Get inspired for the week ahead with our top picks from this week’s menu.
Ever start the summer saying, “I don’t have enough fun things planned!” then realize, mid-August, that everything’s compounded and you’re nonstop busy? We know the feeling. Seems like everyone is just trying to fit in as many last-hurrahs as possible before Labor Day, the official-unofficial end of the season. So in the midst of all these long weekends at the beach, early Friday trains upstate, and mornings spent lollygagging in front of the A/C, why not make dinner just a bit easier? Here, we present a week of dinners made with just one pot, pan, or baking sheet to help simplify cleanup—less time on dishes, more time doing those fun things.
Now, on to the recipes!
Monday: Seared Steak
1 pound asparagus
8 ounces turnip greens
4 cloves garlic
1 tablespoon Dijon mustard
2 tablespoons whole-grain mustard
¼ cup sherry vinegar
1 teaspoon honey
½ cup peas
1. Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise into ½-inch pieces. Stack turnip greens, trim and discard stems, and thinly slice crosswise. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Using the flat side of a knife, gently crush garlic cloves, then roughly chop. Gently crushing the garlic cloves before chopping them releases even more flavor, resulting in extra aromatic vegetables.
2. Pat steaks dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. Heat 1½ tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add steaks and sear, working in batches and adding oil as needed, until browned and medium-rare, 5–7 minutes per side. Transfer to a cutting board, leaving behind any juices in pan for Step 4, and set aside to rest until Step 5.
3. While steaks sear, in a small bowl, whisk together Dijon mustard, whole grain mustard, sherry vinegar,honey, ¼ cup olive oil, ¾ teaspoon salt, and pepper as desired to fully combine. Set honey-Dijon vinaigrette aside for Step 6.
4. Return pan from steaks to medium heat, then add garlic and scallion whites and light greens. Cook, stirring, until garlic is golden and fragrant, 2 minutes. Add peas, asparagus, and 3 tablespoons water and cook, stirring frequently, until asparagus is tender and peas are beginning to break apart, about 6 minutes. Add turnip greens, stir to combine, and cover pan. Cook until greens are wilted, 3–4 minutes more. Remove pan from heat.
5. Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness.
6. Add sliced steak to pan with vegetables and toss to combine, then transfer to serving plates. Drizzle everything with honey-Dijon vinaigrette and garnish with scallion dark greens.
Try this recipe for date night, too!
Tuesday: Chipotle Shrimp Rolls
4 ears corn
3 ounces red radishes
¾ pint grape tomatoes
4 brioche rolls
1¼ pounds shrimp
8 ounces baby spinach
¼ cup mayonnaise
2 teaspoons chipotle paste
1. Preheat oven to 450°F. Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Need a trick for removing corn kernels from the cob? Lay each cob flat on your cutting board and carefully slice kernels off 1 side. Rotate cob and continue slicing to remove kernels on all sides. Halve radishes, then thinly slice into half-moons. Quarter grape tomatoes. Halve limes. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens.
2. Slice brioche rolls open horizontally, splitting partway but leaving 1 edge intact. Place rolls on a large piece of foil and loosely wrap to create a pouch. Toast in oven to warm through, 5–7 minutes.
3. While rolls toast, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add corn and scallion whites and light greens; spread in a single layer and cook, without stirring, until charred on bottom, 3–5 minutes. Transfer corn to a large bowl and set aside. Wipe pan clean for the next step.
4. Pat shrimp dry with paper towel and season with ¾ teaspoon salt and pepper as desired. Return pan from corn to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4–6 minutes total. Using a slotted spoon to leave excess moisture behind, transfer cooked shrimp to bowl with corn.
5. In a separate large bowl, whisk together juice of 1½ limes, ¼ cup olive oil, ½ teaspoon salt, and pepper to combine. Pat spinach dry with paper towel and add to bowl with dressing, along with grape tomatoes and radishes—wait to toss until ready to serve, so the salad stays crisp. To bowl with shrimp and corn, add mayo and chipotle paste (it’s a bit spicy, so use less for milder flavor). Stir to combine. Use remaining lime to brighten a glass of water.
6. Transfer brioche rolls to serving plates. Fill with chipotle shrimp and charred corn. Toss spinach salad to coat with dressing, then divide among plates with rolls. Garnish with scallion dark greens.
Wednesday: Roasted Chicken Pitas
1 English cucumber
2 yellow bell peppers
⅛ ounce dill
2 cloves garlic
4 boneless skinless chicken breasts
2 teaspoons silk chile powder
4 pita breads
3 ounces sour cream
2 tablespoons harissa
1. Preheat oven to 475°F. Rinse all produce. Thinly slice cucumber crosswise into rounds. Halve bell peppers lengthwise, discarding seeds and stems; cut lengthwise into ¼-inch strips. Roughly chop dill leaves, discarding stems. Halve lime. Peel shallot, halve, and thinly slice. Mince garlic. Line a baking sheet with foil for the next step.
