I have questions. So many questions, about your cooking preferences. I get the sense that this week’s menu wasn’t as popular as previous ones.
Is it the pork? If so, I’ll offer some suggestions below. And watch your inbox early next week for a survey—your chance to let me know what works for you, what doesn’t work, and what else you need.
Meanwhile, though, you want the plan. At first glance, Monday looks complicated—but that’s just because I’ve given you some pork flexibility.
Monday
Pork Tenderloin (or Butternut Squash) with Roasted Apples and Onions, Green Beans, and Mashed Potatoes
Let’s talk, briefly, about that pork. If you’re just not a pork person, swap it for 10-12 bone-in chicken thighs and use chopped rosemary in place of the fennel seeds, and the recipe should work fine—you may need to fiddle with the cooking time, so watch closely. Or go with the vegetarian instructions and use winter squash and Brussels sprouts.
As far as the actual cooking goes: You’re making slightly more of everything than the recipe calls for (use 3 apples and 2 onions), so transfer it all from the skillet to a roasting pan. Once it goes into the oven, cook all the potatoes for mashing. And while the pork rests, mash em up with warm milk, butter, and a bit of sour cream or Greek yogurt. Steam your green beans last, since you want them to stay crisp-green.
You should have some leftover pork or butternut, apples and onions, and about half the mashed potatoes. Refrigerate everything for later in the week.
Vegetarians: Skip the skillet entirely. Cut the butternut squash into 1/2-inch pieces, and trim and halve the Brussels sprouts. Toss with the apples and onions, about a tablespoon of chopped rosemary, olive oil, salt, and pepper, and transfer to a roasting pan or large baking dish. Roast, stirring once, until the vegetables soften and caramelize. Make an impromptu sauce with 1/3 cup of yogurt or sour cream, 1-2 tablespoons mustard, and a splash of red wine or apple cider vinegar. Serve with the mashed potatoes and green beans.
Tuesday
Two-Bean Soup with Kale and Crusty Bread
Much like last week’s tortellini soup, this one’s so simple you don’t need me at all. If you’re using Italian sausage, brown it in a skillet before adding. And if you’ve got Parmesan cheese on-hand, this type of soup is lovely with a bit sprinkled into each bowl.
Wednesday
Mini-Pancakes with Pork (or Butternut), Apples, and Onions, Veggie Sticks, and Honey-Mustard Dipping Sauce
First things first: Cut carrots, celery, and one of the cucumbers into sticks, and make the dipping sauce. Is that pancake recipe behind a paywall for you? You’ll also find it here, in Mark Bittman’s Kitchen Matrix cookbook. The beauty of these guys is their variability. Chop Monday’s leftover pork/chicken/butternut, apple, and onion into itty-bitty pieces. Triple or quadruple Bittman’s basic formula to serve everyone, but if you’ve got kids who don’t want stuff in their pancakes, cook some plain before adding the mix-ins.
Thursday
Quick Shepherd’s Pie, with Meat or Without
Pull out Monday’s mashed potatoes ASAP when you get home, cuz they’re saving you some time tonight. The spuds can be hard to spread cold, so let them come to room temp while you prep everything else. Whichever recipe you follow, expect cold potatoes to add a bit to the baking time. (For the meat version, that means you may need to bake at 350˚ for 15-20 minutes before broiling.)
Friday
Cold Sesame Noodles with Tons of Vegetables
This is one of my favorite quick pantry meals—I almost always have some carrots and celery in the fridge, and edamame in the freezer. (I keep ginger there, too, tightly wrapped. You can grate a bit off and stow it for next time.) Using tofu? Press it dry, cut it into small dice, and toss it in. If your kids don’t like spicy food, skip the Sriracha in the peanut sauce and pass it at the table.
And that’s it! Remember, there’s a quick survey coming your way early next week…
Until then,
Debbie