I have the flu. Not the worst case ever since I did get a flu shot, but oof. Right now I’m in bed typing, and I can’t wait to be done. I’m keeping this short and sweet.
Here’s how to put everything together next week—if you’re new here, you’ll find the menu and shopping list on the website:
Sunday
Cook the Beans
Never cooked dried beans before? No worries. Umami Girl has a great guide for doing them in the Instant Pot, stovetop, and oven.
Optional: Prep the Kale
You’ll be using kale leaves on Tuesday and again on Thursday, and you can use the stems on Thursday, too. It takes some time to thoroughly wash and strip each stem, so it’s worth doing today. After you’ve stripped the leaves, chop the stems into 1/4” pieces. Set aside 4 ounces of leaves (two generous handfuls, I’d say) for Tuesday, and pack the rest for Thursday. If the leaves are still wet, wrap loosely in paper towels before putting into bags and refrigerating. Pack the chopped stems separately.
Monday
Baked Fish Sticks (or “Fish Sticks”) with Lemon-Caper Sauce and Green Beans
Both of these fish stick recipes are straightforward—the only thing to note is that you’ll be doing a double-batch of each, so the prep part will take a little longer. Double the lemon-caper sauce, too, for Friday. Vegetarians: The shopping list didn’t include ingredients for your recipe’s tartar sauce. Use the lemon-caper sauce from the carnivore version. While the fish sticks are baking, steam the green beans—I like to sprinkle with a little lemon zest before serving, but you can do salt, pepper, and butter, too. Refrigerate all the leftovers.
Tuesday
Pizza Beans and Garlic Bread
Tonight you’re cooking all the beans, but only using half for the baked-ziti-like part. Use a smaller baking dish, like an 8x8 square, and put the rest of the beans in the fridge for Thursday. Note that you won’t be using all the kale or canned tomatoes tonight—refrigerate the extra for Thursday, too. While the pizza beans are baking, prepare the garlic bread. Turn the oven up to broil and pop that in when you take out the beans.
Wednesday
Fish Tacos with All the Fixings
Pull out those leftover fish sticks and reheat them in a 350° oven for around 10 minutes. Wrap stacks of 4-5 tortillas in foil, and put them in the oven, too. While that’s going, quickly prepare the rest of the taco fixings: Thinly slice the cabbage and dice the avocado. Cut the limes into wedges. Bust out the salsa. Serve salad bar-style if you’ve got picky eaters.
Thursday
Beans and Greens Soup with Crusty Bread
Pull out the leftover beans as well as the kale and canned tomatoes. In a large pot, heat a drizzle of olive oil over medium heat and add the chopped kale stems. Cook, stirring, until they begin to soften, then add a minced clove or two of garlic. Give that 30 seconds or so, and add about 1/2 teaspoon of dried oregano and a pinch of red pepper flakes. (Kids don’t like heat? Pass the flakes at the table instead.) Add the leftover beans, canned tomatoes, kale leaves, and a quart of broth. If you took my pro tip, you’ll also have a parmesan rind—put that in, too. Bring to a boil then lower the heat to a simmer and let it cook, covered, for 10-15 minutes. (Fish out the softened parm rind before serving. If you want to eat it, it’s definitely edible. Totally up to you!) Serve with grated parm and bread.
Friday
Baking Sheet Macaroni and Cheese and a Tossed Salad
This has to be the easiest way I’ve ever seen to make mac & cheese (short of a packet). You don’t have to make a cheese sauce—just toss the macaroni with grated cheese, spread on a rimmed baking sheet, and pour milk over the top. Add more cheese, bake it, and that’s it. While it’s in the oven, make a quick salad with lettuce, grape tomatoes, cucumber, carrots, and chives. Take Monday’s remaining lemon-caper sauce and thin it with water (or a little more lemon juice, if you like things really piquant); toss.
OK it’s time for my nap.
See you again on Thursday—I’m sure I’ll be all better by then.
Debbie