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April 13–17, 2020: What to Cook This Week

For this week’s menu, we’re doing things a bit differently. Instead of suggesting a single recipe for each day of the week, we’re going to share different ingredients and the ways you can use them in a range of meals. That way, you’ll be able to cook for the entire week and not have to leave the house unnecessarily!

Chicken

One of the most versatile white meats, chicken works wonderfully with many dishes. Buy a whole chicken and you can make your own broth, which you can use in a chicken and wild rice soup. What to do with the rest of that chicken? There are so many possibilities, but we particularly enjoy this Buffalo chicken salad.

Eggplant and Tomatoes

Tomatoes and eggplant always bring some sunshine to the kitchen. They’re great in Mediterranean-inspired dishes like ratatouille. Double the recipe, enjoy it with some rice or toasted baguette, and the next day whip up a ratatouille and sausage pizza, or even a ratatouille rigatoni.

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Potatoes

If you’re boiling some potatoes, you may as well triple the quantities required for these individual fish shepherd’s pies, which you then mash. Reserve four cups to make these chickpea fritters, as well as one cup for these tasty breakfast potato pancakes. We adore the versatile potato!

Braised Pork

There’s nothing more comforting than the aroma of cooked meat wafting in the house. A good-size cut of pork shoulder allows you to make this braised version with onions. Save the rest (as well as the sauce) to put together this pasta casserole, or how about some pulled pork burgers? Comfort food done right!