Meal plan

Week of 2026-05-31 – 2026-06-04

Source: plans/2026-05-31/final.json · rendered by render_html.py

v2 (2026-05-30) — Fresh restart per user request; v1 (2026-05-20) axed. Anchor: user found 1/3 lb fresh morels at the farmers market and asked that EVERY Sunday Real Main feature morels (as side or part of main). Also has 1/2 lb shiitakes (separate use), a head of butter lettuce, heirloom tomatoes (for salads/freshening throughout the week). Plan A (French): Food52 spatchcock chicken from the cookbook + butter-fried morels with shallots + creme fraiche side. Plan B (Levantine): NYT Sifton oven-roasted chicken shawarma + sauteed morels over saffron rice. Plan C (treasure): Food52 morels + asparagus tarragon pasta, with grilled chicken thighs alongside for protein bulk (addresses last week's pea-asparagus-pasta under-rich feedback). Mid-week cooks lean light/grill-friendly given Wed/Thu hot forecast (84F).

v1 (2026-05-20) — First JSON-native plan since the schema refactor. Authored against plan_schema.md. Italian short-rib ragu (Plan A) / Korean galbi-jjim (Plan B) / pea-scape risotto + rhubarb pork (Plan C). Superseded by v2.

Seasonal context — late May → early June 2026, Chicago (week straddles May/June)
Local peak: rhubarb (last good weeks), Michigan asparagus (peak ending; still excellent), spring onions, butter lettuce + spring greens (peak), radishes
Local emerging: sugar snap peas at peak freshness, first local strawberries, garlic scapes (early-to-mid June peak), first heirloom tomatoes (hothouse + early field)
Treasures in window: fresh morels (user has 1/3 lb on hand — anchor for all three Sunday cooks), garlic scapes (early-to-mid June peak — used in Plan C Wed pesto), first local strawberries (local-vs-shipped quality jump is dramatic), last weeks of peak rhubarb
Weather: Sun 5/31 mostly sunny 66-68F (great Sunday); Mon-Tue 6/1-2 climbing 69-76F sunny; Wed 6/3 hot 84F mostly sunny (grill-friendly mid-week); Thu 6/4 84F with thunderstorms possible (lean fridge-cold or pantry on Thu). All three mid-week cooks lean light/grill-friendly given Wed heat.
At a glance
Plan A — French spring — grilled chicken with morels + slow-roasted salmonPlan B — Levantine — chicken shawarma + grilled shrimp skewersPlan C — Spring treasures — morel + asparagus tarragon pasta + scape pesto shrimp
SundayGrilled spatchcock chicken (~9 lb, 2 birds) + butter-fried morels — 3 dinnersOven-roasted chicken shawarma (~6 lb boneless thighs) + sauteed morels over saffron rice — 3 dinnersMorels + asparagus tarragon pasta (Food52) + grilled bone-in chicken thighs (~9 lb) — 3 dinners
MondayCrispy chicken caesar (butter lettuce) — re-crisped chicken sliced over a caesarShawarma wraps with tahini sauce + chopped salad + heirloom tomatoChicken-and-tomato pasta salad cold — leftover chicken thighs + heirloom tomato
TuesdayChicken + heirloom tomato caprese plate (basil, mozz, balsamic)Fattoush salad with shawarma chicken + butter lettuce + toasted pitaChicken + asparagus orzo with lemon — uses leftover chicken thighs Day 2
WednesdaySlow-roasted salmon (~4 lb, 250°F oven) + sugar-snap salad — 2 dinnersMediterranean grilled shrimp skewers (~4 lb, frozen-thawed) + couscous + chopped saladPesto shrimp pasta (Food52) with fresh garlic-scape pesto component — light + cool for the 84F day
ThursdayCold-flake salmon nicoise on butter lettuce (Day-2 salmon exception)Off-plan pivot — Wed shrimp doesn't hold; pantry default (eggs on toast)Off-plan pivot — Wed shrimp doesn't hold; pantry pasta aglio e olio
Quiet, elegant French week. Sunday is a two-zone-grill spatchcock chicken (from the cookbook — proposed last week, never made) with a luxurious side of butter-fried fresh morels finished in creme fraiche. Leftover chicken carries into Mon caesar (with the butter lettuce) and Tue caprese (with the heirloom tomatoes). Wed pivots to Melissa-Clark-style slow-roasted salmon — low oven on a hot day, less than 30 min hands-on — with a sugar-snap salad. Thu cold-flakes the leftover salmon onto a nicoise.
Grilled spatchcock chicken (~9 lb, 2 birds) + butter-fried morels — 3 dinners
Sunday cook

Grilled spatchcock chicken (~9 lb, 2 birds) + butter-fried morels — 3 dinners

3 dinners × 27 oz family target + 10% buffer = ~90 oz raw protein. Bone-in spatchcock yields ~50% boneless cooked → ~9-10 lb bone-in raw needed. Two whole chickens spatchcocked (4-4.5 lb each = ~9 lb total).

Full recipe ▾
Real recipe
Grilled Spatchcock Chicken With Herby Green Sauce — Food52

Two whole chickens spatchcocked and dry-brined overnight, then two-zone-grilled — indirect heat to render fat and cook through, then a quick direct-heat finish for crispy skin. From the cookbook (candidate, never cooked before this week).

Ingredients
  • 2 (~4-4.5 lb each, ~9 lb total) whole chickens (spatchcocked Sat night by removing the backbone with kitchen shears)
  • 2 Tbsp kosher salt
  • 1 Tbsp cracked black pepper
  • 2 Tbsp olive oil (brushed on just before grilling)
Method
  1. Sat night: spatchcock both chickens (cut down each side of the backbone with kitchen shears; press flat with the heel of your hand). Salt all over including under the skin. Refrigerate uncovered on a rack overnight (this is a dry-brine — pulls out moisture, crisps the skin).
  2. Sun, ~45 min before serving: pull chickens from fridge, brush with olive oil, and let come to room temp.
  3. Heat the grill for two-zone cooking: one side roaring hot (~500°F direct heat), the other side moderate (~350°F indirect heat).
  4. Place chickens skin-side-UP over the indirect/moderate zone. Close the lid and cook 30-35 min until the thigh registers ~150°F at the joint.
  5. Move chickens skin-side-DOWN to the hot direct zone for the final crispy finish — 4-6 min, watching closely so the skin doesn't burn. Pull when the thigh registers 165°F.
  6. Rest 10 min loosely tented with foil. Cut each bird into 8 pieces (2 thighs, 2 drums, 2 wings, 4 breast quarters). Plate.
  7. Spoon herby green sauce (see source for proportions) or simply finish with flaky salt and lemon wedges.
Pitfalls
  • Don't skip the overnight dry-brine — it's the difference between crispy skin and rubbery skin.
  • If your indirect zone runs hot, the chicken cooks fast — start probing thighs at 25 min.
  • Resting matters: 10 min loosely tented prevents the juices from running out when you cut.
Optional / bonus
  • Substitute a garlic-scape chimichurri for the herby green sauce — scapes are in early-June peak.
Active 35 min · Total 75 min · Holds pre 1d / post 3d
Side: Butter-fried morels with shallots and creme fraiche — All ~5 oz of the user's fresh morels, halved if large, sauteed in butter with minced shallot, deglazed with dry white wine, finished with a spoonful of creme fraiche and chives. The Sunday luxury side — only made on cook day, never as a freshening leftover. ~5 oz (the user's full 1/3 lb) fresh morels; 3 Tbsp unsalted butter; 2 medium shallots; .5 cup dry white wine; 1/3 cup creme fraiche; 2 Tbsp fresh chives; to taste kosher salt; to taste black pepper. Rinse morels briefly in cold water (don't soak — they hold liquid). Pat dry. Halve any large ones lengthwise. (+5 more) · Active 15 min · Total 15 min · Holds pre 1d / post 0d
Side: Butter lettuce salad with shallot vinaigrette — Light, clean salad of butter lettuce (user has a beautiful head) with a sharp shallot-Dijon vinaigrette to cut through the rich chicken + morels. 1 large head butter lettuce; 1 small shallot; 1 tsp Dijon mustard; 1.5 Tbsp white wine vinegar; 4 Tbsp extra-virgin olive oil; to taste kosher salt; to taste black pepper. Whisk shallot + Dijon + vinegar + salt + pepper in a small bowl. Let sit 5 min (shallot mellows). Slowly whisk in olive oil until emulsified. Tear butter lettuce into salad-bowl-friendly pieces. Dress just before serving — butter lettuce wilts fast. · Active 10 min · Total 10 min · Holds pre 1d / post 0d
Starch: Crusty bread, warmed — A good country loaf, warmed in the oven — perfect for catching the morel-cream sauce. 1 large country loaf or boule; for serving salted butter. Warm the loaf in a 350°F oven for 8-10 min while the chicken rests. Slice at the table. Serve with cold salted butter. · Active 2 min · Total 10 min · Holds pre 1d / post 2d
Elio: Plain pulled chicken (no morels, no sauce) + a torn slice of buttered bread + a few sliced tomatoes on the side. He likes chicken; the morels are too earthy for him.
AI alternative — inspired by Poulet aux morilles — the classic French combination, simplified for oven roasting
Roasted spatchcock chicken with morel cream sauce served over the top
Oven-roasted spatchcock chicken with morel cream sauce

Same spatchcock technique but roasted at 425°F instead of grilled, with the morel-shallot-cream side spooned over the chicken to merge into one dish.

Ingredients
  • 2 (~4-4.5 lb each) whole chickens (spatchcocked, dry-brined overnight)
  • 2 Tbsp kosher salt
  • 2 Tbsp olive oil
  • 1 Tbsp black pepper
  • 6 fresh thyme sprigs
  • 1 lemon (halved for finishing)
Method
  1. Sat night: spatchcock + dry-brine (as in Real recipe).
  2. Sun: pull chickens from fridge 45 min before. Heat oven to 425°F convection (or 450°F regular).
  3. Brush chickens with olive oil; pepper generously. Place skin-side-up on a rack over a sheet pan. Scatter thyme sprigs.
  4. Roast 35-45 min until thigh registers 165°F and skin is deeply golden.
  5. Rest 10 min loosely tented. Squeeze lemon over.
  6. Spoon the warm morel cream sauce (made separately — see Real-recipe sides) generously over each portion at the table.
Pitfalls
  • Watch the oven — convection runs faster; start probing at 30 min.
Active 15 min · Total 60 min · Holds pre 1d / post 3d
Side: Smashed cucumber salad with rice wine vinegar — Cold, sharp, crunchy contrast to the rich chicken-and-morel sauce. 2 large English cucumbers; 1 tsp kosher salt; 3 Tbsp rice wine vinegar; 1 tsp toasted sesame oil; 1 tsp sugar; 1 clove garlic; 1 tsp sesame seeds. Smash cucumbers with the flat of a knife or a rolling pin; cut into bite-size pieces. (+3 more) · Active 10 min · Total 25 min · Holds pre 1d / post 0d
Starch: Buttered egg noodles — Soft, neutral base for catching the morel cream sauce. 1 lb wide egg noodles; 4 Tbsp unsalted butter; 2 Tbsp fresh parsley; to taste kosher salt. Boil egg noodles in well-salted water until al dente (~6 min). Drain (reserve a splash of cooking water). Toss with butter, a splash of pasta water, parsley, salt. · Active 10 min · Total 10 min · Holds pre 5d / post 2d
Elio: Same — plain pulled chicken + a few buttered noodles + sliced tomatoes.
Monday · freshening

Crispy chicken caesar (butter lettuce) — re-crisped chicken sliced over a caesar

Full recipe ▾
Real recipe
Crispy chicken caesar with butter lettuce

Sunday's leftover chicken re-crisped in a skillet, sliced, and laid over a butter-lettuce caesar with the user's farmers-market head. Tangy, satisfying, fast.

