MEAL PLAN 12
WHY THIS MEAL PLAN WORKS
Rich, bright flavors of spices and herbs infuse these meals. The cod foil packets (enlivened with chipotles and cilantro) can be fully assembled ahead, so all you need to do is bake them for 15 minutes before dinner is served. The light but satisfying tortellini salad, which is entirely make ahead, uses convenient store-bought cheese tortellini and helps use up the bunch of mint you buy this week (you also use it in the chicken). The flavor-packed make-ahead sauces for the chicken and steak elevate those meals far beyond the minimal work required. We recommend cooking the cod within 2 days of purchase (or see this page for short-term freezing).
GROCERY LIST
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PROTEIN |
Substitutions |
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Skinless cod fillets |
4 (6 to 8 ounces each), 1 inch thick |
Black sea bass, haddock, hake, or pollack |
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Bone-in chicken thighs |
8 (5 to 7 ounces each) |
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Strip steaks |
2 (1 pound each), 1½ inches thick |
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PRODUCE |
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Cauliflower |
1 head (2 pounds) |
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Asparagus |
2 pounds |
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Cherry tomatoes |
22 ounces |
Grape or vine-ripened tomatoes |
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Cremini mushrooms |
12 ounces |
Shiitake or white mushrooms |
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Cilantro |
1 small bunch (enough for ¼ cup chopped) |
Parsley |
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Mint |
2 bunches (enough for 1½ cups chopped) |
Basil or parsley |
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DAIRY |
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Sour cream |
½ cup |
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OTHER |
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Prepared horseradish |
2 tablespoons |
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PREP AHEAD
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Cut potatoes into ¾-inch pieces |
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Core cauliflower and cut into 1-inch florets |
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Trim asparagus; cut 1 pound into 1-inch lengths |
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Halve 12 ounces cherry tomatoes |
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Quarter 10 ounces cherry tomatoes |
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Trim and quarter mushrooms |
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Wash and pick cilantro |
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Wash and pick mint |
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Juice 2 lemons (¼ cup) |
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Grate orange zest (¼ teaspoon) |
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Juice orange (2 tablespoons) |
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Grate Parmesan (½ cup) |
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Toast pine nuts |
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Trim and halve steaks crosswise |
MAKE AHEAD
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UP TO 2 DAYS |
Make yogurt sauce for chicken thighs |
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Make sour cream sauce for steak |
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Make Tortellini Salad with Asparagus and Mint |
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UP TO 1 DAY |
Assemble packets for foil-baked cod |
PANTRY ITEMS
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CUPBOARD & COUNTER |
Substitutions |
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Dried cheese tortellini |
1 pound |
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Black beans |
1 (15-ounce) can |
Pinto beans |
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Canned chipotle chile in adobo |
2 teaspoons |
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Oil |
10 tablespoons |
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Ground coriander |
1½ teaspoons |
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Yukon Gold potatoes |
1 pound |
Red potatoes |
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Garlic cloves |
8 |
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REFRIGERATOR |
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Unsalted butter |
8 tablespoons |
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Parmesan cheese |
1 ounce |
Pecorino Romano |
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Plain whole-milk yogurt |
½ cup |
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Lemons |
2 |
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Orange |
1 |
2 limes |
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FREEZER |
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Frozen corn |
2 cups |
Fresh corn |
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Pine nuts |
¼ cup |
Walnuts |
CORIANDER CHICKEN with CAULIFLOWER and YOGURT SAUCE
SERVES 4 | ACTIVE TIME 45 MINUTES
½ cup plain whole-milk yogurt
3 tablespoons plus ½ cup chopped fresh mint, divided
1 tablespoon lemon juice
1¾ teaspoons table salt, divided
1 teaspoon pepper, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1½ teaspoons ground coriander
2 tablespoons oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
10 ounces cherry tomatoes, quartered
1 garlic clove, minced
1. FOR THE YOGURT SAUCE Combine yogurt, 3 tablespoons mint, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
2. FOR THE CHICKEN AND CAULIFLOWER Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry, then sprinkle with coriander, ¾ teaspoon salt, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken skin side down until skin is browned and crispy, about 7 minutes. Flip chicken and continue to cook 3 minutes longer. Transfer chicken skin side up to rimmed baking sheet and roast until chicken registers 175 degrees, about 17 minutes.
3. Meanwhile, heat fat left in skillet over medium-high heat until shimmering. Add cauliflower, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper and cook until tender and browned, stirring occasionally, 12 to 14 minutes. Off heat, stir in tomatoes and garlic.
Transfer cauliflower to platter and sprinkle with remaining ½ cup mint. Serve chicken with cauliflower and reserved yogurt sauce.
