March 2016 Weeknight Dinner Ideas Part 4

Hello from our new house!  After a few days of living in boxes it is finally starting to look a bit more civilized, but we have a long way to go before a house warming party!  This week I tried to include several quick dinner ideas so I could both make dinner and unpack after work.  The pork chops and risotto were both quick and easy meals.  As usual, leave a comment if you made any of the recipes listed below!  

RECIPES

Gochujang-Braised Chicken And Crispy Rice, Source: Bon Appétit Magazine, March 2016, page 12

Your New Favorite Pork Chops, Source: Bon Appétit Magazine, March 2015, page 35

Spice-Rubbed Steak With White Beans And Cherry Tomatoes, Source: Bon Appétit Magazine, March 2010, page 48

Cabbage-and-Kale Slaw with Toasted Yeast Dressing, Source: Food and Wine Magazine, March 2016, page 105

Baked Shrimp Risotto, Source: Food and Wine Magazine, March 2016, page 60

Zucchini “Pasta” with Turkey Meatballs, Source: Raisin&Fig blog

GROCERY LIST

Produce

1 ginger root

1 bunch scallions

1 bunch parsley

8 sprigs sage

1 small white onion

1 large yellow onion

2 heads garlic

1 medium green cabbage

1 medium bunch of Tuscan kale

1 pint cherry tomatoes

5 medium zucchini

Fresh lemon juice

Pesto sauce

Dairy and Frozen

Unsalted butter

Parmigiano-Reggiano cheese

Milk

Eggs

Meat and Seafood 

8 chicken drumsticks

2 1.5” thick bone-in pork rib chops

1.25 pound top sirloin

2 pounds ground turkey

20 cooked shelled large shrimp

Interior Aisles

Olive oil

Vegetable oil

Grapeseed oil

Apple cider vinegar

Kosher salt

Fine sea salt

Pepper

Cumin, ground

Garlic powder

Mustard powder

Chili powder

Crushed red pepper

Dried oregano

Dried basil

Nutmeg

Soy sauce

Sugar

Short-grain rice

Arborio rice

Oatmeal

2 quarts Chicken broth, low-sodium

Beef broth, low-sodium

2 15-ounce cans white beans

3 14.5 ounce cans crushed tomatoes

Hard to Find Ingredients 

Gochujang paste

Mirin

Toasted sesame oil

Nutritional yeast flakes

March 2016 Weeknight Dinner Ideas part 3

Can you believe it?  Two posts in one week!  I am trying to make up for not posting last week by posting twice this week...  Three consecutive weeks of work trips make it hard to make delicious dinners and find time to post about them!  Also, as if there was not enough already going on, only a few more days until hubby and I close on our first house.  I am so excited to have a great kitchen, and lots of space for cooking!  The countdown is on :)

Brussels Sprouts and Steak Stir-Fry

RECIPES

Pan-Seared Halibut with Braised Swiss Chard, Source: Food and Wine Magazine, March 2014, page 124

Google's Braised Chicken And Kale, Source: Bon Appétit Magazine, March 2013, page 54

Brussels Sprouts And Steak Stir-Fry, Source: Bon Appétit Magazine, March 2013, page 51

Pork Chops And Squash With Pumpkin Seed Vinaigrette, Source: Bon Appétit Magazine, March 2013, page 48

Sweet Potato Wedges With Lime Mayo, Source: Bon Appétit Magazine, March 2014, page 32

GROCERY LIST

Produce

1 pound brussels sprouts

1 bunch kale

1.25 pound Swiss chard

1 bunch scallions 

1 bunch thyme

1 bunch rosemary

1 bunch cilantro

1 head garlic

1 ginger root

2 medium carrots

1 fresno chile or jalapeño

3 small shallots

2 lemons

1 lime

3 pounds winter squash (acorn, kabocha, delicate, or butternut)

3 sweet potatoes

1 medium onion

Fresh lemon juice

Fresh lime juice

Dairy

Unsalted butter

Meat and Seafood 

8 ounces flank or skirt steak

.25 pound thick-cut bacon

4 5-6 ounce halibut fillets

4 1-inch-thick bone-in pork chops

4 chicken legs

Interior Aisles

Olive oil

Canola oil

Vegetable oil

Kosher salt

Pepper

Paprika

Rice vinegar, unseasoned

Soy sauce, reduced sodium

Chicken broth, low-sodium

Rice

Dry white wine

Mayonnaise

Pine nuts

Hard to Find Ingredients 

Oyster sauce
Pepitas

March 2016 Weeknight Dinner Ideas Part 2

Where has March gone?  It is hard to believe we are 2/3 of the way through the month!  Between work travel, and packing, time got away from me.  

I am obsessed with the short ribs below.  I followed the recipe last year when making them for my parents.  This year we sous vide cooked them for 36 hours at 144 degrees, and had them for a quick weeknight meal.  I had to walk almost five miles home from work because of metro delays, and still managed to get the short ribs and some steamed asparagus on the dinner table by 7:50.  How is that for an easy weeknight dinner?   

