Here’s What to Cook Every Night This Week (January 6 – 12)
Congratulations: You’ve officially made it through the holidays…and hopefully had a little time to drink wine and watch movies on the couch too. Now it’s back to your regularly scheduled life, and that includes getting back on track with eating. Sorry, it’s January, and you can’t call a wheel of baked Brie dinner anymore. Here are seven healthier—but still tasty—choices to try for dinner this week.
3 cups shiitake mushrooms
5 ounces baby spinach
2 heads of garlic
1 cup bean sprouts
1 bunch carrots
2 bunches scallions
1 bunch fresh cilantro
1 bunch fresh basil
2 cups Castelvetrano olives
1 bunch fresh oregano or majoram
1 bunch fresh parsley
1 bunch fresh dill
6 cups packed fresh spinach leaves
1 pound small waxy potatoes
2 red onions
1 small white onion
3 sweet onions
12 Moroccan dry-cured or kalamata olives
1 bunch sage
1 bunch thyme
1 bunch fresh chives
3 or 4 swordfish steaks (8 to 10 ounces each), 1 to 1¼ inches thick
16 medium shrimp, peeled and deveined
16 bone-in, skin-on chicken thighs
6 ounces feta cheese, crumbled
1 cup Greek yogurt
One 5-ounce log goat cheese
4 tablespoons unsalted butter
1½ cups shredded Gruyère cheese
8 ounces dried orecchiette (or your favorite short pasta)
1 cup uncooked quinoa
1 small baguette
6 cups beef broth
One 14-ounce can quartered artichoke hearts
Pantry Ingredients: Gochujang, rice vinegar, honey, tamari, sesame oil, black and white sesame seeds, white wine vinegar, extra-virgin olive oil, kosher salt, freshly ground black pepper, harissa, crushed red-pepper flakes, chipotle chili powder or smoked paprika, all-purpose flour, dry white wine, brandy, bay leaf.
Monday: Clean-Eating Bibimbap Bowls
Spicy, crunchy and satisfying, these Korean-inspired bowls are so easy to whip up on a whim. (And did we mention they’re vegan and gluten-free?) Pass the tamari.
Tuesday: Alison Roman’s Swordfish with Crushed Olives and Oregano
Alison Roman is the queen of unfussy cooking, and for good reason: This beauty requires fewer than ten ingredients and comes together in just 30 minutes.
Wednesday: Chicken with Feta Cheese, Dill, Lemon and Harissa Yogurt
This gorgeous dish happens to be a one-skillet deal. It’s as easy as oven-roasting the chicken and potatoes, then topping everything with a bright mixture of feta, lemon and harissa yogurt to balance out the rich, crispy chicken.
Thursday: Goat Cheese Pasta with Spinach and Artichokes
Maria Litchy, the author of the new Two Peas & Their Pod Cookbook, has a trick up her sleeve for this creamy pasta: goat cheese. (Don’t knock it ’til you’ve tried it.) And did we mention it takes only 25 minutes to make?
Friday: Citrus, Shrimp and Quinoa Salad with Feta
Guess what? You can cook this winter citrus masterpiece ahead of time. It will hold in the fridge for up to two days, you genius, you.
Saturday: Braised Lemon Chicken
If we never get tired of eating chicken, it’s because there are a million and one ways to keep it interesting. This dish manages to be both hearty and bright, thanks to plenty of citrus zest and a white wine pan sauce.
Sunday: Slow-Cooker French Onion Soup
This is one of our all-time favorite soups. But we’ve never attempted to make it at home, mainly because we’d have to stand over the stove for hours to achieve that deep, caramelized onion broth. Enter slow-cooker French onion soup, which cooks for hours on its own—no stirring required. And the results? Ooh la la.