This week's meal plan is inspired by March's can't-make-up-its-mind weather. One night you’re eating a sunny bowl of lemonyroasted salmon with chickpeas and greens,另一个你hearty bean stew over garlic toast. Also on the menu: minisalmon burgers with red pepper mayo, pasta with sausage, beans, and greens, and, to close out the week, achopped saladthat manages to feel both wintry and refreshing. (Just wait until you see what roasting does to artichoke hearts and pepperoni.)
All the details are below. But first, the grocery list:
Pantry
- Extra-virgin olive oil
- Vegetable oil
- Red wine vinegar
- Kosher salt
- Flaky sea salt
- Black pepper
- Za’atar
- Dried oregano
- Crushed red pepper flakes (optional)
- 3 (15.5-oz.) cans chickpeas
- 2 (15.5-oz.) cans white beans
- 1 (28-oz.) can crushed tomatoes
- Mayonnaise
- Dijon mustard
- 1 large jar roasted red bell peppers
- Capers
- 1 (12-oz.) jar marinated artichoke hearts
- Plain breadcrumbs
- 1 lb. dried pasta of your choice
- 1 cup pitted black olives
Produce
- 1 head garlic
- 4 cups baby arugula
- 1 (5-oz.) package baby spinach
- 1 head iceberg lettuce
- 1 head radicchio
- 4 radishes
- 1 bunch parsley (optional)
- 1 bunch oregano
- 1 bunch broccoli
- 1 bunch celery
- 1 bunch carrots
- 4 lemons
- 3 navel oranges
Dairy
- Unsalted butter
- 2 oz. Parmesan or Pecorino
- 1/2 lb. provolone cheese
Butcher’s Counter
- 1 lb. sweet or hot Italian sausage
- 4 oz. mini pepperoni
Seafood
- 1 (2 1/2-lb.) salmon fillet, preferably skin-on
Bakery
- Crusty bread (freeze for Friday)
- 1 (12”) crusty Italian sub roll, or 2 ciabatta rolls
- 1 package slider buns
MONDAY:Lemony Salmon and Spiced Chickpeas
Thesalmon-roasting techniqueyou’ll use tonight is so gloriously simple, you’ll have it committed to memory by the time you serve dinner—and you’ll find yourself using it again and again. You’re cooking an extra pound of salmon to turn into Wednesday’ssliders. Tightly wrap the leftovers before refrigerating.
TUESDAY:Weeknight Beans on Toast
Garlicky broiled bread makes a scrumptious base for this quick stew of Italian sausage, tomatoes, spinach, and beans. Therecipeyields a generous amount of ragù—refrigerate what’s left to use on Thursday.
WEDNESDAY:Salmon Sliderswith Steamed Broccoli
Monday’s roasted salmon replaces the canned variety called for inthis recipe. Make the red pepper mayo first, but before moving on to the salmon, cut the broccoli into florets and set aside. Shape the burgers into patties sized to fit your slider buns, and cook in batches. Once the final batch hits the skillet, start steaming the broccoli. It should be ready by the time you’ve got the sandwiches assembled. Serve the florets drizzled with lemon juice—or if you’ve got enough of the red pepper mayo left, use it as a dip.
THURSDAY: Pasta with Sausage, Beans, and Greens and a Green Salad
Dinner tonight is as simple as boiling pasta. While that’s going, reheat Tuesday’s bean ragù in a saucepan over medium-low heat. If it’s too thick for a sauce, add splashes of the starchy pasta-cooking liquid until you like the consistency. Top with grated Parm or Pecorino, and serve with a quick salad made using half the iceberg lettuce, sliced celery, and shaved carrots tossed with extra-virgin olive oil and red wine vinegar.
FRIDAY:Winter Italian Chopped Salad with Crusty Bread
Roasting the artichokes, pepperoni, and chickpeas makes this already appealing salad exponentially more impressive. What child can resist crispy pepperoniin a salad? If your kids aren’t as thrilled as we think they’ll be, set it all out salad-bar style and let them pick and choose which components to add to their plates. To warm the bread you froze at the beginning of the week, wrap the loaf in foil and bake at 350°F for 10-15 minutes.
