This week, you're going to eat the crispiest-ever roast chicken. The creamiest-ever twice-baked squash. And you're going to have two pastas: one that's packed with veggies and one that's just decadent and delicious. Here's your grocery list, and how to pull it all off:
Pantry
- Kosher salt
- Rice vinegar
- Extra virgin olive oil
- Honey
- 2 cups dry farro (or other grain, like barley or quinoa)
- 1/3 cup unsalted, roasted pumpkin seeds (pepitas)
- 3 tablespoons golden raisins
- 5 tablespoons whole black peppercorns
- 2(15.5盎司)罐装鹰嘴豆,冲洗
- 1 tin of oil-packed anchovy fillets
- Granulated sugar
- Dijon mustard
- Vegetable oil
- Dried oregano
- 1/4 cup oil-packed sun-dried tomatoes
- 1 tablespoon tomato paste
- Sweet smoked paprika
- Flaky sea salt (optional)
- 1 pound spaghetti
- 8 ounces casarecce, gemelli, or other medium pasta
- 1/4 cup drained capers
Butcher's Counter
- 2 (3 1/2–4 pound) chicken
- 4 thin slices of prosciutto
Produce
- 1 (3-4 pound) kabocha, buttercup, or kuri squash
- 2 lemons
- 2 scallions, thinly sliced
- 1 head garlic
- 2 heads broccoli
- 1 small red onion
- 1 Persian cucumber
- 2 Fresno chiles
- 1 bunch mint leaves
- 5 radishes
- 1 small bunch rosemary (optional)
- 2 (5-ounce) boxes baby arugula
- 1 small or 1/2 large head cauliflower (about 1 pound), cut into small florets
Dairy & Eggs
- 4 ounches Parmesan, coarsely grated, plus more shaved for serving
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 large eggs
- 11ounces Pecorino
- 1 cup heavy cream
Bakery
- Flatbread (for serving)
Wine & Spirits
- 1 bottle dry white wine
Sunday or Monday Morning Prep
On Sunday, you'll need to cover both whole chickens in lots and lots of salt, as perthis recipe. The chickens need to rest, salted, for 8 hours, or up to one day before cooking. This is going to give you super-flavorful birds—with extra crispy skin. If you won't have time to roast them on Monday night (for best results they need to sit at room temp for an hour before cooking, and then spend 40-55 minutes in the oven), then roast them on Sunday. Make a big batch of grains as well (cook 2 cups dry): you'll use them in two recipes this week. Our recipes call for farro, but you can substitute another grain—rice, barley, quinoa. Finally, roast whole squash, like kabocha, until tender for quick dinner prep on Monday night. Cut the cooked squash in half, remove the seeds, and reserve.
Monday:FULLY SALTED ROAST CHICKEN&TWICE-ROASTED SQUASH WITH PARMESAN BUTTER AND GRAINS
On Monday night you're going to do a whole lot of roasting. You're going to roast those very simple chickens you dressed in lots of salt. At the same time, finish the squash: scoop out the flesh, mash with Parmesan, butter, and lemon zest, and roast again, as you'd do with twice-baked potatoes. (Just throw them in at 425º alongside the chickens—the temperature will work well for both dishes.) The creamy, crispy result gets topped with a dressing of lemon juice, vinegar, oil, and honey—plus scallions, pumpkin seeds, raisins, and a handful of those grains you cooked last night. (Save the rest of the farro for Wednesday's dinner.) Since you did so much prep yesterday, everything's a breeze tonight. Reserve one chicken for Wednesday.
星期二:LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA
This recipe calls for half the pasta that you'd normally use. But don't worry, there's lots of great, healthy, filling stuff there instead: like 6 cups of arugula and 1 can of the chickpeas you bought. It's bright, fresh, and flavorful, but still hits you in that spot that's craving pasta. These fresh flavors are a great way to transition yourself into eating springy, produce-laden dishes, and dinner comes together in 30 minutes or less!
Wednesday: Leftover Roast Chicken &FARRO AND BROCCOLI SALAD
Warm up the second chicken you roasted Monday night—or eat it cold! Then you're going to make a hearty and delicious salad to serve alongside so no one will complain about eating leftovers. The recipe calls for cracking the farro, but you're not going to mess with that. Instead, just use the rest of the farro you cooked on Sunday. The thing that really knocks this salad out of the park is the bright, umami-packed dressing you'll make out of egg yolk, anchovies, lemon juice, mustard, and garlic. Feel free to drizzle some of that dressing on your chicken, too.
Thursday:SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO+ Roasted Broccoli
This creamy, decadent dinner comes together in literally minutes, but it's so powerfully flavored it feels like a long-simmered stew. Yes, there's prosciutto, egg, and heavy cream. But, there's fiber from the chickpeas—and nothing's stopping you from throwing a few handfuls of arugula in at the end to lightly wilt. Since you only used half of a head of broccoli in your farro salad, roast the remaining 1 1/2 heads with olive oil and salt and pepper. It's almost Friday—you deserve this dinner.
Friday:3-INGREDIENT CACIO E PEPE+ Simple Salad
On Friday nights, you want something decadent, but also easy. Enter cacio e pepe. Salty, spicy, and endlessly creamy, this magical dish is made with just three ingredients. Add a little pop of green by dressing the rest of the arugula in olive oil and lemon juice. Boom.
