Week 13 Dinner Menu: Comforting Classics & Tasty Twists 🥘🛒🍷

Welcome to our weekly dinner menu series! Each week, we curate a selection of delicious, seasonal recipes to help you plan your weeknight meals. We make it simple and convenient for you by providing a shopping list and wine pairings. Plus, we post daily in-depth recipes and cooking instructions to ensure your culinary success. Whether you're a seasoned home cook or just starting your kitchen adventures, we've got you covered.

As we dive into Week 13, we're serving up comforting classics and putting tasty twists on some traditional dishes. Get ready to delight your taste buds and make weeknight cooking a breeze!

Weekly Menu Overview

1. Monday: Hearty Lentil Soup with crusty bread
2. Tuesday: Maple-Glazed Salmon with roasted vegetables
3. Wednesday: Spinach and Ricotta Stuffed Shells with a simple salad
4. Thursday: Lemon and Herb Roast Chicken with garlic green beans
5. Friday: Mushroom Stroganoff with steamed rice
6. Saturday: Slow-Cooker Beef Stew with fresh rosemary
7. Sunday: Butternut Squash Risotto with toasted pine nuts

Shopping List

Fresh Ingredients

• 3 medium onions
• 2 carrots
• 2 celery stalks
• Fresh parsley
• 2 cups cherry tomatoes
• 2 cups broccoli florets
• 1 medium red onion
• 4 lemons
• 10 oz frozen spinach
• 4 cups mixed salad greens
• 1 lb green beans
• 1 lb mushrooms
• 1 1/2 lbs baby carrots
• 1 lb baby potatoes
• 1 medium butternut squash

Meats and Fish

• 4 (6-ounce/170g) salmon fillets
• 15 oz ricotta cheese
• 1 1/2 cups grated Parmesan cheese
• 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
• 1 1/2 lbs (680 g) beef chuck

Dairy

• 1 large egg
• 1 cup sour cream
• 2 tbsp unsalted butter

Pantry

• Olive oil
• 1 can (400g) crushed tomatoes
• 1 cup (200g) dried green or brown lentils
• 6 cups (1.5 liters) vegetable broth
• Crusty bread
• 1/4 cup (60ml) maple syrup
• Soy sauce
• 16 jumbo pasta shells
• 2 cups marinara sauce
• Balsamic vinegar
• All-purpose flour
• 2 cups (400 g) jasmine or basmati rice
• 4 cups (1 L) beef broth
• 1 tbsp Worcestershire sauce
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (120 ml) dry white wine
• 1/4 cup (30 g) toasted pine nuts

Herbs and Spices

• Garlic
• Dried thyme
• Dried basil
• Dried oregano
• Salt and pepper
• Fresh rosemary
• Fresh thyme
• 1 bay leaf
• Fresh sage

Optional

• Dried thyme (for the roasted vegetables)

Wine Pairings

1. Sauvignon Blanc – Pairs well with the Lentil Soup, Stuffed Shells, and Risotto.
2. Pinot Noir – A versatile option that complements the Salmon, Roast Chicken, and Mushroom Stroganoff.
3. Cabernet Sauvignon – A bold red that enhances the flavors of the Beef Stew.

Stay tuned for individual posts detailing each recipe, along with cooking instructions and wine recommendations. Happy cooking and bon appétit! 🍽️🥂