After a weekend of indulgence (so much rosé, so many burgers, so little time), it’s time to ease back into a healthier meal plan. Opt for lean protein, zucchini noodles and plenty of spring produce that will keep your dinners packed with flavor. Here’s what to cook every night this week.
Here’s What to Cook Every Night This Week (May 27 - June 2)
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Published May 23, 2019
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Shopping List:
1 pound ground turkey
1 pound skin-on salmon fillet
1.5 pounds tail-on shrimp
1 pound boneless chicken breast
1 8-ounce block tempeh
4 ounces pancetta
1 egg
1 12-ounce bag broccoli and carrot slaw
1 head Bibb lettuce
4 pounds zucchini
1 red onion
2 cups chopped cucumber
1 cup kalamata olives
3 cups broccoli florets
1 pound English peas
3 scallions
1 bunch cilantro
1 bunch green onions
1 bunch parsley
1 bunch mint
9 cloves garlic
1 3-inch piece fresh ginger
2 mangoes
2 avocados
4 lemons
1 cup frozen mango pieces
2 cups grape tomatoes
1 bottle dry white wine
1 can full-fat coconut milk
Chili garlic sauce
½ cup crumbled feta cheese
½ cup grated Parmesan
½ cup grated Pecorino Romano
2 cups brown rice
2 cups cauliflower rice
10 ounces fettuccine
1 cup tzatziki sauce
Pantry Ingredients:
Sea salt, black pepper, crushed red pepper, sesame seeds, dried oregano, cloves, unsalted butter, extra-virgin olive oil, maple syrup, lime juice, lemon juice, rice wine vinegar, Sriracha, tamari sauce, soy sauce, coconut aminos, avocado oil, mayonnaise.
Monday: Thai Turkey Burgers With Spicy Sriracha Slaw
Celebrate Memorial Day with a juicy burger that’s actually pretty good for you. These Thai turkey burgers can top a rice bowl or tuck into a lettuce wrap. Either way, make sure to top it with plenty of sweet and crunchy slaw.
Tuesday: Soy Ginger Salmon
The first day back in your routine after the holiday weekend is always a blur. Whip up a salmon and rice dinner in 20 minutes to keep things healthy and speedy.
Wednesday: Zoodles With Avocado And Mango Sauce
Creamy, spicy and done in 15 minutes? You know our Wednesday nights too well—these zucchini noodles tossed in avocado and mango are fantastic for dinner between work events and soccer practice.
Thursday: Sheet-pan Tamari Glazed Tempeh And Broccoli
Coterie member Gena Hamshaw proves that vegan can taste incredible. This tamari and maple syrup-glazed tempeh has become our new favorite protein for a sheet-pan dinner.
Friday: 20-minute Shrimp Scampi Zoodles
There’s no reason to slave over a hot stove on a Friday night. Instead, whip up this zoodle twist on shrimp scampi. The recipe includes a bit of white wine, meaning the rest of the bottle is for your sipping-while-cooking pleasure.
Saturday: Spring Pasta Carbonara
It’s Saturday night—splurge a little. Coterie member Gaby Dalkin celebrates farmers market produce tossed with light (but still creamy) pasta.
Sunday: Greek Chicken Bowls
The best part about these filling and flavorful bowls by Maria Lichty? Make extra and you’ll have lunches for the entire week. This is meal-prep at its finest, people.