Meal plan

Week of 2026-05-31 – 2026-06-04

Source: plans/2026-05-31/final.json · rendered by render_html.py

v1 (2026-05-20) — First JSON-native plan since the schema refactor. Authored against plan_schema.md. Plan C Wed pulls the Zakarian rhubarb-glazed pork tenderloin from the candidate archive (proposed v3 last week, never cooked; reusing it here demonstrates the archive working). Other 5 cook-day Reals from fresh web research (Food52, Mediterranean Dish, Maangchi ×2). Plan A intentionally rotates to Italian (no recent week); Plan B leans into Korean per user-favorite cuisines. Plan C addresses last week's 'pea-asparagus pasta felt under-rich' feedback with mascarpone risotto + crispy pancetta.

Seasonal context — early June 2026 (week straddles May→June), Chicago
Local peak: strawberries (local peak), rhubarb (still strong; last good weeks), asparagus (winding down; final week), salad greens, spinach, arugula, radishes, scallions / green onions, chard
Local emerging: sugar snap peas (MI peak in early June), first cucumbers, first summer squash / zucchini, kale and collards starting
Treasures in window: garlic scapes (early-to-mid June peak — transformative in pesto, salsa, risotto), sugar snap peas at perfect freshness (the fleeting pop-them-raw moment), first local strawberries (local-vs-shipped quality jump is dramatic), last weeks of peak rhubarb
Weather: Late-May / early-June Chicago: NWS forecast through Wed shows 60-70°F mild with scattered showers possible. Plan C and Plan A's Wed swordfish are grill-friendly when weather permits; Plan A Sun braise and Plan B Sun Korean braise are weather-independent indoor cooks.
At a glance
Plan A — Italian — oven-braised short rib ragù + grilled swordfishPlan B — Korean — galbi-jjim + dakgalbiPlan C — Spring treasures — pea-scape risotto + rhubarb-glazed pork
SundayItalian short-rib ragù — 6 lb bone-in, 3 hr oven braise, 3 dinnersGalbi-jjim (Maangchi) — 8 lb bone-in short ribs, ~2.5 hr braise, 3 dinnersPea + garlic-scape risotto w/ mascarpone + crispy pancetta — 3 cups Arborio, 3 dinners
MondayRagù-loaded pasta al forno — baked into a casserole with ricotta and mozzarellaBibimbap with leftover galbi-jjim — Korean mixed-rice bowlsRisotto cakes — crispy pan-fried risotto patties w/ parm crust
TuesdayRagù-stuffed roasted peppers w/ rice — Italian-American comfortKimchi fried rice with leftover galbi-jjim beefRisotto-stuffed portobellos — last of the risotto baked in mushroom caps
WednesdayGrilled swordfish w/ Mediterranean spice — 4 lb frozen, ~25 min, 2 dinnersDakgalbi (Maangchi) — Korean spicy chicken w/ rice cakes, ~30 min, 2 dinnersRhubarb-glazed pork tenderloin (Zakarian, from archive!) + grilled asparagus + new potatoes — 4 tenderloins, 2 dinners
ThursdayCold swordfish over panzanella — Tuscan bread saladDakgalbi fried rice — the canonical bokkeumbap finishCold pork tenderloin over arugula w/ strawberry-rhubarb gastrique drizzle
Classic Italian week. Sunday is an oven-braised short-rib ragù (rich, deeply caramelized, serves three dinners well). Mid-week pivots to Sicilian-leaning grilled swordfish with a bright Mediterranean rub — different protein, different mood, keeps the Italian thread.
Italian short-rib ragù — 6 lb bone-in, 3 hr oven braise, 3 dinners
Sunday cook

Italian short-rib ragù — 6 lb bone-in, 3 hr oven braise, 3 dinners

3 dinners × 27 oz family target = ~81 oz cooked meat + 10% = ~90 oz target. Bone-in short ribs ~40% meat after braising (bones + render); pasta-with-ragù stretches further since sauce + pasta carry weight. Round to 6 lb bone-in short ribs (= ~2.4 lb cooked meat in 5 cups sauce; with pasta the dish feeds 12 generously).

Full recipe ▾
Real recipe
Oven-Braised Short Rib Ragu With Rigatoni — Food52

Deeply caramelized Italian short-rib ragù — bone-in ribs seared, braised in red wine and crushed tomato for 3 hours until fall-apart, sauce reduced and tossed with rigatoni. Glossy, rich, fork-tender beef.

Ingredients
  • 6 lb bone-in beef short ribs
  • 2 Tbsp kosher salt
  • 1 Tbsp cracked black pepper
  • 3 Tbsp olive oil
  • 2 large yellow onion (diced)
  • 3 medium carrots (diced)
  • 3 stalks celery (diced)
  • 8 cloves garlic (smashed)
  • 3 Tbsp tomato paste
  • 1.5 cups dry red wine (Chianti or similar)
  • 1 (28-oz) can crushed San Marzano tomatoes
  • 1 cup beef stock
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1.5 lb dry rigatoni pasta
  • 4 oz Parmigiano-Reggiano (finely grated)
Method
  1. Sat afternoon: pat ribs dry; salt + pepper all over; refrigerate uncovered on a rack overnight (dry-brine).
  2. Sun morning: heat oven to 325°F. Sear ribs in olive oil in a Dutch oven over medium-high, ~4 min per side, working in batches. Remove.
  3. Pour off all but 2 Tbsp fat. Add onion + carrot + celery; cook 8 min until softened.
  4. Add garlic + tomato paste; cook 2 min until fragrant.
  5. Deglaze with red wine; scrape fond; reduce by half (~4 min).
  6. Add crushed tomatoes + beef stock + bay + rosemary + thyme. Return ribs.
  7. Cover; transfer to oven; braise 3 hours until ribs are fork-tender.
  8. Remove ribs; shred meat off bones (discard bones, fat caps); skim fat from sauce.
  9. Return meat to sauce. Reduce sauce on stovetop 10 min if needed for thickness.
  10. Cook rigatoni in salted water 1 min shy of al dente; drain reserving 1 cup pasta water.
  11. Toss pasta with sauce + Parmigiano, adding pasta water as needed for emulsion.
Pitfalls
  • Don't skip the sear — that's where the deep color comes from.
  • Discard bones AFTER shredding — the marrow flavor stays in the sauce.
  • Skim the fat layer that rises after the braise; otherwise the ragù feels heavy.
Optional / bonus
  • Add 1/4 cup heavy cream at the end for a richer mouthfeel.
  • Garnish with chopped parsley + extra grated parm at the table.
Active 40 min · Total 240 min · Holds pre 2d / post 4d
Side: Bitter-greens salad with lemon vinaigrette — Sharp peppery counter to the rich ragù — radicchio + arugula + shaved parm + lemon-Dijon dressing. 1 small head radicchio; 4 oz baby arugula; .5 cup shaved Parmigiano; 1 lemon; 1 tsp Dijon mustard; .25 cup olive oil; to taste flake salt. Whisk Dijon + lemon juice + salt; stream in olive oil to emulsify. Toss greens with dressing just before serving; top with shaved parm. · Active 5 min · Total 5 min · Holds pre 2d / post 0d
Starch: Rigatoni (integrated into the ragù) — The pasta IS the starch — tossed directly with the ragù above. 1.5 lb dry rigatoni pasta. See Main recipe method step 10. · Active 12 min · Total 12 min · Holds post 2d
Elio: Plain shredded ragù meat over plain rigatoni — minimal sauce, no parm if he balks. He'll eat the bitter-greens salad if you pull out just the arugula.
AI alternative — inspired by Sicilian agrodolce
Sicilian-style braised short ribs with mint and currants
Sicilian agrodolce short ribs

Sweet-sour Sicilian-style short rib braise — currants and a splash of red wine vinegar lift the richness, mint at the end keeps it bright. Same braise time and yield as Real.

