MEAL PLAN 04

WHY THIS MEAL PLAN WORKS

Fruit-and-vegetable salads feature prominently in this summery meal plan. Substitutions for nearly everything on the grocery list let you customize to suit your taste or purchase whatever looks best at the market. You’ll only need asmall container of sour cream for the roasted chicken thighs and the grilled pork chops; if you don’t think you can use up leftovers, you can substitute Greek yogurt. We also use a big bunch of bright, peppery watercress between the salmon salad and the steak tips. We recommend cooking the salmon within 2 days of buying it (or see this page for short-term freezing).Note that apple jelly is on this week’s pantry list.

GROCERY LIST

PROTEIN			Substitutions
□	Skin-on salmon fillets	4 (6 to 8 ounces each), 1 inch thick	Wild salmon or Arctic char
□	Bone-in chicken thighs	8 (5 to 7 ounces each)
□	Sirloin steak tips	1½ pounds
□	Bone-in pork rib chops	4 (8 to 10 ounces each), ¾ to 1 inch thick
PRODUCE
□	Heirloom tomatoes	1½ pounds	Vine-ripened, cherry, or grape tomatoes
□	Radicchio	10 ounces	Endive or frisée
□	Watercress	6 ounces	Baby arugula
□	Red grapefruits	2	2 large oranges
□	Avocado	1
□	Fennel	1 large bulb with fronds	4 celery ribs
□	Mint	1 bunch (enough for ½ cup torn leaves)	Cilantro (for salmon); basil (for chicken)
DAIRY
□	Sour cream	½ cup (4 ounces)	Greek yogurt
□	Blue cheese	5 ounces	Goat cheese

PREP AHEAD

Core and cut tomatoes into 1-inch wedges

Core and tear radicchio into bite-size pieces

Core and thinly slice fennel; reserve fronds

Core apples; thinly slice 1 apple, cut 1 apple into 2-inch matchsticks

Cut peel and pith from grapefruits and segment grapefruits; reserve juice

Thinly slice red onion

Juice lemon (5½ teaspoons)

Wash and pick mint

Toast and chop hazelnuts

Trim pork chops, then cut slits about 2 inches apart into fat and underlying silverskin, opposite bone

Trim and cut steak tips into 2-inch pieces

Chop bacon

MAKE AHEAD

UP TO 2 DAYS	Roast salmon and flake into 2-inch pieces
	Make dressing for fennel-apple slaw
	Make balsamic reduction for steak tips
	Crisp bacon for steak tips

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Oil	13 tablespoons plus 1 teaspoon
□	Balsamic vinegar	7 tablespoons	Sherry vinegar (for pork)
□	Cayenne pepper	½ teaspoon
□	Blanched hazelnuts	¾ cup	Almonds, pecans, or pistachios
□	Apples	2	6 ounces jicama (for chicken); 1 large pear or 1¼ cups halved grapes (for pork)
□	Red onion	1 small	3 shallots
REFRIGERATOR
□	Apple jelly	6 tablespoons	Apricot jam
□	Maple syrup	2 tablespoons
□	Dijon mustard	1 teaspoon
□	Lemon	1	White wine vinegar
FREEZER
□	Bacon	4 slices	4 ounces pancetta

**SALMON, GRAPEFRUIT, and AVOCADO SALAD**

SERVES 4 I ACTIVE TIME 25 MINUTES

4 (6- to 8-ounce) skin-on salmon fillets, 1 inch thick

3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

1 teaspoon table salt, divided

¼ teaspoon pepper

2 red grapefruits

1 teaspoon lemon juice

1 teaspoon Dijon mustard

4 ounces (4 cups) watercress, torn into bite-size pieces

1 ripe avocado, halved, pitted, and sliced ¼ inch thick

¼ cup fresh mint leaves, torn

¼ cup blanched hazelnuts, toasted and chopped

1. FOR THE SALMON Adjust oven rack to lowest position, place aluminum foil–lined rimmed baking sheet on rack, and heat oven to 500 degrees. Pat salmon dry with paper towels, rub with 1 teaspoon oil, and sprinkle with ½ teaspoon salt and pepper. Reduce oven temperature to 275 degrees. Carefully place salmon skin side down on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 8 to 12 minutes. Let salmon cool to room temperature, about 20 minutes. Flake salmon into 2-inch pieces, discarding skin.

2. FOR THE SALAD While salmon cools, cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Measure out 2 tablespoons grapefruit juice and transfer to small bowl.

3. Whisk lemon juice, mustard, and remaining ½ teaspoon salt into grapefruit juice in bowl. While whisking constantly, slowly drizzle in remaining 3 tablespoons oil until combined. Arrange watercress in even layer on serving platter. Arrange salmon pieces, grapefruit segments, and avocado on top of watercress. Drizzle dressing over top, then sprinkle with mint and hazelnuts. Serve.

PREP AHEAD

Cut peel and pith from grapefruits and cut into segments; reserve 2 tablespoons juice
Juice lemon
Wash and pick mint
Toast and chop hazelnuts

MAKE AHEAD

Refrigerate roasted and flaked salmon for up to 2 days

NOTES FROM THE TEST KITCHEN

Sub wild salmon or arctic char for farmed salmon (cook to 120 degrees)
Sub 2 large oranges for grapefruits
Sub white wine vinegar for lemon juice
Sub baby arugula for watercress
Sub cilantro for mint
Sub almonds, pecans, or pistachios for hazelnuts

**PAN-ROASTED CHICKEN THIGHS with FENNEL-APPLE SLAW**

SERVES 4 I ACTIVE TIME 30 MINUTES

¼ cup sour cream

2 tablespoons maple syrup

1½ tablespoons lemon juice

1¼ teaspoons table salt, divided

½ teaspoon pepper, divided

1 large fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin

1 large apple, halved, cored, and sliced thin

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

½ teaspoon cayenne pepper

1 tablespoon oil

¼ cup fresh mint leaves, torn

1. FOR THE DRESSING Adjust oven rack to middle position and heat oven to 450 degrees. Whisk sour cream, maple syrup, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper together in large bowl.

