Make It Tonight - FineCooking& Goat Cheese Active/total time: 30 minutes Serves 4 Spicy sausage...

MENU for the Week of SEPTEMBER 17, 2018

Monday Seared Scallops with Wilted Fennel

and Spinach Salad

Tuesday Pork Medallions

with Whisky-Marmalade Sauce

Wednesday Garlicky Tortellini, Chard,

and Tomato Soup

Thursday Rigatoni with Summer Squash, Spicy

Sausage & Goat Cheese

Fiday Beef Ragù Over Spaghetti Squash

with Garlic Bread, paired with Edna Valley Pinot Noir

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Monday : Seared Scallops with Wilted Fennel and Spinach Salad

Tuesday : Pork Medallions with Whisky-Marmalade Sauce

Wednesday : Garlicky Tortellini, Chard & Tomato Soup

Thursday : Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

Friday : Beef Ragù Over Spaghetti Squash with Garlic Bread

S H O P P I N G L I S T

FRESH PRODUCE

2 firm-ripe pears

4 large navel oranges

2 lemons

1 lb.Swiss chard

5 oz. baby spinach

1 small (21/2-lb.) spaghetti squash

1 medium bulb fennel (about 3/4 lb.)

1 yellow summer squash

1 zucchini

1 small yellow onion

5 medium shallots

14 cloves garlic

1 small bunch fresh basil

1 small bunch fresh flat-leaf parsley

1 small bunch fresh thyme

MEAT AND DAIRY ITEMS

11/4 lb. pork tenderloin

11/4 lb. “dry” sea scallops

1 lb. lean ground beef

3/4 lb. bulk hot Italian sausage (or links, casings removed)

41/2 Tbs. unsalted butter

3 oz. fresh goat cheese

1 oz. Parmigiano-Reggiano

OTHER GROCERIES

4 cups (1 qt.) homemade or low-salt chicken broth

1 lb. dried rigatoni

1 baguette

6 oz. fresh or frozen cheese tortellini

One 15-oz. can crushed tomatoes

One 28-oz. can diced tomatoes

1/4 cup orange marmalade

3 Tbs. Scotch whisky

PANTRY STAPLES

7 Tbs. extra-virgin olive oil

2 tsp. vegetable oil

1 tsp. dry mustard

1/4 tsp. cornstarch

Pinch crushed red pepper flakes

Kosher salt

Black peppercorns

Side-dish ingredients are not included in the shopping list.


mondaySeared Scallops with Wilted Fennel and Spinach Salad

Active/total time: 20 minutesServes 4


1 medium bulb fennel (about 3/4 lb.), trimmed, quartered, cored, and cut lengthwise into 1/8-inch slices

Kosher salt and freshly ground black pepper

5 oz. fresh baby spinach (about 5 cups)

1 large navel orange

11/4 lb. “dry” sea scallops, trimmed of their abductor muscles and dried well

1/2 tsp. chopped fresh thyme

Set a large, heavy skillet over medium-high heat for 1 minute. Add 11/2 Tbs. of the oil, swirl it in the skillet, and add the fennel. Season with 1/2 tsp. salt and a few grinds of pepper. Cook, stirring occasionally, until the fennel wilts and starts to brown, about 4 minutes. Add 1/4 cup water to the skillet, cover, reduce the heat to medium, and continue to cook, stirring occasionally, until the fennel is just tender, about 4 minutes. Stir in the spinach and toss until it wilts, about 1 minute. Remove from the heat and keep warm.

While the fennel is cooking, slice the ends off the orange with a small, sharp knife. Stand the orange on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a small bowl, cut the orange segments free from the membrane, letting each segment fall into the bowl as you go. Squeeze the empty wheel of membranes over the bowl to release any remaining juice.

Set a large cast-iron pan or a heavy 12-inch skillet over high heat for 11/2 minutes. Season the scallops with 1/2 tsp. salt and a few generous grinds of pepper. Add the remaining 11/2 Tbs. oil to the skillet, swirl it in the pan, and add the scallops. Cook without moving for 3 minutes. Gently flip the scallops and cook until they’re well browned and almost completely firm to the touch, 1 to 2 minutes. Sprinkle the scallops with the thyme. Portion the fennel mixture onto four dinner plates, top with the scallops and orange segments, and drizzle with the orange juice. Serve immediately.

