Memorial Day might look a little different this year, but that won’t stop us from cooking (and eating) our favorite summer treats. If groceries are still a challenge, buy what you can and don’t sweat it. These recipes require ten ingredients or less to keep things easy, and substitutions are always encouraged.
Here’s What to Cook Every Night This Week (May 25 - 31)
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Published May 21, 2020
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Shopping List:
Produce
2 garlic cloves
3 red onions
3 medium sweet potatoes
1 bunch asparagus
1 bunch baby arugula
1 ear corn
2 lemons
1 lime
1 avocado
8 medium tomatoes
1 bunch cilantro
1 bunch parsley
Meat
1 pound boneless skinless chicken breasts
2 pounds boneless skinless chicken tenders
6 ounces prosciutto
Dairy
2 dozen eggs
1 stick butter
1 jar mayonnaise
4 ounces cotija cheese
1 pint whole milk
4 ounces cheddar cheese
4 ounces Parmesan cheese
4 ounces feta cheese
8 ounces Gouda cheese
Grains
1 box elbow macaroni
1 package corn tortillas
1 large oval flatbread or prebaked pizza crust (at least 12 inches long)
1 cup quinoa
Canned and Packaged Goods
One 28-ounce can pineapple rings
1 jar marinara sauce
Pantry Ingredients: Worcestershire sauce, hot sauce, Dijon mustard, kosher salt, freshly ground black pepper, chile powder, flour, lemon pepper seasoning, honey, cayenne pepper, extra-virgin olive oil, cumin, garlic powder, barbecue sauce
Monday: Mexican Street Corn Deviled Eggs
It’s your party, you can eat a plate of deviled eggs for dinner if you want to. Pair these cuties with a frozen drink and an ice pop and you’re ready for Memorial Day.
Tuesday: Lemon Chicken With Asparagus
How can a dinner this beautiful be so simple? If you don’t have asparagus, you can easily swap in broccoli, peas or whatever else is in season (and cheap) where you live.
Wednesday: 10-minute Macaroni And Cheese In A Mug
Some nights, we want to spend hours making macaroni and cheese from scratch. This is not one of those nights. This is a “nuke it in the microwave” kind of evening and we’ll be the first to admit it.
Thursday: Eggs Baked In Tomatoes
A dish featuring two foods you probably have in your kitchen at this very moment: a carton of eggs and ripe tomatoes. (But if you want to sub in bell peppers, it’s equally delicious.)
Friday: Spicy Sweet Potato Tacos
In this week’s “Made from Sketch,” food editor Katherine Gillen shares her easy recipe for low-maintenance vegan taco filling (but we won’t tell if you top the whole thing with cheese).
Saturday: Cheater’s Prosciutto Hawaiian Pizza
There are two types of people in this world: People who love pineapple and ham on pizza and complete lunatics. (We kid, we kid.) But if you’re a pineapple pizza lover like us, give this cheater’s version a whirl. It’s ready in half an hour and requires only seven ingredients.
Sunday: Baked Quinoa Chicken Nuggets
They’re crispy and moist and don’t taste even remotely healthy. Pair them with a side salad (or don’t and say you did).
