Welcome to the Members’ Kitchen. Each month we plan a week of dinners from the recipe archive, with a combined shopping list and prep tips, so weeknights take care of themselves.
This month’s meal plan
- Monday: 20-Minute Spaghetti Pomodoro with the Classic Greek Salad
- Tuesday: Breakfast for dinner: Baked Shakshuka with Feta
- Wednesday: Roasted Tomato Basil Soup with grilled cheese
- Thursday: Lemon Herb Roast Chicken with Crispy Roast Potatoes
- Friday: Irish Beef and Guinness Stew with Traditional Irish Soda Bread
- Weekend bake: Irish Apple Cake, warm with custard
Sunday prep (about 90 minutes)
- Make the stew on Sunday afternoon. It tastes even better by Friday, and reheats in 15 minutes.
- Roast a double batch of tomatoes for the soup and freeze half before adding the cream.
- Mix the dry ingredients for the soda bread and store them in a jar, so Friday’s loaf takes five minutes.
- Wash and dry the salad vegetables, and whisk the Greek dressing for Monday.
Combined shopping list
- Produce: 3 lb Roma tomatoes, 2 pints cherry tomatoes, 1 English cucumber, 2 bell peppers, 3 yellow onions, 1 red onion, 2 heads garlic, 4 carrots, 3 lb Yukon Gold potatoes, 3 Granny Smith apples, 2 lemons, basil, parsley, thyme, rosemary
- Meat and dairy: 1 whole chicken (4 lb), 2½ lb beef chuck, 6 eggs, feta, Parmesan, butter, heavy cream, buttermilk, whole milk
- Pantry: spaghetti, crushed tomatoes, tomato paste, Guinness, beef and vegetable broth, Kalamata olives, flour, baking soda, baking powder, demerara sugar
Questions about this month’s plan? Reply to any member email and we’ll help.