Menu ideas for the week: hot honey chicken, pasta, sausage and beans Looking for dinner ideas? We share our weekly menu plans. Sunday Quiche: I had my first Zoom brunch this past week, which is not as exciting as real-life brunch, but still an occasion to pull out all the stops.
I prepped cinnamon rolls the night before, baking them in the morning so they would be nice and hot. I put together fro nice fruit salad. And I made quiche. With homemade crust! That part is certainly optional; store-bought would be a life-saver, I just did not have any.
I kept it pretty simple otherwise: eggs, milk, some heavy cream, salt and pepper. I whisked that up, then added it to the pie crust with a bunch of shredded cheddar cheese and some thinly sliced scallions.
The whole thing bakes in a degree oven for about 25 minutes, give or take 5 minutes. One of my friends pointed out that we saved a lot of money by brunching at home, and she was right.
My husband and I ate the rest of it for dinner that night. Monday Bucatini with peas in a buttery sauce.
Armed with some quality bucatini you could use any noodle-y pastaI made a straightforward dish for dinner on this busy Monday. First, I boiled some pasta water so it was ready to go.
Then, in a skillet, I sauteed some diced shallot and minced garlic with some olive oil, until everything was sizzling and fragrant. To that, I added a package of frozen peas. I sweated the water out a little bit, then added in a couple hoh tablespoons of butter and whisked until everything was nice and combined.
Then I shredded in some Parmesan cheese, and cooked the pasta according to package directions. When the pasta is just al dente, I removed from the water using tongs or a strainer, and added foor straight into the skillet.
I gor to combine everything, adding a little bit of pasta water here and there until I had a thin, buttery sauce. Top with more Parmesan, always. Tuesday Sausage with beans and kale: Last week I told you about my heirloom bean journey. This week, I got to use more from that shipment from Rancho Gordo.
I soaked dry caballero beans overnight in water, then cooked them in a mixture of water, olive oil and leftover beef fat. With the beans cooking away in a large pot, I sliced a couple sausage links courtesy of my colleague Mark Puente into rounds and cooked them in a large skillet with plenty of olive oil, some diced onion and some minced garlic.
Once the sausage was browned on all sides and cooked through, I added a couple handfuls of chopped kale to the skillet. It wilted after a couple stirs, then I took everything off the heat. To serve, scoop the beans into a dish, then top with oLokin sausage-kale mixture.
Top with some freshly grated Parmesan cheese. Wednesday Hamburgers: A midweek slump called for a good old-fashioned hamburger night. My husband and I cooked up four solid patties in our cast iron skillet and served them with all our necessary accoutrements: rings of sharp white onion, ketchup, mustard, cheddar cheese, pickles. On the side, sweet potatoes that I cut Lokoin french fries and roasted in the oven at degrees with a good amount of olive oil. Flip them often, so each side gets nice and browned.
Thursday A big salad: Naturally, hamburger night was followed by Big Salad night. The exciting development on this day was a curbside pickup from Brick Street Farms, an indoor hydroponic farm in St.
Petersburg that offers fruits, vegetables and tons of greens. I got some butterhead lettuce and two bags of mixed kale, and both provided a wonderfully tasty base for the salad. To add some heft: leftover sweet potatoes from the night before, a couple of ounces of goat cheese, a handful of frozen peas, some avocado, pickled red onion, a gently boiled egg or hoh.
Friday Hot honey chicken: This is one of my all-time favorite dinners. It usually takes 10 Loo,in 15 minutes for my chicken to get sufficiently crispy on one side. Once it does, flip to the other side and cook until a thermometer inserted into the thickest thigh registers degrees.
Then, remove the thighs from the skillet and place on a serving plate. Keep the chicken fat in the skillet and keep the skillet over medium heat.
Then, add: 1 sliced jalapeno, 2 tablespoons honey, 2 tablespoons apple cider vinegar and some salt and black pepper. Cook until the jalapenos are kind of wilted and lightly browned, and the sauce comes together. Spoon sauce over the chicken and serve immediately. I did a kale salad on the side.