MEAL PLAN 21

WHY THIS MEAL PLAN WORKS

It’s enormously satisfying to come home with a plentiful quantity of just a few different vegetables and then strategize successfully to finish them by week’s end. Here we use refreshing, anise-y fennel twice, several zucchini all at once, and little red potatoes twice. You’ll recognize one of our meal-prep secret weapons here: foil fish packets, which can be assembled completely ahead and then simply baked when you’re ready to eat. We recommend cooking the fish within 2 days of purchase (or see this page for short-term freezing). The leftover canned coconut milk is delicious in smoothies or oatmeal, or freeze it for the next time you make the packets.

GROCERY LIST

PROTEIN			Substitutions
□	Skinless halibut fillets	4 (6 to 8 ounces each), 1 inch thick	Mahi-mahi, red snapper, striped bass, or swordfish
□	Bone-in chicken thighs	8 (5 to 7 ounces each)
□	Boneless pork chops	4 (6 to 8 ounces each), 1 inch thick
PRODUCE
□	Fennel bulbs	3
□	Zucchini	4 (8 ounces each)	Summer squash
□	Baby arugula	5 ounces (5 cups)
□	Cilantro	1 bunch (enough for ¼ cup chopped)	Parsley or mint
□	Oregano	1 small bunch (enough for 2 tablespoons leaves)	Basil
□	Ginger	1 knob (enough for 1 tablespoon grated)
FROZEN
□	Pizza dough	1 pound
OTHER
□	Dried figs	½ cup	Pitted dates

PREP AHEAD

Quarter 1½ pounds potatoes

Slice 1 pound potatoes ⅛ inch thick

Quarter zucchini lengthwise, then cut crosswise into 2-inch pieces

Halve and core 2 fennel bulbs, then cut into ½-inch-thick wedges

Halve, core, and thinly slice 1 fennel bulb

Mince 1 shallot

Thinly slice 1 shallot

Grate lemon zest (2 teaspoons)

Juice lemon (4 teaspoons)

Wash and pick cilantro

Wash and pick oregano

Stem and chop figs

Chop sun-dried tomatoes

Shave 2 ounces Parmesan

Grate 1½ ounces Parmesan (¾ cup)

Toast pine nuts

Bring pizza dough to room temperature

Chop bacon

MAKE AHEAD

UP TO 1 DAY	Make coconut sauce for fish packets
	Assemble fish packets
	Make pesto for pizza

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Couscous	1½ cups
□	Canned coconut milk	1 cup
□	Oil	¾ cup
□	Rice vinegar	2 tablespoons	Lime juice
□	Dried oregano	2 teaspoons
□	Red pepper flakes	⅛ teaspoon
□	Dried rosemary	⅛ teaspoon	1½ teaspoons chopped fresh rosemary
□	Small red potatoes (1- to 2-inch diameter)	2½ pounds	Small Yukon Gold potatoes
□	Garlic cloves	6
□	Shallots	2
REFRIGERATOR
□	Parmesan cheese	3½ ounces	Pecorino Romano
□	Feta cheese	2 ounces	Goat cheese
□	Oil-packed sun-dried tomatoes	¼ cup
□	Oil from sun-dried tomatoes	3 tablespoons	Any oil
□	Fish sauce	2 tablespoons
□	Madeira	¼ cup	Dry sherry
□	Lemon	1	White wine vinegar (for pizza)
FREEZER
□	Bacon	4 slices	4 ounces pancetta
□	Pine nuts	¼ cup	Walnuts or almonds

**HALIBUT and CREAMY COCONUT COUSCOUS PACKETS**

SERVES 4 | ACTIVE TIME 25 MINUTES

2 cups boiling water plus ¼ cup room-temperature water

1 cup canned coconut milk

¼ cup chopped fresh cilantro

2 tablespoons fish sauce

1 tablespoon grated fresh ginger

3 garlic cloves, minced

⅛ teaspoon red pepper flakes

1½ cups couscous

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

2 tablespoons rice vinegar

1. FOR THE COCONUT SAUCE Combine room-temperature water, coconut milk, cilantro, fish sauce, ginger, garlic, and pepper flakes in small bowl; set sauce aside.

2. FOR THE COUSCOUS Combine couscous and boiling water in bowl, cover with plastic wrap, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and season with salt and pepper to taste.

3. FOR THE PACKETS Adjust oven rack to middle position and heat oven to 400 degrees. Lay four 16 by 12-inch rectangles of aluminum foil on counter with short sides parallel to counter edge. Divide couscous evenly among foil rectangles, arranging in center of lower half of each sheet of foil. Pat halibut dry with paper towels, place on top of couscous, and spoon 1 tablespoon coconut sauce over top of each fillet; reserve remaining coconut sauce for serving. Fold top half of foil over fish and couscous, then tightly crimp edges into rough 9 by 6-inch packets, leaving as much headroom as possible so steam can circulate.

4. TO BAKE AND SERVE Place packets on rimmed baking sheet (they may overlap slightly) and bake until halibut registers 130 degrees, 15 to 18 minutes (insert thermometer through foil to check). Carefully open packets, allowing steam to escape away from you, then let halibut rest in packets for 10 minutes.

5. Microwave reserved coconut sauce until warmed through, about 1 minute, then stir in rice vinegar. Using thin metal spatula, gently slide halibut and couscous onto individual plates, drizzle with sauce, and serve.

