MEAL PLAN 25

WHY THIS MEAL PLAN WORKS

We crave comfort food year-round, not just in the wintertime; with that in mind, we designed this week’s meal plan to be comfort food–focused but with a lighter touch, so that you can turn to this plan anytime the need or desire arises. The wedge salad in particular is a satisfying, seasonless classic that’s always a favorite. There are only a couple of make-ahead meal component options this week, but the extensive prep-ahead choices will give you a major leg up on bringing the dinners to the table in a timely manner. There are also loads of flexible substitutions on the grocery list for customizing according to your taste preferences or whatever looks best at the grocery store. We recommend cooking the fish within 2 days of purchase (or see this page for short-term freezing).

GROCERY LIST

PROTEIN			Substitutions
□	Skinless halibut fillets	4 (6 to 8 ounces each), 1 inch thick	Mahi-mahi, red snapper, striped bass, or swordfish
□	Sirloin steak tips	1½ pounds
□	Boneless pork cutlets	8 (3 ounces each), ½ inch thick	Chicken cutlets
□	Pancetta	2 ounces	2 slices bacon
PRODUCE
□	Iceberg lettuce	1 head (2 pounds)	Romaine lettuce hearts
□	Leeks	2 pounds
□	Cherry tomatoes	10 ounces	Grape tomatoes
□	Baby kale	5 ounces (5 cups)	Baby spinach
□	Chives	1 bunch (enough for 2 tablespoons minced plus ½ cup chopped)	Parsley
DAIRY
□	Blue cheese	3 ounces

PREP AHEAD

Slice 2 pounds potatoes ¼ inch thick

Halve 1½ pounds potatoes

Core iceberg lettuce, then cut into 8 wedges

Halve white and light green parts of leeks, then thinly slice and wash thoroughly

Grate lemon zest (5 teaspoons)

Juice lemon (2 teaspoons)

Halve cherry tomatoes

Toast panko

Grate Parmesan (2¾ cups)

Trim steak tips, then cut into 2-inch pieces

Cut pancetta into ½-inch pieces

Cut bacon into ½-inch pieces

MAKE AHEAD

UP TO 1 DAY	Make blue cheese dressing for wedge salad
	Bread pork cutlets

PANTRY ITEMS

CUPBOARD & COUNTER			Substitutions
□	Bucatini	1 pound	Any strand pasta
□	Panko bread crumbs	½ cup
□	Oil	½ cup plus 1 tablespoon
□	Red wine vinegar	1 teaspoon	White wine vinegar
□	Cayenne pepper	¼ teaspoon
□	All-purpose flour	1 cup plus 2 tablespoons
□	Small red potatoes (1- to 2-inch diameter)	3½ pounds	Small Yukon Gold potatoes
□	Garlic cloves	5
REFRIGERATOR
□	Parmesan cheese	5½ ounces	Pecorino Romano
□	Whole milk	1 cup
□	Plain yogurt	¾ cup
□	Unsalted butter	5 tablespoons	Oil
□	Eggs	3 large
□	Broth	3 cups
□	Dry white wine	¾ cup	Dry vermouth
□	Lemons	2
FREEZER
□	Frozen peas	1 cup
□	Bacon	4 slices	4 ounces pancetta

**POACHED HALIBUT with LEEK COMPOTE and RED POTATOES**

SERVES 4 | ACTIVE TIME 30 MINUTES

1½ pounds small red potatoes, unpeeled, halved

2 tablespoons unsalted butter, melted, plus 3 tablespoons unsalted butter

1¼ teaspoons table salt, divided

3 tablespoons chopped fresh chives, divided

2 teaspoons grated lemon zest plus 2 teaspoons juice

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

¼ teaspoon cayenne pepper, plus extra for seasoning

2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly (4½ cups)

2 garlic cloves, minced

¼ cup dry white wine

1 cup broth

1. Adjust oven rack to lowest position and heat oven to 425 degrees. Toss potatoes, 2 tablespoons melted butter, and ½ teaspoon salt together on rimmed baking sheet, then arrange cut side down in single layer. Roast until potatoes are tender, about 25 minutes.

2. While potatoes roast, combine 1 tablespoon chives and lemon zest in bowl; set aside. Sprinkle halibut with cayenne and ½ teaspoon salt. Melt remaining 3 tablespoons butter in 12-inch skillet over medium-high heat. Add leeks, garlic, and remaining ¼ teaspoon salt and cook until leeks have wilted, about 5 minutes. Add wine and cook until nearly evaporated, about 1 minute. Add broth and bring to simmer.

3. Reduce heat to medium-low. Place halibut on top of leek mixture and cook, covered, until fish registers 130 degrees, 13 to 15 minutes. Using spatula, transfer halibut to large plate and tent with aluminum foil. Stir lemon juice and remaining 2 tablespoons chives into leek mixture, then season with salt and extra cayenne to taste. Sprinkle halibut with lemon zest mixture and serve with leek compote and potatoes.

