

Wednesday: Chicken Marsala

(Serves 4)

Ingredients:
1 pound cremini mushrooms
1 pound fingerling potatoes
⅛ ounce parsley
⅛ ounce rosemary
2 lemons
4 boneless skinless chicken breasts
2 tablespoons unsalted butter
½ cup flour
4 packets Dijon mustard
¾ cup dry Marsala wine
16 ounces chicken stock
2 ounces heavy cream
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Halve potatoes lengthwise. Finely chop parsley leaves, discarding stems. Strip rosemary leaves, discarding stems, then mince. Halve lemon. Pat chicken dry with paper towel. Place between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness.

2. Heat butter in a large nonstick pan over medium-high heat. When butter is foamy, add mushrooms. Season with ¼ teaspoon salt and pepper as desired. Sauté, stirring, until mushrooms are tender and beginning to crisp, about 8 minutes. Transfer mushrooms to a bowl and set aside for Step 5. Wipe pan clean and reserve, off heat, for Step 4.

3. While mushrooms sauté, on a baking sheet, toss potatoes with mustard, rosemary, 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired to combine. Arrange potatoes cut-side down in a single layer (the contact with the hot baking sheet helps ensure the potatoes turn crisp) and roast until golden and tender, 18-20 minutes.

4. While potatoes roast, place flour on a large plate. Season chicken all over with ½ teaspoon salt and pepper as desired. Dredge chicken in flour, shaking off excess. Return pan from mushrooms to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 3-4 minutes per side. Transfer to a plate and set aside to rest.

5. Return mushrooms to pan and increase heat to high. Stir in Marsala wine and chicken stock and bring to a boil. Cook, stirring occasionally, until liquid is reduced by half, 5-6 minutes. Reduce heat to medium high. Add 2 tablespoons heavy cream, juice of 1 lemon, and half of parsley; cook, stirring, to thicken, 1 minute. Return chicken to pan with sauce to warm through, 3-4 minutes more.

6. Plate chicken, spooning over Marsala sauce from pan. Serve with roasted fingerling potatoes and garnish with remaining parsley. Dig in!

This Chicken Marsala is perfect for date night, too!

Thursday: Seared Steak

(Serves 4)

Ingredients:
1 half stick unsalted butter
1 lemon
12 ounces cauliflower florets
4 steaks
2 tablespoons tahini
2 teaspoons za’atar spice mix
2 tomatoes
4 Persian cucumbers
¼ ounce mint
2 tablespoons roasted sunflower seeds
olive oil
kosher salt
black pepper

Instructions:
1. Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. If you have a zester and want to infuse your butter with even more flavor, zest up to whole lemon, then halve. Lemon zest adds bright flavor and a little texture to the butter. It’s easier and safer to zest the lemon before cutting and juicing. Cut cauliflower into ½-inch florets, if needed.

2. Roast cauliflower Line a baking sheet with foil, add cauliflower, and toss with 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15–18 minutes.

3. Sear steaks While cauliflower roasts, pat steaks dry with paper towel and 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 steaks to pan 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.

4. Make tahini butter and dressing While steaks sear, to bowl with softened butter, add tahini, lemon zest (if using), and 1 tablespoon lemon juice, ½ teaspoon salt, and pepper as desired. Mash with a fork until almost smooth. Set aside for Step 6. In a large bowl, whisk together za’atar, 3 tablespoons olive oil, ½ teaspoon salt, and pepper as desired to combine. Use remaining lemon to brighten a glass of water.

5. Finish Israeli salad Roughly chop tomatoes. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Roughly chop mint leaves, discarding stems. Add sunflower seeds, tomatoes, cucumbers, mint, and roasted cauliflower to bowl with za’atar dressing and toss to combine.

6. Plate seared steak Once rested, cut steaks against the grain into ¼-inch slices. Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel. Divide Israeli salad among serving plates. Add sliced steak and top with tahini butter. Dig in!

Friday: Gochujang Grilled Cheese

(Serves 4)

Ingredients:
2 tablespoons peanut butter
12 ounces dinosaur kale
2 Granny Smith apples
5 scallions
2 tablespoons gochujang
¼ cup mayonnaise
1 tablespoon gluten-free soy sauce
2 tablespoons rice wine vinegar
½ tablespoon dark brown sugar
8 slices sourdough bread
4 ounces shredded white Cheddar cheese
4 ounces shredded Fontina cheese
canola oil
kosher salt
black pepper

Instructions:
1. Prepare ingredients Set peanut butter aside to soften at room temperature. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Slice off rounded sides of apples, discarding cores, and thinly slice. Trim and discard scallion roots and thinly slice.

2. Make gochujang sauce Heat 1 tablespoon canola oil in a large nonstick pan over medium heat. When oil is shimmering, add scallions and cook, stirring, until softened, 3–4 minutes. Remove pan from heat. Transfer scallions to a small bowl, add gochujang and 2 packets mayonnaise, and stir to combine. Wipe pan clean and set aside for cooking sandwiches.

3. Make peanut-kale salad In a large bowl, whisk together soy sauce, rice wine vinegar, brown sugar, peanut butter, 3 tablespoons canola oil, ¼ teaspoon salt, and pepper as desired. Add kale and apples to bowl with dressing and toss to coat. Set aside until ready to serve (don’t worry about the salad getting soggy—sturdy kale will only get more tender and delicious the longer it soaks up the dressing).

4. Assemble grilled cheese Place bread slices on a clean, dry surface. Spread remaining mayonnaise over 1 side of bread slices, then flip. Spread gochujang sauce over plain sides of 4 bread slices; top remaining bread slices with white Cheddar and Fontina. Add gochujang-topped bread slices to cheese-topped bread slices, mayonnaise-side up. Mayo doesn’t burn the way oil or butter does. Spreading it on the outside of your bread will help your sandwiches crisp to perfection.

5. Cook grilled cheese Return pan from scallions to medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top to weight down and cook, working in batches as needed, until bread is golden and cheese is melted, 3– 4 minutes per side. The heat is intensified under the grilled cheese when they’re pressed down, resulting in evenly crisp bread and melty cheese. To save time, use an additional pan to cook multiple sandwiches at once. Transfer to cutting board.

6. Plate grilled cheese Halve gochujang grilled cheese and divide among serving plates. Serve with peanut-kale salad. Enjoy with fellow cheese lovers!

The 2-serving version of this recipe is perfect for a cheese weekend lunch.

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