One Pan, Two Plates (36 page)

•
Citrus-Marinated Salmon with Heirloom Tomato Concassé and Goat’s-Milk Feta,
168

•
Croque Madame,
54

•
Cuban Sandwiches,
56

•
Flat-Iron Steak with Green Beans, Chili-Hoisin Sauce, and Sesame Seeds,
94

•
Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère,
118

•
Fresh Pepper Linguine with Olive Oil—Packed Tuna, Capers, and Golden Raisins,
28

•
Linguine with Chicken, Spinach, and Feta Cheese,
26

•
Lo Mein Noodles with Chicken, Snow Peas, and Peanut Sauce,
34

•
Miso-Glazed Cod with Wilted Asian Red Cabbage Slaw,
178

•
Pan-Fried Arctic Char with Garam Masala, Broccolini, and Yogurt Sauce,
173

•
Pasta Carbonara,
30

•
Poached Halibut with Chive Gremolata, Brussels Sprouts, and Butter Bean Mash,
186

•
Prosciutto-Wrapped Salmon with Corn and Poblano Succotash,
171

•
Scallops and Asian Noodle Salad with Spicy Lime Sauce,
198

•
Spinach-and-Cheese Tortellini with Leeks and Creamy Mushroom Sauce,
32

•
Sweet-and-Sour Stir-Fry with Beef, Broccoli, and Mango,
88

•
Thai Red Curry Chicken with Bell Peppers and Broccoli,
150

•
Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto,” 166

•
Turkey Chili with Poblano and Queso Fresco,
130

•
Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger,
126

•
Veal Piccata with Brussels Sprout Hash and Apples,
104

•
Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous,
106

•
Wild Mushroom Frittata with Cheddar, Green Onions, and Peas,
123

•
Winter Frittata with Escarole, Bacon, and Feta Cheese,
121

spring forward (spring meals)

•
Baked Halibut with Warm Fennel-Zucchini Chopped Salad,
183

•
Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes,
152

•
Catfish Tacos with Chipotle Slaw,
191

•
Cornflake-Crusted Chicken Fingers with Rosemary—Sweet Potato Pan Fries and Chutney Dipping Sauce,
135

•
Croque Madame,
54

•
Cuban Sandwiches,
56

•
Fettuccine with Scallops, Carrots, and Ginger-Lime Butter Sauce,
24

•
Flank Steak with Chimichurri and Summer Squash Hash,
97

•
Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère,
118

•
Fresh Pepper Linguine with Olive Oil—Packed Tuna, Capers, and Golden Raisins,
28

•
Golden Corn Cakes with Crispy Pancetta and Arugula Salad,
70

•
Lemony Risotto with Asparagus, Carrots, and Chives,
45

•
Lo Mein Noodles with Chicken, Snow Peas, and Peanut Sauce,
34

•
Miso-Glazed Cod with Wilted Asian Red Cabbage Slaw,
178

•
Mujaddara with Onions, Dried Apricots, Almonds, and Spicy Yogurt,
52

•
Pad Thai,
36

•
Pan-Fried Arctic Char with Garam Masala, Broccolini, and Yogurt Sauce,
173

•
Quick Choucroute Garni,
66

•
Rosemary Chicken Leg Quarters with Orange Gremolata,
158

•
Salade Niçoise,
200

•
Sautéed Pork Chops with Sweet Potato, Apple, and Mustard Sauce,
79

•
Scallops and Asian Noodle Salad with Spicy Lime Sauce,
198

•
Skirt Steak Fajitas with Pico de Gallo and Avocado,
90

•
Spicy Pork Stir-Fry with Lime, Cashews, and Noodles,
84

•
Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle,
61

•
Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger,
126

•
Veal Saltimboca with Asparagus, Lemon, and Israeli Couscous,
106

•
Vegetable Biryani with Green Beans, Cauliflower, and Carrots,
50

•
Yellow Curry Chicken with Green Beans and Potatoes,
148

hot town summer in the city (summer meals)

•
Balsamic Turkey with Artichokes and Eggplant Caponata,
128

•
Catfish Tacos with Chipotle Slaw,
191

•
Citrus-Marinated Salmon with Heirloom Tomato Concassé and Goat’s-Milk Feta,
168

•
Fettuccine with Scallops, Carrots, and Ginger-Lime Butter Sauce,
24

•
Flank Steak with Chimichurri and Summer Squash Hash,
97

•
Fresh Summer Pasta with Tomatoes, Garlic, Basil, and Buttery Croutons,
21

•
Fried Green Tomato Sandwiches with Bacon and Chutney,
59

•
Golden Corn Cakes with Crispy Pancetta and Arugula Salad,
70

•
Herbed Chicken Paillards with Zucchini Pancakes and Cherry Tomato Pan Sauce,
138

•
Lamb Kebabs with Harissa, Chickpeas, and Summer Squash,
111

•
Pad Thai,
36

•
Panko-Fried Crab Cakes with Heirloom Tomato, Nectarine, and Avocado Salad,
193

•
Salade Niçoise,
200

•
Scallops and Asian Noodle Salad with Spicy Lime Sauce,
198

•
Skirt Steak Fajitas with Pico de Gallo and Avocado,
90

•
Stir-Fried Ginger Shrimp with Sugar Snap Peas, Red Bell Peppers, and Corn,
196

•
Summer Rolls with Shrimp, Cucumber, and Mango,
38

•
Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle,
61

falling leaves (autumn meals)

•
Barley Risotto with Sweet Potato and Andouille Sausage,
42

•
Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon,
181

•
Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes,
152

•
Braised Lentils with Polish Kielbasa and Cabbage,
68

•
Cornflake-Crusted Chicken Fingers with Rosemary—Sweet Potato Pan Fries and Chutney Dipping Sauce,
135

•
Crispy Sage Pork Cutlets with Couscous, Peas, Figs, and Pistachios,
76

•
Croque Madame,
54

•
Cuban Sandwiches,
56

•
Flat-Iron Steak with Green Beans, Chili-Hoisin Sauce, and Sesame Seeds,
94

•
Fresh Pepper Linguine with Olive Oil—Packed Tuna, Capers, and Golden Raisins,
28

•
Herb-Rubbed Pork with Honey-Lime Roasted Sweet Potatoes, Cauliflower, and Major Grey’s Chutney,
82

•
Lo Mein Noodles with Chicken, Snow Peas, and Peanut Sauce,
34

•
Mujaddara with Onions, Dried Apricots, Almonds, and Spicy Yogurt,
52

•
Spicy Orange Beef Stir-Fry with Snow Peas and Carrots,
86

•
Spinach-and-Cheese Tortellini with Leeks and Creamy Mushroom Sauce,
32

•
Thai Red Curry Chicken with Bell Peppers and Broccoli,
150

•
Thyme-Dusted Pork Medallions with Pear-Rutabaga Mash,
74

•
Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto,” 166

•
Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger,
126

•
Veal Piccata with Brussels Sprout Hash and Apples,
104

•
Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks,
109

•
Wild Mushroom Frittata with Cheddar, Green Onions, and Peas,
123

baby it’s cold outside (winter meals)

•
Balsamic-Braised Chicken Thighs with Figs and Creamy Polenta,
154