Ingredients
  • ↩ from Sunday's main: ~24 oz boneless equivalent (Day 1 portion) leftover grilled chicken
  • 1 Tbsp olive oil
  • 1 head butter lettuce (leaves separated, washed, spun dry)
  • 2 oz Parmigiano-Reggiano (shaved with a vegetable peeler)
  • 2 cups rustic croutons (homemade by toasting torn bread with olive oil + salt; or store-bought)
  • 4 anchovy fillets (minced (skip for kid plate))
  • 1 clove garlic (grated)
  • 1 lemon (juice + zest)
  • 1 tsp Dijon mustard
  • 1 egg yolk
  • 1 tsp Worcestershire sauce
  • 1/3 cup extra-virgin olive oil
  • to taste kosher salt
  • to taste black pepper
Method
  1. Pull leftover chicken into large chunks; pat dry.
  2. Heat 1 Tbsp olive oil in a skillet over medium-high. Re-crisp chicken skin-side-down 90 sec, then flip 30 sec. Set aside.
  3. Caesar dressing: whisk anchovy + garlic + lemon juice + Dijon + egg yolk + Worcestershire. Slowly drizzle in 1/3 cup olive oil, whisking, until emulsified. Season.
  4. Toss butter lettuce with most of the dressing. Plate. Top with sliced warm chicken, croutons, shaved parm, lemon zest.
  5. Pass extra dressing at the table.
Pitfalls
  • If you're nervous about raw yolk: substitute 2 Tbsp mayo + 1 tsp Dijon.
Active 20 min · Total 20 min · Holds pre 0d / post 0d
Starch: Croutons (rustic, from yesterday's bread) — Tear leftover Sunday bread into crouton-sized pieces, toast with olive oil + salt. 3 cups torn pieces leftover crusty bread; 3 Tbsp olive oil; to taste kosher salt; .5 tsp garlic powder. Heat oven to 400°F. Toss torn bread with olive oil + salt (+ garlic powder if using). Spread on a sheet pan; toast 8-10 min until golden + crisp, tossing once. · Active 5 min · Total 12 min · Holds pre 2d / post 5d
Elio: Pulled chicken pieces + a few plain croutons + a small bowl of yogurt on the side. Skip the dressing.
AI alternative
Chicken + heirloom tomato tartines on toasted country bread
Chicken + heirloom tomato tartines

Open-faced sandwiches on toasted Sunday bread: smear with herbed creme fraiche, pile on warm chicken, halved heirloom cherry tomatoes, fresh herbs, flake salt. Different shape from caesar; same leftover.

Ingredients
  • ↩ from Sunday's main: ~24 oz boneless equivalent (Day 1) leftover grilled chicken
  • ↩ from Sunday's starches: 8 thick slices leftover crusty bread
  • .5 cup creme fraiche
  • 1/3 cup chopped fresh herbs (chives + parsley + tarragon mix)
  • 1 lemon lemon zest
  • 1 lb (from the user's haul) heirloom tomatoes (halved if cherry-size, sliced if large)
  • 2 Tbsp olive oil
  • to taste flake salt
  • to taste black pepper
Method
  1. Toast bread slices in a 400°F oven 5 min until golden.
  2. Mix creme fraiche + half the herbs + lemon zest + salt + pepper.
  3. Re-crisp chicken briefly in a skillet (90 sec); slice.
  4. Spread herbed creme fraiche on each toast. Top with sliced chicken, then halved tomatoes. Drizzle with olive oil, shower with remaining herbs + flake salt.
Active 15 min · Total 20 min · Holds pre 0d / post 0d
Side: Quick-pickled radish slices — Sharp pickled radish for crunch + acidity alongside the rich tartines. 1 bunch (8-10) radishes; .25 cup rice wine vinegar; 1 tsp sugar; .5 tsp kosher salt. Whisk vinegar + sugar + salt until dissolved. Add radish slices; toss. Let sit 15 min minimum. Drain before serving. · Active 5 min · Total 20 min · Holds pre 1d / post 5d
Elio: Chicken pieces + bread + tomato halves separately on the plate (deconstructed).
Tuesday · freshening

Chicken + heirloom tomato caprese plate (basil, mozz, balsamic)

Full recipe ▾
Real recipe
Chicken + heirloom tomato caprese

Day-2 chicken cold-sliced over thick slabs of heirloom tomato (from the user's haul) with torn fresh mozzarella, basil, aged balsamic. The Italian classic, made substantial by the leftover chicken.

Ingredients
  • ↩ from Sunday's main: ~24 oz boneless equivalent (Day 2) leftover grilled chicken
  • 1.5 lb (the user's haul) heirloom tomatoes (sliced 1/2-inch thick)
  • 12 oz fresh mozzarella (torn into pieces)
  • 1 large bunch fresh basil (leaves torn)
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp aged balsamic vinegar (good stuff, used sparingly)
  • to taste flake salt
  • to taste black pepper
Method
  1. Slice chicken cold into rough 1/4-inch pieces.
  2. On a large platter, arrange tomato slices in overlapping rings. Salt them lightly + let sit 5 min (releases juice = flavor).
  3. Scatter torn mozzarella + sliced chicken over the tomatoes. Tuck basil leaves throughout.
  4. Drizzle olive oil + balsamic. Finish with flake salt + black pepper.
  5. Serve at room temperature with bread for sopping.
Pitfalls
  • Cold tomatoes are sad — let the dish sit at room temp 15 min before serving.
Optional / bonus
  • A thin slice of prosciutto draped over each portion is decadent.
Active 15 min · Total 20 min · Holds pre 0d / post 0d
Side: Butter lettuce + cucumber side salad — Light green counterpoint using remaining butter lettuce. remaining half-head butter lettuce; 1 English cucumber; 1 Tbsp lemon juice; 2 Tbsp olive oil; to taste kosher salt. Tear butter lettuce into pieces; toss with cucumber, lemon juice, olive oil, salt. Dress just before serving. · Active 5 min · Total 5 min · Holds pre 0d / post 0d
Starch: Bread (warmed) — More of Sunday's bread, sliced and warmed. half loaf leftover crusty bread. Slice bread; warm in a 350°F oven 5 min. · Active 2 min · Total 7 min · Holds pre 2d / post 0d
Elio: Plain chicken pieces + plain mozz cubes + tomato halves on the side. He likes mozz.
AI alternative
Chicken + tomato pita pockets with tzatziki
Chicken + tomato pita pockets with tzatziki

Warmed pita stuffed with chopped chicken, diced heirloom tomato, cucumber, red onion, cool tzatziki. Different vehicle; same leftover + heirloom-tomato theme.

Ingredients
  • ↩ from Sunday's main: ~24 oz boneless equivalent (Day 2) leftover grilled chicken
  • 8 large pita bread (warmed)
  • 1 lb heirloom tomatoes (diced)
  • 1 English cucumber (diced)
  • .5 small red onion (finely diced)
  • 1.5 cups full-fat Greek yogurt
  • 2 cloves garlic (grated)
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh dill (chopped)
  • to taste kosher salt
  • 2 Tbsp olive oil
Method
  1. Make tzatziki: combine yogurt + grated garlic + lemon juice + dill + salt. Let sit 15 min.
  2. Chop chicken into bite-size pieces; warm briefly in a skillet with 1 Tbsp olive oil.
  3. Warm pitas in a 350°F oven or dry skillet 30 sec/side.
  4. Stuff each pita: tzatziki + chicken + tomato + cucumber + red onion.
Optional / bonus
  • Add a swipe of harissa for heat.
Active 20 min · Total 35 min · Holds pre 0d / post 0d
Elio: Open-pita with plain chicken + plain yogurt + tomato pieces; skip cucumber + onion.
Slow-roasted salmon (~4 lb, 250°F oven) + sugar-snap salad — 2 dinners
Wednesday cook

Slow-roasted salmon (~4 lb, 250°F oven) + sugar-snap salad — 2 dinners

2 dinners × 27 oz family target + 10% buffer = ~60 oz raw salmon. Buy 4 lb (frozen, thaw Tue night). Salmon is the explicit Wed 2-day-OK seafood exception (cold-flake Day 2 only).

Full recipe ▾
Real recipe
Slow-Roasted Salmon — America's Test Kitchen

ATK's foolproof method: salmon side roasted at 250°F for ~1 hour. Wide window of doneness, silky texture, low oven impact on an 84°F day. Coated lightly with brown sugar + salt + olive oil + lemon zest before roasting; finished with fresh chives.

Ingredients
  • 4 lb (one side or two ~2-lb pieces) center-cut salmon fillet, skin-on ((frozen — thaw Tue night in fridge))
  • 2 tsp kosher salt
  • 1 Tbsp light brown sugar
  • 2 Tbsp extra-virgin olive oil
  • 2 lemon (zested + halved for serving)
  • 1/4 cup fresh chives (thinly sliced)
Method
  1. Tue night: move salmon from freezer to fridge to thaw overnight.
  2. Wed afternoon, ~90 min before serving: heat oven to 250°F. Line a rimmed baking sheet with foil + parchment.
  3. Pat salmon dry. In a small bowl, combine salt + brown sugar + lemon zest. Rub mixture over the flesh side of the salmon. Drizzle with olive oil.
  4. Place salmon skin-side-down on the prepared sheet. Roast 45-60 min until the flesh flakes easily and an instant-read thermometer reads 125°F at the thickest part.
  5. Transfer to a serving platter. Shower with chives. Serve with lemon halves on the side.
  6. (For the 2nd dinner / Thu cold-flake: cool one half completely, wrap tight, refrigerate.)
Pitfalls
  • Don't skip the brown sugar — it's tiny but it caramelizes lightly and balances the salt.
  • Pull at 125°F internal; carryover takes it to 130°F (the silky just-cooked sweet spot).
Optional / bonus
  • Substitute fresh dill or tarragon for the chives.
Active 15 min · Total 75 min · Holds pre 4d / post 2d
Side: Sugar snap pea + radish salad with lemon-tarragon dressing — Sugar snaps at peak — quickly blanched, shocked cold, tossed with thin radish coins and a bright lemon-tarragon dressing. Cold, crunchy, perfect against silky salmon. 1 lb sugar snap peas; 8 radishes; 1 lemon; 1 small shallot; 1 tsp Dijon mustard; 3 Tbsp extra-virgin olive oil; 2 Tbsp fresh tarragon; to taste kosher salt. Bring a pot of salted water to a boil; have an ice bath ready. (+3 more) · Active 15 min · Total 20 min · Holds pre 2d / post 1d
Starch: Lemony orzo with butter and parsley — Soft orzo, buttered, brightened with lemon zest. Quiet starch under the salmon. 1 lb orzo; 3 Tbsp unsalted butter; 1 lemon lemon zest; 2 Tbsp fresh parsley; to taste kosher salt. Boil orzo in well-salted water until al dente (~9 min). Drain; toss with butter + lemon zest + parsley + salt. · Active 10 min · Total 10 min · Holds pre 5d / post 3d
Elio: Salmon is in his 'will eat' zone if served plain (no chives). Plain salmon flakes + buttered orzo + a few raw snap peas.
AI alternative
Grilled salmon with herb-yogurt sauce (move it outside on the hot day)
Cedar-plank or direct grilled salmon with herb-yogurt sauce

Same salmon, but grilled — better for an 84°F day (no oven). Cedar plank optional for smoky aroma. Cool herb-yogurt sauce served at the table.

