What to Cook Every Night This Week (January 21 - 27)
Some weeks, we’re into lean protein and veggies. Others, (when it’s 20 degrees outside) all we want is a warm, cheesy pot bubbling away on the stove. Can you guess which kind of week it is?
1 large white onion
2 yellow onions
13 garlic cloves
1 bunch green onions
1 bunch fresh basil
3 roma tomatoes
1 cup cherry tomatoes
3 cups mustard greens
½ cup bean sprouts
1 extra-large fennel bulb
1 bunch kale
2 heads cauliflower
1 small knob ginger
7 marinated green olives
3 pounds ground turkey
1 pound Italian sausage
1 pound ground pork
8½ cups chicken broth
2 cups brown rice
One 15-ounce can white beans
One 15-ounce can black beans
Two 15-ounce cans whole corn kernels
1 cup grape leaves (jarred or canned)
1 cup dried chickpeas
1 pound wide rice noodles
¾ cup breadcrumbs
2 pounds gnocchi
¼ cup pumpkin seeds
½ cup chopped peanuts
1 teaspoon sumac
Two 1.25-ounce packages taco seasoning
1 cup Parmesan cheese
1 ounce crumbled goat cheese
Extra-virgin olive oil, vegetable oil, ground cumin, ground coriander, cayenne pepper, chili powder, paprika, kosher salt, fine sea salt, freshly ground black pepper, red-pepper flakes, dried dill, soy sauce, rice vinegar, sriracha
Tuesday: 15-Minute Cheater’s Pad Thai
Faster than ordering from your favorite takeout joint.
Wednesday: Taco Meal Prep Bowls
Opt for ground turkey instead of beef for a lean protein source that doesn’t sacrifice flavor.
Thursday: 30-minute vegetarian meatballs
Consider this your weeknight version of Sunday sauce.
Friday: One-Pot Gnocchi with Sausage and Kale
A comfort food lover’s dream, ready in 30 minutes.
Saturday: Lemony Chickpea Soup with Fennel and Sumac
Psst: It’s the winter of chickpea soup.
Sunday: White Turkey Chili with Avocado
The same satisfying dish, with fun new flavors.