I got nothing.
I just spent the last 15 minutes trying to think of a witty intro to this week’s plan. Not gonna happen. I am a Gen-Xer, and according to my friend Ada Calhoun and her new book, we can’t sleep. I’m writing this on Friday night after a long week, and I think it’s gotten to me. So yeah, let’s cook.
Sunday
Cook Up Some Whole Grains
This itty-bitty bit of cooking, which takes virtually no effort, will set you up beautifully for the coming week. For the wheat berries, Bob’s Red Mill gives you instructions for stovetop, slow cooker, and Instant Pot—lately I’ve been doing mine in the IP since it’s beyond easy. Divide into two containers: one-third for Tuesday, and the other two-thirds for Friday. For the brown rice, Saveur’s cook-it-like-pasta-then-let-it-sit method changed my life. Seriously. The best part: You can scale it up to cook 2 cups of rice at once. Use a large stockpot to keep it from getting too starchy. Divide evenly into two containers. Refrigerate all your grainage. Just like that, this week got a whole lot easier.
Optional, but strongly recommended:
Didn’t buy pre-riced cauliflower? Rice the head following the instructions in Thursday’s Cauliflower Bolognese recipe. It’s not hard, but it is definitely an annoying thing to do on a weeknight. Refrigerate.
Monday
Brown Sugar Glazed Salmon with Brown Rice and Steamed Broccoli
You’re doubling the salmon recipe. To ensure they cook evenly, prepare each fillet in its own foil pouch. Make a double-batch of the glaze, and divide it between the two. While it’s in the oven, reheat one container of rice using your preferred method, and set up the broccoli to steam.
Vegetarians: If you’re using tofu, drain it and press it dry between layers of paper towels. Cut either pressed tofu or seitan into planks and pan-fry until golden brown. Pour the glaze on top and simmer for a few minutes, until the sauce thickens and clings to the planks.
Refrigerate the extra protein in an airtight container.
Tuesday
Minestrone with Wheat Berries plus Crusty Bread
Since you’ve got your wheat berries ready to go, you can skip the first step here. Use the smaller portion and add them in step 4, when you would’ve added the cooked pasta. This makes a nice big batch, so you’ll have enough for lunches—or you can freeze the leftovers, to make a future dinner super-easy. I know, this one’s not the easiest for satisfying picky eaters. Set out a little extra cheese to go with the bread.
Vegetarians: Skip the pancetta and use vegetable broth.
Wednesday
Seattle Asian Salmon (or Tofu) Bowls
Don’t you love a dinner that practically prepares itself? It’s up to you if you want to serve the rice and protein cold or reheated (I reheat the rice and leave the fish cold). This kind of bowl-dinner makes everybody happy, even the picky ones. Instead of pre-assembling the bowls, set out each element separately, like a salad bar.
Thursday
Cauliflower Bolognese with a Tossed Salad
Aren’t you glad you’ve got cauliflower riced and ready to go? While the pasta’s cooking, make a simple salad with lettuce, half an English cucumber, and carrots. Toss with olive oil and your preferred vinegar, plus salt and pepper.
Friday
Wheat Berry Salad with Chickpeas and Dried Cherries
That last container of whole grains gets used tonight, and all you need to do is rinse and drain a can of chickpeas, toast some almonds, and chop a few vegetables. I mentioned the other day how flexible this recipe is—feel free to add any additional salad-type vegetables you have left, and use scallions in place of the chives.
Have a great week, ok?
Until Thursday,
Debbie