Ingredients
  • 6 lb bone-in beef short ribs
  • 2 Tbsp kosher salt
  • 3 Tbsp olive oil
  • 2 large yellow onion (sliced)
  • 6 cloves garlic (smashed)
  • 2 Tbsp tomato paste
  • 1 (28-oz) can crushed tomatoes
  • .25 cup red wine vinegar
  • .5 cup dried currants
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 cup beef stock
  • .5 cup fresh mint leaves (torn, to finish)
  • .25 cup toasted pine nuts (to finish)
  • 1.5 lb dry rigatoni or pappardelle
Method
  1. Same Sat dry-brine + Sun sear as Real recipe.
  2. Soften onion + garlic in fond 10 min. Add tomato paste; cook 2 min.
  3. Deglaze with red wine vinegar; reduce briefly.
  4. Add crushed tomatoes + currants + cinnamon + bay + stock. Return ribs.
  5. Cover; braise 325°F 3 hours.
  6. Shred meat; skim fat; reduce sauce if needed; pull out cinnamon and bay.
  7. Toss with cooked pasta; finish with torn mint + toasted pine nuts.
Pitfalls
  • Don't skip the cinnamon — Sicilian agrodolce balance needs it. Use a fresh stick, not ground.
Active 40 min · Total 240 min · Holds pre 2d / post 4d
Elio: Plain shredded meat over plain pasta; skip mint and pine nuts.
Monday · freshening

Ragù-loaded pasta al forno — baked into a casserole with ricotta and mozzarella

Full recipe ▾
Real recipe (Bake the leftover ragù into a layered pasta casserole)
Pasta al forno with leftover short-rib ragù

Italian baked pasta — last night's ragù layered with fresh pasta and dollops of ricotta + torn mozzarella, baked until bubbling with a golden crust. Comfort food, kid-friendly.

Ingredients
  • ↩ from Sunday's main: ~4 cups (Day 1 portion) leftover short-rib ragù
  • 1 lb dry pasta (ziti or rigatoni)
  • 15 oz whole-milk ricotta
  • 8 oz fresh mozzarella (torn)
  • 2 oz Parmigiano (grated)
  • 1 egg (beaten, for ricotta mix)
  • .25 cup fresh basil (torn, to finish)
Method
  1. Heat oven to 400°F. Butter a 9×13 baking dish.
  2. Cook pasta 2 min shy of al dente in salted water; drain.
  3. Stir egg into ricotta with a pinch of salt.
  4. Layer: thin ragù on bottom → half the pasta → dollops of ricotta → torn mozzarella → ragù → remaining pasta → ricotta → mozzarella → remaining ragù → parm.
  5. Cover with foil; bake 20 min. Uncover; bake 10 min more until golden and bubbling.
  6. Rest 10 min before serving; finish with torn basil.
Pitfalls
  • Underbake the pasta — it cooks more in the oven.
Active 20 min · Total 60 min · Holds post 2d
Side: Simple arugula salad — Same bright counter as Sunday — keeps the rich pasta from feeling heavy. 4 oz baby arugula; 1 lemon; 2 Tbsp olive oil; to taste flake salt. Toss greens with lemon + olive oil + salt right before serving. · Active 3 min · Total 3 min · Holds pre 2d / post 0d
Elio: Pasta al forno is right in his lane — extra cheese-heavy slice, pull out the basil leaves if he balks.
AI alternative
Open-faced ragù toasts with burrata
Open-faced ragù toasts with burrata

Grilled or broiled country bread piled with warmed ragù, topped with torn burrata and torn basil — Italian comfort, less commitment than baking a casserole.

Ingredients
  • ↩ from Sunday's main: ~4 cups (Day 1 portion) leftover short-rib ragù
  • 8 thick slices country bread
  • 2 (4-oz) balls burrata
  • 2 Tbsp olive oil
  • .25 cup fresh basil
  • to taste flake salt
Method
  1. Warm ragù gently in a covered saucepan ~8 min.
  2. Toast bread or grill until char-marked; brush with olive oil.
  3. Pile ragù generously over each toast.
  4. Tear burrata over the top; scatter basil; flake salt.
Active 15 min · Total 15 min · Holds post 0d
Elio: Plain ragù-on-toast, no burrata, no basil — simplest form.
Tuesday · freshening

Ragù-stuffed roasted peppers w/ rice — Italian-American comfort

Full recipe ▾
Real recipe (Stuff bell peppers with ragù + rice + cheese, roast until tender)
Italian-style ragù-stuffed bell peppers

Halved bell peppers stuffed with the last of the ragù, mixed with cooked rice and parm, topped with mozzarella and baked until peppers are blistered and filling is bubbling.

Ingredients
  • ↩ from Sunday's main: ~3 cups (the last of it) leftover short-rib ragù
  • 6 large bell peppers (halved lengthwise, seeded — red, yellow, or orange)
  • 2 cups cooked rice (leftover or fresh)
  • 2 oz Parmigiano (grated)
  • 6 oz fresh mozzarella (torn)
  • 2 Tbsp olive oil
  • 2 Tbsp fresh parsley (chopped)
Method
  1. Heat oven to 400°F. Rub pepper halves with olive oil + salt; place cut-side-up in a baking dish.
  2. Mix ragù + cooked rice + parm + half the mozzarella in a bowl.
  3. Stuff pepper halves with the mixture; top with remaining mozzarella.
  4. Bake 30-35 min until peppers are tender and tops are golden.
  5. Finish with parsley.
Optional / bonus
  • Drizzle with chili crisp at the table for a heat kick.
Active 15 min · Total 50 min · Holds post 2d
Elio: Pluck out the filling (rice + cheese + meat) and skip the pepper — he'll eat that part.
AI alternative
Ragù-loaded gnocchi alla sorrentina
Gnocchi alla sorrentina with leftover ragù

Potato gnocchi tossed with ragù and mozzarella in a baking dish, broiled until cheese is golden and bubbly. Naples comfort food.

Ingredients
  • ↩ from Sunday's main: ~3 cups leftover short-rib ragù
  • 2 lb store-bought potato gnocchi
  • 8 oz fresh mozzarella (torn)
  • 2 oz Parmigiano (grated)
  • .25 cup fresh basil
Method
  1. Heat broiler. Boil gnocchi per package (~2-3 min); drain.
  2. Toss gnocchi with warmed ragù in an oven-safe baking dish.
  3. Top with mozzarella + parm; broil 3-5 min until golden bubbly.
  4. Finish with torn basil.
Pitfalls
  • Don't overcook the gnocchi or they go gluey under the broiler.
Active 15 min · Total 25 min · Holds post 0d
Elio: Plain gnocchi with a little sauce + cheese.
Grilled swordfish w/ Mediterranean spice — 4 lb frozen, ~25 min, 2 dinners
Wednesday cook

Grilled swordfish w/ Mediterranean spice — 4 lb frozen, ~25 min, 2 dinners

2 dinners × 27 oz family target + 10% buffer = ~60 oz cooked. Swordfish ~90% yield grilled → need ~67 oz raw = ~4.2 lb. Round to 4 lb swordfish steaks. Buy frozen, thaw Tue night.

Full recipe ▾
Real recipe
Grilled Swordfish (Mediterranean spice rub) — Suzy Karadsheh, The Mediterranean Dish

Meaty swordfish steaks coated in a bold olive-oil rub of garlic, coriander, cumin, and sweet paprika, marinated briefly, then grilled hot for char marks and a juicy interior.

