5 Weeknight Dinners
There’s something to be said for planning ahead—things like, “I never do that.” Or maybe, “That seems smart.” Here’s a little 5-part plan for an average week-in-the-life of busy humans. You can follow it precisely or just take a little inspiration and do your own thing. These are things we love to cook and eat (and many of our kids do, too).
** Only here for the answers to the word search? Scroll to the bottom for those! **
MANIC MONDAY: Sheet Pan Dinner!
The basics: Heat your oven to 425. Get a big bowl and throw in:
2-3 lbs of bone-in, skin-on chicken thighs
2-3 lbs any of the following veggies, cut into chunky pieces: potatoes, brussels sprouts, cauliflower, broccoli, carrots, delicata squash
Douse the ingredients with a few generous glugs of olive oil and a hefty shower of kosher salt. If you like, you can also add some ground spices or woody herbs like thyme or rosemary. Dump everything onto a sheet pan and spread it into a single layer, then roast for about 30 min. Be sure your meat is cooked through (165 degrees)! Serve with some salted yogurt, hot sauce and a side salad. (And if you don’t eat meat, this works great with chickpeas and halloumi.)
TOFU TUESDAY: Super Savory Protein
Something magical happens when fats mix with salty liquids like soy sauce or Bragg’s aminos. For dinner, cut tofu into slabs or cubes and press out the liquid with towels to dry it out. Now, you can pan-fry or roast, but whichever way you go, use coconut oil or ghee to get it golden and crispy, plus an umami-rich sauce to get the flavor going. Serve on a bowl of rice, or with soba noodles, some steamed broccoli, roasted sweet potatoes, and a nice shake of furikake.
WEDNESDAY WIN: Sandwiches for Supper
OK, it’s Wednesday, you’re half way through this marathon and there are no rules about what constitutes a “proper” dinner. In fact, sometimes the most satisfy- ing dinners are breakfast or lunch foods. So make everyone a really nice sandwich. Sliced sourdough, crunchy iceberg or butter lettuce, a slather of mayo, and whatever protein you want. We’re fans of Cream Co. meats bacon, as well as our own Good Eggs Kitchen heirloom bean dip. We do sell tomatoes year-round for die- hards, but may we boldly suggest a slice of ripe pear on your winter version? It’ll surprise you.
NO-COOK THURSDAY: Turkey Chili
If you thought last night’s dinner was an easy victory, wait til we tell you what’s on the Thursday menu. Hint: we made it for you. Good Eggs Kitchen’s Turkey Chili is all you need to make everyone happy and full. But if you want to go the extra mile, throw down some toppings like chunks of Stepladder avocado, shredded cheese, and Straus sour cream. Bob’s Red Mill Cornbread Mix is also a very quick route to pulling something warm from the oven.
FINALLY FRIDAY: Fridge Tapas
You’re over the finish line and you deserve effortless fun. We call this meal “tapas” to give a little flair to the this-and-that nature of our Friday plan. Some might call this “girl dinner,” but it’s not us. Start with what’s in the fridge: a forgotten wedge of manchego or gouda, perhaps? Is there a jar of olives in there? A tub of hummus? You’re on your way. Tonight’s dinner is a substantial and varied spread of snacks, and if you don’t have what you want, well you have until 11am to order same-day delivery, so place an order Friday morning for some charcuterie, a fresh baguette, Good Eggs Kitchen roasted potatoes, maybe a dip you wouldn’t make at home. And if it’s that kind of Friday, be sure to shop our wine, beer, and spirits aisle for some sips to kick off the weekend.