PREP AHEAD

Wash and pick cilantro

MAKE AHEAD

Refrigerate coconut sauce for up to 1 day
Refrigerate assembled packets for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub mahi-mahi, red snapper, striped bass, or swordfish for halibut
Sub parsley or mint for cilantro
Sub lime juice for rice vinegar

**ROASTED CHICKEN THIGHS with POTATOES, FENNEL, and FIGS**

SERVES 4 | ACTIVE TIME 35 MINUTES

1½ pounds small red potatoes, unpeeled, quartered

2 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick wedges

4 slices bacon, chopped

2 tablespoons oil

1½ teaspoons table salt, divided

¾ teaspoon pepper, divided

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

1 shallot, minced

⅛ teaspoon dried rosemary

½ cup dried figs, stemmed and chopped

¼ cup Madeira

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Combine potatoes, fennel, bacon, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl. Spread mixture in rimmed baking sheet and roast for 10 minutes.

2. Meanwhile, pat chicken dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place chicken skin side down in 12-inch nonstick skillet. Cook over high heat until skin is deep golden brown, about 10 minutes. Transfer chicken skin side up to sheet with vegetables and continue to roast until chicken registers 175 degrees and vegetables are browned on bottoms, about 15 minutes longer.

3. Pour off all but 2 tablespoons fat from skillet and heat over medium-high heat until shimmering. Add shallot and rosemary and cook until shallot is softened, about 1 minute. Add figs and Madeira and cook until mixture is slightly thickened, about 3 minutes. Serve chicken and vegetables with fig sauce.

PREP AHEAD

Quarter potatoes
Halve, core, and cut fennel bulbs
Mince shallot
Stem and chop figs
Chop bacon

NOTES FROM THE TEST KITCHEN

If your fennel bulbs came with fronds, use them for garnish
Sub Yukon Gold potatoes for red potatoes
Sub 4 ounces pancetta for bacon
Sub 1½ teaspoons chopped fresh rosemary for dried
Sub pitted dates for dried figs
Sub dry sherry for Madeira

**OREGANO PORK CHOPS with WARM ZUCCHINI-FETA SALAD**

SERVES 4 | ACTIVE TIME 35 MINUTES

4 zucchini (8 ounces each), quartered lengthwise and cut crosswise into 2-inch pieces

¼ cup oil-packed sun-dried tomatoes, chopped, plus 3 tablespoons sun-dried tomato oil, divided

1 shallot, sliced thin

1¼ teaspoons table salt, divided

2 garlic cloves, sliced thin

1¼ teaspoons pepper

4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed

2 teaspoons grated lemon zest plus 1 teaspoon juice

2 teaspoons dried oregano

2 ounces feta cheese, crumbled (½ cup)

2 tablespoons fresh oregano leaves

1. Cook zucchini, 2 tablespoons tomato oil, shallot, ½ teaspoon salt, garlic, and ¼ teaspoon pepper in 12-inch nonstick skillet over medium-high heat until zucchini is just tender and lightly browned, 10 to 12 minutes. Transfer to serving bowl; set aside.

2. Pat pork dry with paper towels and sprinkle with lemon zest, dried oregano, remaining ¾ teaspoon salt, and remaining 1 teaspoon pepper, pressing to adhere. Heat remaining 1 tablespoon tomato oil in now-empty skillet over medium-high heat until just smoking. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 to 145 degrees, 8 to 10 minutes. Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes.

3. Stir feta, fresh oregano, sun-dried tomatoes, and lemon juice into zucchini mixture and season with salt and pepper to taste. Serve.

PREP AHEAD

Quarter and cut zucchini
Chop sun-dried tomatoes
Slice shallot
Grate lemon zest and juice lemon
Wash and pick oregano

NOTES FROM THE TEST KITCHEN

Flipping the pork chops every 2 minutes increases their temperature gradually, allowing a crust to build up on the outside without overcooking the interior
Sub summer squash for zucchini
Sub any oil for sun-dried tomato oil
Sub goat cheese for feta
Sub basil for fresh oregano

**ARUGULA PESTO and POTATO PIZZA with FENNEL SALAD**

SERVES 4 | ACTIVE TIME 25 MINUTES

1 pound small red potatoes, unpeeled, sliced ⅛ inch thick

½ cup plus 1 tablespoon oil, divided

5 ounces (5 cups) baby arugula, divided

¼ cup pine nuts, toasted

1 garlic clove, minced

3½ ounces Parmesan cheese, 1½ ounces grated (¾ cup), 2 ounces shaved

1 pound pizza dough, room temperature

1 tablespoon lemon juice

1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss potatoes with 1 tablespoon oil in bowl, cover, and microwave until potatoes are just tender, 3 to 7 minutes; set aside.

2. FOR THE PESTO Process 2 cups arugula, pine nuts, and garlic in food processor until smooth, about 30 seconds. With processor running, slowly add ¼ cup oil until combined. Transfer to bowl, stir in grated Parmesan, and season with salt and pepper to taste.

3. FOR THE PIZZA Brush rimmed baking sheet with 1 tablespoon oil. Press and roll dough into 16 by 9-inch oval on lightly floured counter, then transfer to prepared sheet. Spread pesto over dough, leaving ½-inch border around edge. Shingle potatoes over pesto and top with shaved Parmesan. Bake until edges of pizza are well browned, about 15 minutes.

4. While pizza bakes, whisk lemon juice and remaining 3 tablespoons oil together in large bowl. Add fennel and remaining 3 cups arugula and toss to coat. Season with salt and pepper to taste. Serve with pizza.

PREP AHEAD

Slice potatoes
Toast pine nuts
Grate and shave Parmesan
Bring pizza dough to room temperature
Juice lemon
Halve, core, and thinly slice fennel

MAKE AHEAD

Refrigerate pesto for up to 1 day

NOTES FROM THE TEST KITCHEN

Use a mandoline or a food processor fitted with a slicing disk to prep the potatoes and fennel quickly
Sub small Yukon Gold potatoes for red potatoes
Sub walnuts or almonds for pine nuts
Sub Pecorino Romano for Parmesan
Sub white wine vinegar for lemon juice