A good week starts here
Five dinners. One less thing to think about.
Pick your kind of week. Get complete recipes, a grocery list scaled to your table, and a little prep to make the evenings easier.
4 servings / five evenings
The quick week
1. Lemon chickpea couscousAbout 20 min
- 300 g couscous
- 480 g chickpeas, drained
- 120 g spinach
- 1 each lemon
- 2 tbsp olive oil
- 0.5 tsp salt
- Prepare the couscous in a heatproof bowl with the boiling water quantity stated on its packet. Cover for the packet’s resting time, then fluff with a fork.
- Warm drained chickpeas in a skillet with olive oil and 3 tbsp water for 4 minutes. Add spinach and cook until wilted, about 2 minutes.
- Fold chickpeas and spinach into couscous. Add the lemon’s zest and juice and the salt. Divide among the requested number of servings.
2. Tomato and white bean pastaAbout 25 min
- 350 g pasta
- 480 g white beans, drained
- 800 g canned chopped tomatoes
- 3 clove garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp salt
- Bring a large pot of water to a boil and cook pasta according to the packet. Reserve 1 cup cooking water before draining.
- Peel and mince garlic. Warm oil in a saucepan; cook garlic gently for 1 minute. Add tomatoes, oregano, beans, and salt. Simmer for 12 minutes, stirring occasionally.
- Toss drained pasta with sauce, adding reserved pasta water a splash at a time until coated. Divide among the requested number of servings.
3. Ginger tofu noodle bowlsAbout 25 min
- 600 g firm tofu
- 250 g rice noodles
- 400 g broccoli
- 200 g carrot
- 3 tbsp soy sauce
- 20 g ginger
- 2 tbsp olive oil
- Drain tofu and cut into 2 cm cubes. Cut broccoli into small florets, slice carrots thinly, and finely grate peeled ginger.
- Prepare noodles according to their packet; drain. Heat oil in a large skillet and brown tofu for 8 minutes, turning gently.
- Add broccoli, carrots, ginger, and 4 tbsp water. Cover for 5 minutes, until vegetables are tender. Add soy sauce and noodles; toss for 2 minutes and serve.
4. Black bean and spinach quesadillasAbout 20 min
- 8 each flour tortillas
- 480 g black beans, drained
- 120 g spinach
- 200 g cheddar cheese
- 1 tsp ground cumin
- 1 tbsp olive oil
- Mash drained beans lightly with cumin. Chop spinach and grate cheese. Spread beans over half the tortillas; add spinach and cheese and cover with remaining tortillas.
- Brush a skillet lightly with oil. Cook each quesadilla over medium heat for 2–3 minutes per side until browned and hot through and the cheese has melted.
- Keep the finished quesadillas warm while cooking the rest. Cut into wedges and serve one quesadilla per person. Use vegetarian cheddar if desired.
5. Mushroom and spinach gnocchiAbout 25 min
- 800 g shelf-stable gnocchi
- 400 g mushrooms
- 150 g spinach
- 2 clove garlic
- 3 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- Slice mushrooms and mince garlic. Heat two-thirds of the oil in a wide skillet and cook mushrooms for 8 minutes, stirring until browned. Add garlic for 1 minute.
- Meanwhile cook gnocchi in boiling water according to the packet, then drain. Add to the skillet with the remaining oil and toss for 3 minutes.
- Fold in spinach, salt, and pepper. Cook for 2 minutes until wilted and piping hot; divide among the requested number of servings.
Your grocery list
Amounts are combined across all five dinners. Check your pantry before shopping; package sizes vary.
| Ingredient | Amount |
|---|---|
| Flour Tortilla | 8 each |
| Cheddar Cheese | 200 g |
| Black Bean | 480 g |
| Chickpea | 480 g |
| Couscous | 300 g |
| Dried Oregano | 4.93 ml |
| Firm Tofu | 600 g |
| Shelf-stable Gnocchi | 800 g |
| White Bean | 480 g |
| Olive Oil | 147.87 ml |
| Pasta | 350 g |
| Rice Noodle | 250 g |
| Soy Sauce | 44.36 ml |
| Black Pepper | 1.23 ml |
| Broccoli | 400 g |
| Canned Tomato | 800 g |
| Carrot | 200 g |
| Garlic | 5 clove |
| Ginger | 20 g |
| Lemon | 1 each |
| Mushroom | 400 g |
| Spinach | 390 g |
| Cumin | 4.93 ml |
| Salt | 7.39 ml |
A little prep
Wash spinach and broccoli; grate cheese; group pantry ingredients by dinner. Prepare noodles and pasta on their cooking day.
Recipes are written for four and ingredients scale above. Cooking times are approximate; larger batches may need a second pan. Check labels for your dietary needs.