WEEKNIGHT

meal planner
realsimple
E D I TO R ’ S C H O I C E   W E E K O F 3 .19.18
 3 .19.18

Shopping list

WHAT YOU MAY HAVE: WHAT YOU’LL NEED:

P RO D U C E :
Olive oil, ¾ cup
Russet potatoes, 1½ pounds
Crushed red pepper flakes,
Garlic, 6 cloves
¼ teaspoon
Shallots, 2
Whole black peppercorns,
Scallions, 3
2 teaspoons
Fresh flat-leaf parsley, 1 bunch
Mayonnaise, ⅓ cup
Fresh mint, 1 bunch
Kosher salt and black pepper
Fresh thyme, 1 bunch
Fresh chives, 1 bunch
MONDAY Bibb lettuce, 1 small head
Pepper-crusted tuna with
oven fries and spinach
Fresh spinach, 2 (10-ounce) bags
English cucumber, 1
Lemon, 3

M E AT/ P O U LT RY/ F I S H :
Lamb chops (rib or loin),
8 small chops, about 2 pounds total
Tuna, 4 (6-ounce) steaks
Italian sausage, 2 links
(about ¾ pound)

R E F R I G E R AT E D :
Pizza dough, 1 pound
TUE SDAY Sliced provolone, ⅓ pound
Linguine with capers and
green olive sauce
Eggs, 8

D RY G O O D S :
Linguine, 1 box
Orzo, 1 cup (6 ounces)
Capers, 1 (3.5-ounce) jar
Spanish olives, 1 (6.75-ounce) jar
THUR SDAY Pitted black olives, ½ cup
Curried egg salad sandwiches
Marinara sauce, 1 (26-ounce) jar
Curry powder, 1 teaspoon
Cornmeal, for dusting
Potato chips, 1 bag
Pumpernickel bread, 4 slices
WEDNE SDAY
Sausage, spinach, and
provolone pizza

FRIDAY
Lamb chops with orzo
and cucumber salad
 M O N DAY

Pepper-crusted tuna with

oven fries and spinach
HANDS-ON TIME  25 MINUTES  TOTAL TIME  40MINUTES SERVES 4

1½ 
pounds russet potatoes,
cut into wedges
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce tuna steaks,
¾ inch thick
2 teaspoons whole black
peppercorns, crushed
1 tablespoon fresh thyme
leaves
3 .1 9.1 8

2 shallots, cut into rings

1 10-ounce package fresh
spinach
1 lemon, quartered

HEAT oven to 425° F. Combine the potatoes,

3 tablespoons of the oil, ¾ teaspoon salt,
and ¼ teaspoon pepper in a large bowl.
TRANSFER to a rimmed baking sheet in a
single layer. Roast, turning once, until
golden brown, about 35 minutes.
WHEN the potatoes have 15 minutes left
to cook, heat 1 tablespoon of the oil in
a large skillet over medium heat. Sprinkle
the tuna with ½ teaspoon salt, the crushed
pepper, and thyme.
Photograph by Quentin Bacon
COOK , turning once, to desired doneness,
2 to 3 minutes per side for medium-rare.
Put the tuna on individual plates.
WIPE out the skillet and heat the remaining
oil over medium heat. Add the shallots and
cook for 2 minutes.
ADD the spinach, ½ teaspoon salt, and
¼ teaspoon pepper. Cook, stirring, until the
spinach is wilted. Serve with the tuna,
potatoes, and lemon wedges.

PER SERVING: 536 calories; Fat 26g; Sat fat 0g;

Cholesterol 77mg;
Sodium 751mg; Carbohydrate 31g; Fiber 7g;
Sugar 3g; Protein 47g
 T U E S DAY

Linguine with capers and

green olive sauce
HANDS-ON TIME  10 MINUTES  TOTAL TIME  20 MINUTES SERVES 4–6

1 tablespoon olive oil

3 .1 9.1 8

2 cloves garlic, thinly sliced

¼ teaspoon crushed
red pepper flakes
1 26-ounce jar marinara
sauce
1 6.75-ounce jar Spanish
olives, drained and
roughly chopped
1 3.5-ounce jar capers,
drained and roughly
chopped
½ cup fresh flat-leaf parsley,
coarsely chopped
½ teaspoon lemon zest
1 1-pound box linguine

Photograph by Hector Sanchez

HEAT the oil, garlic, and crushed red pepper
in a large saucepan over medium heat until
fragrant, about 2 minutes.
ADD the marinara sauce, olives, capers,
parsley, and lemon zest. Reduce heat
to low and simmer for about 15 minutes.
MEANWHILE, cook the linguine according
to the package instructions. Drain and add
to the sauce, tossing to coat. Transfer to
a serving dish.

