We’re starting to get the hang of this quarantine thing. Perhaps we’re moving out of the “stress-eat Oreos for dinner” phase and moving into the “might as well make myself something nice for dinner” phase? If you’re not quite there yet, don’t worry. This week’s meal plan will be here when you’re ready for it.
Here’s What to Cook Every Night This Week (April 6 – April 12)
10 garlic cloves
1 small onion
1 bunch basil
1 bunch cilantro
1 large carrot
1 baby bok choy
One 3-inch piece fresh ginger
1 medium head cauliflower
2 ounces shiitake mushrooms
One 8-ounce bag baby spinach
1 slice thick-cut bacon
Two 4-pound chickens
1 cup grated Parmesan cheese
3 large eggs
1 stick unsalted butter
1 pint whole milk
12 ounces spaghetti (or linguine or bucatini)
Two 2-ounce packages chicken-flavored ramen
4 ounces dried buckwheat soba noodles
Canned and Packaged Goods
Two 15.5-ounce cans chickpeas
¼ cup tahini
¼ cup roasted salted peanuts
4 cups low-sodium chicken or vegetable broth
¼ cup white miso paste
6 ounces silken tofu
1 jar large pitted prunes (such as Sunsweet)
1 jar large green olives (such as Cerignola)
1 jar capers
5½ cups bread flour
1 tablespoon active dry yeast
Pantry Ingredients: kosher salt, black pepper, white vinegar, extra-virgin olive oil, za’atar, rice wine vinegar, soy sauce, agave nectar, hoisin sauce, sesame oil, chili-garlic sauce (such as Huy Fong), crushed red-pepper flakes, vegetable oil, sesame seeds, red wine vinegar, bay leaves, dried oregano, light brown sugar, granulated sugar, coarse sea salt (such as Maldon), baking soda, cornstarch, dry white wine
Monday: One-pot, 15-minute Pasta Limone
Remember what Samin Nosrat said? This easy-peasy dish is the embodiment of the four tenets: salt (actual salt), fat (cheese), acid (lemon) and heat (black pepper). Plus some carbs for good measure.
Tuesday: Breakfast-for-dinner Ramen
Because you probably can’t tell weekdays from weekend days, Mondays from Thursdays, or times of day from each other anymore, have this breakfast-for-dinner ramen for breakfast or lunch or, you know, whenever. (What is time?)
Wednesday: Easy Homemade Hummus With Za’atar Pita Chips
Make this party-friendly dip for your next Zoom happy hour. The pros? You get to eat it all yourself and call it dinner.
Thursday: Kung Pao Cauliflower
There’s only so much takeout one can eat. Make this classic at home and give it a veggie twist. Your stomach and your wallet will thank you.
Friday: Restorative Miso Noodle Soup
Because let’s face it: “Restorative” is exactly what we all need right now.
Saturday: Ina Garten’s Updated Chicken Marbella
Ina once said, “Food is about nurturing: not only physical but also emotional nurturing.” (No, you’re crying.)
Sunday: Easy Pretzel Buns
Everyone and their mother is making quaran-bread right now. Beat the FOMO and upstage all of your friends with these awesome pretzel buns. You can have them with whatever leftovers need to be eaten, on the side or as a sandwich.