The Official #cook90 2018 Meal Plan
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson2/29Week 1: The Grocery List
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson3/29Monday: Texas Tacos and Brothy Beans
New Year's Day is no normal Monday, so we're going to cook like it's a holiday (because if you're starting on New Year's Day, it is). Mid-dayTexas-style breakfast tacosutilize a hyperfast homemade chorizo. After lunch, starta big pot of beanswith lots of crushed garlic and a few tablespoons of olive oil. Serve those beans simply, with justa little wilted spinach and some lemon zest.
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Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton4/29Tuesday: One-Skillet Shrimp Dinner
Grab a couple handfuls of shrimp from the freezer and let them defrost in a small bowl of tepid water. While that happens, make thisquick, herby tomato stew(using the beans from last night!). Wipe out the skillet, sauté the shrimp, and top with this fastroasted garlic–herb sauce. (Or pesto. Pesto's always there in a pinch.)
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez5/29Wednesday: Roasted Sweets x 2
Get ready to #nextover. Halve your sweet potatoes lengthwise and throw them in a 450°F oven until they're fork-tender, about 25 minutes. For dinner, stuff two halves withguacamole, black beans, and spinach(orcurried chickpeas and Greek yogurt) (or, you know, whatever you want!). Wrap up the remaining sweet potatoes and store them in the fridge—you'll be seeing them soon.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton6/29Thursday: Curry Bowl Magic
No, seriously,this quick curryreally is a magical thing: sweat some aromatics (chopped onions, minced garlic, grated ginger), throw in some spices, and pour in some coconut milk. Poach some of the shrimp from the freezer and finish the curry with cubes of cooked sweet potato from your fridge. Cilantro. Rice. Dinner. Done.
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell7/29Friday: Clean-Out-the-Fridge Enchiladas
Look in your fridge: you've got some greens in there. Maybe some leftover white beans, maybe a cooked sweet potato or two. Those greens and beans make a fantastic combo,cooked together in a skillet and topped with tons of herbs—eat it on its own or pull out the tortillas and have tacos. Or pull out a jar or salsa and bake some enchiladas. Pick up a rotisserie chicken anduse this recipe. Or forget the chicken altogether—sweet potatoes make a perfectly good swap.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson8/29Week 2: The Grocery List
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson9/29Monday: Sheet Pan Chicken & Veg
Crank the oven to 425ºF. Chop a head of cauliflower into individual florets. On a sheet pan, toss those florets and a pint of grape tomatoes with 1 tablespoon vegetable oil, 1 teaspoon cumin, and generous sprinklings of black pepper and kosher salt. Salt and pepper 8 chicken thighs. Mix 1 tablespoon of vegetable oil with 1 tablespoon harissa and brush on top of the chicken. Place the chicken thighs on the vegetables (divide among two sheet pans if things look crowded) and roast in the oven until an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. Eat half the chicken and vegetables for dinner, and save the rest—including the chicken bones. (Yes, really—keep those bones!)
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson10/29Tuesday: Pesto Pasta!
Don't blink—this dinner comes together instantaneously. Boil the pasta and save at least a cup of the pasta water. In a large bowl, toss the pasta with the leftover vegetables from last night (leave the chicken in the fridge) and 1/2 cup pesto. (You bought pesto? Cool. You want to make your own?This recipe's our go-to.) Add a little pasta water if you want the pesto to be saucier, and more pesto if you want the pasta to be, uh, pesto-ier. Finish with Parm and fresh basil and you're done! (You can blink now.)
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Photo by John Lee11/29Wednesday: Chicken Soup
Remember those chicken bones? Put them in a large pot with 4 cups of chicken broth and a tablespoon of grated ginger. Bring to a boil, then reduce the heat and keep the broth at a light simmer for 20-30 minutes. Meanwhile, tear the meat from the chicken thighs in the fridge and thinly slice a red onion. Add a package of rice noodles to the broth and, once the noodles have cooked, stir in the shredded chicken. Taste the soup and season with salt. Serve in bowls topped with red onion, fresh basil leaves, a drizzle (or more) of Sriracha, and lime wedges on the side.
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Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini12/29Thursday: Single-Skillet Sausage
Grab the crusty bread for this one.Sautéed sausage and broccolinimay not sound like much, but when there's butter, garlic, and tomatoes involved, you end up with a skillet of saucy sausage and vegetables that begs to be sopped up.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson13/29Friday: Pile-It-On Pizza
昨晚遗留有香肠吗?红洋葱leftover from Wednesday? The reason we don't throw anything away is so that, tonight, we can pile it on a pizza. Stretch 16 ounces of dough into a 16x12" oval and transfer it to a lightly oiled rimmed baking sheet. Crush whole tomatoes (from the 28-ounce can) with your hands, spread them over the dough, and sprinkle with kosher salt. Top with whatever leftovers you have in your fridge (use that extra pesto!) and top with slices of fresh mozzarella. Cook in a 500°F degree oven until everything is melted and crispy. While the pizza cooks, whisk togetherthis simple vinaigrette, thinly slice your kale, and boom—Friday night pizza just got served a side of health.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson14/29Week 3: The Grocery List
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Photo by Jonathan Lovekin15/29Monday: Shakshuka (With or Without Fish)
Tonight we're going to do the ultimate one-pan dinner a little differently—we're going to followthis classic recipe, but make double the tomato-red pepper sauce. Why? #Nextovers, obviously—we'll reserve half the sauce and dip into it again near the end of the week. If you're willing to tweak the recipe even further, consider poaching fillets of a delicate fish, such as halibut, in the tomato sauce instead of eggs.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson16/29Tuesday: A Grain Bowl From France
First,make a pot of lentils: in a large saucepan, sauté 2 thinly-sliced garlic cloves in a few tablespoons of olive oil. Add 2 cups of lentils and 5 cups of water. Bring to a boil, then reduce the heat and let the lentils simmer, covered, until tender, about 45 minutes. Season with salt and pepper. Meanwhile, slice two large delicata squash into 1/4" half-moons. Toss squash with the leaves from 1 head of escarole, 10 sprigs thyme, 3 cloves garlic, 1/4 cup olive oil, and 1 teaspoon each kosher salt and black pepper. Divide the squash mixture among several sheet pans and roast in a 450°F oven for about 10 minutes. Toss the vegetables, add a 1/2 cup coarsely chopped hazelnuts to one sheet tray, and continue to roast until squash is tender and cooked through, about 8 minutes more. Reserve garlic, thyme, hazelnuts, and half of the squash for later in the week; serve remaining half of squash and escarole over lentils and top with crumbled goat cheese and black pepper.
