Your daily source for what to cook, bake, eat & drink! A crowdsourced publication, community and shop curated by Julie Resnick and The Feedfeed Editorial Team - Julie Resnick, Clare Langan, Molly Adams, Alexa Santos, Katie Melody, Andrea Loret de Mola, and Lisa Thompson. We are the biggest fans of our amazing contributors, the #feedfeed community! Thank you for sharing your amazing meals with us!
Take the stress out of dinner time! Plan ahead and stock up on groceries this Sunday so you can enjoy a home cooked meal each night this week. This week's menu has a little bit of everything; from comfort classics like to lasagna to spicy kimchi fried rice.
THE GROCERY LIST (the must-haves!)
1 pound lasagna noodles
15 ounces whole milk ricotta
2 cups shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese
2 garlic cloves, minced
6 ounces fresh spinach, finely chopped
1 jar marinara sauce
Fresh basil leaves
Miso
ginger
1 1/2 pounds (wild) salmon fillet, skin removed
Parsley
Cilantro
Scallions
Mayo
2 Lemons
Sriracha
1 lb whole wheat spaghetti
4 small bok choy
carrots
2 cups grated cheddar cheese
Jalapeño
3 medium eggplants
1 can chickpeas
1 shallot
1 pint grape tomatoes
Rice
Kimchi
Bacon
Gochujang
Radishes
Coconut cream (from the top of a can of coconut milk)
6 oz chocolate
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
Eggs
Honey (or Pure Maple Syrup)
Grapeseed oil (or other neutral oil like canola)
Tamari (or soy sauce)
Mirin
Sesame oil
Panko bread crumbs
Olive oil
Butter
Cumin
Ground turmeric
Tahini
vanilla
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential)
Burger buns (for the salmon burgers)
Strawberries
Fresh mint
Forget about takeout, you can have these better-for-you noodles on the table in less than 20 minutes. The best part? The veggies you use are totally up to you. Use whatever you happen to have an abundance of!
Feedfeed Tip The beauty of stir-fry is most of the most of the work is done before you even start cooking. Make sure you have all of your ingredients prepped out and at the ready so you can move quickly once you get to the stove. You want the vegetables crisp-tender, but not soggy.
Yep, this is a taco made from fried cheddar cheese and a sunny-side egg. Send your thanks in advance to @julesfood. This is the ultimate go-to recipe you need in yourrepertoire for when you have just 5 minutes to make dinner. Serve with a green salad for a complete meal.
Go meatless with these flavorful roasted eggplant boats. Serve with rice (make extra to use for tomorrow evening as well) for a more filling option, and be sure save the liquid from your canned chickpeas (aka aquafaba) for a special recipe later in the week.
This light and fluffy mousse is refined sugar free and vegan thanks to the aquafaba you saved from your can of chickpeas earlier in the week! The perfect no-bake dessert as we head into the summer months.
