Hey, you, eating boxed mac and cheese out of the pot. Put down the wooden spoon—you could be doing so much better. With a little bit of planning and a trip to the grocery store, you can make a week of dinners that are both effortless and delicious…including a much tastier way to curb to your mac and cheese craving.
Here’s What to Cook Every Night This Week (June 22 – 28)
16 garlic cloves
2 red onions
Two 2-pound heads cauliflower
4 ears corn
3 pints cherry tomatoes
4 ounces arugula
1 large ripe plantain
1 bunch basil
1 bunch mint
1 bunch cilantro
1 bunch parsley
Four 5- to 6-ounce salmon fillets
1 pound boneless, skinless chicken thighs
1½ pounds thin-cut skinless chicken breasts
1½ pounds large tail-on shrimp
1 stick unsalted butter
1 cup plain whole Greek yogurt
2 ounces pecorino Romano cheese
1½ ounces aged provolone cheese
1 ball burrata cheese
8 ounces short, curly pasta (such as gemelli or fusilli)
1 pound store-bought gnocchi
1 package corn tortillas
Pantry Staples: extra-virgin olive oil, freshly ground black pepper, Kosher salt, fine sea salt, crushed red pepper flakes, dried thyme, baharat spice, jerk seasoning, white rice, dry white wine
Monday: Instant Pot 2-cheese Pasta With Cauliflower
Don’t be tempted to chop the cauliflower into small pieces before cooking it, lest you end up with a mushy mess of veggies. By keeping it in four larger pieces during the cooking time, it will retain some of its crispy texture by the time it hits your plate.
Tuesday: Lemon Salmon With Garlic And Thyme
To make sure your salmon comes out of the oven cooked to perfection (and not dry as a bone), take a look at how thick the fillets are. If they’re on the thin side, check them around the 15-minute mark—they should flake easily with a fork but still look moist.
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