Ingredients
  • 4 lb (4 steaks, ~1 lb each, 1.25" thick) skin-on swordfish steaks ((frozen — thaw Tue night in fridge))
  • 6 cloves garlic (grated)
  • 1 tsp ground coriander
  • .75 tsp ground cumin
  • .75 tsp sweet paprika
  • .33 cup extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1.5 tsp kosher salt
  • .75 tsp cracked black pepper
  • .25 cup fresh parsley (chopped, to finish)
  • for serving lemon wedges
Method
  1. Tue night: move 4 lb swordfish from freezer to fridge to thaw.
  2. Wed: whisk garlic + coriander + cumin + paprika + olive oil + lemon juice + salt + pepper in a shallow dish.
  3. Pat swordfish dry; coat both sides with the rub; let marinate at room temp 15 min.
  4. Heat grill to medium-high (~450°F). Brush grates aggressively clean and oil heavily with paper-towel-tipped tongs.
  5. Grill swordfish 4 min per side, undisturbed for char marks. Internal target 130°F — pull at 125°F for residual carryover.
  6. Rest 3 min loosely tented. Finish with parsley + lemon wedges.
Pitfalls
  • Swordfish dries fast past medium — pull at 125°F internal.
  • Don't oversalt the rub; the seafood is naturally briny.
Optional / bonus
  • Brush with extra olive oil + lemon at the table for a brighter finish.
  • Add Calabrian chile paste to the rub for heat (~1 tsp).
Active 20 min · Total 40 min · Holds pre 1d / post 2d
Side: Grilled zucchini w/ lemon + mint — Quick grilled zucchini planks with lemon zest, mint, and a drizzle of olive oil — Italian summer staple. 3 medium zucchini; 2 Tbsp olive oil; 1 lemon; 2 Tbsp fresh mint; to taste flake salt. Toss zucchini with olive oil + salt. Grill medium-high 2-3 min per side until char-marked and just tender. Plate; squeeze lemon, sprinkle zest + mint + flake salt. · Active 5 min · Total 10 min · Holds pre 4d / post 0d
Starch: Lemon-herb orzo — Quick orzo pilaf with lemon zest + parsley — light starch that doesn't fight the fish. 1.5 cups dry orzo; 3 cups water or stock; 1 lemon; .25 cup fresh parsley; 2 Tbsp olive oil; 1 tsp kosher salt. Cook orzo in salted water 9 min; drain. Toss with olive oil + lemon zest + parsley + salt. · Active 12 min · Total 12 min · Holds post 2d
Elio: Plain swordfish flake (skin off) + plain orzo + a few zucchini rounds. He likes mild fish.
AI alternative — inspired by Sicilian classic
Swordfish puttanesca
Swordfish puttanesca

Pan-seared swordfish finished in a quick puttanesca sauce — capers, olives, anchovy, garlic, tomato — over the orzo or with crusty bread.

Ingredients
  • 4 lb skin-on swordfish steaks ((frozen — thaw Tue night))
  • 3 Tbsp olive oil
  • 4 anchovy fillets (minced)
  • 6 cloves garlic (sliced)
  • 1 tsp Calabrian chile flakes
  • 1 pint cherry tomatoes (halved)
  • .5 cup Kalamata olives (pitted, halved)
  • 2 Tbsp capers (drained)
  • .5 cup white wine
  • .25 cup fresh parsley
Method
  1. Salt swordfish; sear in olive oil in a wide skillet 3 min per side until just under-done; remove.
  2. In the same skillet: anchovy + garlic + chile in remaining oil; sizzle 30 sec.
  3. Add cherry tomatoes; cook 4 min until they collapse.
  4. Add olives + capers + white wine; reduce 3 min.
  5. Return swordfish to the pan; spoon sauce over; simmer 2 min until fish is just cooked through.
  6. Finish with parsley.
Pitfalls
  • Sear hot — swordfish browns better when the pan is screaming.
Active 25 min · Total 30 min · Holds pre 1d / post 2d
Elio: Plain swordfish flake + plain orzo on the side.
Thursday · freshening

Cold swordfish over panzanella — Tuscan bread salad

Full recipe ▾
Real recipe (Cold-flake swordfish over Tuscan bread-and-tomato salad)
Panzanella with cold-flake swordfish

Italian summer bread salad — torn day-old country bread tossed with tomato, cucumber, red onion, basil, and a sharp red-wine vinaigrette, topped with cold-flake swordfish from Wed.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (Day 2 portion, flaked) leftover grilled swordfish
  • 1/2 loaf country bread (torn into chunks, day-old preferred)
  • 1 pint cherry tomatoes (halved)
  • 1 English cucumber (diced)
  • 1/2 small red onion (sliced thin, soaked in cold water 10 min)
  • .5 cup fresh basil (torn)
  • 3 Tbsp red wine vinegar
  • .25 cup olive oil
  • to taste flake salt
Method
  1. Heat oven to 375°F. Toast torn bread on a sheet pan 8-10 min until crisp; cool.
  2. Whisk vinegar + olive oil + salt in a large bowl.
  3. Add toasted bread + tomatoes + cucumber + drained onion; toss; let sit 10 min so bread soaks up dressing.
  4. Flake cold swordfish over the top; finish with torn basil + flake salt.
Pitfalls
  • Don't skip the bread-toasting step — soggy panzanella is a sad panzanella.
Optional / bonus
  • Add cubed feta or shaved parm for richness.
Active 15 min · Total 30 min · Holds post 0d
Elio: Pull out the toasted bread chunks and a piece of swordfish for him; skip the onion and basil.
AI alternative — inspired by Tuscan
Swordfish + white bean + escarole bowls
Swordfish + white bean + escarole bowls

Cold-flake swordfish over warm white beans braised with escarole, garlic, and chile — rustic Tuscan one-bowl dinner.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (flaked) leftover grilled swordfish
  • 2 (15-oz) cans cannellini beans (drained, rinsed)
  • 1 head escarole (chopped)
  • 4 cloves garlic (sliced)
  • 3 Tbsp olive oil
  • 1 cup chicken stock
  • 1 tsp red pepper flakes
  • 1 lemon (juice + zest)
Method
  1. Sauté garlic + red pepper in olive oil over medium 30 sec.
  2. Add escarole; wilt 3 min.
  3. Add beans + stock; simmer 8 min until escarole is tender and beans warmed.
  4. Off heat: lemon juice + zest + salt.
  5. Spoon into bowls; top with flaked cold swordfish; drizzle olive oil.
Active 15 min · Total 20 min · Holds post 0d
Elio: Plain beans + a piece of swordfish; skip greens.
Two Maangchi recipes anchor the week. Sunday is galbi-jjim — Korean braised short ribs in soy + Asian pear + garlic — slow-cooked until fall-apart, with leftovers carrying into Monday's bibimbap and Tuesday's kimchi fried rice. Mid-week pivots to dakgalbi, a spicy stir-fry of chicken + rice cakes + vegetables that's communal and exciting.
Galbi-jjim (Maangchi) — 8 lb bone-in short ribs, ~2.5 hr braise, 3 dinners
Sunday cook

Galbi-jjim (Maangchi) — 8 lb bone-in short ribs, ~2.5 hr braise, 3 dinners

3 dinners × 27 oz family target = ~81 oz cooked meat. Korean meal context (with banchan, rice, kimchi, lettuce wraps) reduces meat-per-person modestly. Bone-in short ribs ~45% meat after braise. 8 lb raw = ~3.5 lb cooked meat (56 oz). Round to 8 lb for the family context — supplemented by rice and banchan, sufficient.

Full recipe ▾
Real recipe
Galbi-jjim (Korean Braised Short Ribs) — Maangchi

Korean braised short ribs — bone-in ribs blanched then slow-braised in a soy-Asian-pear-garlic-ginger sauce until fall-apart tender, glossy with the reduced braising liquid. Served with rice and banchan.

