January 2016 Dinner Ideas Part 1

Happy New Year!  What a day today has been!  We did not get back from Jamaica until 4 this morning because American Airlines delayed our flight, and I had to be at work as usual this morning.  Fortunately my hubby took today off from work so he was able to use the pre-made grocery list to stock the fridge for dinners this week.  We are ready to start five weeks of being takeout and alcohol free!  

When writing up this blog post I realized all of the recipes this week are from Bon Appétit Magazine.  Sorry about that!  Next week I will include recipes from a few more sources.  If you have not yet caught on, I try to pick a different protein for every night of the week, and then will frequently add a vegetable recipe.  I try to pick the vegetable recipe from the same issue as the protein so I only have one magazine on the counter at a time while I cook.  In my haste to plan our January dinners before we left on our trip, I did not notice I was only pulling from January issues of Bon Appétit.  

For those of you doing the #takeouttakeout challenge, sobriety, whole food, or paleo challenges to start the year, how are things going?   

     

RECIPES

Crispy Chicken Thighs with Bacon and Wilted Escarole, Source: Bon Appétit Magazine, January 2016, page 26

Weeknight Porchetta, Source: Bon Appétit Magazine, January 2014, page 30

Butter-Basted Halibut Steaks With Capers, Source: Bon Appétit Magazine, January 2014, page 75

Easy Steak Sauce With Seared Hanger Steak, Source: Bon Appétit Magazine, January 2014, page 37

Spiced Marinated Lamb Chops with Garlicky Yogurt, Source: Bon Appétit Magazine, January 2016, page 27

Seared Sweet Potatoes with Sausage and Radicchio, Source: Bon Appétit Magazine, January 2015, page 90

Roasted Veg with Nutritional Yeast, Source: Bon Appétit Magazine, January 2016, page 79

Gochujang-And-Sesame-Roasted Winter Squash, Source: Bon Appétit Magazine, January 2015, page 41

Beet Salad with Miso and Black Sesame, Source: Bon Appétit Magazine, January 2014, page 31

Roasted And Charred Broccoli With Peanuts, Source: Bon Appétit Magazine, January 2015, page 73

Charred Broccoli Salad with Eggplant Purée, Source: Bon Appétit Magazine, January 2016, page 51

Crispy Chicken Thighs With Bacon and Wilted Escarole

GROCERY LIST

Produce

1 shallot

3 heads of garlic

1 bunch rosemary

1 bunch thyme

1 bunch cilantro

1 bunch mint

1 bunch scallions (2 if small)

1 head of escarole

1 bunch watercress

1 head Treviso radicchio

1 lemon

3 fresno chiles or red jalapeños

1 medium acorn squash

1 butternut squash 

3 bunches broccoli 

1 medium eggplant

6 small golden beets

1 medium onion

2 large or 4 small sweet potatoes

Fresh lemon juice

Dairy

Unsalted butter

Whole-milk plain Greek yogurt

Meat and Seafood

4 large skin-on bone-in chicken thighs

Thick sliced bacon

1.5 pound pork tenderloin

2 14-16 ounce bone-in halibut steaks 

1.5 pounds hanger steak

2 pounds rib, shoulder, or loin lamb chops

8 ounces merguez sausage

Interior Aisles

Kosher salt

Flaky sea salt

Black pepper

Fennel seeds

Sesame seeds

Ground cumin

Ground coriander

Ground tumeric

Ground allspice

Coriander seeds

Crushed Red pepper flakes

Sesame seeds (black or white)

Vegetable Oil

Olive Oil

Virgin coconut oil

Soy sauce

Rice wine vinegar (unseasoned)

Red wine vinegar

White wine vinegar

Malt vinegar

Capers

Tomato paste

Worcestershire sauce

Dark brown sugar

Sugar

Agave nectar

While grain mustard

Tahini

Hot sauce

Unsalted roasted peanuts

Unsalted, roasted cashews

Pecans

Hard to Find Ingredients 

Nutritional yeast

Gochujang paste

White miso

Pomegranate molasses

Sherry vinegar