Ingredients
  • 4 lb (one side or two ~2-lb pieces) center-cut salmon fillet, skin-on ((frozen — thaw Tue night))
  • 1, optional cedar plank (soaked in water 1 hr before grilling)
  • 2 Tbsp olive oil
  • 1.5 tsp kosher salt
  • to taste black pepper
  • 1.5 cups full-fat Greek yogurt
  • 2 Tbsp fresh dill (chopped)
  • 1 Tbsp fresh mint (chopped)
  • 1 lemon (juice + zest)
  • 1 clove garlic (grated)
Method
  1. If using cedar plank: soak in water 1 hr.
  2. Heat grill medium-high (~400°F). Pat salmon dry; brush with olive oil; salt + pepper.
  3. If using plank: place salmon skin-down on the wet plank, plank on grill grates, close lid, cook 12-15 min until just opaque + 125°F internal.
  4. If direct: place salmon skin-down on oiled grates, close lid, cook 8-10 min total without flipping.
  5. Make herb-yogurt sauce: stir yogurt + dill + mint + lemon juice + lemon zest + garlic + salt.
  6. Serve salmon with sauce on the side.
Pitfalls
  • Don't try to flip — the skin sticks. Cook fully skin-side-down.
Active 20 min · Total 30 min · Holds pre 4d / post 2d
Side: Grilled sugar snap peas with lemon + chili flake — Tossed onto the grill with olive oil + salt; charred-but-crunchy. 1 lb sugar snap peas; 2 Tbsp olive oil; to taste kosher salt; 1 lemon; pinch red pepper flakes. Toss snaps with olive oil + salt. Grill in a grill basket over direct heat 2-3 min, tossing once, until charred in spots but still crisp. Off heat: squeeze lemon + sprinkle chili flakes. · Active 10 min · Total 12 min · Holds pre 2d / post 1d
Starch: Grilled flatbreads — Store-bought flatbreads brushed with olive oil + grilled until char-marked. 8 store-bought naan or flatbread; 2 Tbsp olive oil; to taste flake salt. Brush flatbreads with olive oil; grill 60-90 sec per side until char-marked. Salt. · Active 5 min · Total 8 min · Holds pre 5d / post 1d
Elio: Plain salmon flakes + a torn piece of grilled flatbread + a few snap peas (not too charred).
Thursday · freshening

Cold-flake salmon nicoise on butter lettuce (Day-2 salmon exception)

Full recipe ▾
Real recipe
Cold-flake salmon nicoise on butter lettuce

Day-2 cold-flake salmon over butter lettuce with hardboiled eggs, blanched green beans, olives, capers, and a Dijon vinaigrette. Cold and bright — perfect for a hot Thu evening with possible thunderstorms.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (Day 2 portion) leftover slow-roasted salmon
  • remaining leaves butter lettuce (from any not used)
  • 6 eggs (hard-boiled 10 min, peeled, halved)
  • 12 oz green beans (haricots verts) (blanched 90 sec, ice-shocked)
  • 1 lb small potatoes (fingerlings or new) (boiled in salted water until tender (~12 min), halved)
  • .5 cup Nicoise or kalamata olives (pitted)
  • 2 Tbsp capers (drained)
  • .5 lb cherry tomatoes (halved (or use leftover heirlooms))
  • 1 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • 6 Tbsp extra-virgin olive oil
  • 1 small shallot (minced)
  • 1 Tbsp fresh tarragon (chopped)
  • to taste kosher salt
Method
  1. Boil potatoes in salted water 12 min until tender; drain, halve.
  2. Hard-boil eggs 10 min; ice bath; peel; halve.
  3. Blanch green beans 90 sec; ice-shock; drain.
  4. Whisk Dijon + vinegar + shallot + salt; slowly whisk in olive oil. Stir in tarragon.
  5. Flake leftover salmon into large pieces (don't crumble).
  6. On a large platter: bed of butter lettuce. Arrange salmon flakes, potato halves, green beans, egg halves, olives, capers, tomatoes in groupings.
  7. Drizzle vinaigrette generously over everything. Serve at room temp.
Pitfalls
  • Don't try to reheat the salmon — it dries out. The cold-flake Day-2 salmon move is the point.
  • Dress the potatoes while still warm — they absorb the dressing better.
Optional / bonus
  • Anchovies on top are traditional and excellent.
Active 35 min · Total 40 min · Holds pre 0d / post 0d
Starch: Crusty bread (warmed) — Whatever bread is left; warmed. half loaf remaining bread. Warm in a 350°F oven 5 min. · Active 2 min · Total 7 min · Holds pre 1d / post 0d
Elio: Plain salmon flakes + plain potato halves + a halved egg + a couple of green beans. Skip the olives + capers + dressing.
AI alternative
Salmon-and-avocado rice bowls with soy-sesame dressing
Salmon-and-avocado rice bowls with soy-sesame dressing

Day-2 cold salmon flaked over warm rice with sliced avocado, cucumber ribbons, scallion, sesame seeds, soy-sesame dressing. Japanese-leaning, fast.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (Day 2 portion) leftover slow-roasted salmon
  • 2 cups dry short-grain rice
  • 2 ripe avocados (sliced)
  • 1 English cucumber (ribboned with a peeler)
  • 4 scallions (thinly sliced)
  • 3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp honey
  • 2 Tbsp toasted sesame seeds
  • 2 nori sheets (torn into pieces) (optional)
Method
  1. Cook rice per package (typically 1 part rice : 1.25 parts water, 18 min).
  2. Whisk soy + vinegar + sesame oil + honey.
  3. Build bowls: warm rice, flaked salmon, avocado, cucumber ribbons, scallion. Drizzle dressing. Top with sesame seeds (+ torn nori).
Active 15 min · Total 25 min · Holds pre 0d / post 1d
Elio: Rice + plain salmon flakes + avocado slices + plain cucumber on the side. Skip soy.
Alejandro's-favorites week. Sunday is Sam Sifton's oven-roasted chicken shawarma (boneless thighs with cumin / paprika / cinnamon / lemon, roasted hot until crisp at the edges) — served with sauteed morels over saffron rice as the Sunday luxury side. Leftover shawarma into wraps (Mon) and fattoush (Tue). Wed pivots to Mediterranean grilled shrimp skewers — perfect for the 84F mid-week heat (outside on the grill, 6 min total). Thu becomes an off-plan pantry pivot (shrimp doesn't hold past one day).
Oven-roasted chicken shawarma (~6 lb boneless thighs) + sauteed morels over saffron rice — 3 dinners
Sunday cook

Oven-roasted chicken shawarma (~6 lb boneless thighs) + sauteed morels over saffron rice — 3 dinners

3 dinners × 27 oz family target + 10% buffer = ~90 oz raw protein. Boneless skinless thighs (no bone deduction) → 6 lb raw. Round to 6 lb (about 18-20 thighs).

Full recipe ▾
Real recipe
Oven-Roasted Chicken Shawarma — NYT Cooking / Sam Sifton

Sifton's home-kitchen shawarma: boneless skinless chicken thighs marinated in lemon + olive oil + garlic + cumin + paprika + turmeric + cinnamon + red pepper, roasted at 425°F on a sheet pan with a quartered red onion until crispy at the edges and aromatic. Served with pita, tzatziki, chopped salad.

Ingredients
  • 6 lb (~18-20 thighs) boneless skinless chicken thighs
  • 2 tsp kosher salt (for the Sat-night dry-brine)
  • 2 lemons (juiced — added Sun morning, NOT Sat night)
  • .5 cup extra-virgin olive oil
  • 6 cloves garlic (smashed or grated)
  • 2 tsp ground cumin
  • 2 tsp paprika
  • .5 tsp ground turmeric
  • .5 tsp ground cinnamon
  • .5 tsp red pepper flakes
  • 1 tsp black pepper
  • 1 large red onion (peeled + quartered through the root)
Method
  1. Sat night (dry-brine + spice): pat thighs dry. Toss with 2 tsp salt + cumin + paprika + turmeric + cinnamon + red pepper + black pepper + olive oil + garlic. NO LEMON YET (acid + boneless chicken needs the shorter window). Refrigerate covered overnight.
  2. Sun morning (~3 hr before serving): stir in the lemon juice. This is the 2-4 hr acidic-marinade window for boneless chicken per the prep-timing table.
  3. Sun, ~45 min before serving: heat oven to 425°F. Line a heavy sheet pan with parchment.
  4. Spread chicken in a single layer on the sheet pan. Scatter quartered red onion in the gaps.
  5. Roast 30-40 min, stirring once at the 20-min mark, until thighs are deeply browned and edges are crispy. (For extra crispiness, broil the last 2 min, watching closely.)
  6. Rest 5 min. Slice thighs against the grain into strips. Plate with the roasted onion.
  7. Serve with warm pita, tzatziki, chopped tomato + cucumber + parsley salad, hummus or tahini sauce.
Pitfalls
  • Don't add lemon Saturday — boneless chicken + acidic marinade is 1-4 hr max per the prep-timing table; overnight over-cures it (mushy texture).
  • Don't crowd the pan — chicken steams instead of browning. Use the biggest sheet pan you have, or two pans on rotated racks.
Optional / bonus
  • Make a quick white sauce: 1 cup Greek yogurt + 2 Tbsp mayo + lemon juice + grated garlic + salt.
Active 25 min · Total 60 min · Holds pre 1d / post 3d
Side: Sauteed morels over saffron rice — All ~5 oz of the user's morels sauteed in butter with garlic, lemon zest, and parsley — served over saffron-infused basmati. The Sunday luxury side; the saffron rice doubles as the starch. ~5 oz (the user's full 1/3 lb) fresh morels; 2 cups dry basmati rice; 1 generous pinch saffron threads; 4 Tbsp total (2 for rice, 2 for morels) unsalted butter; 2 small shallots; 2 cloves garlic; 1 lemon; 3 Tbsp fresh parsley; to taste kosher salt; to taste black pepper. Steep saffron in 2 Tbsp hot water for 10 min. (+4 more) · Active 25 min · Total 35 min · Holds pre 1d / post 0d
Side: Chopped Levantine salad (tomato, cucumber, parsley, sumac) — Bright tangy crunch — diced tomato + cucumber + parsley + red onion + lemon + olive oil + sumac. Includes some of the user's heirloom tomatoes. 1 lb (from the user's haul) heirloom tomatoes; 2 English cucumbers; .5 small red onion; 1 cup fresh parsley; .25 cup fresh mint; 2 Tbsp lemon juice; 3 Tbsp extra-virgin olive oil; 1 tsp ground sumac; to taste kosher salt. Dice tomato + cucumber + onion small. Toss in a bowl. Add chopped parsley + mint + lemon juice + olive oil + sumac + salt. Toss. Let sit 10 min; toss again before serving. · Active 15 min · Total 25 min · Holds pre 1d / post 1d
Starch: Warmed pita bread — Pillowy pita warmed on the oven rack while the chicken rests. 10 large pita bread. Wrap pita stack in foil; warm in the 425°F oven the last 4 min of chicken cook. · Active 2 min · Total 5 min · Holds pre 4d / post 2d
Elio: Plain shawarma chicken pieces + plain saffron rice + cucumber spears on the side. He loves chicken; skip the morels (too earthy) and the chopped salad (too tangy + full of onion).
AI alternative
Grilled chicken shawarma kebabs over rice (skewered, charred edges)
Grilled chicken shawarma kebabs

