A Week of Dinners and Your Sunday Shopping List
Here’s a plan and your Sunday shopping list for five dinners—all simple, all delicious—to take you from Monday (Lemony Pan-Roasted Chicken Thighs with Carrots) to Friday (Kale and Chorizo Pasta). The key to success is the order in which you use your ingredients. Poultry and soft greens, like arugula and chard, have a shorter shelf life, so use them in the beginning of the week. Sturdier root vegetables and cured meats last longer, so they can be Thursday or Friday stars.
What’s on the Menu
Monday: Lemony Pan-Roasted Chicken Thighs with Carrots
Perfectly pan-roasted chicken thighs, onions, and carrots: so comforting. The lemons and arugula salad add a bit of peppery citrus flavor that rounds out this satisfying meal.
Tuesday: Tortilla Soup with Cowboy Caviar
This Tex-Mex favorite has got it all: spicy chilies, crunchy chips, and cool avocado. The cowboy caviar makes a great dip for chips, too.
Wednesday: Green Shakshuka
A play on the traditional shakshuka, this flavorful bright-green dish may be your new favorite breakfast-for-dinner, but we also think it’s pretty enough to impress the Sunday brunch crowd.
Thursday: Gochujang-Roasted Veggie Bowl
Just when you think you can’t eat another roasted-veggie grain bowl, here comes this boldly seasoned Korean-inspired version. We are a little obsessed with gochujang—a slightly sweet and spicy fermented Korean chili paste—so we decided to toss the usual roasted-veggie suspects with it, and it was a hit.
Friday: Kale and Chorizo Pasta
Spicy Spanish chorizo and hearty kale are a classic combo. Toss in a little pasta and you’ve got a weeknight dinner dream—done in one pot.
Monday: Lemony Pan-Roasted Chicken Thighs with Carrots
Perfectly pan-roasted chicken thighs, onions, and carrots: so comforting. The lemons and arugula salad add a bit of peppery citrus flavor that rounds out this satisfying meal.
Tuesday: Tortilla Soup with Cowboy Caviar
This Tex-Mex favorite has got it all: spicy chilies, crunchy chips, and cool avocado. The cowboy caviar makes a great dip for chips, too.
Wednesday: Green Shakshuka
A play on the traditional shakshuka, this flavorful bright-green dish may be your new favorite breakfast-for-dinner, but we also think it’s pretty enough to impress the Sunday brunch crowd.
Thursday: Gochujang-Roasted Veggie Bowl
Just when you think you can’t eat another roasted-veggie grain bowl, here comes this boldly seasoned Korean-inspired version. We are a little obsessed with gochujang—a slightly sweet and spicy fermented Korean chili paste—so we decided to toss the usual roasted-veggie suspects with it, and it was a hit.
Friday: Kale and Chorizo Pasta
Spicy Spanish chorizo and hearty kale are a classic combo. Toss in a little pasta and you’ve got a weeknight dinner dream—done in one pot.