Ingredients
  • 8 lb bone-in beef short ribs (Korean cut, flanken-style if available)
  • 1 large Asian pear (or 1 ripe pear + 1 apple, peeled and grated)
  • 1 large yellow onion (quartered)
  • 12 cloves garlic (peeled)
  • 2-inch piece fresh ginger (peeled, sliced)
  • 1 cup soy sauce
  • .5 cup brown sugar
  • .25 cup rice wine (mirin)
  • 2 Tbsp sesame oil
  • 1 tsp ground black pepper
  • 8 oz shiitake mushrooms (stemmed, halved)
  • 3 large carrots (cut in 1" chunks on bias)
  • 1 lb Korean radish or daikon (peeled, cut in 1" chunks)
  • 4 scallions (sliced, to finish)
  • 1 Tbsp toasted sesame seeds (to finish)
Method
  1. Cover ribs with cold water in a large bowl; refrigerate 2-4 hours (Sat afternoon prep) to draw out blood; drain.
  2. Sun morning: blanch ribs in a large pot of boiling water 10 min; drain; rinse to remove scum.
  3. Blend grated Asian pear + onion + garlic + ginger + soy + brown sugar + mirin + sesame oil + pepper in a food processor to a smooth marinade.
  4. Return ribs to the cleaned pot; pour marinade over; add 2 cups water; bring to a simmer.
  5. Cover; braise over very low heat or in a 325°F oven for 1.5 hours.
  6. Add carrots + radish; braise 30 min more.
  7. Add shiitakes; braise 15 min more until everything is tender.
  8. Skim fat from the top; reduce liquid uncovered 10 min if too loose.
  9. Plate ribs and vegetables; spoon reduced sauce over; finish with scallions + sesame seeds.
Pitfalls
  • Don't skip the cold-water soak + blanch — it removes the gnarly proteins that cloud the broth.
  • Korean radish (mu) is sweeter than daikon; either works but mu is traditional.
Optional / bonus
  • Add 4 hard-boiled eggs to the pot in the last 30 min for tradition.
  • Serve with leaf-lettuce wraps + kimchi + ssamjang for a more elaborate presentation.
Active 40 min · Total 240 min · Holds pre 2d / post 4d
Side: Steamed short-grain rice (bap) — Korean steamed white rice — short-grain, sticky, served in individual bowls. The center of every Korean meal. 3 cups dry Korean short-grain rice (or sushi rice); 3.5 cups water. Rinse rice 3-4 times until water runs clear. Combine rice + water in a rice cooker or heavy pot; cook per cooker instruction (~25 min stovetop on lowest heat covered). · Active 5 min · Total 30 min · Holds post 3d
Side: Quick cucumber kimchi (oi-muchim) — Fresh cucumber side dish — sliced cucumbers tossed with gochugaru, garlic, vinegar, and sesame oil. Made just before serving; not fermented. 2 English cucumbers; 1 tsp Korean salt (or kosher salt); 2 tsp gochugaru (Korean red pepper flakes); 2 cloves garlic; 1 Tbsp rice vinegar; 1 tsp sesame oil; 1 tsp toasted sesame seeds. Toss cucumbers with salt; let sit 15 min; drain liquid. Add gochugaru + garlic + vinegar + sesame oil; toss; finish with sesame seeds. · Active 5 min · Total 20 min · Holds pre 3d / post 1d
Elio: Plain rice + plain shredded short rib meat (skip sauce — too salty/sweet for the kid). He'll eat the rice happily.
AI alternative — inspired by Korean BBQ
Soy-marinated grilled short ribs (LA-style kalbi)
LA-style kalbi (grilled flanken-cut short ribs)

Korean BBQ classic — thin flanken-cut short ribs marinated overnight in soy-pear-garlic-sugar, then grilled hot and fast over high heat. Crispy edges, tender center, eaten in lettuce wraps with rice.

Ingredients
  • 8 lb flanken-cut short ribs (1/4" cut across the bone)
  • 1 large Asian pear (grated)
  • 1 small yellow onion (grated)
  • 8 cloves garlic (grated)
  • 1-inch piece fresh ginger (grated)
  • .75 cup soy sauce
  • .33 cup brown sugar
  • 2 Tbsp mirin
  • 2 Tbsp sesame oil
  • 1 tsp ground black pepper
  • 6 scallions (sliced, to finish)
  • 1 Tbsp toasted sesame seeds
Method
  1. Sat afternoon: whisk marinade ingredients in a large dish; submerge ribs; refrigerate overnight.
  2. Sun: heat grill to high. Brush + oil grates.
  3. Grill ribs 2-3 min per side until charred and just cooked through (don't overcook — flanken is thin).
  4. Plate with scallions + sesame seeds; serve with leaf-lettuce wraps + rice + ssamjang.
Pitfalls
  • Watch the grill carefully — the sugar burns fast; flanken is thin and goes from perfect to overcooked in seconds.
Active 30 min · Total 60 min · Holds pre 2d / post 3d
Elio: Plain rib meat + plain rice; he'll eat the kalbi without sauce.
Monday · freshening

Bibimbap with leftover galbi-jjim — Korean mixed-rice bowls

Full recipe ▾
Real recipe (Compose Korean mixed-rice bowls with the leftover braised beef on top)
Galbi-jjim bibimbap

Classic Korean mixed-rice bowls — steamed rice topped with leftover braised short rib, spinach, carrots, mushrooms, fried egg, and gochujang sauce. Mix everything at the table.

Ingredients
  • ↩ from Sunday's main: ~30 oz (shredded off the bones) leftover galbi-jjim meat
  • 4 cups cooked steamed short-grain rice (leftover from Sunday or fresh)
  • 8 oz baby spinach (blanched 30 sec, squeezed, tossed with sesame oil + soy)
  • 2 large carrots (julienned, sautéed 2 min in sesame oil)
  • 6 oz shiitake mushrooms (sliced, sautéed in soy + sesame oil)
  • 4 eggs (fried sunny-side up)
  • 2 Tbsp gochujang
  • 1 Tbsp rice vinegar
  • 1 tsp honey or sugar
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 2 scallions (sliced)
Method
  1. Shred leftover galbi-jjim meat; warm gently in a small pan or microwave.
  2. Blanch spinach 30 sec; squeeze; toss with 1 tsp sesame oil + .5 tsp soy + .5 tsp salt.
  3. Sauté carrots in sesame oil 2 min; set aside.
  4. Sauté mushrooms in sesame oil + 1 tsp soy 3 min; set aside.
  5. Whisk gochujang + rice vinegar + honey + sesame oil into a sauce.
  6. Fry eggs sunny-side-up.
  7. Build bowls: warm rice → arrange spinach, carrots, mushrooms, shredded beef in piles → fried egg in the center → drizzle gochujang sauce → sesame seeds + scallions.
  8. Mix everything together at the table before eating.
Pitfalls
  • Don't pre-mix the bowls — half the bibimbap experience is composing then stirring at the table.
Optional / bonus
  • Use a hot stone bowl (dolsot) for crispy rice bottom.
Active 25 min · Total 30 min · Holds post 0d
Elio: Plain rice + plain shredded beef + a fried egg; skip gochujang.
AI alternative — inspired by Korean ssam tradition
Galbi-jjim lettuce-wrap dinner (ssam)
Korean lettuce-wrap dinner with leftover galbi-jjim

Interactive ssam dinner — leaf lettuce + perilla leaves piled with rice, leftover beef, gochujang, kimchi, and pickled garlic, wrapped and eaten by hand.

Ingredients
  • ↩ from Sunday's main: ~30 oz leftover galbi-jjim meat
  • 2 heads leaf lettuce or butter lettuce (leaves separated and rinsed)
  • 1 small bunch perilla leaves (optional but traditional)
  • 4 cups cooked steamed rice
  • 1 cup kimchi
  • 4 Tbsp ssamjang (Korean dipping paste)
  • 8 cloves garlic (sliced raw, optional for the brave)
  • 4 scallions (sliced thin)
Method
  1. Warm shredded leftover beef in a small skillet with 2 Tbsp of the leftover sauce.
  2. Arrange all components on a large platter: lettuce + perilla + warm rice + warm beef + kimchi + ssamjang + garlic + scallions.
  3. At the table: each person assembles a lettuce wrap — a leaf, a spoon of rice, a bit of meat, kimchi, ssamjang, scallion, fold and eat in one bite.
Active 15 min · Total 15 min · Holds post 0d
Elio: Skip the wrap and the kimchi/ssamjang. Plain rice + a piece of meat is enough; he'll dip the meat in soy sauce if he wants.
Tuesday · freshening

Kimchi fried rice with leftover galbi-jjim beef

Full recipe ▾
Real recipe (Korean stir-fried kimchi rice with the last of the leftover beef)
Kimchi fried rice with galbi-jjim beef

Korean comfort food — day-old rice stir-fried with chopped kimchi, gochujang, and shredded leftover beef, topped with a fried egg and crispy seaweed.

Ingredients
  • ↩ from Sunday's main: ~24 oz (the last of it, shredded) leftover galbi-jjim meat
  • 5 cups cold day-old rice
  • 2 cups kimchi (chopped, with juice)
  • 1.5 Tbsp gochujang
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 3 Tbsp neutral oil
  • 6 scallions (whites + greens separated, sliced)
  • 3 cloves garlic (minced)
  • 4 eggs
  • 4 sheets gim (Korean roasted seaweed) (cut in strips with scissors)
  • 1 Tbsp toasted sesame seeds
Method
  1. Heat 1 Tbsp neutral oil in a wide pan over high. Add scallion whites + garlic; sizzle 20 sec.
  2. Add kimchi; stir-fry 3 min until kimchi softens and color deepens.
  3. Add 2 Tbsp neutral oil; add cold rice. Break up clumps; stir-fry 4 min to crisp some grains.
  4. Add gochujang + soy + sesame oil; toss thoroughly.
  5. Fold in shredded beef; stir-fry 1 min to warm through.
  6. Fry eggs sunny-side-up in a second pan.
  7. Plate fried rice; top with fried egg + seaweed strips + scallion greens + sesame seeds.
Pitfalls
  • Use day-old rice; fresh rice goes mushy in fried rice.
  • Get the pan SCREAMING hot before adding rice — that's what creates the crispy grains.
Optional / bonus
  • Add 1/4 cup chopped pickled radish for crunch.
Active 20 min · Total 25 min · Holds post 1d
Elio: Make him a small bowl of plain rice + plain shredded beef + a fried egg. The kimchi rice itself is too spicy.
AI alternative — inspired by Korean beef broth tradition
Galbi-jjim noodle soup (gomtang-style)
Galbi-jjim noodle soup

Convert the last of the galbi-jjim sauce + meat into a rich beef broth, served over noodles with scallions and chili oil — Korean comfort soup.