Same shawarma spice profile, but skewered and grilled outside — better for a warm Sunday + grill-loving Alejandro. Cubed boneless thighs, marinated in the same spices, threaded on metal skewers, grilled hot until char-edged.

Ingredients
  • 6 lb boneless skinless chicken thighs (cut into 1.5-inch cubes)
  • 2 tsp kosher salt
  • 2 tsp ground cumin
  • 2 tsp paprika (smoked + sweet mix)
  • .5 tsp ground turmeric
  • .5 tsp ground cinnamon
  • .5 tsp red pepper flakes
  • 1 tsp black pepper
  • 6 cloves garlic (grated)
  • .5 cup olive oil
  • 2 lemons (juiced — added Sun morning)
Method
  1. Sat night: cube the chicken; toss with salt + spices + olive oil + garlic. Refrigerate covered. NO LEMON YET.
  2. Sun morning (~3 hr before grilling): stir in lemon juice.
  3. Thread chicken onto metal skewers (or wooden skewers soaked 30 min). Pack tightly for juicy interiors with charred edges.
  4. Heat grill medium-high (~450°F).
  5. Grill 10-12 min total, turning every 3 min, until cooked through (165°F) with deep char-edges.
  6. Rest 5 min. Slide off skewers onto a platter. Serve with the saffron rice + morels, chopped salad, pita.
Pitfalls
  • Don't cube too small — small cubes overcook before charring. 1.5-inch is the sweet spot.
Active 30 min · Total 45 min · Holds pre 1d / post 3d
Side: Sauteed morels over saffron rice — Same morel + saffron-rice side as the Real version — the morels are this week's anchor and the user wants them featured Sunday regardless of which version we cook. ~5 oz fresh morels; 2 cups dry basmati rice; 1 pinch saffron threads; 4 Tbsp total butter; 2 small shallots; 2 cloves garlic; 1 lemon; 3 Tbsp fresh parsley. See Real-recipe sides for the full saffron-rice + morel method (identical preparation). · Active 25 min · Total 35 min · Holds pre 1d / post 0d
Starch: Warmed pita — Pita warmed on the cooler edge of the grill. 10 pita bread. Warm pita 20 sec/side on grill edges while chicken rests. · Active 2 min · Total 5 min · Holds pre 4d / post 2d
Elio: Same — plain chicken cubes + plain saffron rice + cucumber spears.
Monday · freshening

Shawarma wraps with tahini sauce + chopped salad + heirloom tomato

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Real recipe
Shawarma wraps with tahini sauce

Warmed pita filled with re-warmed shawarma chicken, tahini sauce, hummus, chopped tomato + cucumber + onion (using more of the heirloom tomatoes), pickled turnips or quick-pickled red onion, parsley.

Ingredients
  • ↩ from Sunday's main: ~30 oz (Day 1 portion) leftover shawarma chicken
  • 8 large pita bread
  • 1 cup (store-bought or homemade) hummus
  • see component tahini sauce
  • .75 lb (from user's haul) heirloom tomatoes (diced)
  • 1 English cucumber (diced)
  • .5 red onion (thinly sliced for pickling)
  • 3 Tbsp red wine vinegar (for the quick pickle)
  • 1 tsp sugar (for the quick pickle)
  • .5 cup fresh parsley (chopped)
  • 1 Tbsp olive oil (for re-warming chicken)
Method
  1. Quick-pickle the onion: toss thin slices with vinegar + sugar + pinch of salt; let sit 20 min.
  2. Re-warm chicken: heat 1 Tbsp olive oil in a skillet over medium-high; add chicken pieces in a single layer; sear 90 sec to re-crisp; flip 30 sec. Set aside.
  3. Warm pitas in a 350°F oven 3 min or in a dry skillet 30 sec/side.
  4. Assemble: open each pita, smear hummus, drizzle tahini sauce, add chicken, top with diced tomato + cucumber + pickled onion + parsley. Roll up or eat open-faced.
Optional / bonus
  • Add a swipe of harissa or zhug for heat.
Components
Tahini sauce

Classic tahini sauce — tahini whisked with cold water until smooth, then lemon + garlic + salt.

  • .5 cup tahini
  • 1/3 cup, more as needed cold water
  • 2 Tbsp lemon juice
  • 1 clove garlic (grated)
  • .5 tsp kosher salt
  1. Whisk tahini with cold water — it'll seize at first; keep whisking. Add more water by the Tbsp until pourable.
  2. Whisk in lemon juice, garlic, salt. Taste, adjust.
Active 5 min · Total 5 min · Holds post 5d
Active 20 min · Total 25 min · Holds pre 0d / post 0d
Elio: Open pita + plain chicken + tomato on the side + small bowl of hummus to dip into. No tahini, no pickled onion.
AI alternative
Shawarma rice bowls with toum + pickles
Shawarma rice bowls with toum and pickles

Leftover shawarma over the leftover saffron rice, topped with toum (Lebanese garlic sauce — emulsified garlic + lemon + oil), pickled turnips, fresh parsley, and a soft-boiled egg.

Ingredients
  • ↩ from Sunday's main: ~30 oz (Day 1) leftover shawarma chicken
  • ↩ from Sunday's sides: ~2.5 cups cooked leftover saffron rice
  • 4 eggs (soft-boiled 6 min, peeled, halved)
  • .5 cup (or make: see optional) store-bought toum
  • 1 cup (store-bought) pickled turnips (lifet)
  • .5 cup fresh parsley (chopped)
  • 1 Tbsp olive oil
Method
  1. Re-warm rice in microwave or in a covered skillet with 1 Tbsp water (3 min).
  2. Re-crisp chicken in a skillet 90 sec/side with 1 Tbsp olive oil.
  3. Soft-boil eggs 6 min; ice bath; peel; halve.
  4. Build bowls: warm rice, chicken, halved egg, pickled turnips, dollop of toum, shower of parsley.
Optional / bonus
  • Make toum from scratch: 8 cloves garlic + 1 tsp salt + .25 cup lemon juice + 1 cup neutral oil, blended slow with a stick blender.
Active 20 min · Total 25 min · Holds pre 0d / post 0d
Elio: Rice + chicken + egg halved on the side. He likes eggs. Skip toum + turnips.
Tuesday · freshening

Fattoush salad with shawarma chicken + butter lettuce + toasted pita

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Real recipe
Fattoush salad with shawarma chicken

Day-2 shawarma cold-sliced over a Levantine fattoush (chopped tomato, cucumber, butter lettuce, radish, parsley, mint) with crisp toasted pita chips and a sumac-lemon vinaigrette. Tangy, crunchy, perfect for a warm Tue.

Ingredients
  • ↩ from Sunday's main: ~28 oz (Day 2 portion) leftover shawarma chicken
  • 1 head (the user's farmers-market head) butter lettuce (torn)
  • 1 lb (from the user's haul) heirloom tomatoes (diced)
  • 2 English cucumbers (diced)
  • 6 radishes (thinly sliced)
  • 4 scallions (thinly sliced)
  • 1 cup fresh parsley (chopped)
  • .5 cup fresh mint (chopped)
  • ↩ from Sunday's starches: 4 pita rounds leftover pita
  • 4 Tbsp + 2 for pita chips olive oil
  • 3 Tbsp lemon juice
  • 1 Tbsp pomegranate molasses
  • 1 clove garlic (grated)
  • 1.5 tsp ground sumac
  • to taste kosher salt
Method
  1. Make pita chips: tear leftover pita into rough pieces. Toss with 2 Tbsp olive oil + pinch of salt. Toast at 400°F 6-8 min until crisp + golden.
  2. Make dressing: whisk lemon juice + pomegranate molasses + garlic + sumac + salt; slowly whisk in 4 Tbsp olive oil.
  3. Slice cold shawarma chicken thin against the grain.
  4. In a wide bowl, combine torn butter lettuce, diced tomato, cucumber, radish, scallion, parsley, mint.
  5. Add sliced chicken + pita chips. Pour dressing over; toss gently. Serve immediately so the pita stays crisp.
Pitfalls
  • Don't add pita chips until just before serving — they go soggy fast.
  • Don't over-dress — fattoush should be lightly clinging, not soaked.
Optional / bonus
  • Feta crumbles on top — not traditional but excellent.
Active 25 min · Total 30 min · Holds pre 0d / post 0d
Elio: Plain chicken slices + a few cucumber rounds + a piece of toasted pita on the side. Skip the dressed salad.
AI alternative
Shawarma flatbread pizzas (broiled, with tomato + feta + olive)
Shawarma flatbread pizzas

Open pita topped with a smear of garlicky labneh, sliced shawarma chicken, halved cherry tomatoes (or diced heirloom), feta, olives — broiled until edges char. Pizza shape; shawarma flavor.

