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<h5>Meal Prep These 97 Big-Batch Recipes and Eat Well All Week</h5>
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Mojo Meatballs
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Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.
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Spiced Lamb and Dill Yogurt Pasta
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You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.
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Escarole Caesar With Sardines and Hazelnuts
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Sardines are in their full glory in this umami-packed twist on Caesar.
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This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits.
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<h5>INGREDIENTS</h5>
<p class="lead">
1 cup (packed) cilantro sprigs, divided, plus more for serving<br>
1 large egg<br>
⅔ cup panko (Japanese breadcrumbs)<br>
1 tsp. ground cumin<br>
2 Tbsp. plus ⅓ cup extra-virgin olive oil, divided<br>
4 tsp. sugar, divided<br>
2½ tsp. Diamond Crystal or 1½ tsp.<br>
Morton kosher salt, divided, plus more<br>
4 garlic cloves, divided<br>
2 serrano chiles or jalapeños, divided<br>
1 lb. ground pork<br>
2 medium red onions, cut into 1”-thick wedges<br>
Freshly ground black pepper<br>
Juice of 1 orange<br>
Juice of 2 limes<br>
Cooked white rice and plantain chips (for serving)</p>
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<br>
<h5>RECIPE PREPARATION</h5>
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<p>
Place a rack in lower third of oven; preheat to 500°. Set aside ½ cup cilantro for making the sauce; finely chop remaining ½ cup cilantro. Lightly beat egg in a medium bowl to blend. Add panko, cumin, 1 Tbsp. oil, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir until panko softens and turns pasty. Finely grate 3 garlic cloves and 1 chile into mixture, add chopped cilantro, and mix well to combine. Using your hands, mix in pork until evenly distributed.
<br><br>
Toss onions with 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast until wedges are well charred underneath, about 10 minutes.
<br><br>
While the onions are cooking, divide pork mixture into eight pieces and roll each into a 2”-diameter ball.
<br><br>
Using a metal spatula, turn onion wedges over and scoot them toward edges of baking sheet to make room for meatballs. Arrange meatballs in the center, spacing out evenly. Return baking sheet to oven and roast until meatballs are browned and spring back when gently pressed and onions are well charred on the other side, about 10 minutes.
<br><br>
Meanwhile, blend orange juice, lime juice, reserved ½ cup cilantro, remaining chile, garlic clove, ⅓ cup oil, 2 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.
<br><br>
Divide rice among bowls and top with meatballs and onions, then plantain chips and more cilantro sprigs. Serve with sauce alongside.</p>
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<h5>INGREDIENTS</h5>
<p class="lead">
1 Tbsp. extra-virgin olive oil or vegetable oil<br>
3 garlic cloves, thinly sliced<br>
1 1” piece ginger, peeled, finely chopped<br>
2 Tbsp. miso<br>
1 Tbsp. soy sauce<br>
2 tsp. unseasoned rice vinegar or apple cider vinegar<br>
½ tsp. toasted sesame oil<br>
½ tsp. Aleppo-style pepper or ¼ tsp. crushed red pepper flakes, plus more for serving if desired<br>
2 oz. shiitake or crimini mushrooms, trimmed, thinly sliced<br>
1 cup mixed peas (such as baby and/or trimmed snow and/or sugar snap, halved if large)<br>
1 large egg, lightly beaten, or 8 oz. silken tofu or 2.5 oz. yuba sheets
Kosher salt<br>
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<h5>RECIPE PREPARATION</h5>
<br>
<p>
Heat olive oil in a medium saucepan over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into aromatics, then add soy sauce, vinegar, sesame oil, and ½ tsp. Aleppo-style pepper. Increase heat to medium-high and bring to a simmer. Reduce heat as needed to maintain a simmer and cook until flavors come together, about 10 minutes.
<br><br>
Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Gently stir in the egg (a few turns of a spoon will be enough to set it into ribbons without blasting it apart) and cook until just set, about 30 seconds. Or, if using tofu, drop in by spoonfuls, or if using yuba, thinly slice before adding, and cook just until heated through, about 1 minute. Season with salt.