Ingredients
  • ↩ from Sunday's main: ~24 oz meat + remaining sauce leftover galbi-jjim meat + sauce
  • 6 cups beef stock (or chicken stock)
  • 1 lb dry Korean wheat noodles or udon
  • 6 scallions (sliced thin)
  • 3 cloves garlic (smashed)
  • 1-inch piece ginger (sliced)
  • 1 Tbsp soy sauce (to taste)
  • to taste chili oil
  • 1 tsp toasted sesame seeds
Method
  1. Combine stock + leftover sauce + garlic + ginger in a pot; simmer 15 min.
  2. Add shredded beef; simmer 5 min to warm.
  3. Cook noodles per package in a separate pot.
  4. Ladle broth and beef over noodles in bowls; top with scallions + chili oil + sesame seeds.
Active 15 min · Total 30 min · Holds post 0d
Elio: Plain noodles + a piece of beef; skip the chili oil.
Dakgalbi (Maangchi) — Korean spicy chicken w/ rice cakes, ~30 min, 2 dinners
Wednesday cook

Dakgalbi (Maangchi) — Korean spicy chicken w/ rice cakes, ~30 min, 2 dinners

2 dinners × 27 oz family target + 10% buffer = ~60 oz cooked. Chicken thighs cook down ~25% → need ~80 oz raw = ~5 lb boneless chicken thighs. Add rice cakes (~1 lb), cabbage, and sweet potato to bulk it out.

Full recipe ▾
Real recipe
Dakgalbi (Spicy stir-fried chicken with vegetables and rice cakes) — Maangchi

Korean communal stir-fry — boneless chicken thighs marinated in gochujang-soy-garlic sauce, then cooked in a wide pan at the table with cabbage, sweet potato, rice cakes, and scallions. Spicy, communal, exciting.

Ingredients
  • 5 lb boneless skinless chicken thighs (cut in bite-size pieces)
  • 1 cup milk (for marinating)
  • 1 Tbsp soy sauce (for marinating)
  • 1 tsp ground black pepper (for marinating)
  • 1 lb Korean rice cakes (tteok) (rod-shaped, soaked 20 min if dried)
  • 1/2 head green cabbage (cut in 2" squares)
  • 1 large sweet potato (peeled, sliced thin)
  • 1 yellow onion (sliced thick)
  • 8 scallions (cut in 2" lengths)
  • 10 perilla or shiso leaves (optional, sliced thin)
  • 5 Tbsp gochujang
  • 2 Tbsp gochugaru
  • 3 Tbsp soy sauce
  • 2 Tbsp rice syrup or honey
  • 8 cloves garlic (minced)
  • 1 Tbsp fresh ginger (grated)
  • 1 Tbsp sesame oil
  • 3 Tbsp neutral oil
Method
  1. Combine chicken + milk + 1 Tbsp soy + black pepper in a bowl; let sit 30 min (tenderizes and removes smell).
  2. Whisk sauce: gochujang + gochugaru + 3 Tbsp soy + rice syrup + garlic + ginger + sesame oil in a small bowl. Set aside.
  3. Drain chicken; pat dry; toss with 3/4 of the sauce; marinate 15 min while you prep vegetables.
  4. Heat neutral oil in a wide skillet (or large cast-iron pan) over medium-high.
  5. Add sweet potato + onion; cook 4 min to soften slightly.
  6. Add chicken + marinade; spread in a single layer; cook 4 min undisturbed until edges char.
  7. Add cabbage + rice cakes; stir-fry 4 min more, scraping the bottom for fond.
  8. Add scallions + remaining sauce; toss 1-2 min until everything is coated and chicken is cooked through.
  9. Off heat: sprinkle perilla leaves (if using); serve directly from the pan with rice.
Pitfalls
  • Don't skip the milk soak — Maangchi's secret for chicken that's tender and odor-free.
  • If your rice cakes are dried (mochi-style), soak in cold water 20 min before cooking. Fresh cylindrical tteok can go straight in.
  • Make a 'kid pan' on the side if needed — separate out plain chicken + rice cakes before adding the sauce.
Optional / bonus
  • Add 8 oz sliced shiitakes with the cabbage.
  • When dish is almost done, add 2 cups cooked rice + chopped kimchi to the leftovers in the pan and stir-fry 3 min — bokkeumbap (Korean fried rice from the pan).
Active 35 min · Total 80 min · Holds pre 4d / post 2d
Side: Steamed short-grain rice — Plain Korean rice to balance the spicy stir-fry — and to use for the fried-rice variation Thu. 2 cups dry Korean short-grain rice; 2.5 cups water. Rinse rice; cook in rice cooker or stovetop covered 25 min on lowest heat. · Active 5 min · Total 30 min · Holds post 3d
Elio: Pull out a portion of chicken + rice cakes + cabbage BEFORE adding the spicy sauce. Mild dakgalbi for him + plain rice. He'll like the rice cakes — chewy texture is fun.
AI alternative — inspired by Maangchi-style honey soy
Korean honey-soy chicken thighs (less spicy, kid-friendlier)
Korean honey-soy braised chicken thighs

Sweeter, gentler Korean chicken — boneless thighs braised in soy, honey, garlic, ginger, and rice wine until tender and glossy. No gochujang; family-wide friendly.

Ingredients
  • 5 lb boneless chicken thighs
  • .5 cup soy sauce
  • .25 cup honey
  • 2 Tbsp brown sugar
  • .25 cup rice wine (mirin)
  • 1 cup water
  • 8 cloves garlic (smashed)
  • 1-inch piece fresh ginger (sliced)
  • 6 scallions (cut in 2" lengths)
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
Method
  1. Combine soy + honey + brown sugar + mirin + water + garlic + ginger in a wide pot; bring to a simmer.
  2. Add chicken thighs; cover; simmer 25 min over medium-low.
  3. Uncover; reduce braising liquid until thick and glazy (~10 min more).
  4. Add scallions + sesame oil in the last 2 min.
  5. Plate over rice; finish with sesame seeds.
Active 15 min · Total 50 min · Holds pre 4d / post 3d
Elio: Plain chicken + plain rice; he'll eat it easily — no spice.
Thursday · freshening

Dakgalbi fried rice — the canonical bokkeumbap finish

Full recipe ▾
Real recipe (Korean tradition: fry leftover rice in the pan with the residual dakgalbi sauce)
Dakgalbi bokkeumbap (leftover-pan fried rice)

Korean restaurant tradition — when dakgalbi is mostly gone, add cooked rice + chopped kimchi + nori to the pan and fry it all together in the residual spicy sauce. The crispy rice bits at the bottom are the prize.

Ingredients
  • ↩ from Wednesday's main: ~3 cups leftover dakgalbi (chicken + rice cakes + sauce residue)
  • 4 cups cold cooked rice (from Wed's side)
  • 1 cup kimchi (chopped)
  • 1 Tbsp sesame oil
  • 2 Tbsp neutral oil
  • 4 sheets gim (Korean roasted seaweed) (cut in strips)
  • 4 eggs (fried sunny-side up)
  • 4 scallions (sliced)
  • 1 Tbsp toasted sesame seeds
Method
  1. Reheat the leftover dakgalbi in a wide skillet over medium 5 min.
  2. Add cold rice + kimchi + neutral oil; stir-fry 5 min, pressing rice into the pan to crisp the bottom.
  3. Drizzle sesame oil; toss.
  4. Fry eggs sunny-side up in a separate pan.
  5. Plate fried rice; top with fried egg + seaweed strips + scallions + sesame seeds.
Pitfalls
  • Press the rice in and don't stir too often — that's how you get the crispy crust at the bottom (nurungji).
Active 15 min · Total 20 min · Holds post 0d
Elio: Make him a separate small portion of plain rice + plain leftover chicken pieces. Skip kimchi.
AI alternative
Cold dakgalbi over chilled noodles (jjajangmyeon-adjacent)
Dakgalbi noodle bowls

Leftover dakgalbi shredded and tossed with chilled buckwheat noodles, cucumber, and a sesame-soy dressing — light, refreshing summer bowl.

