The beauty of a well-stocked pantry is that it lets you riff on whatever’s in your fridge at a moment’s notice (and will last longer than the produce in your crisper drawer, too). Here, a week’s worth of meals that do magic with what’s in your cupboards; grocery list included.
What to Cook Every Night This Week (March 4 – 10)
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Published Feb 28, 2019
Twenty20
Grocery List
1 pound ground beef
12 ounces firm tofu
1 2-pound salmon fillet
1 sweet onion (such as Vidalia)
2 sweet potatoes
4 medium carrots
1 small head red cabbage
3 cucumbers
1 red bell pepper
2 heads broccoli
1 head cauliflower
12 ounces Brussels sprouts
2 cups cherry tomatoes
1 small butternut squash
4 cups arugula
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch fresh basil
2 bunches kale
10 cloves garlic
6 lemons
1 cup grated Parmesan cheese
8 ounces burrata
1 cup whole milk
½ cup yogurt
3 tbsp unsalted butter
1 large egg
Pantry Ingredients
Olive oil, salt, pepper, apple cider vinegar, white wine vinegar, dried oregano, curry powder, turmeric, smoked paprika, onion powder, garlic powder, Panko bread crumbs, polenta, lentils, quinoa, jarred marinara sauce, 1 pound short cut pasta, sun-dried tomatoes (oil-packed), tomato paste, green curry paste, 3 cans coconut milk, tahini, maple syrup, honey, Dijon mustard, golden raisins, 28-ounce can chickpeas, jarred anchovies
Monday: Polenta And Meatballs
When you have a comforting, hearty dinner to look forward to, Mondays aren’t that bad at all.
Tuesday: Kale Salad With Crispy Chickpeas
Here’s proof that a salad can meat-free but filling and packed with protein. (Plus, it’s leftover-approved.)
Wednesday: 5-ingredient Green Curry
With tons of veggies and a flavorful sauce that practically makes itself, this Thai-inspired midweek meal is a no-brainer.
Thursday: Curry-roasted Vegetable And Lentil Kale Salad
The best part about this satisfying dinner salad? The tangy dressing will use up that leftover green curry paste from last night.
Friday: Quick Pantry Pasta With Sun-dried Tomatoes And Burrata
Open a bottle of red and revel in the fact that this recipe takes 30 minutes from start to finish. (Oh, and it has burrata.)
Saturday: Curried Cauliflower Quinoa Salad
We’re all about a fancy salad, especially if it involves fun toppings. Here, tahini and golden raisins steal the show.
Sunday: Honey-mustard Sheet Pan Salmon
If you really want to maximize on a lazy Sunday, prep the veggies a day in advance and store them in the fridge. (And psst: You can swap the grain mustard for that Dijon you used on Tuesday.)
