This week's meal plan admits what nobody in the northeast corner of the country wants to: it's still winter. And this week, we're going to eat like it. Start on Sunday by baking a big batch of beans baked with cabbage and tomatoes, a cold-weather classic that will keep you warm as you use the beans throughout the week.
First step: the grocery list!
Pantry
- 1 pound dried medium or large beans
- Bay leaves
- Olive oil
- Kosher salt
- Black pepper
- Red pepper flakes
- 1/2 cup dry white wine
- 1 (28-ounce) can whole tomatoes
- 10 cups low-sodium chicken broth
- 1 1/2 cups whole farro
- 1 (15-ounce) can cannellini (white kidney) beans
- 1 package corn tortillas
- 1 jar high-quality salsa
- 1 pound wide rice noodles
- Fish sauce
- Honey
- Soy sauce
- Hot chili paste (such as sambal oelek)
- 1 pound store-bought pizza dough
- Cider vinegar
- Sugar
- Red wine vinegar
Produce
- 2 heads garlic
- 4 medium white onions
- 1 medium head savoy cabbage
- 1 bunch cilantro
- 1 bunch dill
- 1 bunch basil
- 1 bunch mint
- 2 large carrots (about 10 ounces)
- 1 head Tuscan kale
- 1 bag of lemons
- 1 bag of limes
- 1 pint cherry tomatoes
- 3 cups (loosely packed) arugula (about 3 ounces)
- 2 avocados
- 4 small cucumbers
- 1 large head of Bibb lettuce
- 1 red onion
- 1 bunch chives
Butcher's Counter
- 1 rotisserie chicken
- 1 (1 1/2-pound) pork tenderloin
- 4 ounces thinly sliced prosciutto or other high-quality ham
Dairy
- 4 ounces crumbled feta
- 4 ounces Gorgonzola
Freezer
- 1 small bag frozen peas
Bakery
- 1 baguette
Sunday:Very Versatile Baked Beans
For your final braise of winter (hopefully), throw togetherthis savory take on baked beans, which has tons of practically melted cabbage in the mix. Eat a bowl of the beans chili-style (topped with cheddar, sour cream or yogurt, and hot sauce) tonight, and bank the rest in the fridge to use later in the week.
Monday:Chicken Soup
Yes, it'sstill that cold. And look, we'd love for soup season to end, too, but for now, we have to keep warm.This soupnods to spring with a big dose of lemon and a pop of green. And since the recipe calls for making extra farro, it sets you up nicely for tomorrow's dinner. Use a rotisserie chicken to make everything as easy as possible (save some chicken for Thursday night), and, uh, yeah, go ahead and leave out the beans if you want to. You'll definitely have your share this week...
Tuesday:Dill-Crusted Pork Tenderloin with Farro Salad
Arugula has good flavor and all that, but real talk? Its biggest benefit is that it's usually already washed for you. And that's crucial to keeping this impressive dinner fast. While the pork roasts, you quickly toss together the (pre-washed) arugula with the (pre-made) farro and some other super-flavorful stuff (feta!). When the pork's ready,dinner'sready—all that's left to do is eat.
Wednesday: Bean Tacos!
Remember those beans? Tonight we turn them into tacos. Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. Scoop out the cabbage-y beans with a slotted spoon and serve on the tortillas with sliced avocado, shredded raw cabbage (you should have some left from Sunday night), crumbled feta (leftover from last night), lime wedges, cilantro sprigs, and salsa. Feeling like you want an extra dose of protein? You know what to do: top the tacos with a fried egg.
Thursday:Cold Noodles With Chicken and Cucumbers
It doesn't get much easier than this. Cook noodles, plunge in ice water, pat dry, and toss with cukes, chicken (leftover from Monday), and a fish sauce/soy sauce/lime juice/honey dressing.
Friday:Salad Pizza
It's a pizza. But it's a salad! It's decadent. But also healthy! The world (and the weather) is so up and down these days, and this dinner follows suit, pairing crunchy Bibb lettuce with a chewy pizza crust and ribbons of prosciutto. Don't fight the friction—lean into it. And while you're at it, might as well also lean into a bottle of wine.