PER SERVING: 446 calories; Fat 14g; Sat fat 1g; Cho-
lesterol 0mg;
Sodium 1,423mg; Protein 12g; Carbohydrate 67g;
Sugar 8g; Fiber 5g; Iron 3mg; Calcium 29mg
 W E D N E S DAY

Sausage, spinach, and

provolone pizza
HANDS-ON TIME  15 MINUTES  TOTAL TIME  15 MINUTES SERVES 6

cornmeal for the pan

1 pound pizza dough,
thawed if frozen
2 tablespoons olive oil
2 links Italian sausage,
3 .1 9.1 8

casings removed
(about ¾ pound)
1 small bunch spinach, t
hick stems removed
(about 3 cups)
kosher salt and black pepper
⅓ pound thinly sliced
provolone

HEAT oven to 425º F. Sprinkle a rimmed

Photograph by Yunhee Kim
baking sheet with the cornmeal. Shape
the dough into a 14-inch circle and place
on the prepared baking sheet.
BRUSH the dough with 1 tablespoon of the
oil and bake until puffed and golden, 15 to
20 minutes.
MEANWHILE, heat the remaining tablespoon
of oil in a large skillet over medium-high
heat. Add the sausage and cook, breaking
it up with a spoon, until no longer pink, 4 to
5 minutes. Add the spinach and ¼ teaspoon
each salt and pepper and cook, tossing, for
1 minute.
TOP the partially cooked dough with the
sausage mixture and cheese. Bake until the
crust is crisp and the cheese has melted,
12 to 15 minutes.

PER SERVING: 458 calories; Fat 25g; Sat fat 9g;

Cholesterol 49mg; Sodium 1,213mg;
Protein 22g; Carbohydrate 37g; Fiber 2g
 T H U R S DAY

Curried egg salad

sandwiches
HANDS-ON TIME  10 MINUTES  TOTAL TIME  20 MINUTES SERVES 4
3 .1 9.1 8

8 large eggs
⅓ cup mayonnaise
1 teaspoon curry powder
1 tablespoon chopped fresh
chives
kosher salt and black pepper
4 slices pumpernickel bread
4 large leaves Bibb lettuce
potato chips, for serving

Photograph by Charles Masters PLACE the eggs in a saucepan and add

enough water to cover. Bring to a boil,
cover, remove from heat, and let sit for
12 minutes. Rinse the eggs under cold
water, peel, and coarsely chop.
IN A medium bowl, combine the mayonnaise
and curry powder. Fold in the eggs and
chives; season with ½ teaspoon salt and
¼ teaspoon pepper. Dividing evenly, top
each slice of bread with lettuce, then the
egg salad. Serve with the chips.

PER SERVING: 345 calories; Fat 26g; Sat fat 5g;

Cholesterol 430mg;
Sodium 655mg; Protein 15g; Carbohydrate 14g;
Sugar 1g; Fiber 2g; Iron 3mg; Calcium 77mg
 F R I DAY
Lamb chops with orzo and
cucumber salad
HANDS-ON TIME  15 MINUTES  TOTAL TIME  1 HOUR SERVES 4
3 .1 9.1 8
Photograph by Christopher Baker
PER SERVING: 602 calories; Fat 29g;
Sat fat 7g; Cholesterol 128mg; Sodium 745mg;
Protein 47g; Carbohydrate 37g; Sugar 3g;
Fiber 3g; Iron 5mg; Calcium 76mg
4 cloves garlic, chopped
1 tablespoon grated lemon
zest, plus 2 tablespoons
fresh lemon juice
4 tablespoons olive oil
kosher salt and black pepper
8 small lamb chops
(rib or loin; ¾ inch thick;
about 2 pounds total)
1 cup orzo (6 ounces)
½ English cucumber,
chopped
3 scallions, thinly sliced
½ cup pitted black olives,
halved
¼ cup chopped fresh mint
IN A shallow baking dish, combine the garlic,
lemon zest, 2 tablespoons of the oil, and
½ teaspoon each salt and pepper. Add the
lamb chops and turn to coat. Refrigerate,
covered, for 30 minutes.
MEANWHILE, cook the orzo according to the
package directions. Drain, run under cold
water to cool, and shake well to remove
the excess water. In a medium bowl, toss
the orzo with the cucumber, scallions,
olives, mint, lemon juice, the remaining
2 tablespoons of oil, ½ teaspoon salt, and
¼ teaspoon pepper.
WHEN you are ready to eat, remove the lamb
from the marinade and, working in batches,
cook in a large skillet over medium-high
heat until medium-rare, 2 to 4 minutes per
side. Serve with the orzo salad
 WEEKNIGHT

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E D I TO R ’ S C H O I C E   W E E K O F 3 .19.18