We love going to the farmers market year-round, but let’s face it, the offerings get a little “meh” in January. So this week, we’re using mushrooms to jazz up our winter dinners. Here’s everything you need to make a tasty seasonal meal every single night.
14 garlic cloves
4 ounces baby kale or spinach
2 bunches fresh thyme
2 bunches fresh rosemary
1 bunch chives
1 bunch fresh parsley
1 bunch fresh basil
1 red onion
1 large + 1 medium shallot
1 bunch leeks, thinly sliced
2 poblano peppers
5 pints + 20 ounces assorted mushrooms
1 pint cremini mushrooms
½ pound white mushrooms
4 large portobello mushroom caps
2 pints cherry tomatoes
1 spaghetti squash
3 celery stalks
4 cups spinach
1½ pounds small potatoes
8 ounces thick-cut bacon
4 whole chicken legs (thigh and drumstick)
1 stick unsalted butter
1¼ cups grated Parmesan cheese, plus more for garnish
1 cup shredded mozzarella cheese
2 cups whole milk
1 cup barley
12 flour tortillas
2 sheets store-bought puff pastry
1 pound pizza dough
1¼ cups polenta
4 cups vegetable or chicken broth
2½ cups marinara sauce
2 cups chicken broth
Pantry Ingredients: kosher salt, freshly ground black pepper, fine sea salt, sea salt flakes, extra-virgin olive oil, crushed red-pepper flakes, balsamic vinegar, white wine, nutritional yeast
Monday: Portobello Mushrooms Stuffed with Barley Risotto
Sure, you could plop this delicious creamy risotto onto a plate and have a great meal. Or you could cradle it in portobello mushroom caps and feast like a queen.
Tuesday: Poblano and Mushroom Tacos with Tomatoes and Goat Cheese
If your taco night revolves around ground beef, Monterey Jack cheese and sour cream, it’s time to expand your repertoire. These little guys are colorful, bursting with flavor, vegetarian and, best of all, ready in 30 minutes. (So basically, they’re perfect in every way.)
WEDNESDAY: VEGAN SPAGHETTI SQUASH WITH MUSHROOM MARINARA SAUCE
What gives this dish its cheesy flavor? Nutritional yeast—a vegan, nutrient-packed and delicious umami seasoning.
Thursday: Vegetable Wellington with Mushrooms and Spinach
With the help of store-bought puff-pastry sheets, this twist on a comfort-food classic couldn’t be easier to make.
Friday: Sheet-Pan Balsamic Chicken with Baby Potatoes and Mushrooms
Dorie Greenspan’s sheet-pan balsamic chicken with baby potatoes and mushrooms rivals even her greatest cookie recipes. Why? It’s fast, delicious and versatile. While it’s best served straight from the oven, the leftovers are good for a couple days.
Saturday: Mini Skillet Pizzas with Mushrooms and Roasted Tomatoes
The only tool you need to make these mini pizzas with mushrooms and roasted tomatoes? Your trusty cast-iron skillet.
Sunday: Polenta with Roasted Mushrooms and Bacon
If you ask us, we should all be eating more polenta. It’s creamy, filling and best of all, versatile—not to mention way easier to make than you think.