Ingredients
  • ↩ from Wednesday's main: ~3 cups leftover dakgalbi
  • 1 lb dry soba (buckwheat) noodles
  • 1 English cucumber (julienned)
  • 4 scallions (sliced thin)
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
Method
  1. Cook soba per package; drain; rinse in cold water; drain again.
  2. Shred leftover dakgalbi; bring to room temp.
  3. Whisk soy + vinegar + sesame oil for dressing.
  4. Toss noodles + dressing in a bowl; pile cucumber + dakgalbi + scallions on top; finish with sesame seeds.
Active 15 min · Total 20 min · Holds post 0d
Elio: Plain noodles + plain chicken + a few cucumber sticks.
Treasure-forward week leaning into garlic scapes at peak (transformative) and the last good week of rhubarb. Sunday is a rich pea + garlic-scape risotto with mascarpone and crispy pancetta — deliberately addressing last week's 'pea-asparagus pasta felt under-rich, under-protein' feedback. Wednesday re-uses last week's Zakarian rhubarb-glazed pork tenderloin (from the candidate archive) with a fresh-strawberry table garnish.
Pea and garlic-scape risotto with mascarpone
Sunday cook

Pea + garlic-scape risotto w/ mascarpone + crispy pancetta — 3 cups Arborio, 3 dinners

Risotto serves by area, not raw protein. 3 dinners × 4 family = 12 servings. Standard pea risotto recipe yields 4-6 servings from 1 cup Arborio. Triple it: 3 cups Arborio + 12 cups stock + 16 oz frozen peas + scape pesto + 8 oz mascarpone + 6 oz parm + 6 oz pancetta crumbled in for protein bump. The pancetta is the protein move that addresses last week's under-rich feedback.

Full recipe ▾
Real recipe (Pea + garlic-scape risotto with mascarpone and crispy pancetta)
Pea and garlic-scape risotto with mascarpone

Rich spring risotto — Arborio rice cooked the slow way with white wine and stock, finished with a vibrant garlic-scape pesto, fresh sweet peas, mascarpone for creaminess, parm for depth, and crispy pancetta crumbled on top. Treasures (scapes + peas) are front and center.

Ingredients
  • 3 cups Arborio or Carnaroli rice
  • 12 cups chicken or vegetable stock (kept hot in a separate pot)
  • 1.5 cups dry white wine
  • 2 large shallot (minced)
  • 8-10 garlic scapes (for the pesto component)
  • 16 oz frozen sweet peas (thawed; OR 2 lb fresh sugar snap peas, shelled and blanched 30 sec)
  • 8 oz mascarpone
  • 6 oz Parmigiano-Reggiano (finely grated)
  • 6 oz diced pancetta
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • .25 cup fresh mint (torn, to finish)
  • 1 lemon (zest, to finish)
  • to taste kosher salt + cracked pepper
Method
  1. Make the scape pesto first (see Components). Set aside.
  2. Crisp pancetta in a wide pan over medium 8 min until golden. Remove with slotted spoon; reserve fat in pan.
  3. Add 2 Tbsp butter + olive oil to the pan; soften shallot 3 min.
  4. Add rice; toast 2-3 min until edges turn translucent.
  5. Add white wine; stir until absorbed.
  6. Add hot stock 1 ladle at a time, stirring constantly, waiting for each to absorb before adding more. Continue 22-25 min until rice is al dente with creamy body.
  7. In the last 3 min: stir in peas + half the scape pesto.
  8. Off heat: stir in mascarpone + parm + 2 Tbsp butter + lemon zest. Stir vigorously to emulsify.
  9. Plate; top with crispy pancetta + remaining scape pesto drizzle + torn mint + cracked pepper.
Pitfalls
  • Don't stop stirring — the agitation is what releases the starch and creates the creamy emulsion.
  • Stock must be HOT going in; cold stock shocks the rice and ruins texture.
  • Pull the risotto when rice is just al dente — it continues cooking off heat and goes from perfect to gluey fast.
Optional / bonus
  • Add 4 oz crumbled goat cheese on top for tang.
  • Drizzle with truffle oil at the table (festive).
Components
Garlic-scape pesto

Bright green pesto made with the May/June treasure — pulses thin enough to drizzle as a finishing sauce.

  • 8-10 garlic scapes (trimmed and sliced thin)
  • 1 cup fresh basil (loosely packed)
  • 2 oz Parmigiano (grated)
  • .33 cup pine nuts or walnuts (lightly toasted)
  • .5 cup olive oil
  • 1 lemon (juice)
  • 1 tsp kosher salt
  1. Pulse scapes + basil + nuts + parm + salt in a food processor to a coarse paste.
  2. With motor running, drizzle in olive oil + lemon juice until pourable but still chunky.
Active 8 min · Total 8 min · Holds post 7d
Active 40 min · Total 50 min · Holds pre 2d / post 1d
Side: Shaved sugar-snap pea + radish salad — Raw shaved sugar snap peas (the OTHER pea treasure of the moment) + thin-sliced radishes + lemon + mint — light, crunchy counter to the rich risotto. 8 oz fresh sugar snap peas; 4 radishes; 2 Tbsp fresh mint; 1 lemon; 2 Tbsp olive oil; to taste flake salt. Shave peas + radishes; toss with lemon + olive oil + mint + salt right before serving. · Active 8 min · Total 8 min · Holds pre 3d / post 0d
Elio: Plain risotto with no pesto + a small piece of crispy pancetta. He'll eat the rice happily. Pull out a few raw sugar snap peas from the salad — he'll snack on those whole.
AI alternative
Pea + scape orzotto (orzo cooked risotto-style)
Pea and garlic-scape orzotto

Same treasure-forward flavors but with orzo cooked risotto-style — chewier, lighter than rice risotto, faster cook time. Same finishing flourishes.

Ingredients
  • 2 lb dry orzo pasta
  • 10 cups chicken stock (hot)
  • 1 cup dry white wine
  • 2 shallot (minced)
  • 8-10 garlic scapes (sliced thin (use directly, not pestoed))
  • 16 oz frozen peas
  • 6 oz Parmigiano (grated)
  • 6 oz diced pancetta
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • .25 cup fresh mint
  • 1 lemon (zest)
Method
  1. Crisp pancetta in a wide pan; remove and reserve.
  2. Soften shallot + sliced scapes 4 min in the pancetta fat.
  3. Add orzo; toast 2 min.
  4. Add wine; stir until absorbed.
  5. Add stock 2 ladles at a time, stirring; ~15 min until orzo is al dente with creamy body.
  6. Last 3 min: peas.
  7. Off heat: butter + parm + lemon zest.
  8. Plate; top with pancetta + mint + cracked pepper.
Pitfalls
  • Orzotto cooks faster than rice risotto — don't walk away.
Active 25 min · Total 30 min · Holds pre 2d / post 1d
Elio: Plain orzo + parm; he'll like the smaller-shape pasta.
Monday · freshening

Risotto cakes — crispy pan-fried risotto patties w/ parm crust

Full recipe ▾
Real recipe (Form cold leftover risotto into patties, pan-fry until golden and crispy)
Crispy risotto cakes (arancini-style)

Italian tradition — cold leftover risotto formed into patties, breaded with parm + breadcrumbs, pan-fried until deeply golden and crispy. Inside: still creamy. Outside: crackling crust.

