4/15 - 4/21
4/15 - 4/21
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This week is a short week in the Jackson/Levatino household with lots of out of house plans on week nights! Not to mention I have so many leftovers from this past weeks short rib I could probably feed all my neighbors and still have left overs. I am going to repurpose the left over short rib for lunches this week and do a short rib sandwich + left over marinated mushrooms. I think the meat, mushrooms, and onions with some mayo and crusty bread will be delicious. I also didn't get to make the Lemony White Beans from last week and have all the stuff, so will be repurposing that as a light dinner. We have to make sure Trent still has meals when I am out and about so I will probably be supplement meals I am cooking with food items he will feasibly cook when I am not at home to do it for him. He is spoiled, I know...
Dinners:
Dinners:
Celery Salad w/ Cilantro and Sesame + Protein of Choice
I am adding Tofu as our protein, but feel free to add a meat!
Lunches:
Lunches:
Short Rib Sandos
bread of choice+ short rib + lemony mayo + marinated mushrooms & onions from last week!!
Leftovers
Sides & Snacks:
Sides & Snacks:
Labne w/ Sizzled Scallions and Chile (Almost Ranch) + Dippers of Choice
carrots + cucs + crackers as our dippers
Grocery List:
Grocery List:
( P.S. Some of these may already be in your pantry! )
( P.S. Some of these may already be in your pantry! )
Dairy:
Dairy:
2 cups labne, sour cream, or full-fat greek yogurt
1 wedge parm or pecorino
Fruit & Veg:
Fruit & Veg:
10 scallions (~2 bunches)
2 bunch cilantro
2 lemon
4 celery stalks
1 jalapeno
2 limes
10 garlic cloves
1 bunch broccoli rabe
2 cucumbers
carrots
1 head escarole
1 bunch mint
1 bunch parsley
Meat & Seafood:
Meat & Seafood:
1 lb fresh chorizo or spice italian sausage
Extra Frim Tofu
Total = $71.51*
Total = $71.51*
*(Not accounting for items I already have in my fridge / pantry)
*(Not accounting for items I already have in my fridge / pantry)
Pantry:
Pantry:
salt
pepper
olive oil
vegetable oil
red pepper flakes
4 cups large corn nuts
2 tbs aleppo pepper or korean pepper (red pepper would work too)
1/3 cup nutritional yeast
2 tbs white sesame seed
1 tbs fish sauce
3 tbs rice wine vinegar
1 tbs toasted sesame oil
1.5 cups panko
1 lb dried tube pasta (rigatoni / ziti)
1/4 cup tomato paste (4 oz can)
4 anchovy fillets
2 tbs capers
2 cans white beans
Bakery:
Bakery:
Bread of Choice
Crackers
Ratings:
Ratings:
Lemony White Beans and Escarole w/ Anchovy and Parmesan - 8/10
Surprisingly yummier than I thought it would be!
Super fresh and light, while still flavor packed and filling - can easily add a protein to it to make it more substantial
Labne w/ Sizzled Scallions and Chile (Almost Ranch) - 7/10
Great staple fridge dip for snacking or having people over - we like to have a tub in the fridge at all times
Super fast and easy to whip up and always gets compliments from guests
Pot of Pasta w/ Broccoli Rabe and Chorizo Bread Crumbs - 8/10
Used left over pasta from last weeks ricotta stuffed shells instead of a tubular pasta
Very good flavor and easy to make
"It tastes like fancy gulash!" - Trent... and this is the highest of compliments coming from him
Short Rib Sando - 6/10
Used last weeks left over short rib and tangy mushrooms to make sandwhiches for lunches
I did a smoky mayo instead of a lemony one but I think this sandwhich just needed more freshness in the form of greens
Celery Salad w/ Cilantro and Sesame -
Didn't get around to this one this week, but thats okay! If you made it I hope you enjoyed!
Also didn't get to do these snackers because Central Market didn't have the corn nuts this week when I placed my grocery order :( Ended up not needing them but I always love a crunchy snack.
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