2. Pat chicken very dry with paper towel and cut into 1-inch pieces. On prepared baking sheet, toss chicken with garlic, half of silk chile powder (silk chile powder is a bit spicy—you could use less for milder heat, but it’s really what flavors the chicken here.), 2 tablespoons olive oil, 1 teaspoon salt, and black pepper as desired to thoroughly combine; arrange in a single layer.
3. Roast chicken until cooked through and no longer pink, 10–12 minutes. Meanwhile, stack pitas and wrap in foil. Transfer to oven (with chicken) to warm through until ready to serve.
4. While chicken roasts, in a medium bowl, whisk together juice of 1 lime, 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Add bell peppers and shallot and toss to coat. Set aside to marinate until Step 6.
5. In a small bowl, stir together sour cream, harissa (it’s spicy, so feel free to use less), 2 teaspoons olive oil, and ⅛ teaspoon salt to combine.
6. To bowl with bell peppers, add cucumber and half of dill; toss salad to combine. Carefully open pouch with pitas to allow steam to escape, then transfer to serving plates. Using a slotted spoon, top pitas with roasted chicken, then salad. Using a slotted spoon leaves excess moisture behind so your pitas don’t get soggy. Drizzle over creamy harissa. Garnish with remaining dill and remaining silk chile powder.
Thursday: Thai Pork Larb Salad
9 mini sweet peppers
¼ ounce basil
3 tablespoons roasted salted peanuts
¼ ounce ginger
3 cloves garlic
1¼ pounds ground pork
2 tablespoons vegetarian Worcestershire
2 tablespoons gluten-free soy sauce
2 tablespoons dark brown sugar
2 heads Boston lettuce
1 cup shredded green cabbage
1 cup shredded red cabbage
1. Rinse all produce. Halve mini peppers lengthwise, discarding seeds and stems, then thinly slice lengthwise into strips. Roughly chop or tear basil leaves, discarding stems. Halve limes. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.
2. Trim and discard skin of ginger. Mince garlic and ginger, then combine on cutting board and sprinkle over ¼ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic and ginger are broken down and a paste forms.
3. Heat 1½ tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add pork. Season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until cooked through and no longer pink, about 5 minutes. Stir in Worcestershire, soy sauce, ginger-garlic paste, and half of brown sugar. Cook, stirring occasionally, until pork is coated and sauce is reduced, 3–5 minutes more. Remove pan from heat and set aside.
4. In a large bowl (big enough for the salad), whisk together juice of 3 limes, remaining brown sugar, ½ teaspoon salt, and black pepper as desired. Whisking continuously, slowly add ¼ cup olive oil until fully combined.
5. Pat lettuce dry with paper towel, separate large leaves, and add to bowl with lime dressing; discard tough roots. We love the look (and mega-crunch) of big, cup-shaped lettuce leaves that the pork larb and other veggies can nestle into, but feel free to roughly chop or tear the leaves into smaller pieces for a more traditional salad base. Add slaw mix, mini peppers, and half of basil and toss to coat.
6. Thai pork larb salad Divide salad among serving plates. Top with pork. Garnish with peanuts and remaining basil.
Friday: Sheet Pan Flounder
1¼ pounds red-skinned potatoes
¼ ounce dill
1 clove garlic
1¼ pounds flounder
1½ tablespoons harissa
⅓ cup mayonnaise
10 ounces baby spinach
1. Preheat oven to 450ºF. Rinse all produce. Cut potatoes into ½-inch cubes. Rinse dill and finely chop leaves, discarding stems. Halve 1 lemon; cut remaining lemon into 4 wedges for serving. Trim and discard scallion roots and cut into ½-inch pieces. Mince garlic.
2. On a baking sheet, toss potatoes with 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired to coat. Arrange in a single layer. If you prefer crispier potatoes, feel free to divide evenly between 2 separate baking sheets. Roast until beginning to brown, about 17 minutes (they’ll finish roasting in Step 4, so you don’t want them to be crispy just yet!).
3. While potatoes roast, pat flounder dry with paper towel. In a small bowl, whisk together harissa, juice of ½ lemon, and 1 teaspoon olive oil. Top flounder with harissa mixture, spreading evenly. Season with ¼ teaspoon salt and pepper as desired.
4. Once potatoes are beginning to soften, remove from oven, sprinkle over scallions, and drizzle with 1 teaspoon olive oil. Arrange harissa flounder on top of potatoes. Return baking sheet to oven and roast until flounder is cooked through and potatoes are golden, about 10 minutes.
5. In a small bowl, whisk together mayonnaise, dill, juice of ½ lemon, garlic, and ¼ teaspoon salt to fully combine.
6. Once roasted, carefully transfer flounder to serving plates, leaving potatoes behind on sheet. Add spinach to sheet with potatoes, toss to combine, and return to oven to wilt, 2–3 minutes. Add crispy scallion potatoes and wilted spinach to plates with fish. Serve with dill aioli and lemon wedges.
Cooking for two? No worries! We’ve got the recipe here.
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