PREP AHEAD

Halve potatoes
Grate lemon zest and juice lemon
Halve, slice, and wash leeks

NOTES FROM THE TEST KITCHEN

You will need a 12-inch skillet with a tight-fitting lid
Sub Yukon Gold potatoes for red potatoes
Sub oil for butter
Sub parsley for chives
Sub mahi-mahi, red snapper, striped bass, or swordfish for halibut
Sub dry vermouth for white wine

**WEDGE SALAD with STEAK TIPS and BLUE CHEESE DRESSING**

SERVES 4 | ACTIVE TIME 35 MINUTES

4 slices bacon, cut into ½-inch pieces

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

¾ teaspoon table salt, divided

½ teaspoon pepper, divided

¾ cup plain yogurt

1 teaspoon red wine vinegar

3 ounces blue cheese, crumbled (¾ cup), divided

1 garlic clove, minced

1 head iceberg lettuce (2 pounds), cored and cut into 8 wedges

10 ounces cherry tomatoes, halved

2 tablespoons minced fresh chives

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. Pour off all but 2 tablespoons fat from skillet (or add oil until it measures 2 tablespoons).

2. FOR THE STEAK TIPS Pat steak dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Heat bacon fat in 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 plate, tent with aluminum foil, and let rest for 5 minutes.

3. FOR THE BLUE CHEESE DRESSING Whisk yogurt, vinegar, ½ cup blue cheese, garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl.

4. TO FINISH Arrange lettuce wedges and steak tips on individual plates and drizzle with dressing. Top with tomatoes, chives, bacon, and remaining ¼ cup blue cheese. Serve.

PREP AHEAD

Core and cut lettuce
Halve cherry tomatoes
Cut bacon
Trim and cut steak tips

Make AHEAD

Refrigerate blue cheese dressing for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub pancetta for bacon
Sub white wine vinegar for red wine vinegar
Sub romaine lettuce hearts for iceberg lettuce
Sub grape tomatoes for cherry tomatoes
Sub parsley for chives

**PARMESAN-CRUSTED PORK CUTLETS with CHIVE SMASHED POTATOES**

SERVES 4 | ACTIVE TIME 45 MINUTES

2 pounds small red potatoes, unpeeled, sliced ¼ inch thick

1 cup whole milk

½ cup oil, divided

2 teaspoons table salt, divided

¾ teaspoon pepper, divided

¼ cup chopped fresh chives

1 cup plus 2 tablespoons all-purpose flour, divided

3 large eggs

4 ounces Parmesan cheese, grated (2 cups)

8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed

1. FOR THE POTATOES Microwave potatoes, milk, ¼ cup oil, 1½ teaspoons salt, and ½ teaspoon pepper in covered bowl until potatoes are tender, about 15 minutes, stirring halfway through. Using potato masher, gently smash potatoes until nearly to desired consistency. Stir in chives and season with salt and pepper to taste; cover to keep warm and set aside until ready to serve.

2. FOR THE BREADED CUTLETS While potatoes cook, spread 1 cup flour in shallow dish. Beat eggs in second shallow dish. Combine Parmesan and remaining 2 tablespoons flour in third shallow dish. Pat pork dry with paper towels, then sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in egg, then coat with Parmesan mixture; return to flour, pressing gently to adhere.

3. TO FINISH Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until just smoking. Add 4 cutlets and cook until golden brown, 3 to 5 minutes per side. Transfer to paper towel–lined plate to drain. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining 4 cutlets. Serve cutlets with smashed potatoes.

PREP AHEAD

Slice potatoes
Grate Parmesan

MAKE AHEAD

Refrigerate breaded cutlets for up to 1 day

NOTES FROM THE TEST KITCHEN

Sub Yukon Gold potatoes for red potatoes
Sub parsley for chives
Sub Pecorino Romano for Parmesan
Sub chicken cutlets for pork

**BUCATINI with PEAS, KALE, and PANCETTA**

SERVES 4 TO 6 | ACTIVE TIME 45 MINUTES

½ cup panko bread crumbs, toasted

1½ ounces Parmesan cheese, grated (¾ cup), divided

1 tablespoon oil

1 tablespoon grated lemon zest, divided

¼ teaspoon table salt

¼ teaspoon pepper

2 ounces pancetta, cut into ½-inch pieces

2 garlic cloves, minced

½ cup dry white wine

2½ cups water

2 cups broth

1 pound bucatini

5 ounces (5 cups) baby kale

1 cup frozen peas

1. Combine panko, ¼ cup Parmesan, oil, 1 teaspoon lemon zest, salt, and pepper in bowl; set aside. Cook pancetta in Dutch oven over medium heat until rendered and crispy, 6 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate.

2. Add garlic and remaining 2 teaspoons lemon zest to fat left in pot and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 3 minutes. Stir in water, broth, and pasta and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring often, until pasta is nearly tender, 8 to 10 minutes.

3. Uncover, stir in kale and peas, and simmer until pasta and kale are tender, about 4 minutes. Add remaining ½ cup Parmesan and stir vigorously until pasta is creamy and well coated, about 30 seconds. Season with salt and pepper to taste. Serve, sprinkling individual portions with pancetta and panko mixture.

PREP AHEAD

Toast panko
Grate Parmesan
Grate lemon zest
Cut pancetta

NOTES FROM THE TEST KITCHEN

Sub Pecorino Romano for Parmesan
Sub bacon for pancetta
Sub dry vermouth for white wine
Sub any strand pasta for bucatini
Sub baby spinach for baby kale