Weeknight Dinner Planner: 5 Healthy, Comforting Meals

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Monday: Seared Arctic Char with Lentil Salad

Seared Arctic Char with Lentil Salad

Try our Seared Arctic Char with Lentil Salad

Tuesday: Brown Butter & Cream Orecchiette with Cremini Mushrooms & Kale

Brown Butter & Cream Orecchiette with Cremini Mushrooms & Kale

Try our Brown Butter & Cream Orecchiette with Cremini Mushrooms & Kale

Wednesday: Chicken Paillard White “Pizzette” with Spinach & Arugula Salad

chicken paillard white pizzette with spinach arugula salad

Try our Chicken Paillard White “Pizzette” with Spinach & Arugula Salad

Thursday: Butter-Basted Pork Chops with Tangy Creamed Kale

Butter-Basted Pork Chops with Tangy Creamed Kale

Try our Butter-Basted Pork Chops with Tangy Creamed Kale

Friday: Creamy Cauliflower Soup with Paprika Oil

Creamy Cauliflower Soup with Paprika Oil

Try our Creamy Cauliflower Soup with Paprika Oil

Shopping list:

For the fish:

  • 2 cans (15 to 15.5 oz. each) lentils
  • 1 cup finely chopped red onion
  • 1 cup chopped fresh parsley
  • 8 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 4 fillets arctic char (about 6 oz. each)

For the orecchiette:

  • 1 package (1 lb. or 500 grams) orecchiette (“little ears”) pasta
  • 1 cup hazelnuts
  • 6 tbsp. butter
  • 1 1/2 lbs. cremini mushrooms
  • Kosher salt
  • Black pepper
  • White pepper
  • 2 tbsp. fresh thyme leaves
  • 4 large cloves garlic
  • Juice of 1/2 lemon (about 2 tbsp.)
  • 1 bundle Lacinato kale (also called Tuscan kale)
  • Freshly grated nutmeg, about 1/4 tsp.
  • About 1/2 to 3/4 cup heavy cream, to your taste
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table

For the chicken:

  • 4 boneless, skinless chicken breasts (6 to 8 oz. each), tenders removed
  • Salt and pepper
  • 2 tbsp. olive oil
  • 1 1/2 cups fresh ricotta
  • 1/4 cup (a small handful) fresh flat-leaf parsley, chopped
  • 1/4 cup (a small handful) grated Parmigiano-Reggiano, plus more shaved for the salad
  • 1 large clove garlic
  • EVOO, for drizzling
  • 3 ⁄4 lb. fresh mozzarella
  • 4 cups baby spinach
  • 2 cups arugula
  • 1 small lemon, juiced (about 3 tbsp.)

For the pork:

  • 2 lbs. curly kale
  • 6 tbsp. butter
  • 4 scallions
  • 1 tbsp. chopped fresh thyme, plus 4 large sprigs
  • 2 cloves garlic
  • 1 1/2 cups heavy cream
  • 1 tbsp. Dijon mustard
  • 1 tbsp. canola oil
  • 4 1 1/2-inch-thick boneless center-cut pork chops (about 6 oz. each)

For the soup:

  • 1 teaspoon paprika
  • 4 tablespoons vegetable oil
  • 1 1/2 pounds cauliflower
  • 1/2 pound russet potato
  • 1 onion
  • 1 pear
  • 1 teaspoon ground coriander
  • 4 cups chicken stock
  • Cilantro leaves