Real Simple's Week 4

Real Simple's
Week 4

Monday:Roasted Pork Chops With Polenta
Tuesday: Tuesday: Salmon with Potato Salad
Wednesday: Seared Steak and Cauliflower Puree
Thursday: Sweet Potatoe and Brie Flat Bread
Friday: Chicken with Spinach Sautee

week 4
what you may have
garlic, 8 cloves
dry white wine, 1⁄2 cup
white wine vinegar, 1 tablespoon
red wine vinegar, 1 tablespoon
plus 2 teaspoons olive oil,11⁄4 cups
kosher salt and black pepper

what you may need
boneless, skinless chicken breasts, 4 6-ounce*
strip steaks,2 (1 inch thick; 11⁄2 pounds total)*
bone-in pork chops, 4 (1 inch thick; about 21⁄2 pounds total)
skinless salmon fillets, 4 6-ouncespinach
grape tomatoes, 1 pint
red bell pepper, 1
mixed greens, 5 cups
cauliflower, 1 small head (about 11⁄2 pounds)
scallions, 2
fresh flat-leaf parsley, 1⁄4 cup chopped
fresh thyme, 8 sprigs
shallots, 3
new potatoes, 1 pound (about 10)
sweet potato, 1 medium
Gruyère, 6 ounces
brie
frozen pizza dough, 1 pound.
prepared horseradish, .2 tablespoons
black-eyed peas, 1 15-ounce can.
instant polenta, .3⁄4 cup
cornmeal (for the baking sheet).
pitted green olives, .1⁄4 cup

Serves 4 Hands-On Time: 25m Total Time: 25m
Ingredients
· 2 tablespoons olive oil
· 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
· kosher salt and black pepper
· 1 pint grape tomatoes, halved
· 4 cloves garlic, sliced
· 1/2 cup dry white wine
· 3/4 cup instant polenta
· 6 ounces grated Gruyère (1 1/2 cups)
Directions
1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Remove from skillet.
3. Add the remaining tablespoon of oil to the skillet, along with the tomatoes, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing, for 2 minutes.
4. Add the wine and simmer until the tomatoes begin to soften, 2 to 3 minutes.
5. Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6 to 7 minutes.
6. Meanwhile, in a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the cheese, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the pork and tomatoes.
By Kate Merker and Sara Quessenberry

Serves 4 Hands-On Time: 20m Total Time: 30m
Ingredients
· 1 pound new potatoes (about 10)
· kosher salt and black pepper
· 4 tablespoons olive oil
· 4 6-ounce skinless salmon fillets
· 2 tablespoons prepared horseradish
· 1 tablespoon white wine vinegar
· 2 scallions, sliced
· 1/2 small bunch watercress, thick stems removed (about 2 cups)
Directions
1. Place the potatoes in a medium saucepan. Add enough cold water to cover and bring to a boil.
2. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
4. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 4 to 5 minutes per side.
5. In a large bowl, combine the horseradish, vinegar, scallions, remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
6. Add the potatoes and watercress to the dressing and toss to combine. Serve the salad with the salmon.

Serves 4 Hands-On Time: 15m Total Time: 25m
Ingredients
· 1 small head cauliflower (about 1 1/2 pounds), cored and cut into florets
· 4 tablespoons plus 1 teaspoon olive oil
· 2 strip steaks (1 inch thick; 1 1/2 pounds total)
· kosher salt and black pepper
· 1/4 cup chopped fresh flat-leaf parsley
· 1/4 cup pitted green olives, chopped
· 1 shallot, finely chopped
· 1 tablespoon red wine vinegar
Directions
1. Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.
2. Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.
3. Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.
4. Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.
5. While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Puree until smooth.
6. In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.
By Kate Merker and Sara Quessenberry, October 2010

Serves 4 Hands-On Time: 15m Total Time: 40m
Ingredients
· 1 pound frozen pizza dough, thawed
· cornmeal, for the baking sheet
· 1 medium sweet potato, peeled, halved, and thinly sliced
· 2 shallots, thinly sliced
· 8 sprigs fresh thyme
· 4 tablespoons olive oil
· kosher salt and black pepper
· 4 ounces Brie, sliced
· 2 teaspoons red wine vinegar
· 4 cups mixed greens (about 3 ounces)
Directions
1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
2. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes.
4. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
5. Toss the dressing with the greens. Serve with the flat bread.
By Kate Merker and Sara Quessenberry