Everyday Food: One week in spring

Posted Tuesday, May. 20, 2014  comments  Print Reprints
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Monday: Chicken, onion and mozzarella sandwiches with roasted potatoes

Serves 4

• 1 tablespoon extra-virgin olive oil, plus more for brushing

• 1 1/2 pounds small new potatoes, halved if large

• 1 small red onion, cut into 1/2-inch rounds

• Coarse salt and ground pepper

• 4 chicken cutlets (about 3/4 pound total)

• 4 slices fresh mozzarella

• 4 ciabatta rolls, split

• Baby arugula, for serving

• Fresh parsley leaves, for serving

• 4 teaspoons mayonnaise, for serving

1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender when pierced with a knife and onions are soft and browned, about 30 minutes, flipping halfway through.

2. Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, about 4 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet and cook until cheese is melted, about 1 minute. Layer cutlets on bottom halves of rolls with onion, arugula and parsley. Spread mayonnaise on top halves of rolls. Sandwich halves together and serve with roasted potatoes.

Nutritional information per serving: 515 calories, 19 grams fat (7 grams saturated fat), 33 grams protein, 51 grams carbohydrates, 4 grams fiber, 33 percent of calories from fat.

Tuesday: Pasta with sausage, leeks and lettuce

Serves 4

Transform any leftover lettuce you have on hand into a dinner ingredient in this dish.

• 3/4 pound sweet Italian sausages, casings removed

• 2 bunches leeks (about 3 pounds total), white and light-green parts only, halved lengthwise, cut into 1/4-inch slices, rinsed well and drained

• 1/2 cup dry white wine, such as pinot grigio

• 2 tablespoons unsalted butter

• Coarse salt and ground pepper

• 3/4 pound short pasta, such as lumache or medium shells

• 4 cups bibb or Boston lettuce, torn into pieces

• Grated Parmesan, for serving

1. In a large skillet, cook sausages over medium-high heat, breaking up meat with a spoon, until browned, about 5 minutes. Transfer 4 cups leeks to an airtight container and refrigerate for later use. Add remaining leeks (4 cups) to sausage in skillet and cook until softened, about 5 minutes. Add wine and cook, stirring frequently, until mostly evaporated, about 2 minutes. Stir in butter and season to taste with salt and pepper.

2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta, return to pot along with sausage mixture and toss to combine. Add lettuce and enough pasta water to create a light sauce that coats pasta. Toss to combine. Serve with Parmesan on the side.

Nutritional information per serving (using 1/4 cup Parmesan): 648 calories, 16 grams fat (8 grams saturated fat), 31 grams protein, 92 grams carbohydrates, 7 grams fiber, 22 percent of calories from fat.

Wednesday: Soft polenta with roasted portobellos and snap peas

Serves 4

Leftover creamy polenta from Wednesday’s meal turns into crisp pan-fried polenta cakes on Friday.

• Nonstick cooking spray

• 2 cups quick-cooking polenta (not prepared)

• Coarse salt and ground pepper

• 4 large portobello mushrooms, stems trimmed to 1/2 inch

• 2 tablespoons extra-virgin olive oil

• 1 pound snap peas, trimmed

• Grated Parmesan, for serving

1. Preheat oven to 400 degrees. Lightly coat an 8-inch square baking dish with cooking spray and set aside. In a medium pot, bring 10 cups water to a boil over high heat. Slowly add polenta, whisking constantly. Continue whisking until thickened, about 2 minutes; season with salt and pepper. Reduce heat to low and simmer, whisking occasionally, until polenta is thick and creamy, about 20 minutes. Pour half the polenta into baking dish and let cool; cover and refrigerate for Friday.

2. Meanwhile, place mushrooms, stem side up, on a rimmed baking sheet. Drizzle each with 1 teaspoon oil and season with salt and pepper. Roast 9 minutes. In a small bowl, toss together snap peas and 2 teaspoons oil; season with salt and pepper. Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, about 8 minutes.

3. Divide polenta among four plates and top each with a mushroom, some snap peas and a sprinkling of Parmesan.

Nutritional information per serving (using 1/4 cup Parmesan): 327 calories, 9 grams fat (2 grams saturated fat), 11 grams protein, 51 grams carbohydrates, 8 grams fiber, 25 percent of calories from fat.

Thursday: Pork cutlets with couscous and sauteed peppers and asparagus

Serves 4

• 1 cup couscous

• 2 tablespoons extra-virgin olive oil

• 2 red bell peppers, seeded and cut into 1-inch strips

• 1 bunch asparagus (about 1 pound), trimmed

• Coarse salt and ground pepper

• 8 small pork cutlets (about 1 1/2 pounds total)

• 1/2 cup loosely packed fresh parsley leaves, coarsely chopped

1. Cook couscous according to package instructions. Meanwhile, in a large cast-iron or heavy skillet, heat 1 tablespoon oil over medium-high. Add bell peppers and asparagus; season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, about 8 minutes. Transfer to a serving plate and loosely tent with foil.

2. Add 1 1/2 teaspoons oil to skillet. Season pork on both sides with salt and pepper. Cook half the cutlets until browned, about 5 minutes, flipping once. Repeat with remaining oil and cutlets. Stir parsley into couscous and serve with pork and vegetables.

Nutritional information per serving: 528 calories, 20 grams fat (5 grams saturated fat), 45 grams protein, 39 grams carbohydrates, 5 grams fiber, 34 percent of calories from fat.

Friday: Skirt steak with pan-fried polenta

Serves 4

• 1 1/4 pounds skirt steak (fat trimmed), cut into 4 pieces and patted dry

• Coarse salt and ground pepper

• 2 tablespoons extra-virgin olive oil

• Reserved polenta, cut into 8 wedges

• 4 cups reserved leeks

• 3 ounces baby arugula (about 3 cups)

• 1/2 cup loosely packed fresh parsley leaves

• Lemon wedges (optional), for serving

1. Preheat oven to 250 degrees. Heat a large cast-iron or heavy skillet over medium-high. Season steak on both sides with salt and pepper. In two batches, cook steak until browned, about 6 minutes per batch, flipping once. Transfer to a rimmed baking sheet, loosely tent with foil and keep warm in oven. Wipe skillet clean and return to heat. Add 1 tablespoon oil and cook half the polenta wedges until crisp, about 5 minutes, flipping once. Repeat with remaining oil and polenta. Transfer to sheet with steak. Add leeks to skillet, season with salt and pepper, and cook until softened, stirring frequently, about 3 minutes.

2. Toss together arugula and parsley. Thinly slice steak against the grain and serve with salad, polenta wedges topped with leeks, and lemon wedges, if desired.

Nutritional information per serving: 482 calories, 17 grams fat (5 grams saturated fat), 35 grams protein, 46 grams carbohydrates, 6 grams fiber, 32 percent of calories from fat.

Have more to add? News tip? Tell us

New potatoes, tender greens, crunchy snap peas — fresh seasonal produce is available everywhere you look. That makes cooking five weeknight meals even simpler.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

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