Ingredients
  • ↩ from Sunday's main: ~4 cups (cold from fridge) leftover pea-scape risotto
  • 1 egg (beaten, for binding)
  • 2 oz Parmigiano (grated)
  • 1.5 cups panko breadcrumbs
  • .5 cup olive oil (for pan-frying)
  • 4 oz fresh mozzarella (cut in small cubes, for stuffing (optional))
  • 1 lemon (wedges)
  • to taste flake salt
Method
  1. Mix cold risotto with beaten egg + grated parm in a bowl.
  2. Form into 8-10 patties (about 1/2 cup each, 3" wide).
  3. Optional: tuck a mozzarella cube into the center of each, seal the patty around it.
  4. Press both sides into panko breadcrumbs.
  5. Heat olive oil in a wide skillet over medium-high.
  6. Pan-fry patties 3-4 min per side until deeply golden and crispy.
  7. Drain on paper towels; finish with flake salt + lemon wedges.
  8. Serve with the leftover scape pesto (from Sun) for dipping.
Pitfalls
  • Risotto must be COLD — warm risotto won't hold shape.
  • Don't crowd the pan — fry in two batches if needed.
Active 25 min · Total 30 min · Holds post 1d
Side: Bitter greens + lemon — Sharp peppery greens to cut the richness of the fried cakes. 4 oz arugula or watercress; 1 lemon; 2 Tbsp olive oil; to taste flake salt. Toss greens with lemon + oil + salt right before serving. · Active 3 min · Total 3 min · Holds pre 2d / post 0d
Elio: Risotto cakes are kid-magic — golden, crispy outside, soft creamy inside. Make him plain ones (skip the mozzarella stuffing if he prefers). He'll devour.
AI alternative
Pea + scape pasta with mascarpone (re-stretch the risotto flavors into pasta form)
Pea-mascarpone pasta with scape gremolata

Trofie or orecchiette pasta tossed with leftover risotto's flavor template — mascarpone, peas, parm, lemon — finished with a fresh scape gremolata for brightness.

Ingredients
  • 1.5 lb dry trofie or orecchiette pasta
  • 8 oz mascarpone
  • 12 oz frozen peas
  • 3 oz Parmigiano (grated)
  • .5 cup leftover scape pesto (from Sun (component, see Sunday's recipe))
  • 1 lemon (zest + juice)
  • 3 Tbsp butter
  • .25 cup fresh mint (torn)
Method
  1. Cook pasta in salted water 1 min shy of al dente; reserve 1 cup pasta water; drain.
  2. In the same pot: butter + mascarpone over low heat; melt; whisk in 1/2 cup pasta water for emulsion.
  3. Add peas + parm + lemon zest + juice; toss.
  4. Return pasta; toss thoroughly, adding more pasta water if needed.
  5. Plate; drizzle leftover scape pesto + finish with mint.
Active 20 min · Total 25 min · Holds post 1d
Elio: Plain pasta + a dollop of mascarpone.
Tuesday · freshening

Risotto-stuffed portobellos — last of the risotto baked in mushroom caps

Full recipe ▾
Real recipe (Stuff portobello mushroom caps with the last of the risotto, top with cheese, roast)
Risotto-stuffed portobello mushrooms

Italian-inspired vegetarian main — meaty portobello caps roasted upside-down to drain water, then flipped and filled with the last of the risotto + extra cheese, baked until bubbling.

Ingredients
  • ↩ from Sunday's main: ~3 cups (the last of it) leftover pea-scape risotto
  • 8 large portobello mushroom caps (stems removed, gills scraped)
  • 3 Tbsp olive oil
  • 6 oz fresh mozzarella (torn)
  • 2 oz Parmigiano (grated)
  • 4 cloves garlic (minced)
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp balsamic vinegar (to finish)
Method
  1. Heat oven to 425°F. Rub mushroom caps with olive oil + salt; place upside-down on a sheet pan; roast 10 min to drain water.
  2. Flip caps; brush with olive oil + garlic + thyme.
  3. Stuff each cap with risotto; top with mozzarella + parm.
  4. Roast 15 min until cheese is bubbling and golden.
  5. Drizzle with balsamic; finish with cracked pepper.
Pitfalls
  • The 10-min upside-down roast is non-negotiable — otherwise mushrooms weep water all over the cheese.
Active 15 min · Total 35 min · Holds post 1d
Elio: Scoop out the risotto + cheese filling for him; skip the mushroom (texture can be off-putting for 2-year-olds). The filling alone is enough.
AI alternative
Risotto-pea-mint frittata
Risotto-pea-mint frittata

Italian pasta-frittata move applied to leftover risotto — eggs + the last of the risotto baked in a skillet until set, with extra peas and mint folded in. Kid-friendly, protein-forward, uses up everything.

Ingredients
  • ↩ from Sunday's main: ~3 cups leftover pea-scape risotto
  • 8 eggs (beaten)
  • .5 cup whole milk
  • 2 oz Parmigiano (grated)
  • 1 cup frozen peas
  • 2 Tbsp fresh mint (torn)
  • 2 Tbsp olive oil
  • 2 Tbsp butter
Method
  1. Heat oven to 400°F.
  2. Whisk eggs + milk + salt + half the parm in a bowl.
  3. Heat olive oil + butter in a 12" oven-safe nonstick skillet over medium.
  4. Add leftover risotto; spread evenly; cook 2 min to warm.
  5. Fold in peas + mint.
  6. Pour eggs over evenly; cook on stovetop 4 min until edges set.
  7. Transfer to oven; bake 10-12 min until set in the center.
  8. Cool 5 min; slide onto a plate; slice into wedges; top with remaining parm + cracked pepper.
Active 15 min · Total 25 min · Holds post 2d
Elio: Frittata is right in his lane — eggs + cheese + a few peas.
Rhubarb-glazed pork tenderloin (Zakarian, from archive!) + grilled asparagus + new potatoes — 4 tenderloins, 2 dinners
Wednesday cook

Rhubarb-glazed pork tenderloin (Zakarian, from archive!) + grilled asparagus + new potatoes — 4 tenderloins, 2 dinners

2 dinners × 27 oz family target + 10% buffer = ~60 oz cooked. Pork tenderloin ~15% loss on grill → ~70 oz raw = ~4.5 lb. Round to 4 tenderloins (~5 lb total).

Full recipe ▾
Real recipe (Re-use of Zakarian rhubarb-glazed pork tenderloin (from candidate archive — proposed v3 last week, never cooked, demonstrates archive working))
Pork Tenderloin with Spicy Rhubarb Glaze and Grilled Spring Onions — Geoffrey Zakarian, Food Network

Zakarian's grilled pork tenderloin with rhubarb-honey-vinegar glaze and a fresh-strawberry table-garnish (our addition to bring the second treasure in alongside rhubarb). Tenderloin pink interior, glossy glaze, scattered strawberries.

Ingredients
  • 4 (~5 lb total) pork tenderloins
  • 2 Tbsp olive oil
  • 2 Tbsp kosher salt
  • 1 Tbsp cracked black pepper
  • 2 sprigs fresh rosemary (chopped fine)
  • 1 pint first local strawberries (hulled + quartered just before serving (the table garnish))
  • 1 lemon (zest)
  • small handful fresh mint or basil (chopped, to finish)
Method
  1. Make the glaze (see Components) Wed morning or Tue afternoon. Cool; reserve half for table drizzle.
  2. Tue night (24-hr dry-brine): salt tenderloins all over; rub with olive oil + chopped rosemary + cracked pepper. Refrigerate uncovered on a rack. NOT Sat — pork tenderloin over-cures past 24 hr.
  3. Wed ~30 min before serving: bring tenderloins to room temp.
  4. Heat grill to medium-high (~450°F). Brush + oil grates.
  5. Grill tenderloins 12-14 min total, turning every 3 min for 4 sides, until internal hits 140°F (medium — carry-over takes to 145°F).
  6. Last 3 min: brush glaze on tenderloins; turn once to caramelize (sugar burns fast — watch).
  7. Rest 8 min loosely tented.
  8. Slice 1/2" thick across the grain. Drizzle reserved warm glaze. Scatter fresh strawberry quarters over at the table; finish with lemon zest + flake salt + chopped mint/basil.
Pitfalls
  • Pork tenderloin over-cures past 24 hours of dry-brine. Tue night, NOT Sat.
  • 140°F internal max — pork tenderloin should NOT cook past medium; carry-over takes it to safe 145°F.
  • Watch the glaze in the last 3 min — sugar burns fast over medium-high grill.
Optional / bonus
  • Add grilled spring onions or scallions on the side (Zakarian's original pairing — we omit since asparagus side covers the green-vegetable role).
Components
Spicy rhubarb glaze

Zakarian-style rhubarb glaze — fresh rhubarb simmered with honey, cider vinegar, shallot, garlic, and red pepper flakes until thick + glossy.

