Weeknight Cooking • Add one

BUFFALO CHICKEN SANDWICHES

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

4 large chicken cutlets (about 1¼ pounds total) 1 cup buttermilk ½ cup ranch dressing 1½ ounces blue cheese, crumbled (about ⅓ cup) 1 cup self-rising flour Kosher salt and freshly ground pepper 1 cup Buffalo-style hot sauce Vegetable oil, for frying 4 brioche buns, split 2 cups shredded coleslaw mix ½ English cucumber, thinly sliced Potato chips, for serving

1. Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and ½ teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels. 2. Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel–lined plate to drain. 3. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

Per serving: Calories 790; Fat 51 g (Saturated 11 g); Cholesterol 145 mg; Sodium 1,902 mg; Carbohydrate 46 g; Fiber 3 g; Sugars 6 g; Protein 39 g

TORTELLINI AND STEAK SALAD

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt 2 9-ounce bags cheese tortellini 1 cup halved cherry tomatoes ⅓ cup halved pitted black olives ½ cup chopped cucumber (thinly sliced and quartered) ½ cup quartered marinated artichoke hearts, chopped, plus 1 tablespoon marinade 4 ounces fresh mozzarella cheese, cut into ½-inch cubes 2 tablespoons red wine vinegar 1½ teaspoons Italian seasoning 3 tablespoons extra-virgin olive oil 1¼ pounds skirt steak, cut into 4 equal pieces Freshly ground pepper 2 scallions, thinly sliced on an angle

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well. 2. Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak. 3. Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.

Per serving: Calories 870; Fat 44 g (Saturated 16 g); Cholesterol 142 mg; Sodium 1,292 mg; Carbohydrate 66 g; Fiber 4 g; Sugars 3 g; Protein 53 g

STUFFED ZUCCHINI BOATS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons extra-virgin olive oil 4 zucchinis (about 2½ pounds), halved lengthwise and seeds scooped out Kosher salt and freshly ground pepper 1 onion, diced 2 teaspoons ground cumin 1 pound ground turkey 3 tablespoons tomato paste 1 cup low-sodium chicken broth 3 ounces feta cheese, crumbled ¾ cup plain Greek yogurt 3 tablespoons fresh lemon juice ½ cup packed fresh dill, torn

1. Preheat the oven to 400˚. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and ½ teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes. 3. Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes. 4. Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

Per serving: Calories 450; Fat 28 g (Saturated 9 g); Cholesterol 110 mg; Sodium 864 mg; Carbohydrate 18 g; Fiber 4 g; Sugars 12 g; Protein 33 g

VIETNAMESE-STYLE CARAMELIZED CHICKEN

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

3 tablespoons vegetable oil 2 pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs) Kosher salt and freshly ground pepper 3 cloves garlic, minced 1 shallot, thinly sliced 1 1-inch piece ginger, peeled and cut into fine matchsticks 1 cup coconut water ¼ cup fish sauce ¼ cup packed light brown sugar 2 jalapeño peppers, thinly sliced 2 cups steamed white rice Cilantro leaves, for topping

1. Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate. 2. Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes. 3. Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

Per serving: Calories 500; Fat 17 g (Saturated 4 g); Cholesterol 208 mg; Sodium 1,498 mg; Carbohydrate 42 g; Fiber 1 g; Sugars 17 g; Protein 43 g

MEZZI RIGATONI WITH YELLOW TOMATO SAUCE

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt 10 ounces mezzi rigatoni 5 tablespoons extra-virgin olive oil 6 cloves garlic, sliced 2 pints yellow or orange cherry tomatoes (such as Sungolds), halved ¼ teaspoon red pepper flakes 1 cup packed fresh basil, large leaves torn Freshly grated pecorino-romano cheese (optional)

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve ½ cup cooking water, then drain. 2. Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat. 3. Add the basil, pasta and ¼ cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

Per serving: Calories 440; Fat 19 g (Saturated 3 g); Cholesterol 0 mg; Sodium 393 mg; Carbohydrate 57 g; Fiber 4 g; Sugars 3 g; Protein 11 g

PORK WITH GREEN TOMATO CHUTNEY

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons extra-virgin olive oil ½ sweet onion, chopped 1 stalk celery, sliced 1 yellow bell pepper, chopped 2 unripe green tomatoes (about 1 pound), cored and chopped 1 teaspoon finely chopped fresh thyme, plus 1 large sprig Kosher salt and freshly ground pepper ¼ cup apple cider vinegar 3 tablespoons packed light brown sugar 4 boneless pork chops (about 1 inch thick; 8 ounces each) 2 cups microwavable wild rice blend, for serving ¼ cup chopped fresh parsley, plus more for sprinkling

1. Heat 1 tablespoon olive oil in a medium saucepan over mediumhigh heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, ¾ teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes. 2. Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes. 3. Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley.

Per serving: Calories 660; Fat 32 g (Saturated 10 g); Cholesterol 136 mg; Sodium 729 mg; Carbohydrate 41 g; Fiber 4 g; Sugars 17 g; Protein 54 g

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 1½ teaspoons chipotle chile powder 1 teaspoon ground cumin 2 navel oranges, 1 zested Kosher salt 4 5-ounce skinless salmon fillets, cut into strips 1 avocado, diced 2 tablespoons finely diced red onion ½ cup fresh cilantro, chopped, plus more for topping ½ jalapeño pepper, seeded and finely diced 1 lime, ½ juiced and ½ cut into wedges Vegetable oil, for grilling 1 ear of corn, shucked 12 corn tortillas 1. Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and ½ teaspoon salt. Toss with the salmon and set aside. 2. Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well. 3. Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side. 4. Cut the corn kernels off the cob and toss with the avocadoorange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

Per serving: Calories 500; Fat 18 g (Saturated 3 g); Cholesterol 66 mg; Sodium 385 mg; Carbohydrate 54 g; Fiber 10 g; Sugars 8 g; Protein 34 g

KIMCHI FRIED RICE

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 2 tablespoons vegetable oil ½ cup chopped onion ¾ cup diced Spam (half of a 12-ounce can) 1½ cups roughly chopped ripe kimchi, plus ⅓ cup kimchi brine 4 cups day-old cooked short- or medium-grain white rice 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 tablespoon soy sauce 1 tablespoon toasted sesame oil Kosher salt Toasted sesame seeds, for topping (optional) 4 large eggs 2 scallions, thinly sliced 1. Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes. 2. Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm. 3. In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2½ minutes. Season with salt. 4. Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

Per serving: Calories 580; Fat 30 g (Saturated 9 g); Cholesterol 221 mg; Sodium 1,154 mg; Carbohydrate 61 g; Fiber 3 g; Sugars 3 g; Protein 17 g