There’s always another way to make dinner quickly. This week you’ll use a brick (or a heavy skillet) to speed up some chicken, and you'll make fast work of pasta by, um, not really cooking it at all. Mid-week, you'll make burgers, and a few days later you'll crumble those burgers to make cheeseburger nachos.
Yes, we said cheeseburger nachos.
All the details are below. But first, the grocery list:
Pantry
- Kosher salt
- Black pepper
- Crushed red pepper flakes
- Celery salt
- Extra-virgin olive oil
- Vegetable oil
- Sherry orred wine vinegar
- Oil-packedanchovies
- Dijon mustard
- Honey
- 1 cup Castelvetrano olives
- Capers
- Spaghetti
- Dill pickles
- Mayonnaise
- Ketchup
- Chipotles in adobo
- Green curry paste
- 8 oz. low-sodium chicken broth
- 1 (14-oz.) can coconut milk
- White rice
- Tortilla chips
- Pickled jalapenos (optional)
Produce
- 1 head garlic
- 1 large white onion
- 1 yellow onion
- Small piece fresh ginger
- 1 bunch parsley
- 1 bunch scallions
- 1 bunch basil
- 2 bunches curly kale
- 3 beefsteak tomatoes
- 1 pint cherry tomatoes
- 1 head iceberg lettuce
- 5 mini seedless or Persian cucumbers, or 1 small English hothouse cucumber (about 12 oz.)
- 1 red bell pepper
- 1/2 lb. sugar snap peas
- 3 lemons
- 2 limes
Dairy
- 2 oz. Parmesan
- Unsalted butter
- 8 slices American cheese
- 8 oz. Muenster cheese
Butcher’s Counter
- 8 skin-on, boneless chicken thighs (about 2 2/3 lb.)
- 2 1/4 lb. ground beef (20% fat)
Bakery
- 1 loaf crusty bread
- 4 potato rolls
MONDAY:Chicken Under a Brick in a HurrywithSimplest Kale Salad
This chicken is so fast you’ll be able to knock out a second batch to nextover andstillget dinner on the table in about 30 minutes. You don’t have to double the salsa verde—but it’s so enticing, you may want to keep some on-hand for emergencies. Before you start on the chicken, throw together thekale salad; it’ll be perfect by the time the chicken is ready. Serve with crusty bread, and refrigerate the spare chicken for Thursday.