Greek Briam with Cauliflower

Greek Briam with Cauliflower

Roasted Vegetable Sandwiches with Chimichurri Aioli

Roasted Vegetable Sandwiches with Chimichurri Aioli

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Butternut Squash Stuffed Shells

Chickpea Cacciatore

Chickpea Cacciatore

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Roasted Garlic and Broccoli Grilled Cheese

My Second Week of Quarantine Cooking

I decided to write another blog post about what I’m cooking with limited groceries. Next week, I think I’ll start putting together meal plans again for people who are able to shop and then put together an abbreviated version of this type of blog post. Figuring out how to approach this has been a challenge and I want to make sure I’m continuing to offer something that is useful and makes your dinners a little bit easier.

What We Ate for Dinner This Week

Note that some of these links are affiliate links, which means that if you order, I get a small fee for sending you over.

Sunday – Asparagus Tartines + Roasted Potatoes

We got our hands on some vegetables this week, including fresh asparagus. Hooray! I made tartines (open-faced sandwiches) and drizzled some balsamic vinegar over the tops. The fantastic thing about tartines is that you can make them with any vegetables you have on hand. Broccoli, mushrooms, and butternut squash are some of my other favorites.

Monday – Veggie Burgers with Mushrooms and Caramelized Onions + Leftover Roasted Potatoes

More veggie burgers! We had buns and veggie burger patties in the freezer and leftover roasted potatoes from Sunday, so this was a nice, easy dinner.

Tuesday – Pasta with Mushrooms and Caramelized Onions + Field Roast Italian Sausage

I saved half of the mushrooms and onions from Monday’s dinner and threw them in with pasta for Tuesday. Then I added some sliced Field Roast Italian sausage and jarred marinara.

Wednesday – Grilled Cheese Sandwiches

Grilled cheese! Why not! We had leftover bread from Sunday’s dinner.

Thursday – Enchilada Skillet

We love this enchilada skillet recipe—it’s one of my four-year-old’s faves. The grocery store was out of red enchilada sauce when I placed my order, so I used green instead and they were also out of corn tortillas, so I used flour. Still good! This works with our without the cheese, too.

Friday – Sheet Pan Curry with Eggplant, Chickpeas, and Naan

I roasted an eggplant with some chickpeas, tossed with a jar of jalfrezi sauce and served it with naan. Easy!

A Few Pantry Staples I Bought This Week

After Week 1, I had some time to think about other things that it would be good to have on hand in the pantry. Things like:

Chickpea Flour

If you like fritters, chickpea flour is an amazing binder. It can be used to make a vegan quiche or scramble with whatever veggies you have on hand. But my favorite way to use it by far is to make socca, which is kind of a combination of a crepe and a flatbread. It doesn’t stand up to quite as many toppings as a pizza crust, but sautéed garlicky greens strewn over the top is delightful.

Salsa

If you simmer black beans in salsa, you have the easiest taco/burrito filling ever. It’s good on baked potatoes, either sweet or Russet, makes a great topping for enchilada skillets. I mean, it’s salsa. You can do so many things with it!

Muffin Mix

I bought a bag of Bob’s Red Mill Muffin Mix that was available from Imperfect Foods for super cheap because I figured we can use whatever fruits we have on hand in them and not have to worry about having the right amount of flour, baking powder, etc.

Tempeh

Tempeh was sold out at the grocery store last week, but this week I got some. Use tempeh anywhere you would use ground beef. I especially love it for tacos and chili. When cubed, it’s fantastic for stir-fries.

Peanut Butter

Because peanut sauce makes everything better. Normally I make it with lime juice, but if you don’t have fresh limes, rice vinegar works too.

Some Pandemic Recipes to Make

  • Use this Lemony Wheat Berries and Brussels Sprout recipe as a template for whatever grains and vegetables you have on hand.
  • Skip the cilantro and used canned or frozen pineapple and everything you need for this Barbecue Chickpea Pizza with Pineapple is a pantry staple or something that lasts in the fridge for a long time.
  • Black Bean and Sweet Potato Tacos are delicious, easy, and rely heavily on pantry items you might already have on hand.
  • This Lentil Sloppy Joe recipe is a favorite of ours. There’s never quite enough leftovers for a second sandwich dinner, so the next day we spoon the lentil filling over baked potatoes.
  • Parsley is the only fresh ingredient you’ll need to make this super easy Green Olive Pesto Spaghetti. If you love olives, this one’s for you.
Greek Briam with Cauliflower

Greek Briam with Cauliflower

Roasted Vegetable Sandwiches with Chimichurri Aioli

Roasted Vegetable Sandwiches with Chimichurri Aioli

_SAF7986

Butternut Squash Stuffed Shells

Chickpea Cacciatore

Chickpea Cacciatore

_SAF8172

Roasted Garlic and Broccoli Grilled Cheese