4 minute read
EAT THIS NOW
CHOICE CUT
Hanger steaks used to be considered too small to display in cases, so butchers kept them for themselves. Then people wised up: It’s super tender, and it cooks quickly on the grill (page 182).
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3 DAYS
THAT’S ALL THE TIME YOU HAVE BEFORE CILANTRO STARTS TO WILT IN THE REFRIGERATOR. (MAKE MORE QUESADILLAS—PAGE 184.)
Photographs by
Jen Causey
Food Stylingby
Kellie Gerber Kelley
Quick Cooking 168, 169, 179, 180, 182, 184, 186, 195, 198
Healthy Pick 168, 169, 179, 180, 182, 195, 198 Make Ahead 180 Whole-Grain 169, 195
Vegetarian 168, 169, 184, 195, 198 Gluten-Free 168, 169, 182, 195, 198
QUICK TIP
LOOKFOR “NONPAREIL” CAPERS, WHICH ARE THE SMALLEST, MOST TENDER VARIETY.
THIS IS NUTS
Ever cracked a peanut shell and wondered how the nut inside is already salty? (No, they don’t grow that way.) Whole peanuts are submerged in brine, which permeates the shells and then evaporates, leaving salt behind.
EASY DINNER 1 Seared salmon noodles with scallions
ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4
12oz. udon noodles, uncooked ¼cup rice wine vinegar 1½Tbsp. sesame oil ¼cup plus 2 tsp. canola oil, divided 6oz. snow peas, thinly sliced (about 2¼ cups) 2carrots, thinly sliced 1¼lb. skinless salmon fillet, cut into 4 equal portions ½tsp. kosher salt ½cuproughly chopped roasted, salted peanuts ¼cup thinly sliced scallions
COOK the noodles according to the package directions; drain and rinse. COMBINE the vinegar, sesame oil, and 3½ tablespoons of the canola oil in a large bowl. Add the noodles, snow peas, and carrots; toss to combine. HEAT the remaining canola oil in a large nonstick skillet over medium-high. Add the salmon and sprinkle with the salt; cook 1 minute. Reduce heat to medium-low; cook until golden brown on the bottom and mostly cooked through, about 4 minutes. Turn and cook 2 minutes. Transfer to a plate; let cool slightly. DIVIDE the noodles evenly among 4 plates. Top with the salmon and sprinkle evenly with the peanuts and scallions.
Recipes by
Julia Levy
Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly
Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly
EASY DINNER 2 Eggplant and chicken caponata pizza
ACTIVE TIME 15MINUTES TOTAL TIME 30MINUTES SERVES 4
1small eggplant (such as Japanese eggplant) 3Tbsp. olive oil, divided 1lb. prepared pizza dough, at room temperature 1garlic clove, minced 8oz. fresh mozzarella, sliced ½cupshredded rotisserie chicken ⅓cup roasted red bell pepper slices 2tsp.capers ¼tsp. kosher salt 2tsp. fresh lemon juice 1Tbsp. chopped fresh flat-leaf parsley
PLACE a pizza stone or baking sheet in oven. Preheat oven to 450°F. Using a vegetable peeler, peel thin strips from the eggplant until you reach the seeds. Discard the seedy core. HEAT 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the eggplant and cook, stirring constantly, until tender, about 2 minutes. PLACE the pizza dough on a sheet of parchment paper. Stretch or roll the dough into a 14-inch circle. Combine the garlic and the remaining 1 tablespoon of oil in a small bowl; brush evenly over the dough. Lay the mozzarella over the dough, leaving a ¾-inch border. Top the mozzarella evenly with the eggplant, chicken, bell pepper, and capers. Sprinkle with the salt. Slide the pizza on the parchment onto the hot pizza stone or baking sheet. BAKE until the mozzarella is melted and the crust is golden brown and crispy, about 15 minutes. Drizzle with the lemon juice and sprinkle with the parsley.
Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free Family-Friendly
EASY DINNER 3 Grilled hanger steak with green bean and sweet pepper slaw
ACTIVE TIME 20 MINUTES TOTAL TIME 20 MINUTES SERVES 4
3Tbsp. fresh lime juice (from 3 limes) ¾tsp. kosher salt 5Tbsp. olive oil, divided ¼cupthinly sliced red onion 4oz. haricots verts (French green beans), thinly sliced 6small bell peppers, thinly sliced into rings (about 1¼ cups) 2Tbsp. chopped fresh cilantro 1½lb.hangersteak, center membrane removed, cut into 4 equal pieces ½tsp. black pepper
PREHEAT grill to high. Stir together the lime juice, salt, and ¼ cup of the oil in a small bowl. Add the onion and let stand at least 10 minutes. Add the haricots verts, bell peppers, and cilantro; toss to combine. MEANWHILE, sprinkle the steak with the black pepper and drizzle with the remaining 1 tablespoon of oil. Grill until an instant-read thermometer inserted in the center of each piece registers 130°F, 5 to 7 minutes per side for medium-rare. Let stand 5 minutes; cut against the grain into thin slices. Serve with the slaw.
