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4/8 - 4/14

Hellloooo! I am admittedly a day late in posting this week's menu due to a weekend out at my grandmother's ranch and the eclipse today! We are in the path of totality and got 4 minutes of total eclipse (of the heart). Hopefully witnessing our planet's awesomeness got you hungry!

We are moving into the second week of Alison April and have our first full week of all Alison recipes from her book Nothing Fancy. Since I have buckwheat already on hand I am repurposing in the summer squash recipe and also overlapping the mushrooms used in the stuffed shells with the tangy mushrooms that I plan on making into mushroom toast. We are having some friends over Friday for dinner and boardgames. I am planning on saving the short ribs w/ creamy potatoes for that night and pairing with the summer squash. Likewise, I think the salmon and lemony white beans should pair nicely together.

Let's get cookin - grocery list below!

Featured Cookbook: Alison Roman -> Nothing Fancy

Dinners:

Spiced and Braised Short Ribs w/ Creamy Potatoes
Ricotta-Stuffed Shells w/ Burrata, Mushrooms & Herbs
Salmon w/ Soy and Citrusy Charred Scallions

Lunches:

Tangy Roasted Mushrooms (Toast)
- - making this into a mushroom toast with cottage cheese or ricotta base
Leftovers

Sides & Snacks:

Lemony White Beans & Escarole w/ Anchovy & Parmesan
Summer Squash w/ Basil Parmesan, & Toasted Buckwheat

Grocery List:

( P.S. Some of these may already be in your pantry! )

Dairy:

1 wedge of parmesan
2 cups (16 oz full fat ricotta)
1.25 cups heavy cream
8 oz buratta or mozz

Fruit & Veg:

2 bunches scallions
1 tbs lime zest + .25 cup fresh juice (4 limes)
3 tbs lemon juice
2 lemons +1 tbs lemon zest
2 tbs fresh OJ (1 orange)
4 lbs fresh mushrooms
1 small white onion
1 bunch chives
1 bunch basil
1 bunch parsley
1 bunch mint
1 bunch terragon
1.25 lbs summer squash
14 cloves garlic
1 head escarole or chard
1.5 lbs yukon gold potatoes (~4)
2 small yellow onions

Meat & Seafood:

2 lbs salmon
5 lbs short rib or beef chuck roast

Total = $120.63*

*(Not accounting for items I already have in my fridge / pantry)

Pantry:

salt
pep
olive oil
.25 cup soy sauce
red pepper flakes
.75 cup white wine vin
2 tbs buckwheat kernels
1 tsp fish sauce
4 anchovy fillets
2 tbs capers
2 cans white beans
2 tbs vegetable oil
2 tbs fennel seeds
2 tbs cumin seeds
1 tbs coriander seeds
.5 tsp ground cinnamon
2 tbs tomato paste
3 cups chicken broth
1 (12 oz) box large dried shells

Bakery:

Ratings:

Salmon w/ Soy and Citrusy Charred Scallions - 8/10

Friggen good!!! Definitely put this over rice and make it into a bowl situation
2 lbs of salmon was a lot for 2 ppl so I would half that for jsut 2 ppl but it would be good for 4-6 humans

Tangy Roasted Mushrooms - 7/10

New obsession unlocked - mushroom toast!!! Crusty bread + ricotta + tangy roasted mushys = YUM CITY
Great to make ahead and keep in the fridge for snaking throughout the week

Summer Squash w/ Basil Parmesan, & Toasted Buckwheat - 7/10

Super easy non-salad salad or fresh side. Comes together really quickly!
Buckwheat kernels add for a good crunch but I will probably use toasted pumpkin seeds / pepitas next time

Spiced and Braised Short Ribs w/ Creamy Potatoes - 8/10

5 lbs is wayyyy to much meat and I will be halfing that going forward - made this for 4 ppl, fed 3 the next day, and made short rib tacos for breakfast and we still have so much left. Makes great left overs on the bright side!
Not a super hard cook considering how long the cooktime is
Next time I am going to cook for 2.5 hrs instead of 3 to see how that affects the tenderness

Ricotta-Stuffed Shells w/ Burrata, Mushrooms & Herbs - 10/10

We saved the best for last... by far the show stopper of the week!
I ended up halving this recipe and it was the perfect amount of food for two
Curbside pickup shorted me on the burrata but I improvised with provolone and it still worked great!

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