MEAL PLAN 22

WHY THIS MEAL PLAN WORKS

Make-ahead potential abounds in this plan. You can make the zesty herb paste for marinating the Steak Tacos as well as marinate the meat itself ahead (and that herb paste would be equally delicious with pork). The Parmesan polenta is a terrific make-ahead meal: If you cook the polenta and the eggplant ragu ahead, all you’ll have to do before serving is reheat and combine the two components. While we often turn to foil packets for prepping cod and cooking it to moist perfection, sometimes we crave a golden crisped exterior, and this week we achieve that by quickly searing the fish in a skillet (the accompanying green beans get the same treatment). And try that red pepper relish as a topping for chicken or stirred into cooked grains. We recommend cooking the fish within 2 days of purchase (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
□	Boneless, skinless chicken breasts	1 pound
□	Flank steak	1½ pounds
PRODUCE
□	Green beans	1 pound
□	Eggplant	1 pound
□	White mushrooms	8 ounces	Cremini mushrooms
□	Scallions	6	Basil (for cod)
□	Lemongrass	3 stalks
□	Jalapeño chiles	2	Serrano chiles
□	Cilantro	1 large bunch (enough for ¾ cup leaves plus 8 sprigs)
□	Basil	1 bunch (enough for ¼ cup chopped)	Parsley

PREP AHEAD

Trim green beans

Cut eggplant into ½-inch pieces

Trim and thinly slice mushrooms

Trim lemongrass stalks to bottom 6 inches, then mince

Coarsely chop shallots

Chop 3 scallions; thinly slice 2 on bias

Stem and seed jalapeños, then coarsely chop 1 and thinly slice 1

Juice limes (4 tablespoons)

Wash and pick cilantro and basil

Finely chop roasted red peppers

Grate Parmesan (1½ cups)

Toast and finely chop almonds

Trim chicken breasts, then halve lengthwise and slice ¼ inch thick

Trim flank steak, then cut lengthwise with grain into 4 pieces

MAKE AHEAD

UP TO 3 DAYS	Make eggplant ragu for polenta
	Make polenta
UP TO 2 DAYS	Make and strain soup broth
UP TO 1 DAY	Make red pepper relish for cod
	Make herb paste–lime juice mixture for tacos
	Marinate steak for tacos

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Coarse-ground polenta (not fine-ground, stone-ground, or instant)	1½ cups
□	Diced tomatoes with garlic, basil, and oregano	2 (14.5-ounce) cans	Unflavored diced tomatoes
□	Coconut milk	2 (14-ounce) cans	Light coconut milk
□	Oil	¾ cup
□	Sherry vinegar	1 teaspoon	Red wine vinegar
□	Sugar	1 tablespoon plus ½ teaspoon
□	Ground cumin	½ teaspoon
□	Shallots	3 large
□	Garlic cloves	3
REFRIGERATOR
□	Parmesan cheese	3 ounces	Pecorino Romano
□	Broth	4 cups
□	Jarred roasted red peppers	1 cup (16-ounce jar)
□	Fish sauce	3 tablespoons
□	Thai red curry paste	2 teaspoons
□	Limes	4
□	Lemon	1
FREEZER
□	Whole almonds	¼ cup	Walnuts or pecans
□	Corn tortillas	12 (6-inch)

**PAN-SEARED COD with BLISTERED GREEN BEANS and RED PEPPER RELISH**

SERVES 4 | ACTIVE TIME 35 MINUTES

1 cup jarred roasted red peppers,patted dry and chopped fine

¼ cup whole almonds, toasted and chopped fine

3 tablespoons oil, divided

1 scallion, green part only, sliced thin

1 teaspoon sherry vinegar

1½ teaspoons table salt, divided

⅛ plus ¼ teaspoon pepper, divided

1 pound green beans, trimmed

¼ cup water

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

Lemon wedges for serving

1. FOR THE RED PEPPER RELISH Combine red peppers, almonds, 1 tablespoon oil, scallion green, vinegar, ½ teaspoon salt, and ⅛ teaspoon pepper in bowl; set aside.