-Tony Rosenfeld

nutrition information (per serving): Calories 260; Calories from Fat 110; Protein 26g; Carbohydrates 13g; Fat 12g; Saturated Fat 2g; Monounsaturated Fat 8g; Polyunsaturated Fat 1g; Sodium 770mg; Choles-terol 45mg; Fiber 4g


tuesdayPork Medallions with Whisky-Marmalade Sauce


Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve with Cauliflower and Couscous Pilaf, which will soak up any excess sauce.

1/4 cup orange marmalade

1/4 cup fresh orange juice

4 tsp. fresh lemon juice; more to taste

1 tsp. dry mustard

2 tsp. vegetable oil

11/4 lb. pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions


1 Tbs. unsalted butter

2 Tbs. finely chopped shallot

Pinch crushed red pepper flakes

3 Tbs. Scotch whisky

1/4 tsp. cornstarch

In a small bowl, combine the marmalade, orange juice, lemon juice, and mustard; set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Season the pork generously with salt and pepper, then cook, flipping once, until golden brown on both sides and just barely cooked through, about 5 minutes. Transfer to a plate.

Add the butter, shallot, and pepper flakes to the skillet, and cook, stirring, until the shallot is tender, about 1 minute. Add the whisky and cook, stirring, until nearly evaporated, about 30 seconds. Stir in the marmalade mixture and bring to a boil.

Meanwhile, combine the cornstarch and 1 Tbs. water in a small dish. Stir this slurry into the sauce, and simmer until slightly thickened. Season to taste with salt, pepper, and lemon juice.

Stir the pork juices that have collected on the plate into the sauce. Divide the medallions among serving plates. Serve drizzled with the sauce.

—Laraine Perri, Fine Cooking #126

nutrition information (per serving): Calories 290; Calories from Fat 80; Protein 28g; Carbohydrates 17g; Fat 9g; Saturated Fat 3.5g; Monounsaturated Fat 2.5g; Polyunsaturated Fat 2g; Sodium 350mg; Cholesterol 85mg; Fiber 0g

ON THE SIDE: CAULIFLOWER & COUSCOUS PILAF

Rice cauliflower florets by pulsing them in a food processor. Melt unsalted butter in a medium saucepan over medium heat. Add finely chopped yellow onion and minced garlic, and season lightly with kosher salt. Cook, stirring occasionally, until softened. Add lower-salt chicken broth or vegetable broth and salt, and bring to a boil. Add the cauliflower and bring back to a simmer. Add the couscous, then stir to combine. Remove from the heat, cover with a tight-fitting lid, and let sit undisturbed until the liquid is absorbed and the couscous is tender. Fluff with a fork and gently stir in finely chopped fresh flat-leaf parsley and finely grated lemon zest. Season to taste with salt.


wednesdayGarlicky Tortellini, Chard & Tomato Soup

Serves 4

Served with a crusty piece of bread, this feel-good soup makes a delicious lunch or dinner, and it’s incredibly easy to make.

3 Tbs. unsalted butter

9 cloves garlic, chopped

6 cups homemade or lower-salt chicken broth

9 oz. fresh or frozen cheese tortellini

One 28-oz. can diced tomatoes, with their liquid

1 lb. Swiss chard, washed and stemmed; coarsely chopped

12 to 15 leaves basil, coarsely chopped

Parmigiano-Reggiano, for garnish

Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil.

Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.

Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.

Stir in the chard and basil, and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.

—Joanne Smart, Fine Cooking #47

nutrition information (per serving): Calories 304; Calories from Fat 157; Protein 17g; Carbohydrates 25g; Fat 17g; Saturated Fat 10.5g; Monounsaturated Fat 3g; Polyunsaturated Fat 1g; Sodium 630mg; Cholesterol 39mg; Fiber 7g

ON THE SIDE: CRUSTY BREAD

Tear a fresh whole-grain boule into chunks and serve with good olive oil for dipping.


thursdayRigatoni with Summer Squash, Spicy Sausage & Goat Cheese


Spicy sausage paired with summer squash gives this quick pasta dish a mild kick, and the goat cheese brings the flavors of the pasta together while adding its own rich nuance.

