Weeknight Meal Planner: Recipes for the Last Week of Winter - Rachael Ray Every Day

    Weeknight Dinner Ideas for the Tail End of Winter

    Winter, it's been real. We're sending the season off this week with cozy weeknight dinners to please any palate.
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    Monday: Spicy Pork Miso Soup

    Spicy Pork Miso Soup

    Try our Spicy Pork Miso Soup

    Tuesday: Cornish Hens, Horseradish-Cheddar Potatoes & Cress Salad with Apples

    Cornish Hens, Horseradish-Cheddar Potatoes & Cress Salad with Apples

    Try our Cornish Hens, Horseradish-Cheddar Potatoes and Cress Salad with Apples

    Wednesday: Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

    shrimp mexican chorizo pineapple tacos with tequila lime

    Try our Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

    Thursday: Mushroom-and-Kale Barley Soup

    mushroom-and-kale barley soup

    Try our Mushroom-and-Kale Barley Soup

    Friday: 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

    Shopping List: 

    For the spicy pork miso: 

    • 3/4 lb. ground pork
    • 3 cloves garlic
    • Star anise pods
    • Szechuan peppercorns
    • Granulated onion
    • Chicken stock
    • Red miso
    • Fresh egg noodles
    • Baby spinach
    • Fresh cilantro

    For the Cornish hens: 

    • 2 Cornish Hens
    • Olive oil
    • Salt and pepper
    • Fresh thyme
    • Granulated onion
    • Granulated garlic
    • 3 starchy potatoes
    • Grated white sharp cheddar
    • Half-and-half or cream
    • Fresh chives
    • Prepared horseradish
    • Butter
    • Upland cress or watercress
    • 2 scallions
    • 1 apple
    • 1 small lemon
    • EVOO

    For the tacos:

    • Olive oil
    • Fresh (Mexican) chorizo
    • 3/4 lb. medium shrimp
    • Salt and pepper
    • Fresh pineapple
    • 1 bunch spring onions or scallions
    • 2 jalapeños
    • Cilantro or parsley
    • 2 cloves garlic
    • 2 shots of (3 oz.) silver tequila
    • 2 limes
    • 12–16 6-inch corn tortillas
    • White or red cabbage
    • Hot sauce, preferably Green Tabasco or Frank’s RedHot

    For the barley soup:

    • Pearl barley
    • EVOO
    • 1 pound cremini or mixed mushrooms
    • 1 onion
    • 4 cloves garlic
    • 1 bunch cavolo nero 
    • Salt and pepper
    • Nutmeg
    • Chicken or vegetable stock
    • Porcini or mixed wild mushrooms
    • Shaved pecorino-romano cheese

    For the orecchiette: 

    • Orecchiette (“little ears”) pasta
    • Hazelnuts (I like Buon’Italia’s, which are from Piedmont, Italy)
    • Butter
    • 1 1/2 lbs. cremini mushrooms
    • Kosher salt
    • Black pepper
    • White pepper
    • Fresh thyme leaves
    • 4 large cloves garlic
    • 1 lemon
    • 1 bundle Lacinato kale
    • Heavy cream
    • Freshly grated Parmigiano-Reggiano