Here’s What to Cook Every Night This Week (December 16 – 22)

Produce
One 1-inch piece ginger
20 ounces mushrooms (one kind or a mixture, such as cremini, shiitake or oyster)
3 medium shallots
13 garlic cloves
1 small head broccoli
1 small yellow onion
3 celery stalks
2 medium carrots
3 ounces baby arugula
1 lemon
1 bunch parsley
1 bunch scallions
1 bunch mustard greens
1 bunch thyme
1 bunch rosemary
1 bunch chives

Meat
1 pound ground beef
1 pound ground pork
8 ounces thick-cut bacon
2 pounds bone-in, skin-on chicken thighs
3 pounds beef chuck or round roast

Dairy
3 ounces grated Parmesan cheese, plus more for serving
2 large eggs
34 ounces whole milk
2 sticks unsalted butter
7½ ounces sharp cheddar cheese
6 ounces buttermilk
12 slices provolone cheese

Grains
1 pound dried spaghetti
1 pound wide rice noodles
8 ounces polenta
6 long rolls

Canned and Packaged Goods
3 ounces plain breadcrumbs
24 ounces marinara sauce
44 ounces chicken broth
2 ounces bean sprouts
3 ounces peanuts
2 ounces panko breadcrumbs
Three 15-ounce cans butter beans or lima beans
1 pound medium-firm tofu
Toasted sesame seeds, for serving
32 ounces beef broth

Pantry Ingredients: garlic powder, extra-virgin olive oil, vegetable or peanut oil, soy sauce, rice vinegar, sriracha, kosher salt, freshly ground black pepper, all-purpose flour or cornstarch, flaky salt, Aleppo pepper or red chile flakes, tapioca starch, white pepper, canola oil, ketchup, vegetarian oyster sauce, plum sauce, sugar, baking powder, onion powder, dried oregano, dried thyme, bay leaf

It may not be the most exciting dinner of all time…but it’s one that your picky kids will actually eat (and it won’t leave you with a mountain of dirty dishes either). This main is also a total crowd-pleaser, considering it can feed eight people in one fell swoop. Pass the Parm, please.

I don’t know about you, but when I order takeout from my favorite Thai spot, it definitely takes longer than 15 minutes. This protein-packed dish—loaded with ground pork, fresh ginger, mustard greens, bean sprouts and chopped peanuts—is cooked in a single skillet for maximum convenience.

This wintry gem could be considered a side, but I’d argue that it’s hearty enough to stand on its own. Even better, you won’t need to stir the polenta constantly as it cooks, only occasionally to ensure that it doesn’t stick to the bottom of the pot. Might I suggest topping your plate with a fried runny egg?

Imagine: Your favorite cheesy, creamy soup, loaded with plant-based protein and topped with buttery, cheddar-encrusted panko. In case that doesn’t sell you, note how flexible the recipe is. You can swap butter or lima beans for chickpeas, Great Northern beans or cannellini beans.

Yes, the tangy marinade will taste heavenly on pork, salmon and chicken alike—but I recommend giving tofu a try, even if you’re a skeptic. Soaking it in a salt brine will draw out excess moisture, and thoroughly patting it dry and coating it in tapioca starch will give you the drool-worthy crunch you seek.

Your handy pressure cooker makes this rustic classic a cinch to prepare. The tender, from-scratch biscuits are infused with chives and buttermilk for maximum flavor and tang, but feel free to substitute store-bought biscuit dough to save time on prep. 

Complete with savory au jus for dunking, these handhelds are the definition of winter comfort food. Sink your teeth into herby, oniony beef, melty provolone cheese and buttery bread, then wash it down with your favorite red wine, if you’re feeling fancy.