Kosher salt

1 lb. dried rigatoni


3/4 lb. bulk hot Italian sausage (or links, casings removed)

1/3 cup finely chopped shallots (about 3 medium)

2 cups 3/4-inch-diced yellow and green summer squash

3 oz. fresh goat cheese, crumbled (about 3/4 cup)

2 tsp. finely chopped fresh flat-leaf parsley

Freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Put the rigatoni in the boiling water and cook until just shy of al dente, about 10 minutes. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat 1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it into pieces with a spatula or spoon, until it’s almost cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour the fat out of the skillet but do not wipe it clean. Heat the remaining 21/2 Tbs. oil in the skillet over medium heat and cook the shallots until they

begin to soften, about 1 minute. Raise the heat to medium high and add the squash. Cook, stirring frequently, until the squash is barely tender, 3 to 5 minutes.

Return the rigatoni to its cooking pot and add the sausage, the squash mixture, and 2 Tbs. of the reserved pasta water. Toss over medium heat until the sausage is cooked through and the rigatoni is perfectly al dente, about 3 minutes. Add more of the pasta water as necessary to keep the dish moist.

Remove from the heat, add the goat cheese and parsley, and toss until the cheese melts and coats the pasta. Season to taste with salt and pepper, transfer to warm shallow bowls, and serve.

—Scott Conant, Fine Cooking #86

nutrition information (per serving): Calories 500; Calories from Fat 170; Protein 19g; Carbohydrates 61g; Fat 19g; Saturated Fat 6g; Monounsaturated Fat 9g; Polyunsaturated Fat 2g; Sodium 760mg; Cholesterol 25mg; Fiber 3g

ON THE SIDE: ROMAINE, TOMATO, AND BASIL SALAD

Tear romaine lettuce into bite-size pieces, and toss with halved grape or cherry tomatoes, torn fresh basil leaves, and a simple vinaigrette. If you like, top with croutons.

Don’t forget the pasta water!Plenty of pasta recipes call for holding back some of the cooking water so you can adjust the consistency of the sauce. If you have a habit of forgetting to reserve the water, set a glass measuring cup in your colander before you start cooking the pasta..


friday

Weekly Wine PairingThis is a middle-of-the-road dish—the squash is light, but the sauce is hearty—so it works perfectly with a bright red wine like Edna Valley’s Pinot Noir.

Beef Ragù Over Spaghetti Squash with Garlic Bread

Active/total time: 30 minutes Serves 4

Here, spaghetti squash is used like pasta to delicious effect, and a quick garlic bread rounds out the meal.

1/4 baguette, halved lengthwise

11/2 Tbs. unsalted butter, melted

6 medium cloves garlic


1 small (21/2 lb.) spaghetti squash, halved lengthwise and seeded


1 lb. lean ground beef

1 small yellow onion, finely chopped

One 15-oz. can crushed tomatoes

1/4 cup coarsely chopped fresh basil

1/4 cup freshly grated Parmigiano-Reggiano

Put a rack in the center of the oven and heat to 375°F. Arrange the bread cut side up on a foil-lined baking sheet. Brush it with the butter. Peel and chop the garlic. Divide the garlic in half and sprinkle one-half with a generous pinch of salt. Using the flat side of a chef’s knife, mash the garlic and salt together to form a smooth paste. Spread each piece of bread evenly with garlic paste and season with salt and pepper. Bake until light golden brown and crisp, 12 to 14 minutes. Cut each piece in half to make 4 pieces total, and cover with foil to keep warm.

Meanwhile, arrange the spaghetti squash in a single layer in the bottom of a large, wide pot. (Don’t worry if the squash halves don’t lie completely flat in the pot.) Add 1/2 inch of water, cover the pot, and bring to a boil. Reduce to a simmer and cook until the squash is tender enough to shred when raked with a fork but still somewhat crisp, 15 to 20 minutes. Transfer the squash to a plate and set aside until cool enough to handle.

While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the beef, the remaining chopped garlic, onion, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring to break up the meat, until just cooked through, 5 to 6 minutes. Drain and discard the fat if necessary. Add the tomatoes, basil, and 1/4 cup water; stir well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.

With a fork, rake the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the beef ragù over the squash and garnish with the Parmigiano. Serve with the garlic bread.

—Liz Pearson, Fine Cooking #101

nutrition information (per serving): Calories 370; Calories from Fat 170; Protein 26g; Carbohydrates 27g; Fat 19g; Saturated Fat 8g; Monounsaturated Fat 8g; Polyunsaturated Fat 1.5g; Sodium 410mg; Cholesterol 80mg; Fiber 6g

Make It Tonight - FineCooking& Goat Cheese Active/total time: 30 minutes Serves 4 Spicy sausage...

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