Hallelujah, it’s finally starting to feel like spring around here (and in some parts of the country, more like summer). And while we’re definitely not having as many parties and picnics as we usually do, the gorgeous weather calls for as many dinners out on the patio (or at least in the living room with the window open) as possible. We’ve got your alfresco meal plan for the entire week.
Here’s What to Cook Every Night This Week (May 11 – 17)
•
Published May 7, 2020
Erik Nardini/Getty Images
Shopping List
Produce
2 garlic cloves
1 red onion
1 carrot
1 medium beet
2 tomatoes
2 large zucchini
2 cups fresh spinach
1 pint small tomatoes such as grape or cherry
1 bunch radishes
1 head Romaine lettuce
1 head broccoli
1 sweet potato
16 ounces assorted mushrooms, such as button, shiitake or portobello
1 leek
1 peach
5 lemons
1 lime
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
1 bunch chives
One 2-inch piece fresh ginger
Meat
9 large eggs
4 slices prosciutto
1 whole chicken
Four 6-ounce skinless salmon fillets
6 slices thick-cut bacon
Dairy
1 quart heavy cream
2 sticks unsalted butter
1 jar ghee or clarified butter
6 ounces Parmesan cheese
1 ball fresh mozzarella
8 small slices cheddar cheese
Grains
1 pound farfalle pasta
1 loaf sourdough bread
2 cups Arborio rice
4 seeded rolls or burger buns
Canned and Packaged Goods
One 16-ounce bottle Creamy Caesar Dressing
1 package frozen peas
32 ounces chicken broth
One 14-ounce can black beans or red kidney beans
One 14-ounce can full-fat coconut milk
1 jar large dill pickles
1 jar mayonnaise or relish
1 jar crunchy peanut butter
1 jar store-bought salsa
1 ounce nutritional yeast
Pantry Ingredients: Extra-virgin olive oil, freshly ground black pepper, kosher salt, sesame seeds, red-pepper flakes, honey, garlic powder, soy sauce, sesame oil, dry white wine, black chia seeds, ground cumin, smoky sweet paprika.
Monday: Kale Caesar Pasta Salad
If your favorite lunch salad (always kale Caesar) and your favorite pasta shape (bowties, duh) had a really delicious baby, this would be it. You’re going to want to make a double batch, because it also makes an amazing grab-and-go lunch straight from the fridge.
Tuesday: Grilled Peach, Prosciutto And Mozzarella Sandwich
If you’ve never added a peach to your sandwich, it’s time to take a walk on the wild side. Pile your bread high with cheese, meat, herbs and ripe slices of stone fruit, pair it with a glass of rosé and take dinner to the backyard.
Wednesday: Lemon And Herb Roast Chicken
It’s hump day, and you deserve a whole damn chicken. (Best of all, you get to eat avocado chicken salad sandwiches for lunch the rest of the week.)
Thursday: Baked Sesame-ginger Salmon In Parchment
Raise your hand if you hate doing dishes. Same, friend. That’s why we’re wrapping tonight’s meal in parchment, then popping it directly in the oven.
Friday: Joanna Gaines’s Spring Vegetable Risotto
Is there anything our shiplap queen can’t do? (The answer is no, and her effortless seasonal risotto recipe is proof.)
Saturday: Donna Hay’s Best Veggie Burgers
The secret ingredient? Crunchy peanut butter. (Yes, we’re totally serious—and don’t knock it ‘til you try it. It’s incredible.)
Sunday: Sweet Potato, Broccoli And Egg Muffins
Breakfast for dinner? Always. Bonus: You can make a few extras for actual breakfast on Monday morning.