Roast Chicken Paprikas with Watercress and Dilled Sour Cream

RECIPES

Roast Chicken Paprikash with Watercress and Dilled Sour Cream, Source: Food and Wine Magazine, March 2015, page 51

Steamed Bok Choy with Mapo-Style Pork, Source: Food and Wine Magazine, March 2016, page 88

Roasted Shrimp With Chile Gremolata, Source: Bon Appétit Magazine, March 2014, page 32

Roast Chicken And Kimchi Smashed Potatoes, Source: Bon Appétit Magazine, March 2013, page 46

Grilled Apple-Marinated Short Ribs, Source: Food and Wine Magazine, March 2014, page 108

Spicy Honey-Glazed Parsnips, Source: Bon Appétit Magazine, March 2014, page 32

GROCERY LIST

Produce

1 bunch watercress

4 cups bitter greens (mustard, mizuna, or arugula)

1 bunch of dill

2 bunches of scallions

1 bunch of cilantro

1 bunch of parsley

2 heads of garlic

3 red serrano or Fresno chiles

1 lemon

1 Granny Smith apple

1 ginger root

Four 6- to 8-ounce heads of baby bok choy

2 pounds parsnips

1.5 pounds fingerling or baby Yukon Gold potatoes

1 16-ounce jar Napa cabbage kimchi

2 shallots

Fresh lemon juice

Dairy 

Sour cream

Unsalted butter

Meat and Seafood 

1 3.5-pound whole chicken

.5 pound ground pork

1.5 pound large shrimp

4 boneless beef short ribs

4 large skin-on, bone-in chicken thighs

Interior Aisles

Olive oil

Canola oil

Vegetable oil

Apple cider vinegar

Rice vinegar, unseasoned

Kosher salt

Pepper

Sweet paprika

Hot paprika

Caraway seeds

Bay leaves

Chiles de árbol

Cornstarch

Honey

Sugar

Apple juice

Hoisin sauce

Soy sauce

Hard to Find Ingredients 

Sichuan peppercorns

Asian chile-bean sauce

Toasted sesame oil

Red miso

Gochujang paste

March 2016 Weeknight Dinner Ideas Part 1

Thank you for checking out my latest weeknight dinner help post!  There’s big news in our kitchen this week— we bought a house!  This means I will soon have a nice big kitchen for cooking dinner, and some space to grow some of out most frequently used veggies.   (Or it could mean I end up destroying the back yard.  Only time will tell?!?)

In the mean time, we have to eat down the contents of our kitchen, and we need quick dinner ideas to give us more time in the evenings to pack.  I included a slow cooker soup recipe this week in case any of you also have leftover holiday ham lurking in your freezer!  

As usual, please share my bog if you find it helpful, and leave a comment if you made any of the recipes featured below.

Zucchini Noodles with Chicken and Ginger Dressing

RECIPES

Zucchini Noodles with Chicken and Ginger Dressing, Source: Food and Wine Magazine, March 2016, page 84

Barbecue Shrimp with Avocado Salad, Source: Food and Wine Magazine, March 2015, page 54

Hoisin-Glazed Pork Chops, Source: Bon Appétit Magazine, March 2016, page 40

Lamb Stir-Fry With Pomegranate And Yogurt, Source: Bon Appétit Magazine, March 2014, page 33

Emeril's Slow-Cooker Split-Pea Soup, Source: Martha Stewart

Creamed Swiss Chard With Lemony Breadcrumbs, Source: Bon Appétit Magazine, March 2014, page 37

GROCERY LIST

Produce

1 lemon

1.75 pounds zucchini

1 bunch of watercress

1 bunch of scallions

1 bunch of thyme

1 bunch of mint

1 bunch of oregano

2 Hass avocados

2 romaine hearts

Pomegranate seeds

1 fennel bulb

3 radishes

2 large bunches Swiss chard

4 small carrots

1 bunch celery

1 red bell pepper

Ginger root

2 heads of garlic

3 shallots

1 medium red onion

1 medium white onion

Lemon juice

Dairy 

Unsalted butter

Plain Greek yogurt

Heavy cream

Meat and Seafood 

1 rotisserie chicken

24 large shrimp

2 1.5-inch-thick bone-in pork rib chops

1.5 pounds boneless leg of lamb

2 small ham hocks

Interior Aisles

Olive oil

Canola oil

Vegetable oil

Kosher salt

Pepper

Dry white wine

Soy sauce

Honey

Toasted sesame seeds

Cumin seeds

Coriander seeds

Bay leaves

Paprika

2 pounds dried green split peas

Worcestershire sauce

Distilled white vinegar

Red wine vinegar

Sriracha

3 quarts Chicken broth, low-sodium

Pistachios

Cooked rice

Fresh bread crumbs