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Photo by Chelsea Kyle, Food Styling by Katherine Sacks17/29Wednesday: A No-Noodle Lasagna
You've already done half the work for thisCheesy Delicata Squash Casserole; all that's left to do is toss the squash with some kale and cheese, and stick it in the oven for what is probably the most decadent way to eat vegetables ever.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson18/29Thursday: No-Recipe Meatballs
Remember that tomato sauce from Monday? Tonight we're using it with some quickno-recipe-required meatballs. You'll need 1 pound of ground meat (your choice of beef, lamb, pork, chicken, or turkey), a handful of bread crumbs, some garlic or onions, and 1 egg. Mix that all together (check out the method—and tons of flavoring options—here), form into balls, and simmer in that reserved tomato sauce. On the side: the other half of last night's kale.
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Photo by Chelsea Kyle, Food Styling by Katherine Sacks19/29Friday: Put It in a Pita!
You know what you can put in a pita?Everything.That includes everything you have hanging out in your fridge: some leftover meatballs, maybe. Some lentils, or some squash. Certainly you'll have some yogurt and garlic left over from the week, so whatever you pile into your pita, top it off with thisgarlic-yogurt sauce.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson20/29Week 4: The Grocery List
Everything you need for a week of sumptuous salmon, spicy sprouts, and an end-of-week stir-fry. Check out the detailed meal planhere.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson21/29Monday: Slightly Slow Salmon
We start with one of the most brilliant innovations in cooking: the slow-cooked salmon. Which, as you'll see, isn't really that slow. For a riff onthis recipe预热烤箱至275°F,行一个w平底锅ith thin slices of lemon (from about 2 lemons) and1 bunch of broccolini. Drizzle the lemon and broccolini with a little olive oil and season with salt and pepper, then toss the broccolini to coat. Slide the sheet tray into the oven for 5 minutes. Meanwhile, season 4 salmon fillets (with or without skin) generously with salt and pepper. Add the salmon to the pan and return to the oven; cook until the salmon is firm but still pink in the center and the broccolini is tender, about 15 minutes. Find yourself with leftovers? Looks like you're havingsalmon saladfor lunch!
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson22/29Tuesday: Double the Pork, Double the Sprouts
It's#nextover night! We're making thisVietnamese-inspired pork-and-Brussels sprouts dinner——我们加倍猪肉和豆芽和烤ing a bunch of carrots for good measure. When the Brussels sprouts go in the oven, slide in a tray of 2 pounds of young carrots (trimmed and peeled) that have been tossed with 2 tablespoons vegetable oil and seasoned with 1 tablespoon salt. Meanwhile, marinate just one of the tenderloins (season the other simply with just salt and pepper), and hold back half of the roasted sprouts before tossing with the vinaigrette. You'll see the sprouts again tomorrow, and the pork and carrots on Thursday.
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Christopher Testani23/29Wednesday: Carbonara
It's been about two weeks since we had pasta. And that's too long. So tonight, we're going to make thisBrussels sprout carbonara. Skip the first step in this recipe—you don't need to char your sprouts, because you roasted them yesterday!
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson24/29Thursday: A Quick Cubano
All that extra roasted pork and carrots from Tuesday night? There's no better home for them than in this hot riff on a Cubano.Use this recipe as your guide, but stuff some carrots in there. When it comes time to grill the sandwiches, use two heavy cast iron pans: put the foil-wrapped sandwiches in one, and weigh them down with the other.
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Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Anna Stockwell25/29Friday: Kitchen Sink Stir-Fry!
Roasted pork, Brussels sprouts, broccolini, carrots—it can all go into a stir-fry, and since most of it is already cooked, it's really just a matter of heating it up and coating it with a sauce. Thisguide to stir-fryingwill get you where you need to go; apot of ricewill set you up perfectly for a Saturday morningbowl of fried rice.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson26/29Week 5: The Grocery List
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell27/29Monday: Crispy Chicken Pasta
If you don't know the thrill oftearing apart a rotisserie chickenin the name of making areallyfast andhyper-flavorful weeknight dinner, get ready: thischeesy, crispy, sheet-pan pastais about to make you a believer.
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Photo by Chelsea Kyle, Food Styling by Anna Stockwell28/29Tuesday: A Custom Bowl of Soup
It's butternut squash soup night, and that means you can make thisginger-butternut soup, thisclassic version(which has a little bacon), or—and this is where we're gently pushing you to go—you can read thismake-your-own-soup guideand customize a soup exactly for you. ("Ginger," "cilantro," and "coconut milk" are some keywords to help you start creating.)
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson29/29
Wednesday: A Celebratory Crisp
What, you thought we'd go the whole month without a little dessert? Make whatever you want for dinner—fry somechicken cutlets, simmer aquick-cooking curry. Or just skip dinner altogether andgo straight for the apple crisp. You've been a dedicated, disciplined cook all month—you deserve it.