2. FOR THE GREEN BEANS Combine green beans, water, 1 tablespoon oil, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper in 12-inch nonstick skillet. Cover and cook over medium-high heat, shaking pan occasionally, until water has evaporated, 6 to 8 minutes. Uncover and continue to cook until green beans are blistered and browned, about 2 minutes longer. Transfer to serving platter.

3. FOR THE COD Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Pat cod dry, add to skillet, and cook until both sides are lightly browned and cod registers 135 degrees, about 6 minutes per side. Serve cod with green beans, relish, and lemon wedges.

PREP AHEAD

Chop roasted red peppers
Toast and chop almonds
Trim green beans

MAKE AHEAD

Refrigerate red pepper relish for up to 1 day

NOTES FROM THE TEST KITCHEN

You will need a 12-inch nonstick skillet with a tight-fitting lid
Sub walnuts or pecans for almonds
Sub basil for scallion
Sub red wine vinegar for sherry vinegar
Sub black sea bass, haddock, hake, or pollack for cod

RED CURRY COCONUT CHICKEN SOUP

SERVES 6 | ACTIVE TIME 30 MINUTES

1 tablespoon oil

3 stalks lemongrass, trimmed to bottom 6 inches and minced

3 large shallots, chopped coarse

8 sprigs fresh cilantro, chopped, plus extra fresh leaves for serving

4 cups broth

2 (14-ounce) cans coconut milk, divided

3 tablespoons fish sauce, divided, plus extra for seasoning

1 tablespoon sugar

8 ounces white mushrooms, trimmed and sliced thin

1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced ¼ inch thick

3 tablespoons lime juice (2 limes), plus lime wedges for serving

2 teaspoons Thai red curry paste

2 scallions, sliced thin on bias

1 jalapeño chile, stemmed, seeded, and sliced thin

1. FOR THE STRAINED BROTH Heat oil in large saucepan over medium heat until shimmering. Add lemongrass, shallots, and cilantro sprigs and cook, stirring often, until just softened but not browned, 2 to 5 minutes. Stir in broth, 1 can coconut milk, and 1 tablespoon fish sauce and bring to simmer. Reduce heat to low, cover, and cook until flavors meld, about 10 minutes. Strain broth through fine-mesh strainer into large bowl or container; discard solids.

2. FOR THE SOUP Return broth to now-empty saucepan. Stir in remaining 1 can coconut milk and sugar and bring to simmer over medium-high heat. Stir in mushrooms and cook until just tender, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 1 to 3 minutes. Remove saucepan from heat.

3. Whisk lime juice, curry paste, and remaining 2 tablespoons fish sauce together in bowl to dissolve curry, then stir into soup. Season with extra fish sauce to taste. Sprinkle individual portions with scallions, jalapeño, and extra cilantro leaves before serving with lime wedges.

PREP AHEAD

Trim and mince lemongrass
Chop shallots
Wash and pick cilantro
Trim and slice mushrooms
Juice limes
Slice scallions
Stem, seed, and slice jalapeño
Trim, halve, and slice chicken

MAKE AHEAD

Refrigerate strained broth for up to 2 days

NOTES FROM THE TEST KITCHEN

Sub cremini mushrooms for white mushrooms
Sub light coconut milk for coconut milk
Sub serrano chile for jalapeño

STEAK TACOS

SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES

½ cup packed fresh cilantro leaves, plus extra for serving

3 scallions, chopped coarse

1 jalapeño chile, stemmed, seeded, and chopped coarse

3 garlic cloves, chopped coarse

½ teaspoon ground cumin

6 tablespoons oil, divided

1 tablespoon lime juice, plus lime wedges for serving

1½ pounds flank steak, trimmed, cut lengthwise with grain into 4 pieces, poked all over with fork

1½ teaspoons table salt

½ teaspoon sugar

½ teaspoon pepper

12 (6-inch) corn tortillas, warmed

1. FOR THE HERB PASTE–LIME JUICE MIXTURE Pulse cilantro, scallions, jalapeño, garlic, and cumin in food processor until finely ground, 10 to 12 pulses, scraping down sides of bowl as needed. Add ¼ cup oil and process until combined, about 15 seconds. Transfer 2 tablespoons herb paste to large bowl and whisk in lime juice; set aside.

