Remember Memorial Day? The unofficial kickoff to summer, when you’d pile in the car and head to the beach/pool/your friend’s place with the great backyard? Yeah, it’s here. Unless you’ve got a big enough space for social distancing, I’m betting you’re hanging with your immediate family, like every other day the last two-plus months. So let’s make the most of it!
Here’s next week’s menu:
Photo courtesy The Kitchn
Beer Can Chicken from Martha Stewart OR Beer Can Cabbage Sandwiches from Epicurious. Meat-eaters: You’ll cook two chickens and grill a double-batch of vegetables, to give you fodder for other dinners. If you’d like an additional side, I’d suggest an easy potato salad like this one from Food Network (note that I’m not including it in the shopping list).
Vegetarians, your option has built-in sides (slaw and rolls), so you don’t need grilled vegetables tonight, but you should take advantage of the hot grill to get you ready for Thursday. Note that I’m having you use a larger cabbage than the recipe calls for, to give you enough for Wednesday.
Since it’s a holiday, let’s add an easy dessert: A basic icebox cake from The Kitchn, which will work with whatever fruit’s available.
TUESDAY: Roasted Squash and Grains with Tahini-Honey from Bon Appetit. The recipe serves two so you’ll need to double it. And you’ll also make some intentional leftovers: Cook extra farro for Thursday’s salad, and triple the tahini honey to use as a dressing.
Photo courtesy Barefeet in the Kitchen
BBQ Chicken (or Cabbage) Enchiladas from Barefeet in the Kitchen uses Monday’s leftovers, so it’s on the table in about 30 minutes.
THURSDAY: Farro & Grilled Vegetable Salad. Since you’ve got so many goodies ready to go in the fridge, tonight you don’t need a recipe. This’ll use Monday’s grilled vegetables, yesterday’s farro and tahini honey, and a can of beans.
FRIDAY: Cheesy, Spicy Black Bean Bake from The New York Times is part of their free “quarantine cooking” section. It uses almost exclusively pantry ingredients. Serve it with tortilla chips or regular ol’ tortillas.
Here’s the shopping list:
Use this to see which recipes you’ve got enough ingredients to make. And remember, an asterisk * indicates an ingredient for vegetarian meals.
1 large purple cabbage* (about 4 lb.) (M)
1 large white onion* (M)
1 small* and 2 large red onion (M, T)
1 large yellow onion (W)
5 garlic cloves (F)
1 medium carrot* (M)
Vegetables for grilling, enough for two meals (M, Th)
2 acorn squash (about 1 1/4 lb. each) (T)
1 bunch cilantro (T)
3 lb. fresh fruit (M)
3 lemons (T, Th)
6 tablespoons of your favorite spice rub (M)
1 1/2 teaspoons smoked paprika (F)
1/4 teaspoon red pepper flakes (F)
1 teaspoon ground cumin (F)
2 to 5* cups prepared barbecue sauce (M, W)
2 cups olive oil (M, T, W)
Vegetable oil* (M)
2 (12-oz.) cans beer, hard cider, ginger ale, or lemon-lime soda (M)
1/4 cup mayonnaise* (M)
2 tablespoons apple cider vinegar* (M)
1/4 teaspoon* and 2 tablespoons honey (M, T, Th)
Sliced pickled jalapenos* (M)
1/2 cup powdered sugar (M)
2 teaspoons vanilla extract (M)
4 sleeves graham crackers (M)
2/3 cup chopped nuts, optional (M)
2 1/2 cups farro or barley (T, Th)
6 tablespoons tahini (T, Th)
1 12 cups red or green enchilada sauce (W)
1 (15-oz.) can beans, any type (Th)
2 (15-oz.) cans black beans (F)
1/4 cup tomato paste (F)
1 bag tortilla chips OR tortillas (F)
2 (4-5 lb.) chickens (M, W)
8 slices cheddar cheese* (M)
1 lb. shredded Monterey jack OR cheddar (W)
6 oz. cheddar OR Manchego (F)
3 1/2 cups heavy cream (M)
4 eggs (T)
4 seeded Kaiser rolls or sturdy hamburger buns* (M)
6-8 corn or flour tortillas, plus more for Friday (W)
Stay safe, be kind, and wash your hands.