Welcome to Week 4 of #cook90 2018! We start the week with some slow-roasted salmon (it's actually not that slow), move into a night of #nextover cooking, and end the week with a hearty sandwich and an improvised stir-fry. Review the complete meal plan here.
As always, the groceries below will get you through five dinners (Monday–Friday); you'll still need groceries for breakfasts, lunches (in case you don't have any leftovers), and weekends. Quantities below are for 2 people (or 1 very hungry person) with leftovers to take for lunch. If you're serving 3 or 4 people and want lunch leftovers, grab double of everything.
BASICS
You'll lean heavily on these cooking essentials throughout the week. Make sure you're stocked up.
- Olive oil
- Vegetable oil
- Butter
- Kosher salt
- Black pepper
- Honey
- Yellow mustard
- Cornstarch
PANTRY
- Rice wine vinegar
- Soy sauce
- Hot chile paste, such as sambal oelek
- Fish sauce
- A small container of roasted peanuts
- 1 large carton of chicken broth
- 12 ounces small pasta, such as orecchiette
- 1 medium jar dill pickle chips
- A few cups of brown or white rice
DAIRY
- A hunk of Pecorino
- 1 pound sliced Swiss cheese
- 6 eggs
PRODUCE
- 1 bunch broccolini (about 1/2 pound)
- 2 pounds young carrots
- 2 lemons
- A bag of limes
- 3 pounds Brussels sprouts
- 1 head garlic
- 1 (roughly 3-inch) piece of ginger
- 1 red Thai chile pepper
- 1 bunch mint
BAKERY
- 1 large loaf of crusty bread, or 4 crusty rolls (note: you'll use this on Thursday, so you may want to store in the freezer until Thursday morning)
MEAT COUNTER
- 4 pork tenderloins (each about 1 pound)
- 2 ounces pancetta, guanciale, or thick-cut bacon
- 1 1/2 pounds sliced ham
SEAFOOD COUNTER
- 4 (6-ounce) skin-on salmon fillets
