Here’s What to Cook Every Night This Week (May 6 – 12)
Things you want: simple, tasty, home-cooked dinners. Things you don’t want: spending a bundle on groceries, and using every ingredient in your pantry just to make a meal. Here, you’ll find seven recipes to cook this week that check both boxes. Each dish calls for ten ingredients or fewer (that’s including essentials like salt and cooking oil), so you can keep the shopping to a minimum and satisfy everyone at the table.
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Shopping List
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Produce
1 lime
3 pounds cherry tomatoes
1 small shallot
4 ounces arugula
3 garlic cloves
1 pint mushrooms
1 small bunch parsley
2 bunches cilantro
1 bunch basil
1 bunch scallions
Meat
1 to 1½ pounds boneless, skinless chicken thighs
1 to 1½ pounds center-cut salmon fillet or 4 small fillets (3 to 4 ounces each)
Dairy
6 ounces crumbled cotija or feta cheese
8 ounces halloumi
1 stick unsalted butter
3 ounces grated pecorino Romano cheese
4 ounces shredded mozzarella cheese
2 ounces grated Parmesan cheese
Grains
Bread or crackers, for serving
4 corn tortillas
6 ounces farro
12 ounces spaghetti
Canned and Packaged Goods
Two 4-ounce cans tuna or salmon in water or oil
8 ounces refried beans
2 ounces taco sauce
8 ounces basil pesto
1 pound pizza dough
4 ounces marinara sauce
Pantry Ingredients: Dijon mustard, freshly ground black pepper, flaky sea salt, extra-virgin olive oil, neutral oil, red wine vinegar, honey, kosher salt, soy sauce, chili crisp, crushed red pepper flakes
Monday: Lime & Pepper Tuna (or Salmon) on Toast
Add this ten-minute stunner to your collection of foolproof, no-cook recipes. Tinned fish saves mealtime once again with the help of pantry staples, torn herbs and fresh citrus. Take your pick of bread, crackers or rice for pairing.
Tuesday: Huevos Rancheros
This Mexican dish has the power to make any morning—or evening—a good one. Not only is it delicious, but it also only takes seven ingredients and 25 minutes to prepare. (Oh, and each serving is packed with 27 grams of protein.)
Wednesday: Tomato and Halloumi Salad Bowls with Farro and Basil
Pan-fried halloumi tops vinegar-kissed tomatoes, tender farro and herbs. In case you’ve never cooked with this squeaky cheese before, it’s semi-hard and holds up against heat like a champ, developing a golden, caramelized exterior when seared.
Thursday: Chicken Thighs with Chili Crisp
MATT RUSSELL/COOK SIMPLY, LIVE FULLY
This protein-packed masterpiece proves that you don’t need to dirty every dish in your kitchen (or use every ingredient in your pantry) to make a drool-worthy meal. Pair the spicy poultry with coconut rice, roasted spuds or dressed greens.
Friday: Cacio e Pepe
You wouldn’t be the first to taste this five-ingredient pasta and crave it on a nightly basis. (What’s not to like about pecorino Romano?) It’ll be on the table in 20 minutes flat and it’s an easy win with picky eaters. Pair it with a Caesar salad to get some greens in.
Saturday: Salmon with Pesto and Blistered Tomatoes
All that’s missing is a side salad (or potatoes), a crisp glass of white and fresh baguette. The seafood recipe calls for slathering the salmon in store-bought basil pesto for convenience, but you could make your own instead, if you feel so inclined.
Sunday: Mini Skillet Pizzas with Mushrooms and Roasted Tomatoes
Admit it: You were all in at “mini” (and again at “pizza”). The recipe calls for store-bought dough, so it’s deliciously low lift. Substitute pesto, vodka or Alfredo sauce for marinara, and feel free to add meat (like salami, pepperoni or prosciutto) to the tiny pies, too.
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