Here’s a strange confession from a food writer: I don’t love cheese. When I was a kid I’d get downright squeamish just passing through the appetizing department at Waldbaum’s—the aroma overwhelmed me. So how did I end up with a meal plan that includes four different types of cheese, used on four out of five nights? Nowadays I see the value of the stuff, particularly in melted form.
You still won’t catch me salivating over a cheese tray, though.
Here’s the menu:
SUNDAY PREP:
Brown some ground meat, either lean beef or turkey. You’ll use it in two dinners this week.
Cook a big batch of barley, again, enough for two meals.
MONDAY: Barley Stuffed Peppers from Epicurious and a simple salad. The peppers use both the barley and the meat you pre-cooked. Vegetarians, you’ll leave out the meat. I find this recipe a teensy bit bland, so I’m adding garlic and Worcestershire sauce to the shopping list for you.
TUESDAY: Baked Falafel from Parents Need to Eat Too with all the fixings. This recipe comes from a chapter in my cookbook called “The New Mom’s Pantry,” and it tastes pretty darn close to the fried kind but without the mess. You’ll also make a double-recipe of Minimalist Baker’s Creamy Tahini Dressing to use tonight and Thursday.
WEDNESDAY: Nacho Night from The Mom 100, with or without ground meat. Katie Workman at The Mom 100 is an old friend, and she’s a master of family-focused cooking. The beauty of this particular recipe comes in the way she lays it all out, making it picky eater-friendly. It’s meant to serve 8, so you’ll only need a half-recipe.
THURSDAY: Barley Buddha Bowls from AllRecipes is more of a technique than a recipe. You’ll use the rest of the barley, your favorite canned beans, raw vegetables, crumbled feta, and the rest of that tahini dressing. Take a look at this one before you shop—you might find other ingredients you want to pick up.
FRIDAY: Weeknight Ravioli Lasagna from Cooking Light has only five ingredients, and it’s on the table in around 40 minutes. Serve it with crusty bread.
Here’s the shopping list:
Remember, an asterisk* indicates an ingredient for vegetarians only. If I don’t specify an amount for an ingredient, assume it’s not substantial. And note that I’m no longer adding salt and pepper to the shopping list unless a recipe calls for a particularly large quantity.
Produce
1 head garlic (M, T)
8 oz. cremini mushrooms (M)
1 bunch flat-leaf parsley (M, T)
1 bunch cilantro (W)
2 red, yellow, or orange bell peppers (M)
1 large head romaine lettuce (M, T)
1 package mini-cucumbers (M, T, Th)
1 bunch carrots (M, Th)
2 bunches scallions (M, T, W, Th)
2 pints grape tomatoes (T, W, Th)
1 avocado, optional (W)
3 lemons (T, Th)
Pantry
1.5 cups barley (M, Th)
Worcestershire sauce (M)
Olive oil (M)
Vinegar, your favorite type (M)
Dried breadcrumbs (M)
1 (15-oz.) can chickpeas (T)
1 (15-oz.) can black beans, optional (W)
1 (15-oz.) can your favorite beans (Th)
Ground coriander (T)
Ground cumin (T)
Cayenne pepper (T)
All-purpose flour (T)
Baking powder (T)
2/3 cup tahini (T, Th)
Pure maple syrup or honey (T, Th)
6-oz. bag tortilla chips (W)
Pickled jalapenos, optional (W)
Olives, optional (W)
Prepared salsa (W)
1 can artichoke hearts, optional (W)
Sliced almonds, sunflower seeds, peanuts, or other crunchy food (Th)
1 jar prepared marinara sauce (F)
Meat Counter
2 lb. lean ground beef or turkey (M, W)
Dairy
3 oz. Parmesan cheese (M, F)
8 oz. fresh mozzarella (M)
8 oz. shredded part-skin mozzarella (F)
8 oz. feta (T, Th)
2 cups shredded Mexican cheese blend or cheddar cheese (W)
Prepared hummus (T)
Small container sour cream, optional (W)
1 (20-oz.) package refrigerated cheese ravioli (F)
Bakery
4 whole-wheat pitas (T)
Crusty bread (F)
Freezer Case
1 (10-oz.) box frozen chopped spinach (F)
Check your inbox on Saturday morning for the details.
Until then,
Debbie