What to Cook This Week COVID-19 Week 2
Last Updated March 25, 2020
As we go into our third week in lockdown, our menu includes Black Beans with Citrus, Chicken Shawarma, and Spring Rolls among others.
Citrus Garlic Cuban Black Beans
Vinegar, orange, lime and garlic infuse these vegetarian beans with bold flavor. If you want to pump them up, saute bacon and stir in at the end.
Chicken Shawarma
This Middle Eastern classic is perfect for weekninght dinners and great as leftovers bundled up in a wrap.
Roasted Cauliflower Proscuitto Cheese Frittata
Frittatas are genius and a great use for leftovers. This one utilizes leftover spaghetti, veggies and cheese, all held together by 2 eggs and milk. A great way to reduce food waste.&...
Spring Rolls with Peanut Sauce
These spring rolls are sure to give you plenty of fresh flavor and promise you won't be in the kitchen long!
Courtesy of Health with Hope
Bob's Caldo Gallego: Perfect for March Days
(Spanish White Bean Chorizo Soup) Caldo Gallego means Galacian broth. This earthy main dish soup is a mainstay in Spanish communities and hails from Spain’s Galacia region. Just add a baguette and...
Shrimp and Creamy Goat Cheese Grits
This recipe from Chef Skylar Bush is perfect in every way. The soft chevre makes these grits creamy and delicious and the bacon, hot sauce infused shrimp a zesty contract.
Crispy Tofu Bowl With Broccolini, Edamame & Peanut Sauce
This healthy bowl is super versatile. If broccolini is not available, turn to broccoli or Chinese broccoli.
What to Cook This Week
In this first week of hibernation and "social distancing," the freezer might still be full. As such, we're focusing on beef and chicken and meals that are great as leftovers or repurposed from a...
Espresso Chocolate Buttercream
This buttery frosting has just the right amount of coffee flavor to frost anything from brownies to cake.
