Here's a sampling of what we eat during a regular week. @evan keeps kosher and is mostly pescatarian, so that determines a lot of what I cook. Feel free to swap in the animal protein of your choice.
  1. Monday: Risotto with ricotta, spinach, and oyster mushrooms
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    Sides: roasted broccolini, kale with balsamic vinaigrette
  2. Tuesday: Grilled salmon tacos with avocado relish
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    Sides: black beans, cabbage slaw with honey-rice vinegar dressing
  3. Wednesday: Burmese noodle salad
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    This is what Evan asks for most often. It's inspired by the one at Burma Superstar in SF//brokeassgourmet.com/articles/brokeass-vegetarian-noodles. Side: sautéed asparagus or green beans
  4. Thursday: Bulgur Bowls
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    I cook a small pot of bulgur (you could also use brown rice, millet, or any other whole-grain you like), and divide it between bowls. At the table, people build their own bowls with beans, sometimes chicken, guacamole, cilantro, chopped onion, salsa, and cheese/sour cream if we're not having chicken. They're basically burrito bowls. Side: romaine salad with lime juice and olive oil dressing.
  5. Friday: Roast chicken, roasted sweet potatoes, challah, salad
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    Fridays are a bigger deal in our house since it's Shabbat, so I usually do a more elaborate meal, but you could roast a couple of chicken legs on a sheet pan with sweet potatoes and serve with store-bought challah and a green salad with balsamic vinaigrette, and have dinner on the table in 30 minutes.
  6. Saturday: Turkey and black bean chili
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    Or, if you have leftover chicken, use it in place of the turkey. Sides: kale salad, corn tortillas or chips.
  7. Sunday: Veggie or regular burgers
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    On the grill or stovetop. Sides: cabbage salad and sweet potato oven fries with Sriracha mayonnaise.