Dinner Lineup: Week 23
Posted: 10/10/2026
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Customize the shopping list: Choose your serving sizes (set any recipe to 0 to remove it), then click the cart icon to generate your shopping list. Check off ingredients you already have, then print — you can choose whether to include or hide the crossed-off items on the print page.
Tip: Instead of printing the list, save it to your phone. Using your phone, select the print option and then text it to yourself. You’ll be able to open the PDF from your text messages.
This week’s recipes:
Chicken Provençal (1 hour 5 minutes)
Golden chicken thighs braise in white wine with salty olives, sweet cherry tomatoes, marinated artichokes, and whole garlic cloves that melt into the sauce. It tastes light and bright but feels cozy, and the leftovers are even better the next day. Have crusty bread ready for the sauce.
Salt and Pepper Fish (30 minutes)
Big chunks of cod fry up crisp and peppery, then get tossed with sizzling green onions, garlic, and ginger. There’s no sauce here, and you won’t miss it. I like it with a bowl of rice and a cold drink.
Roasted Broccoli Soup with Lemon Tahini Cream (1 hour)
Roasting the broccoli turns it sweet and nutty, and a few potatoes blend in to make the soup silky without any cream. A tangy swirl of lemon tahini on top ties it all together. It’s the bowl I reach for on a chilly night.
Garlic Sesame Miso Mushrooms (30 minutes)
Whole mushrooms brown in a hot pan until they’re meaty and golden. Then they get coated in garlicky miso butter and finished with a drizzle of toasted sesame oil. They go with almost anything, and they rarely make it out of the pan.
