MEAL PLAN 03

WHY THIS MEAL PLAN WORKS

You might not associate meal prep with French cooking, but cooking foods en papillote, or in packets, is a classic French technique that can be a meal prepper’s secret weapon. You can assemble these meals-in-a-packet entirely ahead of time and then bake them when you’re ready. To mix things up, we also include a superfast and satisfying Southwestern steak with bean salad. And for our meal featuring pork tenderloin, just browning the lean pork in advance rather than cooking it entirely ahead ensures it stays juicy for serving. This recipe makes a generous amount of pork, so use any leftovers for lunchtime sandwiches. The grocery list comes in at a mere five items—perfect for weeks when you barely have time to sprint down the aisles. We recommend making the cod (or other fish, if you use one of the many substitutions) within 2 days of purchasing it (or see this page for short-term freezing).

GROCERY LIST

PROTEIN			Substitutions
□	Skinless cod fillets	4 (6 to 8 ounces each), 1 inch thick	Black sea bass, haddock, hake, or pollack
□	Skirt steak	1½ pounds	Flank steak
□	Pork tenderloins	2 (12 to 16 ounces each)
PRODUCE
□	Leeks	1 pound	Onions
□	Parsley	1 bunch (enough for 10 tablespoons chopped)	Cilantro (for steak); basil or chives (for shrimp)

PREP AHEAD

Trim leeks of dark green parts; halve, wash thoroughly, and cut white and light green parts into matchsticks

Slice 6 shallots

Mince 5 shallots

Peel, core, and cut 2 apples into ½-inch-thick wedges

Peel and cut carrots into matchsticks

Grate lemon zest (1 teaspoon)

Juice 1 lemon (1 tablespoon)

Juice 1 lime (2 tablespoons)

Wash and pick parsley

Thaw, peel, and devein shrimp

Trim and cut skirt steak

MAKE AHEAD

UP TO 3 DAYS	Make pinto bean salad
UP TO 2 DAYS	Rub pork tenderloins with herbes de Provence
UP TO 2 DAYS	Cook orzo risotto base
UP TO 1 DAY	Assemble cod foil packets
UP TO 1 DAY	Rub skirt steak with spice rub

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Orzo	1½ cups
□	Pinto beans	2 (15-ounce) cans	Kidney beans, black-eyed peas, or black beans
□	Oil	7 tablespoons
□	Herbes de Provence	3½ teaspoons	Dried thyme (for cod); 1 teaspoon each dried thyme, dried rosemary, and dried marjoram (for pork)
□	Paprika	1½ teaspoons
□	Sugar	½ teaspoon	Brown sugar
□	Shallots	11	Red onion (for steak); yellow onion (for shrimp)
□	Garlic cloves	4
□	Golden Delicious apples	3	Gala apples
REFRIGERATOR
□	Unsalted butter	9 tablespoons
□	Broth	4 cups
□	Canned chipotle chile in adobo sauce	2 teaspoons
□	Lemons	2
□	Limes	2	Red wine vinegar
□	Carrots	2
FREEZER
□	Extra-large shrimp (21 to 25 per pound)	1½ pounds

**COD BAKED IN FOIL with LEEKS and CARROTS**

SERVES 4 I ACTIVE TIME 25 MINUTES

6 tablespoons unsalted butter, softened

½ teaspoon dried herbes de Provence

2 garlic cloves, minced

½ teaspoon lemon zest, plus lemon wedges for serving

¾ teaspoon table salt, divided

½ teaspoon pepper, divided

2 carrots, peeled and cut into 2-inch-long matchsticks

1 pound leeks, white and light green parts only, halved lengthwise, washed thoroughly, and cut into 2-inch-long matchsticks

4 (6- to 8-ounce) skinless cod fillets, 1 inch thick

2 tablespoons minced fresh parsley

1. FOR THE COD PACKETS Adjust oven rack to lower-middle position and heat oven to 450 degrees. Mash butter, herbes de Provence, garlic, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Arrange four 12-inch sheets aluminum foil flat on counter.

2. Divide carrots and leeks among foil sheets, arranging in center of each sheet, then top each with 2 teaspoons butter mixture. Pat cod dry with paper towels, sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper, and place on top of vegetables. Spread remaining butter mixture over fillets. Top each with 12-inch sheet foil and tightly crimp edges of foil together until packet is well sealed into rough 9-inch circles, leaving as much headroom as possible so steam can circulate. Place packets on rimmed baking sheet, overlapping as needed.

3. TO FINISH Bake packets until cod registers 135 degrees, 15 to 20 minutes (insert thermometer through packet into thick part of fish). Carefully open packets, allowing steam to escape away from you. Using thin metal spatula, gently slide cod and vegetables, and any accumulated juices, onto individual plates. Sprinkle with parsley and serve with lemon wedges.

