As summer heats up, work slows down, the kids head off to camp and, whoa, you actually have a moment to breathe. This week, spend a little extra time experimenting in the kitchen and mastering some new recipes. We suggest savory dishes like saag paneer and barbecue-ready chicken skewers that are bound to become summer go-tos. Here’s everything you need to cook dinner this week.
What to Cook Every Night This Week (June 17 - 23)
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Published Jun 13, 2019
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Grocery List:
2½ pounds boneless, skinless chicken breast
5½ pounds brisket
½ pounds paneer cheese
3¼ pounds salmon
7 yellow onions
1 bunch green onions
4 poblano peppers
2 dried red chilies
2 green chilies
2 tomatoes
31 garlic cloves
1 head iceberg lettuce
1 pound spinach
1 head purple cabbage
1 head white cabbage
1 cup sugar snap peas
1 carrot
1 bunch fresh Italian parsley
1 bunch fresh dill
2 sprigs rosemary
2 sprigs thyme
6 basil leaves
Kashmiri red chili powder
Asafoetida powder
3 lemons
5 limes
½ cup pepitas
12 corn tortillas
1 package hamburger buns
1 pound fettuccine
1 package shredded mozzarella
4 ounces crumbled feta
Sour cream
Guacamole
Pico de gallo
One 28-ounce can whole peeled tomatoes
2 cans chickpeas
1 tube tomato paste
1 bottle sherry
Pantry Ingredients:
Canola oil, olive oil, vegetable oil, rice, butter, ghee, sesame oil, grapeseed oil, salt, black pepper, garlic powder, paprika, ginger, cumin, cumin seeds, coriander, garam masala, cayenne, Old Bay seasoning, cane sugar, beef stock, honey, Sriracha, almond butter, flour
Monday: 40-minute Saag Paneer
If anything proves that meatless Monday can be just as hearty and delicious as carnivorous meals, it’s this Indian dish. Full of spinach and Indian farmer’s cheese, saag paneer will quickly become a dinner favorite.
Tuesday: Black Pepper And Lime Baked Wild Salmon With Snap Pea Slaw And Crispy Carrots
Once you have Coterie member Jodi Moreno’s baked salmon dinner down, you can whip it up quickly. One tip? Make the snap pea slaw and crispy carrots ahead to cut the raw-to-cooked time down to just 15 minutes.
Wednesday: Charred Poblano Pesto Pasta
Add some pizzazz to your pesto. Coterie member Aida Mollenkamp’s pepper pesto pasta uses charred poblanos and pepitas for a smokier version of pesto pasta.
Thursday: Slow-cooker Chana Masala
Grab those Indian spices again. This slow-cooker adaptation of chana masala, a chickpea-based Indian curry, has all the makings of a tasty meal for busy weeknights. (Thanks for the inspo, Gena Hamshaw!)
Friday: Salmon Burgers
Extra salmon and leftover coleslaw from Tuesday make a fabulous Friday night dinner. Pop these on the grill, grab the wine and head to the nearest patio for an alfresco meal to kick off the weekend.
Saturday: The Juiciest Chicken Kebabs
The secret to succulent chicken kabobs? Brine the chicken in salt water before rubbing it in paprika and grilling.
Sunday: French Onion Brisket
Bye, tomatoes. Try this inventive brisket recipe that adds caramelized onions and sherry wine to the classic beef slow roast.