Everyday Food: A whole week is in the grocery bag

Posted Tuesday, Aug. 12, 2014  comments  Print Reprints
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Monday: Pork chops with pineapple and rice

Serves 4

• 2 cups long-grain white rice

• 2 teaspoons vegetable oil

• 4 bone-in pork chops (2 1/2 pounds total, 1 inch thick)

• Coarse salt and ground pepper

• 1 pineapple, peeled, cored and cut into 1/2-inch pieces

• 1 jalapeño, diced small

• 1 tablespoon soy sauce

• 1/4 cup packed fresh cilantro leaves, for serving

1. Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.

2. Reduce heat to medium. Add pineapple and jalapeño to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce. Reserve half the rice and refrigerate for later use. Serve pork with pineapple mixture, rice and cilantro.

Nutritional information per serving: 482 calories, 16 grams fat (5 grams saturated fat), 28 grams protein, 56 grams carbohydrates, 2 grams fiber, 30 percent of calories from fat.

Tuesday: Buttermilk chicken with cornbread and cucumber-celery salad

Serves 4

• 2 cups buttermilk

• Coarse salt and ground pepper

• 1 whole chicken (3 1/2 pounds), cut into 10 pieces and skin removed, plus 1 bone-in, skin-on chicken breast (3/4 pound)

• 5 slices white bread

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil

• 1 English cucumber, halved and thinly sliced

• 1 shallot, halved and thinly sliced

• 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves

• 2 teaspoons red-wine vinegar

• Scallion cornbread muffins (recipe follows)

1. In a bowl, mix buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper. Add 10 pieces from whole chicken; stir to coat. Marinate 30 minutes (or up to 8 hours).

2. Preheat oven to 450 degrees. In a food processor, pulse bread until fine crumbs form, about 30 seconds. Transfer to a rimmed baking sheet; bake until golden brown, about 7 minutes. Transfer breadcrumbs to a bowl and toss with 2 tablespoons oil.

3. Set a wire rack in baking sheet. Remove chicken from marinade, shaking off as much liquid as possible, and coat with breadcrumbs. Place on rack, along with nonbreaded chicken breast, and season all with salt and pepper. Bake until chicken is cooked through and golden brown, 45 to 50 minutes, rotating sheet halfway through (tent chicken with foil if overbrowning). Refrigerate extra breast for later use.

4. Meanwhile, in a bowl, combine cucumber, shallot, celery and leaves, vinegar, and 2 teaspoons oil; season with salt and pepper. Serve salad with buttermilk chicken and muffins.

Nutritional information per serving (with 1 muffin): 642 calories, 29 grams fat (6 grams saturated fat), 53 grams protein, 43 grams carbohydrates, 3 grams fiber, 41 percent of calories from fat.

Scallion cornbread muffins

Makes 6

• 1/2 cup yellow cornmeal

• 1/2 cup all-purpose flour, spooned and leveled

• 2 tablespoons sugar

• 3/4 teaspoon baking powder

• 1 teaspoon coarse salt

• 1/2 cup plus 2 tablespoons buttermilk

• 2 tablespoons oil

• 1 large egg, whisked

• 1/4 cup chopped scallions

Preheat oven to 450 degrees. Lightly grease 6 cups of a standard-size muffin pan with vegetable oil. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Make a well in the center; stir in buttermilk, oil, egg and scallions. Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.

Wednesday: Beef, snap pea and asparagus stir-fry

Serves 4

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon sugar

• 3/4 pound boneless New York strip steak, thinly sliced

• Coarse salt

• 1 tablespoon vegetable oil

• 1 bunch asparagus (14 ounces), trimmed and cut into 2-inch lengths

• 6 ounces snap peas

• 1 garlic clove, minced

• 1 tablespoon peeled minced fresh ginger

• 1 teaspoon fresh lemon juice, plus lemon wedges for serving (optional)

• 2 tablespoons torn fresh basil leaves

• Reserved cooked rice from pork chops with pineapple and rice

1. In a small bowl, combine soy sauce, vinegar and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.

2. Add asparagus, snap peas, garlic and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges, if desired.

Nutritional information per serving: 511 calories, 23 grams fat (8 grams saturated fat), 24 grams protein, 50 grams carbohydrates, 4 grams fiber, 41 percent of calories from fat.

Thursday: Barley salad with chicken and corn

Serves 4

• Coarse salt and ground pepper

• 1 cup barley

• 2 bunches scallions, cut into thirds crosswise and white ends halved

• 2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn

• 3 tablespoons extra-virgin olive oil

• 1 pint grape tomatoes, halved

• 1/4 cup fresh parsley leaves

• Reserved cooked chicken breast from buttermilk chicken with cornbread and cucumber-celery salad, shredded

• 1 tablespoon plus 2 teaspoons fresh lime juice

• 5 ounces baby spinach

1. In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.

2. Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.

3. In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.

Nutritional information per serving: 409 calories, 13 grams fat (2 grams saturated fat), 16 grams protein, 62 grams carbohydrates, 13 grams fiber, 29 percent of calories from fat.

Friday: No-bake summer lasagna

Serves 4

• 1/2 cup ricotta

• 3 tablespoons grated Parmesan

• 3 tablespoons plus 2 teaspoons extra-virgin olive oil

• Coarse salt and ground pepper

• 8 lasagna noodles, broken in half crosswise

• 1 small garlic clove, minced

• 2 pints grape tomatoes, halved

• 2 zucchini (about 1 pound total), halved if large and thinly sliced

• 1 tablespoon torn fresh basil leaves, plus more for serving

1. In a small bowl, combine ricotta, Parmesan and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.

3. Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Nutritional information per serving: 376 calories, 19 grams fat (5 grams saturated fat), 12 grams protein, 40 grams carbohydrates, 4 grams fiber, 45 percent of calories from fat.

Have more to add? News tip? Tell us

This grocery list has everything you need for five easy weeknight dinners.

Produce

• 1 head garlic

• 1 shallot

• 3 pints grape tomatoes

• 2 zucchini

• 1 bunch each cilantro, basil and parsley

• 1 English cucumber

• 1 bunch celery

• 1 jalapeño

• 3 bunches scallions

• 3 ears corn

• 5 ounces baby spinach

• 1 bunch asparagus

• 6 ounces snap peas

• 1 piece fresh ginger

• 1 pineapple

• 2 limes

• 1 lemon

Dairy

• 1/2 cup ricotta

• Parmesan

• 1 quart buttermilk

• 1 large egg

Meat/poultry

• 4 bone-in pork chops (1 inch thick)

• 3 1/2-pound chicken, cut into 10 pieces

• 1 bone-in, skin-on chicken breast

• 3/4 pound boneless New York strip steak

Staples

• Oil: extra-virgin olive, vegetable

• Vinegar: red-wine, rice

• Soy sauce

• Long-grain white rice

• Yellow cornmeal

• All-purpose flour

• Sugar

• Baking powder

Miscellaneous

• 8 lasagna noodles

• 5 slices white bread

• 1 cup barley

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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