Ingredients
  • ↩ from Sunday's main: ~28 oz (Day 2) leftover shawarma chicken
  • 6 large pita bread
  • 1 cup labneh (or thick Greek yogurt)
  • 2 cloves garlic (grated)
  • 1 lemon lemon zest
  • .75 lb heirloom tomatoes (diced)
  • 6 oz feta cheese (crumbled)
  • .5 cup kalamata olives (pitted, halved)
  • 2 Tbsp olive oil
  • 1 Tbsp fresh oregano or za'atar
Method
  1. Heat oven broiler with rack 6 in from the heat.
  2. Mix labneh + garlic + lemon zest + pinch of salt.
  3. Place pitas on a sheet pan. Smear each with garlicky labneh.
  4. Top with sliced chicken, diced tomato, feta, olives. Drizzle with olive oil. Sprinkle oregano or za'atar.
  5. Broil 4-6 min, watching closely, until pita edges char + feta browns. Slice into wedges.
Pitfalls
  • Don't walk away — broilers are unforgiving.
Active 15 min · Total 22 min · Holds pre 0d / post 0d
Elio: Make him a separate plain pita with just chicken + a sprinkle of cheese; skip the broil-char + olives.
Mediterranean grilled shrimp skewers (~4 lb, frozen-thawed) + couscous + chopped salad
Wednesday cook

Mediterranean grilled shrimp skewers (~4 lb, frozen-thawed) + couscous + chopped salad

2 dinners × 27 oz family target + 10% buffer = ~60 oz raw shrimp. Buy 4 lb (16-20 count, peeled + deveined, frozen). Thaw Tue night in fridge. Shrimp is 1-day post-cook holdability → Thu becomes off-plan pivot.

Full recipe ▾
Real recipe
Mediterranean Grilled Shrimp Kabobs — The Mediterranean Dish

Marinated 20-30 min in extra-virgin olive oil, lemon zest, fresh garlic, parsley, oregano, paprika, coriander, red pepper flakes. Threaded on skewers and grilled 2-3 min/side. Citrus juice added AFTER cooking. Perfect for an 84°F day — 6 min on the grill outside.

Ingredients
  • 4 lb large shrimp (16-20 count), peeled + deveined ((frozen — thaw Tue night))
  • 2/3 cup (for marinade) + 2 Tbsp (skewers) extra-virgin olive oil
  • 4 lemons (2 zested for marinade, 4 in halves for serving)
  • 8 cloves garlic (minced)
  • .5 cup fresh parsley (chopped)
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • .5 tsp red pepper flakes
  • 1.5 tsp kosher salt
  • .5 tsp black pepper
  • 12-16 metal or wood skewers (wood soaked 30 min)
Method
  1. Tue night: move shrimp from freezer to fridge to thaw.
  2. Wed afternoon, 30 min before grilling: pat shrimp dry. In a bowl, whisk 2/3 cup olive oil + lemon ZEST (no juice — per the source instruction; citrus 'cooks' shrimp) + garlic + parsley + oregano + paprika + coriander + red pepper + salt + black pepper.
  3. Toss shrimp in marinade. Refrigerate 20-30 min (no longer — shrimp marinade is short).
  4. Heat grill medium-high (~450°F). Brush grates with oil.
  5. Thread 4 shrimp per skewer (~12-16 skewers total). Brush skewers lightly with the 2 Tbsp oil.
  6. Grill skewers 2-3 min per side with lid closed, until pink and just opaque (avoid overcooking — shrimp go rubbery fast).
  7. Plate. Squeeze lemon halves over the shrimp at the table.
Pitfalls
  • DO NOT add lemon juice to the marinade — only zest. Lemon juice 'cooks' the shrimp into mushy ceviche territory if it sits.
  • Don't crowd the grill — single layer with breathing room around each skewer.
  • Overcooked shrimp curl into tight 'C' shapes; just-cooked shrimp are loose 'C's. Pull at the loose-C stage.
Optional / bonus
  • Add bell pepper + red onion chunks between shrimp on the skewer for a kabob-style presentation.
Active 30 min · Total 60 min · Holds pre 4d / post 1d
Side: Lemony couscous with herbs — Quick Israeli/pearl couscous tossed with lemon + olive oil + parsley + mint. Soaks up the shrimp juices beautifully. 1.5 cups dry pearl (Israeli) couscous; 2 cups chicken or vegetable stock; 2 Tbsp olive oil; 1 lemon; 1/3 cup fresh parsley; 2 Tbsp fresh mint; to taste kosher salt. Toast couscous in 1 Tbsp olive oil in a saucepan over medium 2-3 min until lightly golden. (+3 more) · Active 8 min · Total 18 min · Holds pre 7d / post 3d
Side: Heirloom tomato + cucumber salad with feta — Big chunks of heirloom tomato + cucumber + red onion + olives + feta + olive oil + lemon. The Greek classic, using the user's heirloom tomatoes. 1 lb (from user's haul) heirloom tomatoes; 2 English cucumbers; .5 red onion; .5 cup kalamata olives; 6 oz feta cheese; 3 Tbsp extra-virgin olive oil; 1 Tbsp lemon juice; 1 tsp dried oregano; to taste kosher salt. On a large platter: tomato wedges + cucumber slices + red onion + olives. Top with feta. Drizzle olive oil + lemon juice. Sprinkle oregano + salt. Let sit 10 min before serving (tomatoes release juice). · Active 10 min · Total 20 min · Holds pre 1d / post 1d
Elio: Plain grilled shrimp (peeled — let him eat with fingers) + plain couscous + plain cucumber spears + small block of feta. He likes shrimp.
AI alternative
Sheet-pan harissa shrimp with chickpeas + tomatoes (indoor oven version)
Sheet-pan harissa shrimp with chickpeas + heirloom tomatoes

If you don't want to grill: shrimp roasted on a sheet pan with chickpeas, halved tomatoes, harissa, lemon, parsley. 12 min in a hot oven, one pan.

Ingredients
  • 4 lb large shrimp (16-20 count), peeled + deveined ((frozen — thaw Tue night))
  • 2 × 15-oz cans canned chickpeas (rinsed + drained)
  • 1 lb (from user's haul) heirloom tomatoes (cut into 1-inch chunks)
  • 3 Tbsp harissa paste
  • .25 cup olive oil
  • 4 cloves garlic (minced)
  • 2 lemon (1 juiced, 1 in halves for serving)
  • .5 cup fresh parsley (chopped)
  • to taste kosher salt
Method
  1. Heat oven to 450°F.
  2. On a heavy sheet pan, toss chickpeas + tomato chunks + harissa + half the olive oil + garlic + salt. Roast 10 min.
  3. Pat shrimp dry; toss with remaining olive oil + salt. Add to the sheet pan in a single layer over the chickpeas.
  4. Roast another 7-9 min until shrimp are pink + just opaque.
  5. Off oven: squeeze lemon juice over everything. Shower with parsley.
  6. Serve with crusty bread or warm pita.
Active 15 min · Total 30 min · Holds pre 4d / post 1d
Side: Cucumber yogurt salad — Cool yogurt + cucumber + mint + lemon — counters the harissa heat. 1.5 cups Greek yogurt; 1 English cucumber; 2 Tbsp fresh mint; 1 Tbsp lemon juice; to taste kosher salt. Stir yogurt + grated cucumber + mint + lemon + salt. Chill 15 min. · Active 8 min · Total 23 min · Holds pre 0d / post 2d
Starch: Warm pita — Pita warmed in the cooling oven. 8 pita bread. Warm pita 4 min in the still-warm oven after shrimp comes out. · Active 2 min · Total 5 min · Holds pre 4d / post 2d
Elio: Plain shrimp + plain chickpeas on the side + cucumber-yogurt to dip into.
Thursday · off-plan pivot

Off-plan pivot — Wed shrimp doesn't hold; pantry default (eggs on toast)

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Real recipe
Eggs on toast (pantry default)

When Wed's shrimp doesn't hold for Thu dinner (1-day-max per the holdability heuristic), tonight is the explicit pantry pivot. Eggs on good buttered toast with whatever fresh thing is on hand — usually butter lettuce + heirloom tomato slices.

Ingredients
  • 8 large eggs
  • 8 thick slices crusty bread or country loaf
  • 3 Tbsp + more for toast unsalted butter
  • .5 lb (whatever's left) remaining heirloom tomatoes (thick-sliced)
  • whatever's left remaining butter lettuce
  • to taste flake salt
  • to taste black pepper
  • 2 Tbsp fresh chives or parsley (optional)
Method
  1. Toast bread until deeply golden; butter generously.
  2. Fry or scramble eggs to taste: medium heat, 2 Tbsp butter, 2-3 min per side for fried (over-easy), or gentle stir for soft scrambles.
  3. Plate eggs on toast. Top with flake salt + pepper. Finish with chives if available.
  4. Serve alongside thick tomato slices (salt them lightly) + a small pile of dressed butter lettuce.
Pitfalls
  • Low and slow for scrambles; or rip-hot for crispy-edge fried.
Optional / bonus
  • A small block of feta or a dollop of labneh on the toast is excellent.
Active 10 min · Total 12 min · Holds pre 7d / post 0d
Elio: Plain scrambled eggs + plain buttered toast + tomato slice. Familiar.
AI alternative
Fried-rice fridge clean-out (use up leftover saffron rice + any veg)
Fried rice with leftover saffron rice + fridge bits

Clean out the fridge: leftover saffron rice, any remaining cucumber + scallion + odd bits of cheese/herbs, eggs, soy. Hot pan, 8 min start to finish.

Ingredients
  • 3 cups cooked leftover saffron rice (if any remaining) (or fresh-cooked basmati)
  • 4 eggs
  • 4 scallions (sliced)
  • 1 cup frozen peas
  • 3 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 Tbsp neutral oil
  • 2 cloves garlic (minced)
  • 1-inch piece ginger (grated)
Method
  1. Heat 1 Tbsp neutral oil in a wide skillet over medium-high. Pour in beaten eggs; scramble; transfer to a plate.
  2. Add remaining oil + garlic + ginger; sizzle 30 sec.
  3. Add rice; press into the pan + let crisp 90 sec. Toss.
  4. Add peas; cook 1 min. Return eggs.
  5. Off heat: soy + sesame oil + scallions.
Pitfalls
  • Don't add cold rice straight from fridge to a cold pan — pan must be hot first.
Optional / bonus
  • Add Sriracha or chili crisp at the table.
Active 12 min · Total 12 min · Holds pre 0d / post 1d
Elio: Plain rice + plain scrambled egg + a few plain peas. Skip the soy.
Treasure-forward week leaning into the user's fresh morels (the anchor) and the early-June scape window. Sunday is the Food52 morels + asparagus tarragon pasta with grilled bone-in chicken thighs alongside for protein bulk (deliberately addressing last week's 'pea-asparagus pasta felt under-rich + under-protein' feedback by adding a substantial chicken side). Wed pivots to Food52 pesto shrimp pasta with a fresh garlic-scape pesto component — light, scape-forward, perfect cold for the 84F day. Thu off-plan pivot (shrimp doesn't hold).
Morels + asparagus tarragon pasta (Food52) + grilled bone-in chicken thighs (~9 lb) — 3 dinners
Sunday cook

Morels + asparagus tarragon pasta (Food52) + grilled bone-in chicken thighs (~9 lb) — 3 dinners

3 dinners × 27 oz family target + 10% buffer = ~90 oz raw protein. The pasta is veg-forward; the grilled chicken thighs anchor protein. Bone-in skin-on thighs yield ~55% boneless cooked → ~9 lb raw needed. Round to 9 lb (about 18 large bone-in skin-on thighs). The chicken carries through Mon/Tue freshening; the pasta is Sunday-only (morels lose magic in leftovers).