PREP AHEAD
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Wash and pick mint
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Juice lemon
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Core and cut cauliflower
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Quarter cherry tomatoes
MAKE AHEAD
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Refrigerate yogurt sauce for up to 2 days
NOTES FROM THE TEST KITCHEN
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Sub grape tomatoes or vine-ripened tomatoes for cherry tomatoes
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Sub basil or parsley for mint
ONE-PAN STEAK with POTATOES, MUSHROOMS, and ASPARAGUS
SERVES 4 | ACTIVE TIME 45 MINUTES
½ cup sour cream
2 tablespoons prepared horseradish
2 tablespoons water
1½ plus ⅛ teaspoons table salt, divided
1¼ teaspoons pepper, divided
2 (1-pound) strip steaks, about 1½ inches thick, trimmed and halved crosswise
3 tablespoons unsalted butter, divided, plus 1 tablespoon melted
1 pound Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces
12 ounces cremini mushrooms, trimmed and quartered
3 garlic cloves, sliced thin
1 pound asparagus, trimmed
1. FOR THE SOUR CREAM SAUCE Combine sour cream, horseradish, water, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
2. FOR THE STEAK Adjust oven rack to middle position and heat oven to 400 degrees. Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Pat steaks dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Melt 1 tablespoon butter in preheated skillet. Add steaks and cook until well browned on both sides, about 3 minutes per side. Transfer steaks to plate; set aside.
3. FOR THE VEGETABLES Add 2 tablespoons butter to now-empty skillet over medium-high heat. Stir in potatoes, mushrooms, ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
4. Off heat, place asparagus in single layer on top of vegetables in skillet. Drizzle asparagus with melted butter and sprinkle with remaining ⅛ teaspoon salt. Place reserved steaks on top of asparagus.
5. TO FINISH Transfer skillet to oven and roast until steaks register 120 to 125 degrees (for medium-rare), 10 to 15 minutes. Tent skillet with aluminum foil and let steaks rest for 5 minutes. Serve with reserved sour cream sauce.
PREP AHEAD
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Cut potatoes
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Trim and quarter mushrooms
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Slice garlic
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Trim asparagus
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Trim and halve steaks
MAKE AHEAD
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Refrigerate sour cream sauce for up to 2 days
NOTES FROM THE TEST KITCHEN
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You can use a 12-inch nonstick skillet instead of cast iron, but make sure it’s ovensafe to 400 degrees
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Sub red potatoes for Yukon Gold
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Sub shiitake or white mushrooms for cremini
FOIL-BAKED COD with
SERVES 4 | ACTIVE TIME 20 MINUTES
4 (6- to 8-ounce) skinless cod fillets, 1 inch thick
1½ teaspoons table salt, divided
¾ teaspoon pepper, divided
4 tablespoons unsalted butter, softened
2 teaspoons minced canned chipotle chile in adobo sauce, divided
¼ teaspoon grated orange zest plus 2 tablespoons juice
2 garlic cloves, minced, divided
1 (15-ounce) can black beans, rinsed
2 cups frozen corn
¼ cup chopped fresh cilantro, divided
1. FOR THE COD PACKETS Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat cod dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Using fork, mash butter, 1 teaspoon chipotle, orange zest, half of garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until combined. Spread butter mixture over tops of fillets.
2. Combine beans, corn, 2 tablespoons cilantro, orange juice, remaining 1 teaspoon chipotle, remaining garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Arrange four 12-inch sheets of aluminum foil flat on counter. Divide bean mixture among foil sheets, arranging in center of each sheet, then top with fish. Top each with 12-inch sheet foil and tightly crimp edges of foil together until packet is well sealed, 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 remaining 2 tablespoons cilantro and serve.
PREP AHEAD
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Grate orange zest and juice orange
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Wash and pick cilantro
MAKE AHEAD
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Refrigerate assembled cod packets for up to 1 day
NOTES FROM THE TEST KITCHEN
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Sub black sea bass, haddock, hake, or pollock for cod
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Sub lime for orange
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Sub pinto beans for black beans
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Sub fresh corn for frozen
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Sub parsley for cilantro
TORTELLINI SALAD with
SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES
1 pound asparagus, trimmed and cut into 1-inch lengths
1 teaspoon table salt, plus salt for cooking pasta and blanching asparagus
1 pound dried cheese tortellini
½ cup extra-virgin olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
¾ teaspoon pepper
12 ounces cherry tomatoes, halved
1 ounce Parmesan cheese, grated (½ cup)
¾ cup chopped fresh mint
¼ cup pine nuts, toasted
1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer asparagus to ice water and let cool, about 2 minutes; drain and pat dry.
2. Return pot of water to boil. Add pasta and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
3. Whisk oil, lemon juice, garlic, salt, and pepper together in large bowl. Add tortellini, asparagus, tomatoes, Parmesan, mint, and pine nuts and toss gently to combine. Season with salt and pepper to taste. Serve.
PREP AHEAD
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Trim and cut asparagus
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Juice lemon
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Halve cherry tomatoes
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Grate Parmesan
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Wash and pick mint
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Toast pine nuts
MAKE AHEAD
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Refrigerate tortellini salad for up to 2 days
NOTES FROM THE TEST KITCHEN
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Sub grape tomatoes or vine-ripened tomatoes for cherry tomatoes
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Sub Pecorino Romano for Parmesan
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Sub basil or parsley for mint
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Sub walnuts for pine nuts