MEAL PLAN 11

WHY THIS MEAL PLAN WORKS

Simple Italian-inspired comfort foods make this plan a family favorite—and the short pantry list makes this a cook’s favorite. True to Italian style, there are boldly flavored ingredients embedded in the comfort: broccoli rabe, balsamic vinegar, basil, and tomatoes. The chameleon-like sweet-sour quality of balsamic vinegar brightens the richness of glazed strip steaks, tempers the acidity of stewed tomatoes, and adds a mellowing element to sautéed broccoli rabe in the vegetarian melts. Assertive broccoli rabe is a favorite in Italian cuisine, and here we’ve shown you how to soften its natural bitterness while retaining all its flavor.

GROCERY LIST

PROTEIN			Substitutions
□	Strip steaks	2 (1 pound each), 1 inch thick	Flank steak
□	Sweet or hot Italian sausage	1½ pounds
PRODUCE
□	Plum tomatoes	3½ pounds	Cherry or grape tomatoes (for sausages); vine-ripened tomatoes (for penne)
□	Broccoli rabe	2¼ pounds	Broccolini
□	Portobello mushroom caps	6	18 ounces cremini mushrooms
□	Basil	1 bunch (enough for ½ cup chopped)	Parsley
DAIRY
□	Deli American cheese	8 slices (8 ounces)	Provolone
BREAD
□	Italian sub rolls	4 (8 inches long)

PREP AHEAD

Core and chop tomatoes

Trim broccoli rabe; cut 12 ounces into ½-inch pieces

Thinly slice shallots

Remove gills from portobello mushroom caps; halve caps and thinly slice

Wash and pick basil

Trim steaks and halve crosswise

MAKE AHEAD

UP TO 3 DAYS	Make Italian Sausages with Balsamic Stewed Tomatoes
UP TO 1 DAY	Cook broccoli rabe and mushrooms for Broccoli Rabe and Portobello Melts

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Penne	1 pound	Ziti, farfalle, or campanelle
□	Oil	13 tablespoons
□	Balsamic vinegar	¼ cup plus ⅓ cup
□	Sugar	2½ teaspoons
□	Red pepper flakes	⅛ teaspoon
□	Shallots	11	2 small onions (for sausages)
□	Garlic cloves	4
REFRIGERATOR
□	Unsalted butter	2 tablespoons
□	Dry white wine	¼ cup	Dry vermouth
FREEZER
□	Crusty bread	1 (8- to 12-ounce) loaf

**GLAZED STRIP STEAKS with ROASTED BROCCOLI RABE**

SERVES 4 | ACTIVE TIME 25 MINUTES

2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise

1½ plus ⅛ teaspoon table salt, divided

½ teaspoon pepper, divided

5 tablespoons oil, divided

1½ pounds broccoli rabe, trimmed

2 teaspoons sugar

3 shallots, sliced thin

⅓ cup balsamic vinegar

2 tablespoons unsalted butter

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Pat steaks dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate, tent with aluminum foil, and let rest while preparing broccoli rabe and sauce.

2. Meanwhile, toss broccoli rabe with sugar, 1 teaspoon salt, remaining ¼ teaspoon pepper, and 3 tablespoons oil on rimmed baking sheet. Roast until tender, about 10 minutes.

3. Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add shallots and remaining ⅛ teaspoon salt and cook until beginning to soften, about 1 minute. Add vinegar, scraping up any browned bits, and cook until slightly thickened, about 1 minute. Off heat, whisk in butter. Serve steaks with sauce and broccoli rabe.

PREP AHEAD

Trim broccoli rabe
Slice shallots
Trim and halve steaks

NOTES FROM THE TEST KITCHEN

Adding a little sugar to the broccoli rabe before roasting helps to tame its natural bitterness
Sub flank steak for strip steaks
Sub broccolini for broccoli rabe

**ITALIAN SAUSAGES with BALSAMIC STEWED TOMATOES**

SERVES 4 | ACTIVE TIME 25 MINUTES

1½ pounds sweet or hot Italian sausages

8 shallots, sliced thin

¼ cup dry white wine

2 tablespoons oil, divided

2 tablespoons balsamic vinegar, divided

1 tablespoon water

½ teaspoon table salt

¼ teaspoon pepper

1½ pounds plum tomatoes, cored and chopped

¼ cup chopped fresh basil

1 (8- to 12-ounce) loaf crusty bread

1. Combine sausages, shallots, wine, 1 tablespoon oil, 1 tablespoon vinegar, water, salt, and pepper in 12-inch nonstick skillet and bring to simmer over medium heat. Cover and cook until sausages are no longer pink and shallots are tender, about 8 minutes.

