I don’t have a rant today. I’m feeling broken. I just learned that a teacher at my son’s elementary school died last night, as did two other people in my extended circle. I don’t want to think about what’s happening today. Is someone dying right now? Yes. The answer is yes.
But there’s still goodness out there. Last night an online friend (and subscriber: Hi, C!) who happens to live in my hometown reached out to tell me that a local med student had organized a mutual aid group there. They’ll go shopping for at-risk people like my 81-year-old diabetic dad, so he doesn’t have to venture out. This morning I connected my father with a young man who’s offered to get whatever he needs. I’m not 100% sure my dad will actually call the guy, but I hope he does.
Meanwhile, if you’re feeling as helpless as I am, here’s an opportunity: Chef José Andrés and his World Central Kitchen (the people who go wherever disasters hit, and feed folks) have set up a way to feed hospital workers. Frontline Foods lets you donate money, and they’ll partner with a local restaurant to provide 50-75 meals at a time. The link will bring you to New York City’s page—hey, we really need it—but they’re also operating in a dozen other cities.
Here’s next week’s menu:
In the shopping list I’ve included options for alternate ingredients, so don’t be put off if you don’t have everything:
MONDAY: Mediterranean Chickpeas from Taste of Home, served with couscous and topped with feta or some similar cheese if you’ve got it. This is 100% pantry based and ready in less than half an hour.
Photo courtesy Food Network
TUESDAY: Polenta with Roasted Tomatoes from Food Network, again topped with feta. The roasted tomatoes are canned. That’s genius.Make a double-batch of polenta and set aside half to use on Friday. (If you don’t have instant polenta, no worries. You can also make it with cornmeal.)
WEDNESDAY: “Antipasto” Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes from Epicurious. The sausage is dry-cured, the artichoke hearts and sun-dried tomatoes jarred—and if you don’t have some of those ingredients, you can swap things around. Vegetarians, leave out the sausage. Add whatever protein source you have on-hand that sounds appealing to you.
Photo courtesy Food & Wine
THURSDAY: Tuna and White Bean Salad from Food & Wine with greens or bread or crackers. I have to say, a salad made from tuna and white beans is one of my favorite meals, even when I’m not pantry-focused. I usually add chopped olives as well as the capers here, if you’ve got some extra.
FRIDAY: Southwestern Polenta Lasagna comes from my cookbook, Parents Need to Eat Too. You’ll use the polenta you made on Monday instead of noodles, and layer it with a combo of pantry items like canned tomatoes and chiles, black beans, and corn. Oh, and cheddar cheese!
Here’s the shopping list:
I know you probably can’t go shopping, but this should help you figure out if you’ve got enough to make the recipes. 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 not including salt and pepper unless a recipe calls for a particularly large quantity.
Produce
1 medium (M) and 1 small (F) onion
1 red onion (Th)
2 cloves garlic (M)
1 lemon OR red- or white-wine vinegar (M)
2 bunches swiss chard (about 2 lbs.) OR 1 bag frozen chopped spinach or kale (T)
2 bunches watercress OR any lettuce-type greens you have (Th)
1 bunch cilantro, optional (F)
Pantry
3/4 cup couscous, whole wheat or regular (M)
Olive oil, regular or extra-virgin (M, T, W, Th, F)
Red- or white-wine vinegar (M, Th)
1 (15-oz.) can chickpeas (M)
1 (14.5-oz.) can stewed or diced tomatoes (M)
1 (28-oz.) can whole tomatoes (T)
1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel) OR salsa (F)
1 (14-oz.) can artichoke hearts OR frozen artichoke hearts (M)
24 oz. marinated artichoke hearts OR a mix of olives and capers OR whatever Italian-accented jarred thing you’ve got (W)
1/2 cup kalamata or other olives (M)
1 tablespoon capers (Th)
Dried oregano (M)
Cayenne pepper (M)
2 cups instant polenta OR coarse- or medium-grind cornmeal (T)
1 lb. spaghetti or other long pasta (W)
1/4 cup pine nuts (about 1.5 oz.) (W)
2 tablespoons tomato paste (W)
3/4 cup sun-dried tomatoes (W)
1/4 peperoncini (W)
2 (6-oz.) cans tuna, preferably packed in oil (Th)
2 (15-oz.) cans white beans (Th)
1 (15-oz.) can black beans (F)
Crispbreads or crackers OR fresh bread (Th)
1 (8.75-oz) can corn kernels OR frozen corn kernels (F)
1 jar roasted peppers (F)
Meat Counter
4 oz. dry-cured sausage (W)
Dairy
10-12 oz. feta, farmer cheese, ricotta, or queso fresco (M, T)
4 tablespoons unsalted butter (T)
8-10 oz. cheddar or Monterey jack cheese (F)
Sour cream, optional (F)
Bakery
Bread, any kind OR crispbreads or crackers (Th)
Freezer
Artichoke hearts OR 1 (14-oz.) can artichoke hearts (M)
Chopped spinach or kale OR 2 bunches swiss chard (T)
Corn kernels OR 1 (8.75-oz.) can corn kernels (F)
Watch for the plan itself on Saturday. In the meanwhile, please take care of yourselves, and each other.
Debbie