Inspiration for tonight's dinner, made in under an hour (grocery list and instruction manual included).
We've neatly condensed both recipes below, but to read the fully fleshed-out versions (and save and print them) just click on the recipe links or photos. Dinner is served!
The Grocery List (for 4):
(you probably already have olive oil, salt, couscous, raisins, almonds, sherry or some other vinegar, and chicken stock, right?)
1. Turn the oven to 350. Juice your orange into a bowl filled with 1/3 cup raisins so they can soak up the juice.
2. Slice your fennel bulb into slim wedges, toss them in one tablespoon of oil and spread them on a sheet pan to roast for about 12-15 minutes.
3. While they're roasting (and then cooling), mince your shallots, toast 1/4 cup of almonds, chop your fennel fronds, get 1 1/4 cups of chicken stock heating on the stove.
4. Once the fennel is crisp/tender, transfer them to a bowl (so you can reuse the pan for the shrimp!). Crank the oven up to 450. Chicken stock at a boil yet? Stir in 1 cup of couscous, turn off the flame, cover and let it steam.
5. Zest your lemon and lime, toss the shrimp in 1/4 cup olive oil, the zests, a squeeze of lemon juice & salt and roast for 8-10 minutes (go ahead and use that sheet pan you used for the fennel, which are now chilling out in a bowl somewhere). Finish your shallot dressing (2 tablespoons olive oil + 1 tablespoon sherry vinegar), toss with the couscous and sprinkle the accoutrements (roasted fennel, fragrant fennel fronds, raisins, almonds) on top.
6. Uncork your bottle. Pour yourself (and your of-age dining companions) a glass.
7. Voila! Eat.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now