2. Uncover and increase heat to medium-high. Continue to cook until sausages are browned and register 160 degrees, about 3 minutes longer. Transfer sausages to platter.

3. Add tomatoes, remaining 1 tablespoon oil, and remaining 1 tablespoon vinegar to skillet. Cook until tomatoes begin to break down and sauce has thickened, 2 to 5 minutes. Stir in basil and season with salt and pepper to taste. Pour tomato mixture over sausages. Serve with bread.

PREP AHEAD

Slice shallots
Core and chop tomatoes
Wash and pick basil

MAKE AHEAD

Refrigerate sausages and stewed tomatoes for up to 3 days

NOTES FROM THE TEST KITCHEN

You will need a 12-inch nonstick skillet with a tight-fitting lid
Sub 2 small onions for shallots
Sub dry vermouth for dry white wine
Sub cherry or grape tomatoes for plum tomatoes
Sub parsley for basil

**PENNE with FRESH TOMATO SAUCE**

SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES

3 tablespoons oil

2 garlic cloves, minced

2 pounds plum tomatoes, cored and chopped

¾ teaspoon table salt

½ teaspoon pepper

½ teaspoon sugar

5 cups water, plus extra as needed

1 pound penne

2 tablespoons chopped fresh basil

1. Cook oil and garlic in Dutch oven over medium heat until fragrant, 1 to 2 minutes. Stir in tomatoes, salt, pepper, and sugar. Increase heat to medium-high and cook until tomatoes are broken down and sauce is slightly thickened, about 10 minutes.

2. Stir in water and pasta and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring gently and often, until pasta is nearly tender, about 12 minutes; if sauce becomes too thick, add extra water as needed.

3. Uncover and continue to simmer, stirring often, until pasta is tender and sauce has thickened, 3 to 5 minutes. Off heat, stir in basil and season with salt and pepper to taste. Serve.

PREP AHEAD

Core and chop tomatoes
Wash and pick basil

NOTES FROM THE TEST KITCHEN

Sub vine-ripened tomatoes for plum tomatoes
Sub ziti, farfalle, or campanelle for penne
Sub parsley for basil

**BROCCOLI RABE and PORTOBELLO MELTS**

SERVES 4 | ACTIVE TIME 35 MINUTES

3 tablespoons oil, divided

2 garlic cloves, sliced thin

⅛ teaspoon red pepper flakes

12 ounces broccoli rabe, trimmed and cut into ½-inch pieces

2 tablespoons water

½ teaspoon table salt

2 tablespoons balsamic vinegar

6 portobello mushroom caps, gills removed, halved, and sliced thin crosswise

8 slices (8 ounces) deli American cheese

4 (8-inch) Italian sub rolls, split lengthwise and toasted

1. FOR THE BROCCOLI RABE AND MUSHROOMS Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in broccoli rabe, water, and salt. Cover and cook until broccoli rabe is bright green and crisp-tender, 3 to 4 minutes. Off heat, stir in vinegar, then transfer to bowl.

2. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms (skillet will be very full), cover, and cook, stirring occasionally, until mushrooms release their liquid, 6 to 8 minutes. Uncover and continue to cook until moisture has evaporated and mushrooms begin to brown, 6 to 8 minutes. Stir in cooked broccoli rabe and season with salt and pepper to taste.

3. TO FINISH Reduce heat to low and shingle cheese over vegetables. Cook until cheese is melted, about 2 minutes, then fold melted cheese thoroughly into mushroom mixture. Divide evenly among rolls. Serve.

PREP AHEAD

Trim and cut broccoli rabe
Remove gills, halve, and slice mushrooms

MAKE AHEAD

Refrigerate cooked broccoli rabe and mushrooms for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub broccolini for broccoli rabe
Sub 18 ounces cremini mushrooms for portobello mushroom caps
Sub provolone for American cheese