Here’s What to Cook Every Night This Week (November 30 – December 6)
With Thanksgiving in the rearview, one thing’s for sure: We’re still stuffed. Consider this week’s lineup a really lax detox. Here are seven dinners to cook this week that will have you feeling light and refreshed in no time. (P.S., they all happen to be meat-free.)
RELATED: 15 Healthy Dinner Ideas for Two That Aren’t Boring
Shopping List
Produce
1 large Japanese eggplant
1 onion
2 heads garlic
64 ounces mixed greens
2 oranges
16 ounces pomegranate arils
2 red onions
12 ounces sprouts
1 head cauliflower
2 small butternut squash
2 stalks lemongrass
One 2-inch piece fresh ginger
3 limes
5 ounces baby spinach
12 ounces snow peas
1 Fresno chili
4 zucchini (or four servings of pre-spiralized zoodles)
1 sweet onion
2 pounds kabocha or acorn squash
2 bunches cilantro
2 bunches parsley
3 bunches scallions
2 bunches basil
1 bunch mint
1 bunch Italian parsley
Dairy
2 ounces shaved Parmesan cheese
Plain Greek yogurt
2 ounces shredded Gruyère cheese
10 ounces fresh mozzarella
Grains
Millet
Farro
12 slider buns
Quinoa
4 ounces glass noodles
2 slices sourdough
Canned and Packaged Goods
One 14-ounce can puréed tomatoes
Two 14-ounce cans chickpeas
Harissa paste
Orange juice
10 ounces hazelnuts
10 ounces hummus
One 15¼-ounce can corn kernels
Two 32-ounce cartons vegetable broth
Roasted red peppers
Three 13½-ounce cans coconut milk
Unsweetened coconut flakes
12 ounces marinara sauce
8 ounces dry cannellini beans
Preserved lemon rind
Bean sprouts
Pantry Ingredients: kosher salt, freshly-ground black pepper, sherry vinegar, Dijon mustard, extra-virgin olive oil, smoked paprika, dried thyme, sriracha, apple cider vinegar, bay leaf, cumin, sumac, cayenne, red wine vinegar
Monday: Harissa Chickpea Stew with Eggplant and Millet
Swap the eggplant for zucchini or squash as you see fit.
Tuesday: Winter Citrus and Pomegranate Salad
Pretty enough to put on your Christmas menu, no?
Wednesday: Roasted Cauliflower Sliders
Fact: Sriracha yogurt spread fixes everything.
Thursday: Hearty Stuffed Butternut Squash
The filling’s got everything but the kitchen sink, from chickpeas to hazelnuts to roasted red peppers.
Friday: Vegan Slow-Cooker Detox Coconut Soup
Soothing and ridiculously creamy—without a drop of dairy.
Saturday: Zoodles with Tomato Sauce and Mozzarella
All the flavor of the original, minus the carbs.
Sunday: Roasted Squash Salad with White Beans, Breadcrumbs and Preserved Lemon
No leafy greens here. This salad is the definition of hearty.
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