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