Welp, due to the coronavirus pandemic, we will all be social distancing for the foreseeable future. The good news? This is a great time to get in the kitchen and make easy, nourishing dishes with a small number of ingredients. Here’s your weekly meal plan and a shopping list of everything you’ll need. Keep calm, stay safe and wash your hands!
Here’s What to Cook Every Night This Week (March 23 - March 29)
15 garlic cloves
2 red onions
1 yellow onion
1 sweet onion
1 bunch scallions
2 large heads cauliflower
1 yellow bell pepper
2 medium red bell peppers
1 large sweet potato
1 bag frozen corn kernels
1 pound kale
1 bunch sage leaves
1 bunch flat-leaf parsley
1 bunch cilantro (optional)
1 avocado (optional)
3 pounds boneless, skinless chicken thighs
8 ounces sour cream (optional)
½ pound cheddar cheese (optional)
⅓ cup shredded Parmesan
½ cup finely grated Pecorino Romano cheese
1 cup heavy cream
2 pints whole milk
2 cups shredded white cheddar cheese
1 cup shredded Monterey Jack cheese
3 large eggs
6 thick slices sourdough bread
1 pound farfalle pasta
1 pound dry bite-size pasta, like elbow macaroni or small shells
16 sheets (about 14 by 18 inches each) frozen phyllo dough
Canned and Packaged Goods
One 28-ounce can crushed tomatoes
One 28-ounce can white beans
One 28-ounce can fire-roasted diced tomatoes
One 15-ounce can black beans
½ cup chicken broth
Pantry Ingredients: extra-virgin olive oil, avocado oil, lemon oil (optional), unsalted butter, salted butter, sweet or hot paprika, smoked paprika, ground coriander, black pepper, cayenne pepper, chili powder, chipotle chili powder, ground cumin, sea salt, kosher salt, ground cinnamon, dried oregano, harissa, all-purpose flour, Dijon mustard, tahini, honey, sugar, pure vanilla extract, baking powder, cream of tartar
Monday: Tomato And White Bean Stew On Toast
It’s Monday and you’re wondering what to make with all those cans of beans and tomatoes you stocked up on. What you need is a hearty stew, but why not go wild and put it on toast? (We still have an entire week to get through, after all.)
Tuesday: Cauliflower Chili
Chili is the ultimate comfort food and can easily be made without meat if you’re so inclined. As you may have gathered from this week’s shopping list, we’re very into cauliflower right now—paired with beans, corn and spices, it’s *chef’s kiss.* Hold the sour cream and cheese to make it vegan.
Wednesday: Cheesy Kale Farfalle Pasta
This dish is easy-peasy, demanding just four ingredients plus pantry staples. And sure, let’s say the kale makes it healthy.
Thursday: One-pan Lemon Sage Chicken And Cauliflower
Yep, it’s totally normal to eat cauliflower several times in a week. Recommended even. (We don’t make the rules.) In this one-pan wonder, chicken and cauliflower chill out in a creamy, lemony sauce.
Friday: Mac And Cheese With Crispy Parmesan-phyllo Crust
She’s beauty and she’s grace, she’s mac and cheese with a layer of crispy phyllo rosettes. Her talent? Delivering the appropriate amount of topping (lots) while not drying the dish out. Someone get her a crown.
Saturday: Sheet-pan Chicken Shawarma With Lemon-tahini Drizzle
OK, sue us, another recipe with cauliflower. Honestly, if you’re not yet on the cauliflower train, we don’t know what you’re doing with your life. Grab a sheet pan and stop asking questions.
Sunday: Lemon Meringue Cookies
You made it through the week, and it turns out there’s a whole other week after today (?!). Treat yourself to takeout and bake these cake-like cookies instead of making dinner.