2. FOR THE MARINATED STEAK Rub steak with salt and remaining herb paste on large plate. Cover with plastic wrap and refrigerate for at least 30 minutes.

3. FOR THE TACOS Scrape herb paste off steak and sprinkle with sugar and pepper. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned all over and meat registers 120 to 125 degrees (for medium-rare), 7 to 13 minutes. Transfer steak to cutting board, tent with aluminum foil, and let rest for 5 minutes.

4. Slice steak thin against grain, then transfer to bowl with reserved herb paste–lime juice mixture and toss to coat. Serve steak in warm tortillas with extra cilantro and lime wedges.

PREP AHEAD

Wash and pick cilantro
Chop scallions
Stem, seed, and chop jalapeño
Juice lime
Trim and cut steak

MAKE AHEAD

Refrigerate herb paste–lime juice mixture for up to 1 day
Refrigerate marinated steak for up to 1 day

NOTES FROM THE TEST KITCHEN

Serve with salsa, minced white onion, thinly sliced radishes or cucumber, or any of your favorite taco toppings
Sub serrano chile for jalapeño

**PARMESAN POLENTA with EGGPLANT RAGU**

SERVES 4 | ACTIVE TIME 30 MINUTES

1 pound eggplant, cut into ½-inch pieces

1¼ teaspoons table salt, divided

2 tablespoons oil

2 (14.5-ounce) cans diced tomatoes with garlic, basil, and oregano, drained with juice reserved

5 cups water, divided

1¼ teaspoons pepper, divided

1½ cups coarse-ground polenta

3 ounces Parmesan cheese, grated (1½ cups), plus extra for serving

¼ cup chopped fresh basil

1. FOR THE EGGPLANT RAGU Line large plate with double layer of coffee filters and spray with vegetable oil spray. Toss eggplant with ½ teaspoon salt, then spread into even layer on plate. Microwave, uncovered, until eggplant is dry and slightly shriveled, 8 to 12 minutes, turning pieces halfway through cooking.

2. Heat oil in Dutch oven over high heat until shimmering. Add eggplant and cook until browned, about 2 minutes. Stir in tomatoes and cook until beginning to brown, about 5 minutes. Stir in reserved tomato juice, 1 cup water, ¼ teaspoon salt, and ½ teaspoon pepper, scraping up any browned bits, and bring to boil. Reduce heat to medium, cover, and simmer gently until eggplant is completely broken down, 20 to 25 minutes.

3. FOR THE POLENTA Meanwhile, bring remaining 4 cups water and remaining ½ teaspoon salt to boil in medium saucepan over medium-high heat. Slowly add polenta, whisking constantly in circular motion to prevent clumping. Bring to simmer, stirring constantly, about 1 minute. Reduce heat to low, cover, and cook for 5 minutes. Whisk polenta to smooth out lumps, then cover and continue to cook, without stirring, until polenta is tender but slightly al dente, about 20 minutes. Off heat, stir in Parmesan and remaining ¾ teaspoon pepper; cover and let sit for 5 minutes.

4. TO FINISH Stir basil into eggplant ragu and season with salt and pepper to taste. Serve ragu over polenta, passing extra Parmesan separately.

PREP AHEAD

Cut eggplant
Grate Parmesan
Wash and pick basil

MAKE AHEAD

Refrigerate eggplant ragu for up to 3 days
Refrigerate polenta for up to 3 days

NOTES FROM THE TEST KITCHEN

If the polenta bubbles or sputters even slightly after the first 10 minutes, lower the heat
Sub unflavored diced tomatoes for diced tomatoes with garlic, basil, and oregano
Sub Pecorino Romano for Parmesan
Sub parsley for basil