<br><br>
Ladle soup into bowls and sprinkle with more Aleppo-style pepper if desired.
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<h5>INGREDIENTS</h5>
<p class="lead">
1½ cups (188 g) all-purpose flour, plus more for dusting<br>
1 Tbsp. sugar<br>
3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt<br>
16 Tbsp. (2 sticks) chilled unsalted butter, divided<br>
1 large onion<br>
8 garlic cloves<br>
2 oz. Parmesan<br>
12 scallions<br>
2 Tbsp. Dijon mustard<br>
Freshly ground black pepper<br>
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<br>
<h5>RECIPE PREPARATION</h5>
<br>
<p>
First, make the crust. Whisk 1½ cups (188 g) all-purpose flour, 1 Tbsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Cut 12 Tbsp. (1½ sticks) chilled unsalted butter into ½” pieces, add to dry ingredients, and toss to coat and distribute. Using your hands and working quickly, rub and smash butter into flat irregular pieces (be careful not to overwork; you don’t want to soften the butter too much. Just make sure you smash each piece at least once. And if the butter is getting too warm, throw the bowl in the fridge or freezer and let chill for a bit before proceeding).
<br><br>
Drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy.
<br><br>
Now you are going to fold the dough, which will give it distinct flaky layers when baked. Turn out onto a lightly floured surface. Working quickly and using a rolling pin and your hands, press dough together to form a mass. (The dough will seem like a crumbly dry mess at first but will come together as you fold and roll. Have faith and don’t give up.) Roll dough into a rough square about ½” thick. Fold in half into a rectangle, then once again to make a small square. Press down on the dough with rolling pin to make it hold together. Roll dough out once more to make a rough square about ½” thick. Repeat folding process again, taking your time to make it neat, as this will be your final fold.ball.
<br><br>
Using rolling pin, gently flatten dough, rotating as needed, to make a 6”-diameter disk. Dust surface with more flour (go heavy; you don’t want the dough to stick) and roll disk into a 14”-diameter circle or oval about ⅛” thick. Brush off any excess flour with a pastry brush. Fold dough in half, then in half again to make a rough triangle (this just makes it easier to move). Transfer to a parchment-lined baking sheet and unfold (it’s okay if dough is a bit larger than the baking sheet). Chill while you make the filling.
<br><br>
Heat 3 Tbsp. unsalted butter in a medium skillet over medium until foaming, about 1 minute. Reduce heat to medium-low; add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and stir to combine. Cover and cook, stirring occasionally, until onion is tender and just beginning to brown, 6–8 minutes. Uncover and continue to cook, stirring occasionally and adding a splash of water if onion begins to stick, until golden brown in spots, about 5 minutes more. Transfer onion mixture to a plate; reserve skillet.cloves.
<br><br>
While the onion mixture is cooking, finely grate 2 oz. Parmesan (you should have about 2 cups). Trim 12 scallions, then thinly slice on a steep diagonal. This will yield striking oblique disks, but if you’re nervous about your knife skills, simply slice crosswise.
<br><br>
Melt remaining 1 Tbsp. unsalted butter in reserved skillet (no need to wipe it out) over medium heat. Remove from heat and add scallions and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss scallions until coated in butter.
<br><br>
Now you are ready to assemble your galette! Remove dough from refrigerator and, using a small offset spatula or spoon, spread 2 Tbsp. Dijon mustard in a thin layer over dough, leaving a 1½”–2” border around the edges. Scatter onion mixture over mustard and sprinkle with cheese; season with freshly ground black pepper.
<br><br>
Cutting from edge of dough to the start of the mustard and filling, make slits in border of galette at 2”–3” intervals (the slits are optional but make for a more beautiful presentation). Fold flaps up and over filling, slightly overlapping. Scatter scallions over.
