What have you been making for din-din these days? March is kind of that awkward in between time — I no longer crave stews and meaty pastas but it’s not quite time for pesto and caprese salad. We’re basically eating a lot of “pantry meals,” which I’m totally fine with. : )
Below, I’ve included a week of dinners, plus a little run down of what my grocery store trip looks like, since a few of you have asked (I also am always curious what people buy!). P.S. I stupidly didn’t take any photos, but follow me on Snapchat, if you have it. I usually take videos of what I’m cooking! Username: mermaid_farts. DON’T ASK, ha.
At the store:
On Sunday, I’ll come up with a list of four dinners I want to make for the week, then create a shopping list based on those dinners. Any more than four, and I find that the food starts to go bad, or I change my mind mid-week. We always leave a few nights open for leftovers, take out, and very importantly, for FENDIE NIGHT, i.e. “Fend for yourself.” My parents gave me the idea, and it’s genius. Basically, one night a week, we’re on our own for dinner; neither one of us has to cook, except for ourselves, if we choose to. The pressure is completely off, and I end up treasuring Fendie Night (a week or two ago, I went out and treated myself to a cheeseburger, solo. It was exactly what I needed that day — Kevin was working late, and I was cranky and tired. Hail Fendie Night!)
ANYWAY, my grocery store trips usually look very similar. I stock up on produce staples, like onions, cilantro, parsley, scallions, garlic, kale, lemons, avocados, salad mix, radishes, fennel, peppers, and mushrooms. I’ll pick up some bread, milk, cheddar, and eggs. For the pantry, I always restock with tuna packed in oil, anchovies, organic black beans, a can of Italian tomatoes, pasta, and peanuts.
Depending on what I’m making that week, I’ll pick up some meat, too — I like to keep turkey sausage and chicken thighs in the freezer. Last week, I also grabbed some thinly sliced flank steak.
Beef Lo Mein. I was craving chinese takeout without the sodium hangover, and I had a package of lo mein noodles in the pantry. I ended up following this recipe, using the flank steak and veggies I had in the fridge.
Sausage and Kale Frittata. I’ve been meaning to try out this dinner tart for awhile, but was turned off by the long list of steps. So, I skipped the tart altogether and made it frittata style in my cast iron. I didn’t have basil or ricotta so I left out both, and it was still delicious. Served alongside a fresh green salad.
Pasta with Tuna and Mustard. This was a pantry dinner (if you can’t tell, ha). I was sleepy and wanted minimal chopping and sautéing. Serious Eats is great for clever, creative weeknight dinners, and this one didn’t disappoint. It sounds odd, but tastes great. I added capers and parsley, because I can never leave a recipe alone.
Chicken and Broccoli Rabe Sandwich. I had grabbed some broccoli rabe on my last trip to the store because it looked so good and fresh, so I ended up googling ideas and decided on this sandwich, since I had chicken breasts and ciabatta rolls in the freezer. Instead of making chicken cutlets, I made a quick marinade of chopped garlic, fresh rosemary, and balsamic vinegar, and cooked them in a pan.