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Here’s What to Cook Every Night This Week (May 23 – 29)

Kids like to eat with their hands for a reason (OK, several). It’s casual, relaxing, elevates the sensory experience and, best of all, leaves us with no silverware to wash. So, this week, we’re throwing our forks to the wind with a dinner lineup of strictly handhelds. The menu includes sandwiches, wraps and pizza, so you won’t need anything but two hands and a napkin to enjoy.

23 Grilled Cheese Ideas That Will Seriously Upgrade Your Lunch


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Shopping List

Produce
3 ounces blackberries
1 peach
1 European cucumber
1 sweet onion
7 garlic cloves
1 pint cremini mushrooms
2 heads Boston lettuce
2 Fresno chiles
1 head broccoli
3 lemons
3 celery stalks
1 avocado
3 large tomatoes
4 large leaves Bibb lettuce
1 small yellow onion
1 head butter lettuce
1 hothouse cucumber
1 red onion
3 ounces baby arugula
2 bunches scallions
1 bunch mint
1 bunch cilantro
1 bunch kale
3 bunches basil
1 bunch dill
2 bunches parsley

Meat
1 pound ground chicken or turkey
1 pound ground chicken breast
1 pound ground chicken thigh
1 pound precooked spicy sausage
1½ pounds boneless, skinless chicken breast halves
11 eggs
3 pounds beef chuck or round roast

Dairy
1 stick unsalted butter
3 ounces goat cheese
2 ounces fontina cheese
2 ounces Emmentaler cheese
3 ounces Boursin cheese
6 ounces burrata cheese
3 ounces plain Greek yogurt
12 slices provolone cheese

Grains
2 thick slices sourdough bread
1 large, round flatbread or prebaked pizza crust (at least 12 inches in diameter)
6 ounces panko breadcrumbs
8 slices whole-grain bread
6 long rolls

Canned and Packaged Goods
Capers
One 32-ounce carton beef broth

Pantry Ingredients: rice vinegar, coconut oil, peanut oil, sriracha, soy sauce, extra-virgin olive oil, crushed red pepper flakes, freshly ground black pepper, honey, smoked paprika, kosher salt, garlic powder, cayenne pepper, mayonnaise, Dijon mustard, white wine vinegar, paprika, ground cumin, allspice, ground turmeric, ground cinnamon, onion powder, dried oregano, dried thyme, bay leaf

Monday: Blackberry-peach Grilled Cheese

Nothing cures a case of the Mondays like a ten-minute dinner, especially when it’s oozing with three types of cheese and fresh seasonal produce. Serve it with a cup of cold soup or an arugula salad.

Tuesday: Thai Lettuce Wraps

Complete with a side of refreshing quick-pickled cucumbers. Thanks to the crispy lettuce wraps, this dish is high in protein and low in carbs.

Wednesday: Spicy Sausage Pizza With Burrata

Since the sausage is precooked and the crust is store-bought, this savory masterpiece comes together in about half an hour. (The burrata on top will keep your guests from suspecting any shortcuts.)

Thursday: Oven-baked Hot Honey Chicken Tenders

You won’t believe these tenders aren’t fried. Kids at the table? Skip the hot honey drizzle and serve with honey mustard and ketchup on the side if they can’t take the heat.

Friday: Avocado Egg Salad Sandwich

Sure, the dressing starts with mayo, but it gets lots of zingy flavor from Greek yogurt, Dijon mustard, capers and vinegar. Go ahead and add diced cornichons while you’re at it.

Saturday: Oven-baked Chicken Kofta Wraps

Kofta is usually made with ground lamb or beef, but this lightened up rendition uses chicken instead. The carb-free lettuce wrap makes the kofta gluten- and grain-free to boot.

Sunday: Slow Cooker French Dip Sandwiches

Low-and-slow beef chuck > deli turkey, by a mile. If you aren’t drenching the meat and bread in au jus before digging in, you’re doing it wrong.


For even more great recipes, check out our first cookbook, Only the Good Stuff.