2. FOR THE SLAW Add fennel bulb and apple to dressing and toss to combine; set aside.

3. FOR THE CHICKEN Pat chicken dry with paper towels and sprinkle with cayenne, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken skin side down and cook until browned on both sides, about 5 minutes per side. Transfer chicken skin side up to rimmed baking sheet and roast until chicken registers 175 degrees, about 15 minutes. Transfer chicken to large plate, tent with aluminum foil, and let rest for 5 minutes.

4. TO FINISH Transfer salad to serving platter and sprinkle with mint and fennel fronds. Serve salad with chicken.

PREP AHEAD

Juice lemon
Core and slice fennel; reserve fronds
Core and slice apple
Wash and pick mint

MAKE AHEAD

Refrigerate dressing for up to 2 days

NOTES FROM THE TEST KITCHEN

Sub Greek yogurt for sour cream
Sub 4 celery ribs for fennel
Sub 6 ounces jicama, thinly sliced, for apple
Sub basil for mint

**BALSAMIC STEAK TIPS with TOMATO SALAD**

SERVES 4 I ACTIVE TIME 40 MINUTES

4 slices bacon, chopped

5 tablespoons balsamic vinegar, divided

1½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces

½ teaspoon table salt

¼ teaspoon pepper

3 tablespoons oil, divided

1½ pounds heirloom tomatoes, cored and cut into 1-inch-thick wedges

1 small red onion, sliced thin

2 ounces (2 cups) watercress

3 ounces blue cheese, crumbled (¾ cup)

1. FOR THE BACON Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

2. FOR THE BALSAMIC REDUCTION Pour off fat and wipe out skillet with paper towels. Add ¼ cup vinegar and simmer over medium-high heat until syrupy and reduced to 2 tablespoons, about 4 minutes; transfer reduction to bowl.

3. FOR THE STEAK AND SALAD Rinse skillet and wipe dry. Pat steak tips dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 120 to 125 degrees (for medium-rare), 6 to 8 minutes. Transfer to serving platter, tent with aluminum foil, and let rest for 5 minutes.

4. Combine tomatoes, onion, watercress, remaining 2 tablespoons oil, and remaining 1 tablespoon vinegar in large bowl and toss to combine. Season with salt and pepper to taste. Sprinkle with blue cheese and bacon. Drizzle balsamic glaze over steak tips and serve with salad.

PREP AHEAD

Core and cut tomatoes
Slice red onion
Chop bacon
Trim and cut steak tips

MAKE AHEAD

Refrigerate crisped bacon for up to 2 days
Refrigerate balsamic reduction for up to 2 days

NOTES FROM THE TEST KITCHEN

Sub 4 ounces pancetta for bacon
Sub vine-ripened, cherry, or grape tomatoes for heirloom tomatoes
Sub 3 shallots for red onion
Sub baby arugula for watercress
Sub goat cheese for blue cheese

**GRILLED and GLAZED PORK CHOPS with RADICCHIO SALAD**

SERVES 4 I ACTIVE TIME 25 MINUTES

6 tablespoons apple jelly

6 tablespoons oil

1 head radicchio (10 ounces), halved, cored, and torn into bite-size pieces

1 apple, cored and cut into 2-inch-long matchsticks

2 ounces blue cheese, crumbled (½ cup)

½ cup blanched hazelnuts, toasted and chopped

¼ cup sour cream

2 tablespoons balsamic vinegar

1 teaspoon table salt, divided

¾ teaspoon pepper, divided

4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed

1. Whisk jelly and oil in large bowl until combined; measure out and reserve ½ cup jelly mixture. Add radicchio, apple, blue cheese, hazelnuts, sour cream, vinegar, ½ teaspoon salt, and ½ teaspoon pepper to remaining jelly mixture and toss to combine. Cover and refrigerate until ready to serve.

2. Cut slits about 2 inches apart into fat and underlying silverskin of chops, opposite bone of chop. Pat chops dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Measure out and reserve ¼ cup jelly mixture for serving. Brush each chop all over with 1 tablespoon remaining jelly mixture. Grill chops, covered, over hot fire until browned and meat registers 140 to 145 degrees, about 3 minutes per side.

3. Transfer chops to large plate and, using clean brush, brush with reserved ¼ cup jelly mixture. Tent with aluminum foil and let rest for 5 minutes. Serve chops with radicchio salad.

PREP AHEAD

Core and tear radicchio
Core and cut apple
Toast and chop hazelnuts
Trim pork chops, then cut slits about 2 inches apart into fat and underlying silverskin, opposite bone

NOTES FROM THE TEST KITCHEN

We prefer a half-grill fire (this page)
Sub apricot jam for apple jelly
Sub endive or frisée for radicchio
Sub 1 large pear or 1¼ cups halved grapes for apple
Sub goat cheese for blue cheese
Sub almonds, pecans, or pistachios for hazelnuts
Sub Greek yogurt for sour cream
Sub sherry vinegar for balsamic vinegar