Braised Cod and Bulgur With Zucchini
and Tomatoes
3 tablespoons extra-virgin olive oil, plus more for drizzling
½ cup chopped shallots (from 2)
1 zucchini, cut into ¼-inch half-moons (1½ cups)
Kosher salt and freshly ground pepper
1 cup cracked bulgur
1 ¼ teaspoons harissa powder, such as McCormick’s
10 ounces cherry tomatoes, halved (2 cups)
8 ounces clam juice
4 skinless cod fillets (each 5 to 6 ounces)
¼ cup lightly packed fresh mint leaves, sliced if large
1.Heat oil in a large straight-sided skillet over medium-high. Add
shallots and zucchini; season with salt and pepper. Cook, stir-
ring occasionally, until tender and golden-brown in places, 5 to
7 minutes. Add bulgur and ¼ teaspoon harissa; cook until nutty
and fragrant, about 2 minutes. Add tomatoes, clam juice, and
½ cup water. Bring to a simmer, cover, reduce heat to low, and
cook 10 minutes.
2.Meanwhile, season fish with salt, pepper, and remaining 1 tea-
spoon harissa. Nestle fish into bulgur mixture in a single layer,
cover, and continue cooking until fish is just cooked through, 8 to
10 minutes, depending on thickness. Remove from heat; let stand,
covered, a few minutes. Serve with mint and a drizzle of oil.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4
Beef-and-Barley Burgers
For homemade Dijonnaise, mix 2 parts mayo with 1 part Dijon.
2 cups precooked barley or barley blend, such as 365
10 ounces ground beef, 85 percent lean
1 cup grated carrots (from 2)
1 tablespoon minced fresh ginger (from a 1-inch piece)
4 teaspoons reduced-sodium soy sauce
Kosher salt and freshly ground pepper
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 cups packed baby arugula (1½ ounces)
1 cup thinly sliced cucumber
Dijonnaise and soft onion rolls, split, for serving
1.Pulse half of barley in a food processor until mashed. Transfer
to a bowl with beef, carrots, ginger, remaining barley, soy sauce,
2 teaspoons salt, and ¼ teaspoon pepper; stir to combine (do not
overmix). Divide into 4 portions; form into 4½-inch round patties.
2.Heat 2 tablespoons oil in a large nonstick skillet over medium-
high. When it shimmers, add patties in a single layer and cook,
flipping once, until browned on both sides and just cooked through,
4 to 5 minutes total. (If necessary, cook in two batches.) Toss
arugula and cucumber with remaining 1 teaspoon oil; season with
salt and pepper. Spread Dijonnaise onto split sides of rolls. Sand-
wich patties and arugula mixture with rolls; serve immediately.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 35 MIN. | SERVES: 4Pork-and-Pineapple Stir-Fry With Cilantro Rice
1 pork tenderloin (¾ pound), halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
¼ cup vegetable oil
2 cups precooked brown rice or rice blend, such as 365
1 white onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
6 ounces green beans, trimmed and halved
½ small pineapple, cored and cut into ¾-inch pieces (2 cups)
1 tablespoon sriracha or chili paste
2 tablespoons cornstarch
½ cup packed chopped fresh cilantro, plus more for serving
1.Season pork with salt and pepper. Heat 1 tablespoon oil in a
large cast-iron skillet over high. Add rice and reheat, covered,
shaking skillet a few times, 2 minutes. Transfer to a bowl; cover.
2.Return skillet to high heat; swirl in 1 tablespoon oil. Add pork
and cook, stirring a few times, until browned in places and almost
cooked through, 2 minutes. Transfer to a plate. Add remaining oil,
then onion, bell pepper, beans, and pineapple; season with salt
and pepper. Cook, stirring frequently, until vegetables are crisp-
tender, 8 to 10 minutes. Whisk together sriracha, cornstarch, and
1 cup water; add to skillet with pork and any accumulated juices.
Cook, stirring, until sauce thickens, about 30 seconds. Stir cilantro
into rice; serve with pork, vegetables, and more cilantro.
ACTIVE / TOTAL TIME: 40 MIN. | SERVES: 4Super-Grain Soup With Watercress
and Mushrooms
A blend of mushrooms, such as shiitake, cremini, and oyster,
gives this soup deeper flavor, but a single variety is fine, too.
3 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces gourmet mushroom blend, thinly sliced (2 cups)
1 cup thinly sliced red onion (from 1 small)
Kosher salt and freshly ground pepper
1 cup super-grain blend, such as 365, or tricolor quinoa
6 cups low-sodium vegetable or chicken broth
2 ounces pecorino, grated (½ cup packed), plus more for serving
2 tablespoons fresh lemon juice, plus wedges for serving
1 bunch watercress (3 ounces), trimmed and coarsely chopped
1.Heat oil in a pot over medium-high. When it shimmers, add
mushrooms and onion; season with salt and pepper. Cook, stirring
occasionally, until tender and golden brown in places, 10 to 12
minutes. Add grains and cook, stirring a few times, until toasted
and nutty, 2 to 3 minutes.
2.Add broth; bring to a boil, then reduce heat to medium-low and
simmer until grains are just cooked, 12 to 15 minutes. Remove
from heat. Stir in pecorino and lemon juice; season with salt and
pepper. Serve with watercress, a drizzle of oil, more cheese, and
lemon wedges.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4