<br><br>
Bake galette until crust is deep golden brown and scallions are lightly charred, 45–50 minutes. (Your crust isn’t properly baked until it’s the color of a well-worn penny. If your timer dings but the dough is pale, keep going.) Using parchment paper, slide galette onto a cutting board and cut into wedges.
<br><br>
Do ahead: Dough can be made 3 days ahead; wrap 6”-diameter disk tightly and chill until ready to roll out. Onion mixture can be cooked 3 days ahead; transfer to an airtight container, then cover and chill. Galette can be assembled 1 hour ahead; chill.
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<h4 class="modal-title" id="YogurtPastaModalLong">Spiced Lamb and Dill Yogurt Pasta</h4>
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<h5>INGREDIENTS</h5>
<p class="lead">
3 large egg yolks<br>
2 cups kefir (cultured milk) or whole-milk plain yogurt<br>
3 cups (lightly packed) dill fronds with tender stems (about 1 large bunch), divided<br>
3 garlic cloves, divided<br>
3 Tbsp. unsalted butter<br>
½ cup pine nuts or slivered almonds<br>
½ cup dried currants or raisins<br>
1 tsp. kosher salt, plus more<br>
1 Tbsp. ground cumin<br>
1½ tsp. freshly ground black pepper<br>
1 lb. ground lamb<br>
1 lb. orecchiette<br>
½ lemon<br>
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<br>
<h5>RECIPE PREPARATION</h5>
<br>
<p>
Combine egg yolks, yogurt, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining dill; set aside.
<br><br>
Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
<br><br>
Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you’re making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
<br><br>
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
<br><br>
Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
<br><br>
Divide pasta among bowls and top with lamb mixture.
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<h5>INGREDIENTS</h5>
<p class="lead">
½ cup blanched hazelnuts<br>
1 3.75-oz. can sardines, drained<br>
1 garlic clove, finely grated<br>
2 Tbsp. fresh lemon juice<br>
1 tsp. Dijon mustard<br>
½ tsp. freshly ground black pepper, plus more<br>
1½ oz. Piave cheese or Parmesan, divided<br>
½ cup mayonnaise<br>
2 Tbsp. extra-virgin olive oil<br>
Kosher salt<br>
1 large head or 2 small heads of escarole (about 1½ lb.), wilted outer leaves removed, inner leaves torn into large pieces<br>
Lemon wedges (for serving)
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<br>
<h5>RECIPE PREPARATION</h5>
<br>
<p>
Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until deep golden brown, 12–15 minutes. Let cool, then crush or coarsely chop.
<br><br>
Open each sardine with the tip of a paring knife, prying the fillets apart. Remove any bones. Finely chop 2 sardines and transfer to a large bowl. Add garlic, lemon juice, mustard, and ½ tsp. pepper and whisk to combine. Finely grate 1 oz. Piave (about two-thirds) into bowl and add mayonnaise and oil; whisk to combine. Season dressing with salt.
<br><br>
Add escarole and three-fourths of hazelnuts to bowl with dressing and toss well to coat; season with salt and pepper.
<br><br>
Divide salad among plates, top with remaining hazelnuts. Shave remaining ½ oz. Piave over and break remaining sardines into smaller pieces and scatter on top. Serve with lemon wedges for squeezing over.
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<h5>INGREDIENTS</h5>
<p class="lead">
6 Tbsp. grapeseed or other neutral oil<br>
2 tsp. ras-el-hanout<br>
1 garlic clove, finely grated<br>
2 Tbsp. fresh lemon juice<br>
2 Tbsp. white balsamic vinegar or white wine vinegar<br>
1 Tbsp. honey<br>
Kosher salt, freshly ground pepper<br>
¼ cup raw pistachios<br>
1 small shallot, finely chopped<br>
1 medium jalapeño, finely chopped<br>
6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)<br>
1 cup finely chopped cilantro<br>
⅓ cup finely chopped pitted dates<br>
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<h5>RECIPE PREPARATION</h5>
<br>
<p>
Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
<br><br>
Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
<br><br>
Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.
<br><br>
Do ahead: Salad can be made 1 day ahead. Cover and chill.
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