We love a goodSunday Stashrecipe—that is, a big-batch recipe you prepare over the weekend and repurpose into easy dinners the rest of the week. This Sunday you'll make a practically effortless braise that'll leave you with enough meat to use three times. On Monday you’ll serve it simply, with roasted potatoes and green beans. Later in the week, the beef will become the base of Wednesday's pasta sauce and the topping on Thursday night’s nachos. You’ll also make a one-pan crunchy chicken dinner on Tuesday, and minestrone topped with a bright dollop of nut-free pesto on Friday.
Here’s what you’ll need:
Pantry
- Kosher salt
- Black pepper
- Dried bay leaves
- Crushed red pepper flakes
- Canola or vegetable oil
- Olive oil
- Red or white wine vinegar
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can whole peeled tomatoes
- 1又1/2杯牛肉或鸡汤
- Dijon mustard
- Mayonnaise
- 2 (15-ounce) cans cannellini beans
- Oil-packed anchovies (optional)
- 1 pound wide dried pasta, like pappardelle
- Panko (Japanese breadcrumbs)
- Tortilla chips
- Prepared salsa
Produce
- 1 large head of garlic
- 1 onion
- 1 leek
- 2 3/4 pounds small Yukon gold potatoes
- 1 1/2 pounds green beans
- 2 pounds medium carrots
- 1 head celery
- 1 bunch Tuscan kale
- 2 medium heads of broccoli (about 1 1/2 pound)
- 1 small head savoy or Napa cabbage
- 3 lemons
- 1 firm avocado
- 1 bunch thyme
- 1 bunch oregano
- 1 bunch rosemary
- 1 bunch basil
Dairy
- Unsalted butter
- 8 ounce chunk of Parmesan, with rind
- 8 ounce cheddar or Monterey jack cheese
Butcher’s Counter
- 5 pounds boneless beef short ribs or Denver steaks
- 8 skin-on, bone-in chicken thighs
- 4 ounces pancetta (Italian bacon; optional)
Bakery
- 1 loaf crusty bread
SUNDAY:Big-Batch Braised Beef
This recipe will provide a substantial amount of luscious, slow-simmered short ribs. And if you’re having a busy Sunday,the instructionsinclude an option to prepare it in the slow cooker, so you can toss everything in and move on with your schedule. Refrigerate the meat in three batches: Leave one-third as is, with about half the cooking liquid, to use tomorrow. Use two forks to pull the second portion into bite-sized pieces to store with almost all the remaining the cooking liquid for Wednesday. Fully shred what remains of the beef, then toss with just enough cooking liquid to keep it moist until Thursday. And don’t forget to refrigerate the extra tomato paste, since you’ll need it on Wednesday and Friday.
MONDAY: Braised Beef with Roasted Green Beans andPotatoes
Tonight you’ll take full advantage of yesterday’s work and let the beef take center stage. Before you reheat it, prepare a batch of perfectly roasted potatoes using这个见过hod. The secret to their perfect texture is giving them two rounds in the oven. While they’re in for the first time, toss the green beans you bought with a good glug of olive oil, salt, and pepper, and spread them on a rimmed baking sheet. Then, about 15 minutes into the potatoes’ second time in the oven, slide the green beans onto the upper rack. Use the last 10 minutes to reheat the beef, and everything should be done at the same time. Refrigerate the leftover green beans to use in Thursday's nachos.
TUESDAY:Panko-Crusted Roast Chicken Thighs with Mustard and Thyme
Another thing we love: A one-pan supper, likethis one. As long as you’re roasting carrots, toss a few extra onto the baking sheet and refrigerate them for Thursday.
WEDNESDAY: Pappardelle with Rich Beef Sauce andBroccoli Caesar Salad
Tonight, the braised beef you stowed in chunks nextovers into a perfect sauce for a wide pasta like pappardelle. But, first, make thisbroccoli caesar saladto serve alongside—it benefits from some time to sit before eating. Get the pasta going in boiling water, then pour the beef’s cooking liquid into a wide saucepan along with a generous tablespoon of tomato paste (throw away any hardened fat) and bring it to a boil. Let it simmer, uncovered, until it thickens, then add the beef just long enough to heat it through. Toss it with the pasta and serve.
THURSDAY: Quick Beef Nachos
Tonight's an easy feast—just turn the last of the shredded beef into a big pile ofnachos. Pile tortilla chips onto a rimmed baking sheet and scatter the beef over them. Chop the leftover green beans and carrots into bite-sized pieces and scatter those, too. Top it all with shredded cheddar or Monterey Jack, and bake in a 375°F oven until everything’s hot and the cheese has melted. Serve with salsa and sliced avocado.
FRIDAY:Kale Minestrone with Pistou
This take on minestrone gets topped with a garlicky, herby pistou for an extra punch of flavor. Before you get started on the soup, prep the Parmesan for the pistou. Don’t toss the rind—it gives richness to the soup, which is made without store-bought broth. Serve the minestrone with crusty bread. Refrigerate leftovers for a fuss-free lunch over the weekend.
