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 Fourth Week of Quarantine Cooking

If you’re interested in printable meal plans and shopping lists, you’ll find them here if you’re a Green Plate Club subscriber. But if, like me, your quarantine cooking consists of using what’s in the pantry and pairing it with whatever vegetables you’re lucky enough to get via grocery delivery, here’s 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, my second week, and my third week.)

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 – Socca with Roasted Brussels Sprouts, Apples, and Shallots

I mentioned before that I had big plans for chickpea flour while hanging out at home and this was the week that I made socca happen. We paired it with apples, Brussels sprouts, and shallots that were roasted on a big sheet pan. If you haven’t had apples and Brussels sprouts together, you’re missing out! It’s the perfect sweet/savory combo.

Monday – Veggie Burgers and Oven Fries

We are fully stocked on frozen veggie burgers in our household, but if you want to try your hand at making your own, I love this recipe and you don’t even need eggs to get them to stick together. I topped them with sautéed onions and served them with a side of baked fries.

Tuesday – Sweet Potato Gratin

I guess I ordered way more sweet potatoes than I remembered from Imperfect Foods, so I decided to slice ’em up and make a gratin. I didn’t have heavy cream on hand, so I tried to pull it off with a roux using whole milk instead. Oh, and whole wheat flour instead of white flour because I didn’t have that on hand either. It wasn’t great! My one-year-old loved it even if the sauce separated, so at least there’s that.

Wednesday – TVP Tacos

TVP is not in my regular rotation. When I need a ground beef substitute, I almost always use crumbled tempeh. But I needed something shelf-stable so we could limit our trips to the grocery store and not have to go without protein while waiting two weeks for grocery delivery. I used my old school hard shell taco recipe and we topped them with salsa, olives, and cheese.

Thursday – Nachos

Leftover taco filling means nachos! Yes, I did this a few weeks ago too, but my family never gets tired of nachos.

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