Tomorrow is finally the end of the school year here. Not that you’d know it from my son—his classes sort of petered out a week ago, so he’s been lounging. Like, a lot. It’s virtually all he’s done the last few days. (Lucky him, I’m doing an intensive writing program that’s taking up most of my free time, so he’s basically on his own.) He’s lounging next week, too, since at nearly-15 there’s not much officially-sanctioned stuff for him to do. Especially in these weird times. I’m a little jealous, and a little HEY WHY DON’T YOU WASH THOSE DISHES WITHOUT BEING ASKED, KIDDO.
So yeah, that’s my world at the moment. How’s by you?
Here’s the menu for next week:
Chicken (or Seitan) Satay with Peanut Sauce from Damn Delicious, with rice and grilled vegetables. There are times when my super-picky eater surprises me. Satay chicken is one of them. I hope that proves true for you, if you’re in my boat. Vegetarians, this recipe is written for chicken but you can easily swap in seitan—just leave out the fish sauce. Add some extra protein for Wednesday (you should have enough marinade, don’t worry) and refrigerate. Cook a batch of rice and refrigerate 1 cup for Thursay. Grill up some vegetables and refrigerate what you need for tomorrow.
TUESDAY: Grilled Vegetable Orzo Pasta Salad from SkinnyTaste. You’ve already got your grilled vegetables, so tonight you’re just cooking pasta and chopping stuff. Add a can of white beans or cook up some sausage if you’d like a little more heft in this dinner, and serve with bread.
WEDNESDAY: Chicken or Seitan Bánh Mì from Tastes Better from Scratch with chips. Monday’s leftover protein goes into this cheater’s version of the Vietnamese sandwich. Since the protein is already cooked, you’re just making some quick pickled vegetables and a mayo-based sauce, then assembling.
THURSDAY: Black Bean Stuffed Peppers from Belle of the Kitchen. Monday’s cooked rice goes into these simple-but-delicious vegetarian stuffed peppers. You’ve only got 10-15 minutes of work tonight—the rest is baking time.
Layered Panzanella Salad from Cookie + Kate. The rest of Tuesday’s bread should be perfectly stale for tonight’s dinner. I love this version of the classic bread salad because it’s layered—which makes it easy for picky eaters to take only what they want. In my son’s case, that’s croutons and maybe some fresh mozz.
Here’s the shopping list:
Items with an asterisk * are for the vegetarian option.
7 cloves garlic (M, T, W, Th, F)
Small knob ginger (M, W)
1 large + 1 small red onion (M, T, F)
1 medium yellow onion (Th)
7 bell peppers, any color (M, T, Th)
2 large zucchini (M, T)
1 pint cherry OR grape tomatoes (T, F)
1 lb. small to medium tomatoes (F)
2 carrots (W)
4-6 Persian cucumbers (W, F)
1 jalapeno, optional (W)
1 bunch basil (T, F)
1 bunch cilantro (W, Th)
1 lime (M)
2 lb. seitan* (M, W)
Coconut milk (M, W)
Reduced sodium soy sauce (M, W)
Fish sauce, optional (M, W)
Chili garlic sauce OR sriracha (M, W)
Rice vinegar (W)
Hoisin sauce (W)
Curry powder (M, W)
Turmeric (M, W)
Ground cumin (Th)
Chili powder (Th)
Garlic powder OR garlic salt (Th)
Dried oregano (F)
Brown sugar (M, W)
Canola oil (M, W)
Extra virgin olive oil (T, Th, F)
Red wine vinegar (T, F)
Creamy peanut butter (M)
1 cup rice, white OR brown (M, Th)
8 oz. orzo (T)
1 bag potato chips (W)
1 (15-oz.) can white beans, optional (T)
1 (15-oz.) can black beans (Th)
1 (15-oz.) chickpeas (F)
Kalamata olives AND/OR capers (F)
3 lb. boneless, skinless chicken thighs OR breasts (M, W)
8 oz. your favorite sausage, optional (T)
4 oz. shredded Mexican cheese blend OR cheddar (Th)
8 oz. fresh mozzarella, preferably pearl size (F)
4 small baguettes OR crusty rolls (W)
1 loaf ciabatta OR sourdough (T, F)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe, be kind, and get vaccinated.