Full recipe ▾
Real recipe
Morels and Asparagus in Creamy Tarragon Sauce (over pasta) — Food52

All ~5 oz of the user's morels sauteed with asparagus + shallot + garlic, finished in a tarragon-scented cream sauce, tossed with wide pasta (tagliatelle or pappardelle). The Sunday treasure-dish — eat the full batch tonight; the morels lose their magic in leftovers.

Ingredients
  • ~5 oz (the user's full 1/3 lb) fresh morels (rinsed briefly, patted dry, halved lengthwise if large)
  • 1.5 lb asparagus (woody ends snapped off, cut into 1.5-inch lengths)
  • 1.5 lb dry tagliatelle or pappardelle
  • 4 Tbsp unsalted butter
  • 3 medium shallots (finely minced)
  • 3 cloves garlic (minced)
  • .75 cup dry white wine
  • 1.25 cups heavy cream
  • 3 Tbsp fresh tarragon (chopped (plus a few whole leaves for garnish))
  • 1 lemon (zest)
  • 1.5 cups Parmigiano-Reggiano (finely grated)
  • to taste kosher salt
  • to taste black pepper
Method
  1. Bring a large pot of well-salted water to a boil.
  2. Meanwhile: melt butter in a wide skillet over medium-high. Add morels in a single layer; sear 2 min undisturbed, then toss + cook 2 more min until releasing liquid and crisping at edges.
  3. Add asparagus + shallots; cook 3-4 min until asparagus is bright green and just-tender.
  4. Add garlic; cook 30 sec.
  5. Pour in white wine; scrape browned bits. Reduce 2 min.
  6. Add cream; reduce 3-4 min until sauce coats the back of a spoon. Stir in chopped tarragon + lemon zest + 1 cup Parmigiano. Taste, season generously.
  7. Cook pasta to al dente (~7-8 min). Reserve 1 cup pasta water; drain.
  8. Toss pasta into the sauce. Loosen with pasta water as needed. Plate. Top with remaining Parmigiano + whole tarragon leaves + cracked pepper.
Pitfalls
  • Don't soak morels — they're hollow and hold water; quick rinse + pat-dry only.
  • Don't reduce the cream too far — it should be silky, not gluey. Use pasta water to adjust.
Optional / bonus
  • A handful of fresh peas thrown in with the asparagus is in-season and lovely.
Active 35 min · Total 40 min · Holds pre 1d / post 0d
Side: Grilled bone-in chicken thighs with herbs + lemon — The protein anchor — bone-in skin-on chicken thighs dry-brined overnight, grilled crispy. Carries through Mon + Tue freshening. Deliberately substantial to avoid the v1-week's 'pea-asparagus pasta lacked protein' feedback. 9 lb (~18 thighs) bone-in skin-on chicken thighs; 3 Tbsp kosher salt; 3 Tbsp olive oil; 8 sprigs fresh thyme; 3 sprigs fresh rosemary; 4 cloves garlic; 2 tsp black pepper; 2 lemons. Sat night: pat thighs dry. Salt all over (including under the skin). Refrigerate uncovered on a rack overnight (dry-brine). (+5 more) · Active 30 min · Total 50 min · Holds pre 1d / post 3d
Side: Butter lettuce salad with sugar snaps + lemon-shallot vinaigrette — Bright contrast — butter lettuce + raw thin-sliced sugar snaps + radish, with a sharp shallot vinaigrette. 1 head (the user's farmers-market head) butter lettuce; .5 lb sugar snap peas; 6 radishes; 1 small shallot; 1 tsp Dijon mustard; 1.5 Tbsp white wine vinegar; 4 Tbsp extra-virgin olive oil; to taste kosher salt. Whisk shallot + Dijon + vinegar + salt; let sit 5 min. Slowly whisk in olive oil. Toss butter lettuce + sliced snaps + radish with dressing just before serving. · Active 10 min · Total 15 min · Holds pre 1d / post 0d
Elio: Plain pulled grilled chicken thigh (skin off — too crispy/spicy for him) + plain noodles from the pasta dish (rinsed of sauce if cream is too rich). He'll skip the morel-asparagus mix; the chicken thigh is what he'll eat.
AI alternative — inspired by Italian-spring rusticity — same components, risotto vehicle instead of pasta
Brown-butter morel + asparagus risotto with seared chicken thighs alongside
Brown-butter morel + asparagus risotto

Same treasure ingredients (morels + asparagus + tarragon + parm) in a risotto vehicle. Toasted carnaroli, white wine, stock added ladle-by-ladle, finished with brown butter + tarragon + lemon. Chicken thighs grilled separately.

Ingredients
  • ~5 oz fresh morels (rinsed, halved if large)
  • 1.5 lb asparagus (cut into 1-inch pieces)
  • 2.5 cups dry carnaroli or arborio rice
  • 9 cups chicken or vegetable stock (warm)
  • 1 cup dry white wine
  • 6 Tbsp total unsalted butter
  • 2 Tbsp olive oil
  • 3 shallots (minced)
  • 3 cloves garlic (minced)
  • 1.5 cups Parmigiano-Reggiano (finely grated)
  • 3 Tbsp fresh tarragon (chopped)
  • 1 lemon (zest + juice)
  • to taste kosher salt
Method
  1. Warm stock in a saucepan; keep at a gentle simmer.
  2. In a wide pan: melt 2 Tbsp butter + olive oil over medium-high. Sear morels 2 min until starting to release liquid; remove + set aside.
  3. Same pan: melt 2 more Tbsp butter. Add shallots; sweat 2 min. Add garlic; 30 sec. Add rice; toast 2 min until edges translucent.
  4. Pour in wine; stir until fully absorbed.
  5. Add warm stock 1 cup at a time, stirring frequently; let each cup absorb before adding the next. After 12 min: stir in asparagus. Continue stock-by-stock until rice is al dente and creamy (~18 min total).
  6. Return morels. Stir in remaining 2 Tbsp butter (browned in a small pan until nutty), tarragon, lemon zest, half the Parmigiano. Adjust salt.
  7. Off heat: rest 2 min. Serve immediately with remaining Parmigiano + lemon juice.
Pitfalls
  • Don't rush — risotto demands attention. Plan to stand at the stove 20 min.
  • Brown butter the regular butter in a small separate pan; finishing with raw butter dulls the depth.
Active 35 min · Total 40 min · Holds pre 1d / post 0d
Side: Grilled chicken thighs (same as Real-recipe side) — Same protein anchor — needed for both Real + AI versions of Plan C Sunday. 9 lb bone-in skin-on chicken thighs; 3 Tbsp kosher salt; 3 Tbsp olive oil; as desired fresh herbs; 2 lemons. See Real-recipe side for the full method — identical. · Active 30 min · Total 50 min · Holds pre 1d / post 3d
Elio: Plain chicken + a small bowl of plain risotto rinsed of the cheesy sauce + a few asparagus tips.
Monday · freshening

Chicken-and-tomato pasta salad cold — leftover chicken thighs + heirloom tomato

Full recipe ▾
Real recipe
Cold chicken pasta salad with heirloom tomatoes + basil

Day-1 grilled chicken thighs shredded over cooked-and-cooled pasta with halved heirloom tomatoes, fresh basil, mozzarella pearls, and a lemon-shallot vinaigrette. Cold, satisfying — Mon dinner doesn't need to be hot.

Ingredients
  • ↩ from Sunday's sides: ~30 oz boneless (Day 1) leftover grilled chicken thigh meat
  • 1.25 lb short pasta (orecchiette or fusilli)
  • 1.25 lb (from user's haul) heirloom tomatoes (halved if cherry, diced if large)
  • 8 oz fresh mozzarella pearls (ciliegine) (halved)
  • 1 large bunch fresh basil (torn)
  • 1 small shallot (minced)
  • 1 lemon (juice + zest)
  • 1 tsp Dijon mustard
  • .33 cup extra-virgin olive oil
  • to taste kosher salt
  • to taste black pepper
Method
  1. Boil pasta in well-salted water until al dente; drain; rinse cold; spread on a sheet pan to cool.
  2. Shred leftover chicken into bite-size pieces.
  3. Whisk shallot + lemon juice + Dijon + salt; let sit 5 min; whisk in olive oil.
  4. In a large bowl: pasta + chicken + tomatoes + mozzarella + most of the basil. Pour vinaigrette; toss.
  5. Top with remaining basil + lemon zest + black pepper. Serve cool or room-temp.
Pitfalls
  • Don't dress the pasta hot — it absorbs all the oil + goes greasy.
Optional / bonus
  • A handful of toasted pine nuts adds crunch.
Active 25 min · Total 30 min · Holds pre 0d / post 1d
Elio: Plain pasta + plain shredded chicken + a few tomato halves + plain mozz pearls.
AI alternative
Chicken-tomato tartines on grilled bread (open-faced)
Chicken + heirloom tomato tartines

Open-faced grilled-bread sandwiches: ricotta-herb spread, sliced chicken, halved heirloom tomatoes, basil, olive oil. Different vehicle, same leftover.

Ingredients
  • ↩ from Sunday's sides: ~30 oz boneless (Day 1) leftover grilled chicken thigh meat
  • 8 thick slices country bread or sourdough
  • 1.5 cups ricotta
  • 1 lemon lemon zest
  • .5 cup fresh basil (chopped, plus whole leaves for garnish)
  • 1 lb heirloom tomatoes (thick-sliced)
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic glaze
  • to taste flake salt
Method
  1. Grill or toast bread slices until char-marked.
  2. Mix ricotta + lemon zest + chopped basil + pinch of salt.
  3. Slice chicken thin.
  4. Spread ricotta on toast; top with sliced chicken, then tomato slices. Drizzle with olive oil + balsamic glaze. Finish with whole basil + flake salt.
Active 15 min · Total 20 min · Holds pre 0d / post 0d
Elio: Plain bread + chicken pieces + tomato slice. Skip the ricotta spread if too herby.
Tuesday · freshening

Chicken + asparagus orzo with lemon — uses leftover chicken thighs Day 2

Full recipe ▾
Real recipe
Chicken + asparagus orzo with lemon

Day-2 grilled chicken thighs reheated over lemony orzo with quickly-blanched asparagus (echoing Sunday's asparagus theme), pecorino, and a generous shower of fresh dill. Warm, satisfying, fast.

