Usually during the first week of June, you’d find us traipsing through the farmers market in a sun hat, buying every seasonal veggie our heart desires. This year, things look a little different, and instead we’re getting really good at repurposing leftovers (hey, it’s still a great skill). Here, a weekly meal plan to make dinner as easy as a berry galette.
Here’s What to Cook Every Night This Week (June 1 – 7)
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Published May 28, 2020
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Shopping List
Produce
8 garlic cloves
1 medium yellow onion
2 sweet onions
1 red onion
1 shallot
1 bunch scallions
1 red bell pepper
2½ cups snap peas
2 cups peas, frozen or fresh
2 medium zucchini
2½ cups chopped radicchio
2 avocados
3 lemons
1 orange
1 lime
1 bunch mint
1 bunch cilantro
Meat
8 eggs
1 rotisserie chicken
1¼ pounds thin pork cutlets
1 rotisserie chicken
Dairy
1 pint half-and-half
1 stick unsalted butter
8 ounces goat cheese
½ pound block feta cheese
4 ounces cotija cheese
12 slices American cheese
Grains
1 pound spaghetti or fine linguini
10 six-inch corn tortillas
1 loaf white bread
Canned and Packaged Goods
½ cup salted, roasted pistachios
¼ cup dried currants
1 jar capers
1 can chipotle peppers in adobo
One 8-ounce can crushed fire-roasted tomatoes
One 28-ounce can plum tomatoes
One 32-ounce carton chicken stock
Pantry Ingredients: kosher salt, freshly ground black pepper, extra-virgin olive oil, flaky salt, crushed red-pepper flakes, all-purpose flour, Dijon mustard, dried oregano, ground cumin, bay leaf, vegetable oil, soy sauce, rice vinegar, Sriracha (optional), sesame seeds.
Monday: Instant Pot Spaghetti With Goat Cheese, Mint And Peas
The key to al dente pasta in a pressure cooker? Drop the noodles in dry with the aromatics so they absorb as much flavor as possible, then quick-release the pressure when they’re cooked (so they don’t go mushy on you). Believe it or not, this bowl of deliciousness will be ready in just about 30 minutes.
Tuesday: Leftovers Fritatta
Chances are, you have some extra veggies and cheese hanging out in the back of your fridge. Put them to good use with this fully customizable frittata recipe—let your crisper drawer be your guide.
Wednesday: Minty-fresh Zucchini Salad With Marinated Feta
Marinated feta is one of those ingredients that sounds fancy, but it’s actually really easy to pull off. Bonus points if you eat this salad out on the deck with a glass of chenin blanc.
Thursday: Pork Scallopini With Lemon, Capers And Radicchio
The best news? If you already have pantry staples on hand (like salt, flour and olive oil), you only need five more ingredients to make tonight’s dinner.
Friday: Chicken Tinga Tacos
Standing over the stove for half an hour, seasoning and stirring taco meat? Nah. Let’s try a genius shortcut with rotisserie chicken instead.
Saturday: Tomato Soup With Grilled Cheese Bites
Comfort food is on the menu tonight, and it doesn’t get cozier than double-decker grilled cheese triangles (with optional crust) and a cup of creamy tomato soup.
Sunday: Chicken And Snap Pea Stir Fry
Remember the rotisserie chicken? If you have leftovers, you can skip the chicken breast in this recipe and add it instead. Ta-da, we just saved you 20 minutes.