PREP AHEAD

Grate lemon zest
Peel and cut carrots
Trim leeks of dark green parts; halve, wash, and cut white and light green parts
Wash and pick parsley

MAKE AHEAD

Refrigerate cod packets for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub dried thyme for herbes de Provence
Sub onions for leeks
Sub black sea bass, haddock, hake, or pollack for cod

**SKIRT STEAK with PINTO BEAN SALAD**

SERVES 4 I ACTIVE TIME 20 MINUTES

1½ pounds skirt steak, trimmed and cut into thirds with grain

1½ teaspoons paprika

1 teaspoon table salt, divided

¾ teaspoon pepper, divided

3 tablespoons oil, divided

2 (15-ounce) cans pinto beans, rinsed

¼ cup chopped fresh parsley

2 shallots, minced

1 tablespoon lime juice, plus lime wedges for serving

2 teaspoons minced canned chipotle chile in adobo sauce

1. FOR THE STEAK Pat steak dry with paper towels and rub with paprika, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 120 to 125 degrees (for medium-rare), about 2 minutes per side. Transfer steak to cutting board, tent with aluminum foil, and let rest for 5 minutes.

3. FOR THE BEAN SALAD Meanwhile, combine beans, parsley, shallots, lime juice, chipotle, remaining 2 tablespoons oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in bowl.

4. TO FINISH Slice steak thin against grain and serve with bean salad.

PREP AHEAD

Wash and pick parsley
Mince shallots
Juice 1 lime
Trim and cut steak

MAKE AHEAD

Refrigerate bean salad for up to 3 days
Refrigerate rubbed steak for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub kidney beans, black-eyed peas, or black beans for pinto beans
Sub cilantro for parsley
Sub ½ red onion for shallots
Sub red wine vinegar for lime juice
Sub flank steak for skirt steak

**ROASTED PORK TENDERLOIN with APPLES and SHALLOTS**

SERVES 4 I ACTIVE TIME 35 MINUTES

2 (12- to 16-ounce) pork tenderloins, trimmed

1 tablespoon herbes de Provence, crumbled

½ teaspoon table salt

¼ teaspoon pepper

¼ cup oil, divided

6 shallots, sliced ½ inch thick

3 Golden Delicious apples, peeled, cored, and cut into ½-inch- thick wedges

½ teaspoon sugar

1 tablespoon unsalted butter

1. FOR THE HERB-RUBBED PORK Adjust oven rack to lowest position and heat oven to 350 degrees. Pat pork dry with paper towels and sprinkle with herbes de Provence, salt, and pepper.

2. FOR THE PORK, APPLES, AND SHALLOTS Heat 2 tablespoons oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add pork to skillet and brown well on all sides, 8 to 10 minutes; transfer to plate. Add shallots, apples, sugar, and remaining 2 tablespoons oil to now-empty skillet. Cook over medium heat until shallots and apples begin to soften and brown lightly, 10 to 12 minutes.

3. Off heat, nestle tenderloins and any accumulated juices into apple mixture, then transfer skillet to oven and roast until pork registers 135 to 140 degrees, 15 to 20 minutes.

4. Carefully remove skillet from oven (skillet handle will be hot). Transfer pork to cutting board, tent with aluminum foil, and let rest for 5 minutes. Stir butter into apple mixture, then season with salt and pepper to taste. Slice pork into ½-inch-thick slices and serve with apple mixture.

PREP AHEAD

Slice shallots
Peel, core, and cut apples

MAKE AHEAD

Refrigerate herb-rubbed pork for up to 2 days

NOTES FROM THE TEST KITCHEN

Sub 1 teaspoon each of dried thyme, dried rosemary, and dried marjoram for herbes de Provence
Sub Gala apples for Golden Delicious
Sub brown sugar for granulated sugar

**SHRIMP and ORZO RISOTTO**

SERVES 4 I ACTIVE TIME 35 MINUTES

2 tablespoons unsalted butter

3 shallots, minced

2 garlic cloves, minced

1½ cups orzo

4 cups broth

¾ teaspoon table salt

¼ teaspoon pepper, divided

1½ pounds extra-large shrimp (21 to 25 per pound), thawed, peeled, and deveined

¼ cup chopped fresh parsley

½ teaspoon grated lemon zest plus 1 tablespoon juice

1. FOR THE ORZO Melt butter in Dutch oven over medium heat. Add shallots and garlic and cook until softened, about 4 minutes. Stir in orzo and cook until lightly toasted, about 3 minutes. Stir in broth, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until orzo is nearly tender, about 12 minutes.

2. TO FINISH Pat shrimp dry with paper towels, then stir into risotto and cook, covered, until shrimp are opaque throughout and orzo is tender, about 5 minutes. Off heat, stir in parsley and lemon zest and juice, and season with salt and pepper to taste. Serve.

PREP AHEAD

Mince shallots
Wash and pick parsley
Grate lemon zest and juice lemon
Thaw, peel, and devein shrimp

MAKE AHEAD

Refrigerate nearly tender orzo for up to 2 days

NOTES FROM THE TEST KITCHEN

Sub 1 small onion for shallots
Sub basil or chives for parsley