Weeknight Dinner Planner: Everything You're Craving Right Now
Grilled cheese with tomato soup, roast chicken with spring veggies, risotto Milanese with shrimp — this week is going to be straight-up delicious!
Monday: Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers
Try Rachael Ray's Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers
Tuesday: Risotto Milanese with Asparagus & Shrimp
Try Rachael Ray's Risotto Milanese with Asparagus & Shrimp
Wednesday: Sheet-Pan Chicken with Peas, Lemon & Herbs
Try our Sheet-Pan Chicken with Peas, Lemon & Herbs
Thursday: Turmeric-Roasted Cauliflower with Apricot-Pistachio Rice
Try our Turmeric-Roasted Cauliflower with Apricot-Pistachio Rice
Friday: Seared Steaks with Parsley & Celery Salad
Try our Seared Steaks with Parsley & Celery Salad
Shopping List:
For tomato soup and grilled cheese:
- Olive oil
- Butter
- 1 small bulb fennel
- 1 onion
- 2 stalks celery with leafy tops
- 5 cloves garlic
- Salt and pepper
- Sugar or acacia honey
- 1 large bay leaf
- Vegetable or chicken stock
- 2 boxes (26.46 oz. each) chopped or crushed tomatoes (like Pomì)
- Butter or vegan mayonnaise (like Sir Kensington’s Fabanaise) or regular mayonnaise
- Grated Parmigiano-Reggiano
- Fresh flat-leaf parsley
- Good-quality white bread
- Mild provolone, deli-slic on the thick side
- White American cheese (like Cooper Sharp White or Land O’Lakes), deli-sliced on the thick side
For the risotto Milanese with asparagus & shrimp:
- Salt
- 1 bunch asparagus
- Chicken stock
- Saffron
- Olive oil
- 1/4 to 1/3 lb. meaty pancetta
- 1 small onion
- 4 cloves garlic
- Ground black pepper
- Short-grain rice (such as carnaroli or Arborio)
- White wine
- 3/4 lb. medium shrimp
- Fresh thyme
- Crushed red pepper
- Dry (white) vermouth
- Fresh flat-leaf parsley
- 1 lemon
- Butter
- Freshly grated Parmigiano-Reggiano
For the chicken with peas, lemon & herbs:
- Olive oil
- Dijon mustard
- 4 bone-in whole chicken legs (with thighs and drumsticks; 12 oz. each)
- 3/4 lb. baby red potatoes
- 2 large red onions
- 1 lemon
- Dry (white) vermouth
- Onion powder
- Snap peas
- Fresh herbs (such as flat-leaf parsley, tarragon, or dill)
For the turmeric-roasted cauliflower and apricot-pistachio rice:
- Olive oil
- 3 cloves garlic
- 2 lemons
- Ground turmeric
- Crushed red pepper
- 1 head (about 2 lb.) cauliflower
- Chicken stock
- 1 1/2 cups mixed rice blend
- Dried apricots
- Pistachios
- Fresh mint
For the seared steaks with parsley & celery salad:
- Canola oil
- 2 strip steaks (16 oz. each)
- Onion powder
- Celery
- Fresh parsley leaves
- Buttermilk
- Fresh chives
- Sour cream
- Jarred prepared horseradish