COOK90 2020, Week 4: Meal Plan and Grocery List

David Tamarkin
·3 min read

Now that we're in the fourth week of COOK90 2020, it's natural to start asking ourselves: do we want it to be over? Personally, I don’t. The food has been so good this year, and so have your photos (I’m posting them every day on my Instagram stories, FYI). But this is a month-long challenge, and that month is going by fast— this is the last full week of COOK90!

And according to the COOK90 Meal Plan, it's going to be a great one. We’re starting the week sort of free-form: On Monday we’ll roast a ridiculous amount of crispy broccoli, and throw it on some ricotta (with some power sprinkle, obviously) for an easy dinner—feel free to throw any other roasted or raw vegetables onto that plate, too. On Tuesday it’s an improvised fried rice (made with extra rice you’ll making this coming Sunday).

On Wednesday, we start working more with recipes. There’s a spicy tomato/coconut/cod number and a brothy tofu/shiitake/bok choy bowl. And on Saturday we’re going all out with eggplant parm and chocolate cake. It’s a meal made for a dinner party, but guess what? I’ve got nobody on the calendar that night, and even my live-in boyfriend is busy, so I might be making parm and cake for one. (Come over?)

Find everything you need for the week on the grocery list below (and note: the cake ingredients are at the very end).

Basics
You’ll lean heavily on these cooking essentials throughout the week. Make sure you’re stocked up!

Olive oil
Neutral oil such as grapeseed, sunflower, or canola oil
Kosher salt
Black pepper

Eggs/Dairy
At least 5 eggs
About 2 cups ricotta
1½ cups grated Parmesan
6 ounces low-moisture mozzarella
8 ounces fresh mozzarella

Produce
3 large heads (3½ to 4 pounds total) broccoli
3 cups cherry tomatoes
1 head green lettuce such as romaine (or 2 heads Little Gem)
2 large red onions
1 large shallot
3 scallions
12 shiitake mushrooms
4 baby bok choy
4 pounds Italian eggplants
2 medium carrots
1 large fennel bulb
1 small radish
Several 2- to 3-inch long pieces ginger
2 heads garlic
1 fresno chile
2 large bunches basil
2 bunches Italian parsley
1 bunch thyme (or marjoram)
4 limes
8 lemons
Vegetables such as snap peas, scallions, carrots, celery, brussels sprouts, bok choy, etc, for Tuesday’s improvised fried rice (optional)

Pantry
1 pound dried white beans (such as Great Northern)
All-purpose flour (at least 1½ cups)
¼ cup mild red curry paste
1 (5.4-ounce) can coconut cream
1 (12-ounce) package firm tofu
2 (28-ounce) cans whole peeled tomatoes
Golden raisins
Panko (Japanese breadcrumbs) (at least 3 cups)
Unsweetened coconut flakes (at least ¼ cup)
2 (4x3-inch) pieces dried kombu
Oil-packed anchovies
Soy sauce (at least ½ cup)
Mirin
Toasted sesame oil
Tomato paste
Hot sauce
Brown sugar
Bay leaves
Cumin
Cayenne pepper
Crushed red pepper
Ground turmeric
Dried oregano
Juniper berries
Fennel seeds
Mustard seeds

Seafood
4 (5-ounce) skinless, boneless cod fillets
4 (6- to 8-ounce) skinless salmon fillets

Beer/Wine
¼ cup dry white wine

If you’re making the chocolate cake…
All-purpose flour (1¾ cups)
Unsweetened Dutch-processed cocoa powder
Baking powder
Baking soda
Granulated sugar (at least 1½ cups)
2 eggs
Whole milk (1 cup)
Grapeseed oil or any mild-flavored oil (½ cup)
Vanilla extract

Originally Appeared on Epicurious