Cozy Meal Plans | Recipe Garden

Monday dinner

Monday

Recipe Garden night

Creamy lemony salmon orzo in a bowl with browned salmon on top

Creamy • lemony • one pan

One pan creamy lemony salmon orzo

Browned salmon over silky orzo with lemon, butter, cream, parsley, parmesan, and all the cozy one-pan energy.

Open recipe

Tuesday dinner

Tuesday

Recipe Garden night

Saucy • crisp-tender • weeknight

Tofu stir fry

Crisp-edged tofu and glossy vegetables in a savory-sweet sauce with soy, hoisin, ginger, garlic, and chili-garlic heat.

Open recipe

Wednesday dinner

Wednesday

Recipe Garden night

Sage • prosciutto • date-night-ish

Chicken saltimbocca

Thin chicken cutlets layered with prosciutto and sage, then finished in a glossy white wine butter sauce.

Open recipe

Thursday dinner

Thursday

No recipe, just a plan

Market night

Farmers market + pupusas

An out-and-about dinner slot for wandering the market, bringing home something lovely, and pupusas for supper.

Friday dinner

Friday

No recipe, just a plan

Date night

Steak frites

Date night, crispy fries, and zero pressure to cook anything at home. A very handsome little Friday plan.

Saturday dinner

Saturday

No recipe, just a plan

Cookbook Club

A cheerful built-in dinner plan with cookbook people energy, good conversation, and hopefully something delicious.

Sunday dinner

Sunday

Recipe Garden night

Mexican rice with peas and carrots served in a bowl

Tomatoey • fluffy • classic

Authentic Mexican rice

Toasted long-grain rice simmered with tomato sauce, bouillon, carrots, peas, and optional serranos until fluffy and savory.

Open recipe

Grilled citrus-marinated chicken with charred edges on a platter

Citrusy • smoky • backyard grill

El Pollo Loco style citrus BBQ chicken

Bone-in chicken thighs soaked in orange, pineapple, lime, garlic, and warm spices, then grilled until smoky, juicy, and charred at the edges.

Open recipe

Week one grocery run

Shopping list

Compiled from the linked recipe nights

This list is built from Monday’s one pan creamy lemony salmon orzo, Tuesday’s tofu stir fry, Wednesday’s chicken saltimbocca, and Sunday’s authentic Mexican rice plus El Pollo Loco style citrus BBQ chicken. Thursday through Saturday are plan-only nights, so they are not included here.

Produce & herbs

2 lemons
Small bunch parsley
1 whole garlic bulb, or at least 11 cloves
1 large 2-inch piece ginger
14 to 16 ounces stir-fry vegetables of choice, such as bok choy, bell peppers, broccoli, carrots, mushrooms, or snap peas
3/4 cup chopped cilantro
20 large sage leaves
1 carrot
1/4 medium onion
1 to 3 whole serrano peppers, optional
2 to 3 limes

Protein & seafood

2 salmon fillets
1 block extra-firm tofu, 14 ounces
2 pounds chicken cutlets
12 pieces prosciutto, about 1/4 pound
8 bone-in chicken thighs

Dairy & chilled

Double cream, 2 tablespoons
Parmesan, for grating
About 100g butter total

Pantry

150g orzo
About 600ml chicken or vegetable stock, plus 1 1/4 cups more chicken stock for the saltimbocca
Long-grain white rice, at least 4 1/2 cups total if serving rice with both the tofu stir fry and Mexican rice
Olive oil
Neutral high-heat oil or vegetable oil
Orange juice, 1/2 cup
Pineapple juice, 1/2 cup
Rice vinegar
Hoisin sauce
Shaoxing wine, mirin, or dry sherry
Chili-garlic sauce or sambal oelek
Vegetable broth or water
Dry white wine, 1 cup
Flour, for dredging
Tomato sauce, 1/4 cup
Tomato bouillon
Cornstarch or arrowroot powder
Toasted sesame oil
Sesame seeds
Peppercorns
Ground ancho chile
Smoked paprika
Onion powder
Cumin
Coriander
Dry Mexican oregano
Turmeric
Garlic powder
Dried thyme, oregano, or rosemary
White pepper, optional
Chinese five spice powder, optional
Soy sauce or tamari
Kosher salt or fine salt
Black pepper
Toothpicks, as needed