My Passover discussion thread didn’t get a lot of discussion, but I’m pretty sure plenty of you will be observing. In case my hunch is correct, next week’s menu avoids chametz, the foods we Jews are supposed to skip during the week-long holiday. That’s right, this shopping list doesn’t include the words “crusty bread.” I can’t believe it either. Of course, if you’re not avoiding the stuff, go right ahead and add some to any meal(s) you like.
Here’s the menu for next week:
MONDAY:
Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing from AllRecipes. This is an Ellie Krieger recipe, which always makes me happy. Feel free to use something other than zucchini—but be sure to make enough for Wednesday’s frittata. Roast 2 pounds of potatoes to make leftovers (to go in the frittata and Thursday’s salad). Rather than having you buy rosemary for this one recipe, I’ve swapped in thyme—you’ll use that a few times this week. Serve salad bar-style for picky eaters.
TUESDAY: Slow Cooker Butternut Squash Risotto from me, with an additional vegetable if you like. This is one of my go-to risotto recipes. I’m not sure how many dozens of times I’ve made it over the years, though these days I’m more likely to use the Instant Pot. Cook a double-batch to have leftovers for Friday.
WEDNESDAY: Use-It-Up Frittata from Bon Appetit with a salad. The extra zucchini and some of the potatoes you roasted on Monday go in here. The recipe calls for leftover cooked grains, but don’t sweat that—just use plenty of vegetables. For picky eaters, you can combine another egg or two with grated Parm to make a vegetable-free frittata in ramekins or muffin tins.
THURSDAY:
Vegetarian Niçoise Salad from Love & Lemons. Composed salads—the kind that don’t get tossed together before serving—are perfect for picky eaters. Everyone can take exactly what they want from the platter. (If you like, you can add canned or jarred tuna to this recipe, though I haven’t included it in the shopping list.)
FRIDAY: Risotto Cakes from The Kitchn with a vegetable of your choice. Here’s why I always make plenty of risotto. Even though my kid won’t eat any the first day, he’ll happily eat the crunchy outsides of a risotto cake.
Here’s the shopping list:
Produce
2 lb. Yukon gold potatoes (M, W, Th)
5 cloves garlic (M, Th)
1 large shallot (T, F)
3 zucchini (M, W)
1 bunch fresh thyme (M, W, Th)
1 (5-oz.) package baby arugula or other greens (M, W)
2 pints grape OR cherry tomatoes (M, W, Th)
5 cups (about 20 oz.) precut butternut squash OR 1 large butternut squash (T, F)
Vegetables of your choice, fresh OR frozen (T, F)
1 large cucumber (W, Th)
4 oz. green beans (Th)
1 bunch radishes, optional (Th)
2 lemons (Th)
Pantry
1/4 cup pine nuts (M)
Extra-virgin olive oil (M, T, W, Th, F)
Balsamic vinegar (M)
2 (15-oz.) can white beans OR chickpeas OR one of each (M, Th)
2 cups arborio rice (T, F)
6-7 cups low-sodium vegetable OR chicken broth (T, F)
1 can artichoke hearts (Th)
1/2 cup pitted niçoise OR kalamata olives (Th)
Capers (Th)
Dijon mustard (Th)
Honey OR maple syrup (Th)
Dairy
2-3 oz. Parmesan cheese (T, W, F)
2 oz. provolone OR mozzarella, optional (F)
Unsalted butter (T, F)
9 large eggs (W, Th)
Freezer Case
1 bag peas (T, F)
Vegetables of your choice, OR fresh (T, F)
Liquor Store
Dry white wine OR vermouth OR broth (T, F)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe, be kind, wash your hands, and wear a mask.
Debbie