Some days you feel like cooking up a feast, and other days you Just. Can’t. Even. This week’s meal plan involves using some leftovers and simple recipes to create an array of dishes we hope your family will love, while serving up a Friday recipe that’s a bit more involved — but totally worth it. All recipes are 4-6 servings.
Samantha Okazaki / TODAY
TODAY Show: Pati Jinich cooks up an authentic Cinco de Mayo feast, complete with shrimp, mango and avocado rolls, grilled eggplant, zucchini and poblano sandwiches, and coconut lime margaritas. -- May 5, 2016
MONDAY
AND
TUESDAY:
WEDNESDAY:
THURSDAY:
FRIDAY:
SHOPPING LIST:
- 4 chicken breast halves
- 16 slices bacon
- 1½ pounds fresh or thawed frozen medium shrimp, shells and tails removed
- 4 large eggs
- 1 stick unsalted butter
- Sour cream (optional)
- Parmesan cheese
- 1 onion
- 2 large shallots
- 10-11 scallions
- 1 tablespoon minced peeled ginger
- 10 cloves garlic
- 8-10 sprigs fresh rosemary
- ½ bunch parsley
- 3 lemons
- 2 pounds zucchini
- 2 summer squash
- 2 large ripe Hass avocados
- 2 large ripe Champagne or Kent mangoes, peeled, sliced off the pits, and diced
- 6 hot dog buns or soft rolls
- 1 cup dry red quinoa
- 1 pound spaghetti
- 3 cups cold left-over rice
- 1 1/4 cup chicken stock or broth
- 1/2 cup frozen peas
- ½ cup almonds
Pantry
- Sherry vinegar
- Honey
- Dijon mustard
- Sesame oil
- 2 tablespoons low sodium soy sauce
- Oyster sauce or sugar
- Hot sauce
- Vegetable oil
- Extra-virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper
- All-purpose flour