Get inspired for the week ahead with our top picks from this week’s menu.
Brrrr! Bitterly cold temperatures and snowstorms have us wondering…why are bread and milk always the first items to sell out at supermarkets? If you think about it, how creative can you really get after a couple nights of grilled cheese and French toast? This week, we’re reaching for more versatile dinner staples like potatoes, pasta, and canned beans to round out this flavor-packed menu. Keep these items on hand (and these recipes in mind) next time the forecast calls for staying cozy at home. Start the week with super speedy garlic chicken, mashed potatoes, and kale. On Tuesday, warm up with a vegetarian black bean soup that gets extra smokiness from fire-roasted tomatoes. Next, seared steaks and bok choy pair up with another mash (sweet potatoes this time), along with a sinus-clearing wasabi butter. Sun-dried tomatoes and charred lemon add intense brightness to chicken and angel hair pasta. On Friday, try a new twist on pizza dough with spinach, feta, and egg khachapuri.
Stay warm out there, friends. Now, on to the recipes!
Monday: Garlic-Thyme Chicken with Buttermilk Mashed Potatoes and Crispy Kale
12 ounces red-skinned potatoes
⅛ ounce thyme
2 cloves garlic
2 boneless chicken breasts
4 ounces curly kale
1 teaspoon unsalted butter
¼ cup buttermilk
1. Preheat oven to 450°F. Rinse all produce. Quarter potatoes, place in a medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, 9–10 minutes (move on to Step 2— but don’t forget to come back). Reserve ¼ cup potato cooking water, then drain and return to pot, off heat. While they cook, potatoes release starches into the boiling water. Adding some reserved potato cooking water to the mashed potatoes will make them extra creamy. It’s easiest to reserve this water in a liquid measuring cup, if you have one. Cover to keep warm until Step 5.
2. While potatoes boil, strip thyme leaves, discarding stems, then mince. Using the flat side of a knife, gently crush garlic cloves. In a small bowl, stir together thyme, garlic, and 1 tablespoon olive oil; set aside for the next step. Pat chicken very dry with paper towel (this will help the skin crisp up in the pan); season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat.
3. When oil in pan is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip chicken, pour over garlic-thyme oil, and continue cooking, repeatedly spooning garlic-thyme oil over chicken, until cooked through and no longer pink, 6 minutes more. Remove pan from heat. Transfer chicken and garlic to cutting board and set aside to rest.
4. While chicken cooks, pat kale dry with paper towel and tear leaves into bite-size pieces, discarding long stems. On a baking sheet, toss kale with 1 tablespoon olive oil to coat. Arrange in a single layer; roast until kale is crisp and lightly browned, 5–10 minutes.
5. While kale roasts, using a large knife, scrape over garlic on cutting board at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. To pot with potatoes, add butter, buttermilk, garlic paste, and reserved potato cooking water. Using a large fork or potato masher, mash until smooth. Season with ½ teaspoon salt and pepper as desired.
6. Once kale is crisp, toss on baking sheet with ¼ teaspoon salt (sprinkling over the salt after roasting helps ensure crispy texture). Cut rested chicken into ¼-inch slices. Divide buttermilk mashed potatoes, garlic-thyme chicken, and crispy kale between serving plates.
Tuesday: Black Bean Soup with Lime Crema and Crispy Tortilla Strips
1 red bell pepper 2 scallions, divided
2 cloves garlic
1 15 ounce can black beans, divided
1 15 ounce can fire-roasted tomatoes, divided
½ teaspoon chili powder
¾ teaspoon ground cumin
1 vegetable bouillon cube
½ cup corn
2 corn tortillas
6 tablespoons sour cream
See the full recipe on plated.com!
Wednesday: Seared Steak with Bok Choy, Sweet Potato Mash, and Wasabi Butter
2 sweet potatoes
2 cloves garlic
2 teaspoons unsalted butter, divided
8 ounces baby bok choy
1 scallion, divided
1 teaspoon wasabi paste
½ tablespoon miso paste
1. Rinse all produce. Cut sweet potatoes into ½-inch cubes. Using the flat side of a knife, gently crush garlic cloves. Place sweet potatoes and garlic in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes. Drain and return to pot, off heat, then cover to keep warm until Step 4.
2. While sweet potatoes cook, unwrap 1 packet butter, place in a small bowl, and set aside to soften at room temperature. Halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); halve lengthwise again to quarter. Trim and discard scallion root and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens.
3. Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4–6 minutes per side. Transfer steaks to a plate and set aside to rest, reserving pan, off heat, for Step 5.
4. While steaks sear, to bowl with softened butter, add wasabi (feel free to use less for milder flavor) and, using a fork, mash to combine. Set aside until Step 6. Add remaining butter to pot with sweet potatoes and garlic, still off heat. Using a large fork or potato masher, mash until smooth. Taste and season with salt and pepper as desired. Cover pot to keep warm until ready to serve.
5. Return pan from steaks to medium-high heat with miso and ¼ cup water. Adding water to the pan after searing the steaks loosens the flavorful drippings from the bottom of the pan, adding great flavor to the sauce. It will also gently steam the bok choy so it’s tender throughout. Cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, 1–2 minutes. Add bok choy and scallion whites and light greens and cook, stirring occasionally, until tender, 3–5 minutes more. Remove pan from heat. Season with ¼ teaspoon salt and pepper as desired.
6. Plate seared steak Cut rested 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 sweet potato mash and bok choy between serving plates, spooning over any remaining miso sauce from pan. Add sliced steak and top with wasabi butter. Garnish with scallion dark greens.
Thursday: Charred Lemon Chicken over Sun-Dried Tomato Pasta
⅛ ounce oregano, divided
3 ounces sun-dried tomatoes, divided
2 cloves garlic
2 boneless skinless chicken breasts
6 ounces angel hair pasta
¼ cup white wine
2 teaspoons unsalted butter
1. Bring a medium pot of water to a boil over high heat. Rinse all produce. Set aside half of whole oregano sprigs for the next step; strip remaining oregano leaves, discarding stems. Thinly slice sun-dried tomatoes; reserve 2 tablespoons for garnish and set aside. If you have a zester and want to infuse your sauce with even more flavor, zest up to ½ lemon, then halve. Thinly slice garlic.
2. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and top with whole oregano sprigs. Cook until browned on bottom, 6 minutes, then flip and add lemon halves to pan, cut-side down. Cook until lemon is charred and chicken is cooked through and no longer pink, 6 minutes more.
3. While chicken cooks, season boiling water generously with salt. Stir in angel hair pasta and cook until al dente, 4–5 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. Meanwhile, once chicken is cooked, remove and discard whole oregano sprigs from pan, then transfer chicken and charred lemon to a plate and set aside to rest, leaving behind oil in pan. Reserve pan, off heat, for the next step.
4. Make sun-dried tomato purée Use the remaining downtime while the pasta cooks to set the table. Then, in a blender or food processor, combine lemon zest (if using), remaining sundried tomatoes (not reserved 2 tablespoons), ⅓ cup reserved pasta cooking water, and 1 tablespoon olive oil; blend until smooth. No blender? Finely chop remaining sun-dried tomatoes, then stir in lemon zest (if using) and olive oil to combine. In this case, you’ll skip the ⅓ cup reserved pasta cooking water—keep in mind you may need to add less of this water in Step 5. The texture may be different, but it’ll still taste delicious. Set aside. Place pan from chicken over medium heat. When oil is shimmering, add garlic; sauté, stirring, until soft, about 1 minute.
5. Finish sun-dried tomato pasta Add white wine to pan with garlic, still over medium heat. Cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Stir in butter, sun-dried tomato purée, and juice of ½ charred lemon; remove pan from heat. Add cooked angel hair to pan with sauce. Adding 1 tablespoon at a time, stir in remaining reserved pasta cooking water until sauce is silky and clings to noodles.
6. Plate chicken and pasta Cut rested chicken into ¼-inch slices. Divide sun-dried tomato pasta between serving plates. Top with sliced chicken. Garnish with oregano leaves and reserved sun-dried tomatoes. Cut remaining charred lemon into wedges and serve alongside for squeezing over.
Friday: Spinach-Feta Khachapuri with Fried Egg and Sautéed Bell Pepper
12 ounces pizza dough
2 ounces baby spinach
1 red bell pepper
1 yellow bell pepper
⅛ ounce chives
1 Vidalia onion
3 ounces shredded mozzarella and provolone cheese blend
2 ounces crumbled feta cheese
¼ cup flour
2½ teaspoons honey
¼ cup red wine vinegar
See the full recipe on plated.com!
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