We know, it’s hot out there. That’s why we’re keeping the cooking—and cleaning—to a minimum. Unlike the merciless summer sun, you’ll barely heat up the kitchen this week.
Monday night’s swordfish with a summery salad is ready in minutes, and it leaves you with enough fish to "nextover" into Tuesday’s pasta.
Wednesday’s fun chicken Caesar sandwiches only put you in front of the grill (or grill pan) for about 10 minutes, while also providing extra protein for Friday’s big dinner salad.
And OK, Thursday’s Greek-influenced dish of tomatoey beans and artichokes takes a little bit of simmering. But that time in the pot delivers a dish that's great straight from the fridge or at room temperature. See? Even stews and braises can keep their cool.
All the details are below. But first, the grocery list:
- Extra-virgin olive oil
- Olive oil
- Kosher salt
- Black pepper
- Herbes de Provence
- Crushed red pepper flakes
- Dijon mustard
- Red wine vinegar
- Oil-packed anchovy fillets
- Pine nuts
- 12 oz. casarecce or other short dried pasta
- Golden raisins
- Worcestershire sauce
- Potato chips
- Tomato paste
- 2 (14-oz.) cans artichoke hearts
- 3 (14-oz.) cans lima or other large white beans
- Slivered almonds
- 2 lemons
- 1 small bunch seedless red grapes
- 1 lb. asparagus
- 1 large or 2 small heads frisée
- 1 bunch Tuscan kale
- 3 medium Persian cucumbers
- 1 small white onion
- 1 large onion
- 1 head garlic
- 2 pints cherry tomatoes
- 2 large tomatoes
- 1 bunch scallions
- 1 bunch parsley
- 1 bunch basil
- 1 bunch oregano
- 8 large skinless, boneless chicken thighs (about 3 lb. total)
- Six (1”-thick) swordfish steaks (2 1/4 – 2 1/2 lb. total)
- 4 brioche buns
- 1 loaf crusty bread
This easy-breezy summer dinner also gives you the foundation for tomorrow’s meal, since you’re cooking two extra swordfish steaks. You can cook them in batches on the stovetop, or if you prefer, grill them all at once: Fire up the grill to medium-high, season the steaks with salt and pepper and rub with olive oil. Grill over direct heat, undisturbed, until grill marks appear, about 4 minutes. Carefully flip and cook until fish is opaque all the way through, about 4 minutes more. Refrigerate two steaks for tomorrow.
Nextovering cooked fish shaves time off an already fast recipe. Coarsely flake the swordfish and reheat it gently in the tomato sauce before adding the pasta. If your kids think adding raisins to this dish is weird (they’ll learn, don’t worry), pass them at the table instead.
Tonight’s chicken needs 30 minutes to marinate, so get that going as soon as you can. Don’t marinate all eight thighs, though—you’ll be grilling four with nothing but salt, pepper, and a little oil to use on Friday. Refrigerate those once they’re cooked.
The more deeply browned the artichoke hearts, the tastier this dish will be, so pat them with paper towels to remove as much of the liquid as possible before starting. The recipe calls for topping the finished dish with red-pepper flakes—if that’s more heat than your kids can handle, pass the pepper flakes at the table.
Wednesday’s simply seasoned chicken thighs become a freewheeling salad tonight. Use the combo described in this tutorial as your leaping-off point—once you see how easy it is to wing it, you’ll never need a chicken-salad recipe again. Swap pine nuts for the almonds, since you already have those on hand. And instead of the mint mentioned here, use a little bit of each of the three herbs you bought this week: parsley, oregano, and basil. If there’s any frisée left, why not throw that in, too?
Originally Appeared on Epicurious