Ingredients
  • ↩ from Sunday's sides: ~28 oz boneless (Day 2) leftover grilled chicken thigh meat
  • 1.25 lb orzo
  • 1 lb asparagus (cut into 1-inch pieces)
  • 4 Tbsp unsalted butter
  • 3 cloves garlic (minced)
  • 1 cup chicken stock
  • 2 lemon (juice + zest of both)
  • 1 cup Pecorino Romano (grated)
  • 1/3 cup fresh dill (chopped)
  • .25 cup fresh parsley (chopped)
  • 2 Tbsp olive oil
  • to taste kosher salt
  • to taste black pepper
Method
  1. Boil orzo in well-salted water until al dente (~9 min). Reserve .5 cup pasta water; drain.
  2. In a wide skillet: melt 2 Tbsp butter + 2 Tbsp olive oil over medium-high. Add asparagus + pinch of salt; cook 3 min until bright + just tender.
  3. Add garlic; cook 30 sec. Add chicken stock; reduce 1 min.
  4. Add shredded leftover chicken; warm through 2 min.
  5. Off heat: stir in drained orzo + remaining butter + lemon juice + zest + most of the Pecorino + dill + parsley. Loosen with pasta water as needed.
  6. Plate. Top with remaining Pecorino + cracked pepper.
Pitfalls
  • Don't simmer the chicken into oblivion — just warm it through.
Active 25 min · Total 30 min · Holds pre 0d / post 1d
Side: Butter lettuce + shaved parmesan — Simple bright counterpoint — torn butter lettuce, shaved parmesan, lemon, olive oil. 1/2 head remaining butter lettuce; 1 oz Parmigiano-Reggiano; 1 Tbsp lemon juice; 2 Tbsp extra-virgin olive oil; to taste flake salt. Tear lettuce into pieces; arrange on a platter. Shave parmesan over. Drizzle olive oil + lemon. Finish with flake salt. · Active 5 min · Total 5 min · Holds pre 0d / post 0d
Elio: Plain orzo + plain shredded chicken + a couple asparagus pieces. Skip cheese if dill is too much.
AI alternative
Chicken-stuffed heirloom tomatoes (baked, with herbed breadcrumb top)
Chicken-stuffed heirloom tomatoes

Hollow the heirloom tomatoes; fill with shredded chicken + parmesan + herbs + a splash of cream; top with herbed breadcrumbs; bake until tomatoes slump and tops crisp. Italian-vibe + uses up the tomatoes.

Ingredients
  • ↩ from Sunday's sides: ~28 oz boneless (Day 2) leftover grilled chicken thigh meat
  • 8 (about 2.5 lb) large heirloom tomatoes (tops sliced off + flesh scooped out and reserved)
  • 1 cup panko breadcrumbs
  • .75 cup Parmigiano-Reggiano (grated, divided)
  • .5 cup fresh basil (chopped)
  • 3 cloves garlic (minced)
  • .5 cup heavy cream
  • 3 Tbsp olive oil
  • to taste kosher salt
  • to taste black pepper
Method
  1. Heat oven to 400°F.
  2. Slice tops off heirloom tomatoes; scoop out the flesh + seeds with a spoon. Lightly salt the insides; invert on paper towels 10 min to drain.
  3. Chop the reserved tomato flesh; combine with shredded chicken + half the parmesan + basil + garlic + cream + salt + pepper.
  4. Mix breadcrumbs + remaining parmesan + 2 Tbsp olive oil + pinch of salt for the topping.
  5. Place hollowed tomatoes in a baking dish. Fill generously with the chicken mix. Top with the breadcrumb mixture. Drizzle remaining olive oil.
  6. Bake 20-25 min until tomatoes slump slightly + the tops are deeply golden.
Pitfalls
  • Don't overfill — tomatoes lose volume when baked + filling overflows.
Active 25 min · Total 50 min · Holds pre 0d / post 2d
Starch: Crusty bread (warmed) — Bread for sopping the tomato juices. 1 small loaf country bread. Warm bread 5 min in the oven as the tomatoes finish. · Active 2 min · Total 7 min · Holds pre 2d / post 2d
Elio: Pull a chicken-stuffed tomato apart for him — plain chicken + bread for him.
Pesto shrimp pasta (Food52) with fresh garlic-scape pesto component — light + cool for the 84F day
Wednesday cook

Pesto shrimp pasta (Food52) with fresh garlic-scape pesto component — light + cool for the 84F day

2 dinners × 27 oz family target + 10% buffer = ~60 oz raw shrimp. Buy 4 lb (16-20 count, peeled + deveined, frozen). Thaw Tue night. Shrimp is 1-day post-cook → Thu off-plan pivot.

Full recipe ▾
Real recipe
Pesto Shrimp Pasta (with garlic-scape pesto) — Food52

Food52's pesto shrimp pasta — sauteed shrimp tossed with cooked angel hair, pesto, halved cherry tomatoes, parmesan. The treasure-week twist: substitute the basil pesto for a fresh garlic-scape pesto (made as a component below) — scapes are in early-June peak. Light, fragrant, perfect cool on an 84°F evening.

Ingredients
  • 4 lb large shrimp (16-20 count), peeled + deveined ((frozen — thaw Tue night))
  • 1.5 lb angel hair or thin spaghetti
  • 1.5 cups garlic-scape pesto (see component)
  • 1 lb cherry tomatoes or quartered heirloom (halved)
  • .75 cup Parmigiano-Reggiano (grated, plus more for serving)
  • 3 Tbsp olive oil
  • 3 cloves garlic (minced)
  • .5 tsp red pepper flakes
  • 1 lemon (juice)
  • to taste kosher salt
  • small handful fresh basil leaves (for garnish)
Method
  1. Make the garlic-scape pesto first (see component) — can be done Wed morning.
  2. Boil pasta in well-salted water; cook to al dente per package. Reserve 1 cup pasta water; drain.
  3. Meanwhile: heat olive oil in a wide skillet over medium-high. Add minced garlic + red pepper flakes; sizzle 30 sec.
  4. Pat shrimp dry; add to skillet in a single layer; cook 90 sec per side until just pink + opaque. Don't overcook (shrimp curl into tight C's = overdone).
  5. Off heat: squeeze lemon juice over shrimp. Toss in cherry tomatoes.
  6. In a large bowl: combine drained pasta + scape pesto + parmesan. Loosen with pasta water until silky.
  7. Top with shrimp + tomato + reserved pan juices. Shower with basil + more parm. Serve immediately.
Pitfalls
  • Don't cook shrimp + pesto together — pesto's olive oil + garlic don't need extra cooking, and the basil/scape greens dull when hot.
  • Loosen pesto pasta with cooking water — pesto pasta dries out fast otherwise.
Optional / bonus
  • Add a handful of toasted pine nuts at the table.
Components
Fresh garlic-scape pesto

Bright, sweet-garlic pesto using fresh garlic scapes at early-June peak. Pulses scapes + pine nuts + parmesan + lemon + olive oil. Keeps a week refrigerated.

  • 1 cup garlic scapes (thinly sliced (about 6-8 scapes))
  • .25 cup pine nuts (or walnuts) (toasted)
  • .5 cup Parmigiano-Reggiano (grated)
  • .5 cup extra-virgin olive oil
  • 1 Tbsp lemon juice
  • .5 tsp kosher salt
  1. Toast pine nuts in a dry skillet over medium 3-4 min until golden + fragrant. Cool.
  2. In a food processor: pulse scapes + pine nuts + parmesan + lemon juice + salt until coarsely chopped.
  3. With the processor running: slowly drizzle in olive oil until you have a thick + spreadable pesto.
  4. Taste; adjust salt + lemon.
Active 10 min · Total 15 min · Holds post 7d
Active 25 min · Total 35 min · Holds pre 4d / post 1d
Side: Sliced heirloom tomato + cucumber + basil — Simple sliced-tomato-and-cucumber platter — leans on the user's heirloom haul, no dressing other than olive oil + salt. 1 lb (from user's haul) heirloom tomatoes; 2 English cucumbers; 2 Tbsp extra-virgin olive oil; small handful fresh basil; to taste flake salt; to taste black pepper. Arrange tomato + cucumber on a platter. Salt tomatoes; rest 5 min. Drizzle olive oil. Top with basil + flake salt + cracked pepper. · Active 8 min · Total 13 min · Holds pre 1d / post 0d
Elio: Plain pasta + plain peeled shrimp (he eats shrimp) + tomato slices on the side. Skip the pesto on his portion — too pungent.
AI alternative
Cold scape-pesto orzo salad with shrimp (make-ahead, room-temp)
Cold scape-pesto orzo salad with grilled shrimp

If you'd rather not be at the stove on a hot day: cooked-and-cooled orzo tossed with the garlic-scape pesto, halved cherry tomatoes, fresh mozzarella pearls, sugar snaps, then topped with quickly grilled shrimp. Serves cool. Can be assembled an hour ahead.

Ingredients
  • 4 lb large shrimp (16-20 count), peeled + deveined ((frozen — thaw Tue night))
  • 1.25 lb orzo
  • 1.25 cups garlic-scape pesto (see Real-recipe component)
  • 1 pint cherry tomatoes (halved)
  • 8 oz fresh mozzarella pearls
  • .5 lb sugar snap peas (blanched 60 sec, ice-shocked, sliced)
  • 2 Tbsp olive oil
  • 1 lemon (juice + zest)
  • to taste kosher salt
  • small handful fresh basil
Method
  1. Boil orzo until al dente; drain; rinse cold; toss with 1 Tbsp olive oil. Cool.
  2. Heat grill or grill pan medium-high. Toss shrimp with remaining 1 Tbsp olive oil + salt. Grill 90 sec/side; squeeze lemon juice; cool 5 min.
  3. In a large bowl: combine orzo + pesto + cherry tomatoes + mozzarella + snap peas + lemon zest + salt. Toss.
  4. Top with grilled shrimp + basil. Serve cool or room-temp.
Active 25 min · Total 35 min · Holds pre 4d / post 1d
Elio: Plain orzo + plain shrimp + mozz pearls + a few tomato halves separately.
Thursday · off-plan pivot

Off-plan pivot — Wed shrimp doesn't hold; pantry pasta aglio e olio

Full recipe ▾
Real recipe
Pantry aglio e olio (with leftover scape pesto)

Thu off-plan pivot — Wed shrimp didn't hold. Tonight is the classic Roman pantry pasta: spaghetti with garlic, olive oil, red pepper flakes, parsley. Bonus move: stir in any leftover scape pesto from Wed for an instant boost.

