’Tis the season for hearty, stick-to-your-ribs meals that will keep you warm and satisfied through long, cold nights. One of the easiest ways to feel full and energized is maximizing on protein, whether it’s meat, poultry, seafood or plants. Here, you’ll find seven dinners to cook this week that deliver 23 grams or more of protein per serving. Oh, and all the recipes just so happen to be dairy-free.
Here’s What to Cook Every Night This Week (November 13 – 19)
Our menu ranges from soup to noodles to banh mi bowls
•
Published Nov 9, 2023
Photo: Nico Schinco/Styling: Aran Goyoaga
Elena Noviello/Getty Images
Shopping List
Produce
3 yellow onions
2 heads garlic
6 lemons
1 pint cherry or grape tomatoes
4 Boston lettuce leaves
1 avocado
1 Fresno chile
1 lime
2 jalapeños
2 red serrano chiles
Three 3-inch pieces ginger
3 carrots
2 celery stalks
6 ounces spinach
1 bunch thyme
2 large bunches scallions
1 bunch basil
2 bunches cilantro
1 bunch parsley
Meat
6 ounces salmon
8 whole chicken thighs
6 ounces pancetta
1 pound ground pork
1 large egg
One 4-pound whole chicken
Grains
10 ounces semi-pearled farro
18 ounces cooked quinoa or brown rice
6 ounces dried red lentils
8 ounces udon noodles
Canned and Packaged Goods
6 ounces dry white wine
8 ounces coconut milk
One 15-ounce can cannellini beans
4 ounces tomato sauce
4 ounces cooked black beans
16 ounces green olives, preferably Castelvetrano
Two 14-ounce packages extra-firm tofu
Pickled vegetables (such as carrots, onion and daikon)
12 ounces vegetable broth
One 13½-ounce can full-fat coconut milk
2 ounces unsweetened, dried coconut flakes
2 ounces breadcrumbs
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, nutritional yeast, white or yellow miso paste, tahini, turmeric, garlic powder, cumin, smoked paprika, coriander, white wine vinegar, rice wine vinegar, soy sauce, sesame oil, sriracha, cornstarch, vegetable or canola oil, mayonnaise, sesame seeds, ground ginger, mustard powder, curry powder, ground cinnamon, ground cayenne, fenugreek seeds, nonstick spray, hoisin sauce, rice vinegar, honey, coriander seeds
Monday: Instant Pot Farro Risotto
You won’t believe this soul-soothing dish is vegan. Its magically decadent consistency comes from white bean purée made with coconut milk and nutritional yeast. Substitute whatever neglected produce you have in the fridge for the saucy tomatoes if you feel so inclined.
Tuesday: Salmon Bowl with Farro, Black Beans and Tahini Dressing
Warning: Once you try the nutty turmeric-tahini dressing, you’ll never go back to humdrum vinaigrette. The garlic-lemon salmon, tender grains and easy canned black beans aren’t too shabby, either. Finish the bowl with thin-sliced scallions and chiles.
Wednesday: Chicken Thighs with Pancetta and Green Olives
This drool-worthy main is only six ingredients away—and at least half of them are already in your kitchen. The pancetta infuses every bite with savory flavor, while white wine vinegar and green olives offer their signature briny punch.
Thursday: Veggie Banh Mi Bowls with Crispy Tofu
Zingy marinated tofu, tender quinoa, fresh herbs and pickled veggies unite for a plant-based protein bowl that boasts 23 grams per helping. Go wild with spicy mayo, crunchy sesame seeds and lime juice to garnish.
Friday: Immune-Boosting Turmeric Golden Milk Daal
This dish is bursting at the seams with anti-inflammatory and immune-boosting ingredients, like ginger, turmeric, cinnamon and garlic. Add the garlic once the daal is done cooking and still warm. This will curb its spicy edge while preserving its therapeutic qualities.
Saturday: Sticky Asian Meatballs with Udon Noodles
Trade your usual spaghetti and red sauce for udon noodles, carrot ribbons and a sticky-sweet glaze that will make this recipe a permanent part of your weekly lineup. The recipe calls for using ground pork for the meatballs, but feel free to use beef, chicken or turkey instead.
Sunday: Spicy Lemon-Ginger Chicken Soup
Whether it’s the spicy broth, juicy chicken or aromatic greens and herbs, this soup is guaranteed to give you all the warm-and-fuzzy feels. Use a couple of jalapeño peppers to amp up the heat or squeeze the lemon slices into your bowl for added brightness.
