Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

Ingredients

serves Serves 2, active time 20 minutes, total time 20 minutes

• 4 teaspoons olive oil
• 1 teaspoon harissa (see note above)
• 1 Bosc pear, cut into 1/2-inch cubes
• 2/3 cup couscous
• Kosher salt
• 1 teaspoon zest and 2 teaspoons juice from 1 lemon
• 2 cups roughly chopped kale (tough stems removed)
• Freshly ground black pepper
• 2 large radishes, very thinly sliced

Procedures

1. Heat 2 teaspoons olive oil in small saucepan over medium heat until shimmering. Add harissa and cook, stirring constantly, until very fragrant about 1 minute. Reduce heat to medium-low. Add pears and cook, stirring, until coated and just beginning to soften, 3 to 4 minutes. Stir in couscous to toast, 1 minute. Add 1/4 teaspoon salt, the lemon juice, and 1 cup water. Bring to a boil, then quickly cover and remove from the heat. Let sit for 5 minutes.
   
2. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat until shimmering. Add kale, season with salt, and cook, stirring, until wilted and starting to crisp, 3 to 4 minutes. Uncover couscous, fluff, and gently fold in kale, 1/4 teaspoon black pepper, and the lemon zest. Fold in radishes. Serve immediately, or let cool and then refrigerate until ready to eat.

Make-Ahead Mushroom Tomato Bread Soup

Ingredients

serves Serves 2 to 3, active time 35 minutes, total time 35 minutes

• 1 (6-inch) ciabatta loaf or any stale bread, torn into 1-inch chunks (about 2 cups torn bread)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• Kosher salt
• 1 1/2 tablespoons apple cider vinegar
• 12 ounces cremini mushrooms, halved if small, quartered if very large
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon ground cinnamon
• 3 cups low-sodium vegetable or chicken stock, plus 1 more cup as needed
• Freshly ground black pepper

Procedures

1. Heat oven to 300 degrees F. Spread bread onto baking sheet and bake until dried but not browned, 15 to 20 minutes. Meanwhile, heat olive oil over medium heat in medium saucepan. Add onions, season with salt, and cook until translucent, 5 to 7 minutes. Deglaze with vinegar and cook until liquid is almost evaporated, 1 to 2 minutes. Add mushrooms, turn heat to medium-high, and cook, stirring, until softened, moisture has evaporated, and mushrooms begin to brown, 5 to 8 minutes.
   
2. Stir in tomatoes and cinnamon, followed by chicken stock. Simmer until warmed through, 2 to 3 minutes, then stir in bread and simmer for 2 to 3 minutes more, stirring to soften bread. Season to taste with salt and black pepper. Add more chicken stock if thinner consistency is desired. Serve immediately or let cool and refrigerate overnight. To serve the next day, reheat in the microwave or stovetop, adding extra stock or water to loosen consistency as desired.

Make-Ahead Steak with Hazelnut Gremolata and Cauliflower

Ingredients

serves Serves 2, active time 20 minutes, total time 30 minutes

• 2 tablespoons olive oil
• 1/4 cup crushed hazelnuts
• 1 small head cauliflower, cut into small florets (about 3 cups florets)
• Kosher salt and freshly ground black pepper
• 1 (12 ounce) hanger, skirt, flank, or sirloin tip (flap meat) steak
• 1 tablespoon canola, vegetable, or light olive oil
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated zest from 1 lemon

Procedures

1. Preheat oven to 425°F. Heat olive oil in small pan over medium-high heat until just shimmering. Add hazelnuts, turn off the heat, and swirl until just golden brown, about 1 minute. Strain oil and reserve hazelnuts. Spoon 1 tablespoon of hazelnut oil over cauliflower and season with salt and pepper. Transfer to a rimmed baking sheet and roast until lightly browned, 20 to 25 minutes.
   
2. Meanwhile, season steak with salt and pepper and heat canola, vegetable, or light olive oil in a large skillet over high heat until lightly smoking. Cook steak, turning occasionally, until well browned and center registers 120 to 125°F on an instant read thermometer for medium rare, 130°F for medium, 8 to 10 minutes total. Transfer to a cutting board and allow to rest 10 minute.
   
3. Combine parsley, lemon zest, hazelnuts, and remaining tablespoon hazelnut oil in a small bowl. Season to taste with salt and pepper. Add to cauliflower and toss to coat. Slice steak. Serve, or refrigerate and serve cold or at room temperature.

Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Ingredients

serves Serves 2, active time 20 minutes, total time 35 minutes

• 1/2 cup black forbidden rice (see note above)
• 1 cup lite coconut milk
• Kosher salt
• 6 to 8 ounces extra-firm tofu (about 1/2 block), cut into 1/2-inch planks
• 1 tablespoon sesame oil
• Freshly ground black pepper
• 1 cup cubed watermelon, black seeds discarded
• 2 medium plums, cut into 1/4-inch wedges
• 1 1/2 teaspoons lime juice, plus 1 teaspoon zest (from 1 lime)
• 1/2 cup picked cilantro leaves

Procedures

1. Cook rice according to package instructions, with coconut milk in place of water. Season with salt while simmering. Meanwhile, preheat a grill pan or large skillet over medium-high heat. Brush the tofu with 1 teaspoon of sesame oil on each side and season with salt and pepper. Cook tofu until browned and crisp all over, about 4 minutes per side.
   
2. Mix together watermelon and plums in bowl. Stir together remaining teaspoon sesame oil, lime juice, and zest. Add rice to bowl and toss gently. Add sesame lime dressing and stir gently to coat. Fold in cilantro. Taste and add 1/8 teaspoon more salt if needed. Top with tofu. Let cool, then refrigerate until ready to eat.

Make-Ahead Spaghetti With Arugula Jalapeño Pesto and Zucchini

Ingredients

serves Serves 2, active time 15 minutes, total time 20 minutes

• Kosher salt
• 6 ounces dry spaghetti
• 2 cups packed arugula leaves (about 1 1/2 ounces)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped toasted walnuts
• 1 jalapeño, seeded, stemmed, roughly chopped
• 1/3 cup extra-virgin olive oil
• 1 medium zucchini, finely julienned

Procedures

1. Bring pot of salted water to boil. Cook pasta to just below al dente according to package instructions. Meanwhile, combine arugula, parmesan, walnuts and jalapeno in blender or food processor. Pulse to chop and combine, then stream in olive oil with motor running. Season to taste with salt. Transfer pesto to a fine mesh strainer and let any excess oil or moisture drain off for 30 seconds. Transfer to a large bowl and set aside.
   
2. Drain pasta and run immediately under very cold water to stop cooking. Toss with zucchini and pesto to combine. Serve cold or refrigerate and serve the next day.