Ingredients
  • 1 lb spaghetti
  • .5 cup extra-virgin olive oil
  • 8 cloves garlic (thinly sliced)
  • 1 tsp red pepper flakes
  • .5 cup fresh parsley (chopped)
  • .5 cup Parmigiano-Reggiano (grated)
  • ↩ from Wednesday's main: .25 cup leftover scape pesto (from the pesto component, if any left) (optional)
  • 1 lemon (zest)
  • to taste kosher salt
Method
  1. Boil spaghetti in well-salted water until al dente. Reserve 1 cup pasta water; drain.
  2. Meanwhile in a wide skillet: warm olive oil over medium. Add sliced garlic + red pepper; sizzle gently 2-3 min until garlic is just barely golden (don't brown — bitter).
  3. Add drained pasta to the skillet with a splash of pasta water. Toss vigorously to emulsify (water + oil + garlic = silky sauce).
  4. Off heat: stir in parsley + half the parmesan + (optional) scape pesto + lemon zest + salt.
  5. Plate. Top with remaining parm + cracked pepper.
Pitfalls
  • Don't brown the garlic — it goes bitter. Pull as soon as it's pale golden.
  • The pasta water emulsifies the sauce — don't skip the splash.
Optional / bonus
  • Add anchovies (2-3) when sizzling garlic for umami depth.
Active 15 min · Total 18 min · Holds pre 7d / post 1d
Side: Simple greens (whatever's left) — Whatever lettuce + tomato is left in the fridge, dressed simply. 1 bowl-worth remaining greens or lettuce; 2 Tbsp olive oil; 1 Tbsp lemon juice; to taste flake salt. Toss greens + olive oil + lemon + salt. · Active 5 min · Total 5 min · Holds pre 0d / post 0d
Elio: Plain spaghetti with a swirl of olive oil + parmesan. No garlic + no pepper.
AI alternative
Quick frittata with whatever's in the fridge
Vegetable-and-cheese frittata

8-egg frittata loaded with whatever vegetables + cheese are left in the fridge — typical haul: remaining heirloom tomatoes, scallions, herbs, leftover cheese. Skillet → oven; 25 min total.

Ingredients
  • 10 large eggs
  • .25 cup heavy cream or milk
  • .5 cup Parmigiano-Reggiano (grated)
  • .5 cup any other cheese (feta, goat, cheddar — whatever's left)
  • .5 lb remaining heirloom tomatoes (halved)
  • 4 scallions (sliced)
  • .25 cup fresh herbs (whatever's left) (chopped)
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • to taste kosher salt
  • to taste black pepper
Method
  1. Heat oven to 400°F.
  2. Whisk eggs + cream + parmesan + salt + pepper.
  3. Heat butter + olive oil in a 10-12-inch oven-safe skillet over medium. Add scallions + tomatoes; cook 3 min.
  4. Pour in egg mixture; sprinkle remaining cheese + herbs over the top.
  5. Cook 2 min on the stove (edges set), then transfer to oven 12-15 min until just set + lightly golden on top.
  6. Rest 5 min. Slice into wedges.
Active 12 min · Total 25 min · Holds pre 0d / post 2d
Side: Crusty bread (warmed) — Bread for sopping. half loaf country bread. Warm bread 5 min in the oven as the frittata finishes. · Active 2 min · Total 7 min · Holds pre 1d / post 0d
Elio: Plain wedge of frittata (cheese side up) + bread.
Saturday prep tasks ▾
Plan A
  • Sat afternoon: Spatchcock both chickens (kitchen shears down each side of the backbone, press flat). Buy 4 lb frozen center-cut salmon (for Wed cook).
  • Sat evening: Salt the spatchcocked chickens all over (including under the skin) with 2 Tbsp kosher salt. Refrigerate uncovered on a rack overnight (dry-brine).
  • Tue night: Move 4 lb frozen salmon from freezer to fridge to thaw overnight for Wed cook.
Plan B
  • Sat afternoon: Buy 6 lb boneless skinless chicken thighs + 4 lb frozen large shrimp (16-20 count, peeled + deveined). Buy ~5 oz fresh morels (user already has). Buy heirloom tomatoes, butter lettuce (user has).
  • Sat evening: Dry-brine + spice-rub the chicken thighs: 2 tsp salt + cumin + paprika + turmeric + cinnamon + red pepper + black pepper + olive oil + garlic. **DO NOT add lemon juice tonight** — acid + boneless chicken is 1-4 hr max per the prep-timing table. Refrigerate covered overnight.
  • Sun morning: ~3 hr before grilling: add 2 lemons' worth of juice to the shawarma marinade. Stir; refrigerate.
  • Tue night: Move 4 lb frozen shrimp from freezer to fridge to thaw overnight for Wed cook.
Plan C
  • Sat afternoon: Buy 9 lb bone-in skin-on chicken thighs + 4 lb frozen shrimp + 1.5 lb asparagus + 1.5 lb tagliatelle/pappardelle + 1.5 lb angel hair + 1.25 lb orzo + cream + Parm + tarragon + scapes (~6-8 large scapes) + pine nuts + cherry tomatoes.
  • Sat evening: Dry-brine the bone-in chicken thighs: pat dry; salt all over (including under the skin) with 3 Tbsp kosher salt. Refrigerate uncovered on a rack overnight. Bone-in skin-on chicken tolerates 12-24 hr dry-brine fine.
  • Tue night: Move 4 lb frozen shrimp from freezer to fridge to thaw overnight for Wed cook.
  • Wed morning: Make the garlic-scape pesto (food processor — see Wed Real-recipe component). Refrigerate. Keeps a week with a film of olive oil on top.
Grocery lists ▾
Pantry assumed: olive oil, extra-virgin olive oil, neutral oil, kosher salt, black pepper, flake salt, Dijon mustard, white wine vinegar, red wine vinegar, rice wine vinegar, balsamic vinegar, lemons (always), garlic, shallots, red onion, ginger, ground cumin, smoked paprika + sweet paprika, ground turmeric, ground cinnamon, ground coriander, ground sumac, dried oregano, red pepper flakes, soy sauce, toasted sesame oil, sesame seeds, honey, harissa paste, tahini, Parmigiano-Reggiano, Pecorino Romano, unsalted butter, eggs, frozen peas, canned chickpeas, hummus (optional store-bought), Greek yogurt.
Plan A grocery ▾
  • 2 (~4-4.5 lb each = ~9 lb total) whole chickens for spatchcocking — Sun cook
  • 4 lb (one whole side or two 2-lb pieces) center-cut salmon fillet, skin-on (frozen — thaw Tue night for Wed cook)
  • user already has ~5 oz from farmers market fresh morels
  • user already has 1 head from farmers market butter lettuce
  • user already has from farmers market heirloom tomatoes
  • 1 large bunch fresh chives
  • 1 small bunch fresh tarragon
  • 1 large bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 small bunch fresh basil
  • 8 oz creme fraiche
  • .5 pint heavy cream
  • small wedge (2-3 oz) Parmigiano-Reggiano
  • 12 oz fresh mozzarella
  • small tin anchovy fillets
  • 1 bottle (for cooking + drinking) dry white wine
  • 1 large country loaf or boule
  • 8 (for Mon AI alt tartines) pita bread
  • 1 lb (for Thu nicoise) small potatoes (fingerlings or new)
  • 12 oz (for Thu nicoise) green beans (haricots verts)
  • small jar Nicoise or kalamata olives
  • small jar capers
  • 1 bunch radishes
  • 4 English cucumbers
  • 1 bunch scallions
  • small bag (~6) shallots
  • 2 ripe (for Thu AI alt) avocados
  • 2 cups dry (for Thu AI alt) short-grain rice
  • 1 lb sugar snap peas
  • 1 lb orzo
  • 1 lb (for AI alt) wide egg noodles
  • 8-10 (heavy lemon week) lemons
Plan B grocery ▾
  • 6 lb (Sun shawarma) boneless skinless chicken thighs
  • 4 lb large shrimp (16-20 count), peeled + deveined (frozen — thaw Tue night for Wed cook)
  • user already has ~5 oz from farmers market fresh morels
  • user already has 1 head from farmers market butter lettuce
  • user already has from farmers market heirloom tomatoes
  • 2 cups dry (for Sun saffron rice) basmati rice
  • small container saffron threads
  • 20 large (across Sun + Mon + Tue freshens) pita bread
  • 12 oz total (across Wed greek salad + AI alt) feta cheese
  • 16 oz labneh or thick Greek yogurt
  • 24 oz total Greek yogurt
  • small wedge Parmigiano-Reggiano
  • 1 jar tahini
  • 16 oz store-bought hummus
  • 1 jar pickled turnips (lifet) or store-bought
  • 8 oz (Mon AI alt) store-bought toum
  • small jar kalamata olives
  • small bottle pomegranate molasses
  • 1.5 cups dry (Wed) pearl (Israeli) couscous
  • 1 quart chicken or vegetable stock
  • 2 large bunches fresh parsley
  • 1 bunch fresh mint
  • 1 small bunch fresh dill
  • 1 small bunch (for AI alt) fresh basil
  • 1 small bunch / small jar fresh oregano or za'atar
  • 1 small bunch fresh thyme
  • 1 bunch scallions
  • 5 English cucumbers
  • 1 bunch radishes
  • 2 red onion
  • 12-14 (very heavy lemon week) lemons
  • 1 small loaf (for Thu pantry) country bread
Plan C grocery ▾
  • 9 lb (~18 thighs) — Sun side anchor bone-in skin-on chicken thighs
  • 4 lb large shrimp (16-20 count), peeled + deveined (frozen — thaw Tue night for Wed cook)
  • user already has ~5 oz from farmers market fresh morels
  • user already has 1 head from farmers market butter lettuce
  • user already has from farmers market (plus 1 lb more if needed for Tue stuffed tomatoes — 8 large) heirloom tomatoes
  • 2.5 lb total (1.5 Sun + 1 Tue) asparagus
  • 1.5 lb dry tagliatelle or pappardelle
  • 1.5 lb dry angel hair or thin spaghetti
  • 1.25 lb total (Tue freshen) orzo
  • 1.25 lb (Mon freshen) short pasta (orecchiette or fusilli)
  • 1 lb (Thu pantry pasta) spaghetti
  • 1 lb (about 12-15 scapes) garlic scapes early-June peak — for the pesto
  • 1 small bunch fresh tarragon
  • 1 large bunch fresh basil
  • 1 small bunch fresh dill
  • 1 large bunch fresh parsley
  • 1 bunch fresh thyme
  • 1 small bunch fresh rosemary
  • 1 bunch scallions
  • 1 pint heavy cream
  • 16 oz (for Mon AI alt) ricotta
  • large wedge Parmigiano-Reggiano
  • small wedge Pecorino Romano
  • 8 oz fresh mozzarella pearls (ciliegine)
  • 8 oz fresh mozzarella
  • .5 cup pine nuts (or walnuts)
  • small box panko breadcrumbs
  • small bottle balsamic glaze
  • 1 quart chicken stock
  • 1 pint backup cherry tomatoes (if heirlooms run out)
  • .5 lb (for the Sunday salad) sugar snap peas
  • 1 bunch radishes
  • 3 English cucumbers
  • 1 bottle dry white wine
  • 1 loaf country bread
  • 8-10 lemons