Every Thursday, we will publish a menu for the whole week, along with a shopping list.
Click on each week below to get the menu details for the week plus the shopping list, or you can click on each meal to get that particular recipe.
Monday – Buffalo Chicken Salad * Tuesday – Chickpea Salad with Cumin Dressing; Spicy Shrimp * Wednesday – Ricotta and Spinach Frittata; Black Bean, Tomato, and Cucumber Salad * Thursday – Curried Noodles with Vegetables * Friday – Chicken Burgers with Shallots, Mustard, and Capers; Japanese Cucumber Salad with Cilantro, Mint, and Ginger Rice Wine Vinegar Dressing * Saturday – Spice-rubbed Fish with Lemony Rice, Tomato Salad * Sunday – Pasta Bolognese; Balsamic Romaine Salad
Monday – Pasta and Fried Zucchini Salad, Vanilla Pudding with Summer Berries * Tuesday – Green Lentils with Roasted Beets and Carrots, Swiss Chard “Salad” * Wednesday – Malaysian Barbecue-Glazed Grouper, Brown Rice, and Cucumber Salad with Garlic and Ginger * Thursday – Pasta, Crispy Tofu and Green Bean Salad * Friday – Zucchini and Fresh Herb Fritters, Grilled Corn and Tomato Salad * Saturday – Rose Sangria, Avocado Crostini; Pizza Rustica; Blueberry Pie with Greek Yogurt Ice Cream * Sunday – Zucchini Stuffed with Fennel and Shrimp; No-Knead Bread with Olives and Herbs
Monday – Hoisin Glazed Chicken Wraps with Romaine Lettuce and Cucumber * Tuesday – Portobello-Balsamic Burgers with Blue Cheese and Caramelized Onions * Wednesday – Beef and Cabbage Stir-Fry with Peanut Sauce * Thursday – Black Bean and Corn Pizza * Friday – Spice-Rubbed Fish Tacos with Cabbage Coleslaw * Saturday – Angel Hair Pasta with No-cook Tomato and Basil Sauce * Sunday – Lemon and Rosemary Chicken on a Bed of Mixed Greens and Olive Salad
Monday – Penne with Zucchini, Walnuts and Pesto * Tuesday – Caramelized Onion and Fontina Frittata (with a salad and No-Knead Bread) * Wednesday – Swiss Chard with Cannellini Beans, Saffron and Tomatoes * Thursday – Teriyaki Noodles with Tofu and Vegetables * Friday – Curried Salmon and Mixed Pea Salad; Coffee Kahlua Brownie Ice Cream * Saturday – Zucchini Pizza with Grape Tomatoes and Feta Cheese; Free-Form Nectarine and Almond Tart (served with Vanilla Frozen Yogurt and Salted Caramel Sauce) * Sunday – Summer Squash Lasagne
Monday – Tandoori Chicken on a Bed of Romaine, Chickpea, and Tomato salad with Yogurt and Cumin Dressing * Tuesday – Pasta with Shrimp and Feta Cheese * Wednesday – Chicken Taco Pizza * Thursday – Black Beans and Rice with Apple Salsa * Friday – Teriyaki Sloppy Joes with Chicken and Spinach; Mixed Greens and Fennel Salad * Saturday – Beef and Bean Chile Verde * Sunday – Seared Curried Fish with Warm Olive-Tomato Chutney
Monday – Grilled Portabello Mushroom Pasta, Broccoli Rabe * Tuesday – Caprese Salad with Homemade Mozzarella Cheese * Wednesday – Pasta with Turnips, Turnip Greens and Garlic Scapes; Beets with Lemon and Cilantro * Thursday – Snow Pea, Cashew and Tofu Stir-Fry with Stir-Fried Rice with Broccoli Rabe * Friday – Chickpea Saute with Greek Yogurt * Saturday – Rum Punch and Fried Plantains, West Indian Rice and Peas with Tempeh, Avocado Ahdi; Bananas Foster * Sunday – Miso-Glazed Swordfish Kebabs with Zucchini and Snow-Pea Salad
Monday – Lemon Gnocchi with Spinach and Peas * Tuesday – Black Bean, Corn and Zucchini Enchiladas, with a Romaine, Cilantro and Avocado Salad * Wednesday – Moo Shu Shrimp and Szechwan Green Beans * Thursday – Tagliatelle with Broccoli Rabe, Roasted Red Peppers and Fresh Mozzarella * Friday – Fish Soup Provencale with Escarole, Fennel and Orange Salad * Saturday – Spinach, Dill and Fontina Frittata, Sauteed Cherry Tomatoes with Shallots and No – Knead Bread; Strawberry Rhubarb Pie * Sunday – Strawberry Bellinis with Goat Cheese and Balsamic Onion Phyllo Pouches; Broiled Salmon with Mint and Preserved Lemon, Strawberry Salad with Feta and Pistachios, and No-Knead Bread; Chocolate Strawberry Layer Cake