This is the time of year I start to feel a rut coming on: It's frigid outside, the year is coming to an end, and party season has led to the inevitable overeating/undereating exhaustion. My body is craving a salad—or really just something,anything, green—like no other. Although the farmer's markets can be a bit sparse this time a year, whatisin season is plenty of Vitamin C, aka citrus. Which means this week, my meal plan includes all the clementines, oranges, and lemons I can squeeze in. (Because you know I'll be tucking into thatcookie plateat the holiday party too.)
Monday: Salmon + Blood Oranges
Start the week off easy with thisone-pan dinner. Simply toss lemon and orange slices with fennel, chiles, and dill, then roast the salmon directly on top for a delicious, succulent fish entree. Although the recipe technically "slow roasts" at 275°F, the dish cook in just 30 to 40 minutes, meaning dinner can be on the table fast. (And thanks to that low oven temp, you don't have to worry about afishy-smelling kitchen.) Chop up double the fennel to use in Wednesday's dinner. Don't like salmon? This recipe works just as well with cod, halibut, John Dory, or turbot fillets.
Tuesday: Chicken Soup + Lime Juice
Can you make tortilla soup in just 22 minutes? Take on the challenge from my colleagueRhoda Boonewith thisquick recipe, which gets a boost of tangy flavor from a heavy pour of lime juice. Instead of the traditional fried tortilla strips, Rhoda tops this soup with crisp bean and cheese nachos, which are a kid-friendly addition that also makes the soup more filling and perfect for an easy weeknight dinner.
Wednesday: Pasta + Lemon Zest
Congrats, you're halfway through the week! Celebrate with thiscould-not-be-easier one-pot pasta dinner. The whole meal—tomatoes, lemon zest, pasta, and kale—cooks in one pot, almost like a magic trick. The zest of two lemons brightens this simple dish, adding a boost of wintery sunshine into the meal. Use Monday's extra fennel to make aneasy side saladwhile it cooks.
Thursday: Rice Salad + Oranges
Think salad is just for lunch? Think again. I heart thisfilling rice saladso much, and it's perfect for beating the winter blues. Roast parsnip, toasty hazelnuts, and protein-rich ricotta keep it warm and hearty, while sweet orange slices and crisp lettuce give it a bright bite. And for an even faster prep time, Iboil the rice而不是等待它变成蒸汽。做一个双batch of rice and set aside half fortomorrow night's dinner.
Friday: Chicken + All the Citrus
This marinadeworks with whatever citrus juice you've got, which means it's great for making at the end of our Vitamin C–packed week. Marinate the chicken in the morning for a quick-and-easy Friday night dinner; it cooks in about 30 minutes. Sprinkle sesame seeds and sliced scallions into last night's leftover rice and serve on the side.
