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 Third Week of Quarantine Cooking

As promised, this week I put together three meal plans for everyone who’s still planning their meals and grocery shopping as usual. Then, for everyone who’s more into meal suggestions that can be adapted, switched up, and made with what you have on hand, I’m sharing what I actually cooked for my family this past week.

Want to see previous posts for more ideas? Here’s my first week of quarantine cooking and my second week.

What We Ate for Dinner This Week


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Sunday – Broccoli Tartines

Tartines! Again! This is just an easy dinner that everyone needs in their back pocket. I whipped up a creamy spread made with raw cashews, roasted red peppers, and roasted garlic and slathered it onto some thick slices of sourdough. I put steamed broccoli and kalamata olives on top, along with some Italian-blend shredded cheese, then baked it until the bread was nice and crispy and the cheese was melted.

Monday – Broccoli Cheddar Soup

I serendipitously had everything needed to make Broccoli Cheddar Soup. I steamed two bunches of broccoli on Sunday and used part of it for the tartines and saved the rest for the soup. I won’t link to the recipe because, to be honest, it wasn’t great—very watery. It tasted fine, but I wouldn’t make it again. Oh, and I made croutons for the soup with the leftover bread.

Tuesday – Black Bean Quesadillas and Sweet Potato Fries

Black bean quesadillas are one of my 4-year-old’s favorite dinners and she never turns down sweet potato fries either. I had big plans to make fajita vegetables to add to the quesadillas, but work got in the way. (Isn’t it crazy that the world somehow expects parents to continue to put in eight hour days of work while their kids are at home all day? Holy heck, this should not be a thing. Can we just put in three hours after bedtime and call it a day?)

Wednesday – Apple Quesadillas

Whoa! More quesadillas! We had tortillas to use (Angelic Bakehouse sweet potato wraps, which are so good!), we had some apples that were heading south, and a nice wedge of a local gouda-adjacent cheese, so apple quesadillas sounded like a good idea. I sautéed slices of apple in a little bit of butter before putting them in the tortillas with the cheese. My daughter declared this the best meal she has ever had.

Thursday – Polenta Bake

I ordered a tube of polenta from Imperfect Foods along with all of our veggies, so I used it to make a polenta bake. So easy! So versatile! My 13-month-old devoured it!

Friday – Spaghetti with Roasted Green Beans, Mushrooms, and Field Roast Sausage

We do pasta with roasted vegetables and Field Roast (or Upton’s Italian Seitan) once a week. It’s kind of our thing.

Photo by Sunny Frantz

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