What to Cook This Week

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Good morning. Happy Halloween. I’m not much for spooky high jinks, much less candy corn or miniature Milky Ways, but this afternoon I’ll put on my mask to hand out Snickers bars to the little dinosaurs and Ted Lassos all the same, before a dinner of hot-sauce shrimp (above), dirty rice, braised greens and cornbread. We’ll have the last of the holiday candies for dessert, clean up and watch “Succession.”

As for the rest of the week, I’d like to get started with this vegan tantanmen with pan-fried tofu for dinner on Monday. While it’s great as is, I’m not vegan myself, so I’ll use chicken stock to make it and add a jammy, soft-boiled egg to the bowl at the end. That’s a nice meal, especially with a big, honking spoonful of chile crisp or XO sauce added at the table.

For Tuesday’s meal: farro and cauliflower Parm, crisp-melty and delicious, with an iceberg salad dressed with halved cherry tomatoes marinated in red wine vinegar, olive oil, salt and lemon pepper. I do love that salad.

Wednesday night, I’m thinking, could be really good for this mushroom wafu pasta, topped with shredded nori. But I wouldn’t look sideways at middle-school tacos if that’s what jumps your battery, or a fast spaghetti Bolognese.




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