Shopping List: Meatball (or Meatlessball) Sliders, Vegetarian Tacos, and Pesto Pasta
The Family Plan #78
It’s been a big week around here. On Monday my son, who’s a high school freshman, set foot inside his school for the first time. A few weeks ago the administration decided to offer a limited version of in-person school, basically Zoom in a room, for kids who weren’t doing so well with the all-remote thing. That would be my son. He’s spent probably 75% of the last year alone, in his room, doing little else but reading, playing video games, and eating from boredom. Lemme tellya, a room that contains a 14-year-old boy for 75% of the time gets pretty gross. Fumigation may be required. Just for that reason, I was ready to sign him up. But he really needs the academic and social support, too—he’s basically stopped doing most of his schoolwork over the last month or two.
So he went, but he was not happy about it. Can’t say I blame him. While before he was rolling out of bed in time for remote school at 8:30, now he’s waking up at 6:30 for an hour commute by subway, to a new school in a new neighborhood. For the time being, my husband is taking him so he can learn the route, and I’m picking him up. It’s a shlep, that’s for sure. And at school he’s in a room with a dozen other masked kids, each staring at their own computer screen. So far he doesn’t even know anyone’s names. But yesterday, day three, he told me he’d almost caught up on all his outstanding social studies work. And he casually mentioned that for as much as he hates the commute, he can see that being out and about is good for him. I remained calm on the outside, but inside, of course, I was sobbing with relief. Soon he’ll be vaccinated, too. Lord knows how much I’m going to cry when that finally happens.
Normal is coming. Can you feel it?
Here’s the menu for next week:
SUNDAY: Make a double-batch of meatballs, with meat or without. Vegetarians, it’s up to you whether you’d rather use one of those newfangled plant-based ground “meats” and follow the carnivore recipe, or go with the mushroom-based vegetarian one. Just know that the mushroom mixture needs to spend hours in the fridge before you roll the balls, so plan accordingly.
MONDAY: Meatball Pesto Sliders with a big salad. No recipe required here: You’re slicing a 12-pack of slider rolls in half and laying the bottom down in a baking dish. Spread it with prepared pesto and top each with a meatball and a little mozzarella or provolone. Brush with melted butter, bake, and serve with a salad. Of course, if you have picky eaters, you can skip the pesto or cheese on a few sliders.
TUESDAY:
Instant Pot Lentil Tacos from Tastes Better from Scratch. No Instant Pot? No biggie—use your slow cooker instead, or cook them in a big saucepan on the stove. Serve salad bar-style so everyone can have their favorite toppings.
WEDNESDAY: Grilled Meatball Kebabs from The Kitchn, with quinoa. Those meatballs come in handy tonight—all you need to do is skewer them with chunks of bell pepper, slather with BBQ sauce, and grill. Cook a double batch of quinoa to use on Friday, and as long as you’ve got the grill fired up, throw on some vegetables for tomorrow and Friday.
THURSDAY:
Grilled Vegetable Pesto Pasta from Recipe Runner. Having your vegetables pre-grilled means that tonight you only need to chop them, cook pasta, and toss everything with pesto and a little lemon juice.
FRIDAY: Lentil and Meatball Quinoa Bowls, again no recipe required. You’re using up all the bits and pieces from the week: The leftover lentils and any remaining meatballs, the quinoa, and grilled and raw vegetables. Set out BBQ sauce, salsa, and pesto, and let everyone assemble a bowl that pleases them.
Here’s the shopping list:
Items with an asterisk * are for the vegetarian option.
Produce
Salad fixings of your choice (M)
2 lb. white mushrooms* (M, W, F)
1 large onion * (M, W, F)
1 shallot (Th)
8 cloves garlic* (M, W, F)
1 bunch flat leaf parsley* (M, W, F)
1 bunch cilantro (T, F)
1 bunch scallions (T, F)
1-2 avocados (T, F)
4 red, orange, or yellow bell peppers (W, Th, F)
3 zucchini (Th, F)
2 yellow squash (Th, F)
1 pint cherry tomatoes (T, Th, F)
1 lemon (Th)
Pantry
Prepared pesto (M, Th, F)
Panko OR fresh breadcrumbs OR cracker crumbs (M, W, F)
Chicken broth OR milk (M, W, F)
32 oz. low-sodium chicken OR vegetable broth (T, F)
Olive oil (M
1 cup quick-cooking oats* (M, W, F)
Cayenne pepper* (M, W, F)
Dried oregano* (M, W, F)
Onion powder (T, F)
Garlic powder (T, F)
Chili powder (T, F)
Cumin (T, F)
2 cups dried lentils, green or brown (T, F)
1 jar salsa (T, F)
2 cups quinoa (W, F)
1 jar BBQ sauce (W, F)
12 oz. penne OR other cut pasta (Th)
Pine nuts, optional (Th)
Meat counter
2 lb. ground beef OR pork OR turkey OR plant-based (M, W, F)
Dairy
2-4* eggs (M, W, F)
Milk OR chicken broth (M, W, F)
1 1/4 cups grated parmesan OR pecorino romano (M, W, Th, F)
8 oz. mozzarella OR provolone (M)
Shredded cheddar OR Monterey jack (T)
Butter* (M, W, F)
Sour cream, optional (T)
Bakery
12 Hawaiian slider rolls (M)
8-12 corn OR flour tortillas (T)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe, be kind, wear a mask, and get vaccinated ASAP.
Debbie