  • 1 lb fresh rhubarb (chopped 1/2" pieces)
  • .5 cup honey
  • .25 cup apple cider vinegar
  • 1 small shallot (minced)
  • 2 cloves garlic (minced)
  • 1 tsp red pepper flakes
  • .5 tsp kosher salt
  • 1 lemon (juice)
  • 2 sprigs fresh rosemary
  1. Combine rhubarb + honey + vinegar + shallot + garlic + red pepper + salt + rosemary in a saucepan.
  2. Simmer over medium-low 12-15 min until rhubarb breaks down and glaze is thick + glossy.
  3. Off heat: lemon juice. Cool.
Active 5 min · Total 20 min · Holds post 5d
Active 30 min · Total 50 min · Holds pre 4d / post 2d
Side: Grilled asparagus (last of the peak) — Final-week local asparagus on the grill — quick char, lemon, flake salt. 1.5 lb local Michigan asparagus; 2 Tbsp olive oil; 1 tsp kosher salt; 1 lemon. Snap woody ends; toss with olive oil + salt. Grill medium-high 4-5 min, turning once. Squeeze lemon at the end. · Active 5 min · Total 10 min · Holds pre 3d / post 1d
Starch: Buttered new potatoes with parsley — Boiled baby potatoes smashed lightly under a glass and tossed with butter and herbs. 1.5 lb baby Yukon Gold or red new potatoes; 3 Tbsp butter; .25 cup fresh parsley + chives; 1 tsp kosher salt. Boil potatoes whole in salted water 18 min until fork-tender. Drain. Smash lightly under a glass. Toss with butter + herbs + salt. · Active 5 min · Total 25 min · Holds pre 7d / post 2d
Elio: Plain sliced pork (skip the glaze) + plain new potatoes + a few asparagus tips + a few fresh whole strawberries on the side.
AI alternative
Strawberry-rhubarb glazed pork tenderloin (dual-treasure version)
Strawberry-rhubarb glazed grilled pork tenderloin

Folds first local strawberries directly into the glaze (vs. Zakarian's rhubarb-only base). More dessert-adjacent, fruit-forward; less herbal-and-spicy. Same grill technique.

Ingredients
  • 4 (~5 lb) pork tenderloins (same Tue-night dry-brine as Real)
  • 1 lb fresh rhubarb (chopped 1/2")
  • 1 pint fresh local strawberries (hulled + quartered; reserve 1/3 for finishing fresh)
  • .5 cup balsamic vinegar (vs. Real's cider vinegar — balsamic plays better with strawberries)
  • .25 cup honey
  • 2 Tbsp brown sugar
  • 2 cloves garlic (minced)
  • 1 tsp red pepper flakes
  • .5 tsp kosher salt
  • 1 lemon (juice)
  • 2 sprigs fresh rosemary
Method
  1. Glaze (Wed morning): combine rhubarb + 2/3 strawberries + balsamic + honey + brown sugar + garlic + red pepper + salt + rosemary in a saucepan. Simmer medium-low 15-18 min until thick + glossy. Off heat: lemon juice. Cool; reserve 1/3 of glaze for serving.
  2. Same dry-brine + grilling method as Real recipe.
  3. Rest 8 min. Slice. Drizzle reserved warm glaze + scatter reserved fresh strawberry quarters over.
Active 25 min · Total 45 min · Holds pre 4d / post 2d
Elio: Plain sliced pork + a few whole fresh strawberries on the side.
Thursday · freshening

Cold pork tenderloin over arugula w/ strawberry-rhubarb gastrique drizzle

Full recipe ▾
Real recipe (Cold-sliced pork over a treasure-forward salad with the remaining glaze thinned into a vinaigrette)
Cold pork tenderloin salad with strawberry-rhubarb vinaigrette

Cold-sliced Wednesday pork tenderloin over arugula and butter lettuce, topped with fresh strawberries, avocado, pickled red onion, goat cheese, and toasted almonds — dressed with the leftover rhubarb glaze thinned into a tangy-sweet vinaigrette.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (bring to room temp 30 min) leftover sliced pork tenderloin
  • 8 cups arugula + butter lettuce mix
  • 1 pint fresh local strawberries (hulled + quartered)
  • 1 avocado (sliced)
  • 4 oz fresh goat cheese (crumbled)
  • .25 cup toasted sliced almonds
  • .25 cup pickled red onion
  • .5 cup leftover rhubarb glaze (from Wed component)
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • to taste flake salt
Method
  1. Bring sliced pork to room temp 30 min on counter.
  2. Whisk leftover glaze + olive oil + vinegar + salt into a pourable vinaigrette.
  3. Compose plates: greens base → pork slices fanned on top → fresh strawberries + avocado + pickled onion + goat cheese + almonds.
  4. Dress at the table.
Active 10 min · Total 40 min · Holds post 0d
Starch: Crusty bread + olive oil — Bread on the side for a starchy backstop. 1/2 loaf crusty country bread; for drizzling olive oil. Warm bread in oven 5 min at 350°F or grill briefly; serve with olive oil for dipping. · Active 2 min · Total 5 min · Holds pre 3d / post 0d
Elio: Plain sliced pork + fresh strawberries + a few avocado slices + a piece of bread. Skip the greens and dressing.
AI alternative
Pork tenderloin + strawberry-goat-cheese pita pockets
Pork-and-strawberry pita pockets

Warm pita halves spread with goat cheese and rhubarb glaze, stuffed with chopped pork, sliced strawberries, arugula, and mint — handheld version of the same treasure-pork combo.

Ingredients
  • ↩ from Wednesday's main: ~30 oz (chopped) leftover sliced pork tenderloin
  • 4 large pita pockets (halved to make 8 pockets)
  • 6 oz fresh goat cheese (softened)
  • .5 cup leftover rhubarb glaze (warmed slightly)
  • 1 pint fresh local strawberries (sliced)
  • 4 cups baby arugula
  • .25 cup fresh mint (chopped)
Method
  1. Warm pita halves briefly (10 sec per side in dry skillet).
  2. Spread inside of each pocket with goat cheese + drizzle of warm glaze.
  3. Fill with chopped pork + sliced strawberries + arugula + mint.
  4. Serve standing up on a platter.
Active 15 min · Total 15 min · Holds post 0d
Elio: Plain pita + chopped pork + a strawberry slice + a smear of goat cheese.
Saturday prep tasks ▾
Plan A
  • Sat afternoon: Pat short ribs dry; salt + pepper all over; refrigerate uncovered on a rack overnight (dry-brine).
  • Tue night: Move 4 lb swordfish steaks from freezer to fridge to thaw for Wed cook.
Plan B
  • Sat afternoon: Cover Korean short ribs with cold water in a large bowl; refrigerate 2-4 hr to draw out blood, then drain. Pat dry; refrigerate covered overnight.
  • Sat afternoon: Rinse and cook the short-grain rice for Sun + leftover Mon/Tue/Thu use. Plan for ~5 cups dry total across the week.
Plan C
  • Sat afternoon: If garlic scapes are findable at Green City Market, grab 8-10 + extra 4-5 for snacking/pesto-stash. Brief window.
  • Sat afternoon: Make the rhubarb glaze for Wed cook in advance — saves Wed-morning prep. Refrigerate covered.
  • Tue night: Salt the pork tenderloins all over; rub with olive oil + chopped rosemary + cracked pepper; refrigerate uncovered on a rack. 24-hr dry-brine, NOT Sat (pork tenderloin over-cures past 24 hr).
Grocery lists ▾
Pantry assumed: olive oil, kosher salt, cracked black pepper, garlic (pantry baseline), yellow onions (pantry baseline), soy sauce, rice vinegar, sesame oil, honey, brown sugar, balsamic vinegar, red wine vinegar, Dijon mustard, bay leaves, dried oregano, red pepper flakes, butter, eggs, Parmigiano-Reggiano (working stash).
Plan A grocery ▾
  • 6 lb bone-in beef short ribs
  • 4 lb skin-on swordfish steaks (frozen — thaw Tue night)
  • 1.5 lb dry rigatoni pasta
  • 1 bottle dry red wine (Chianti)
  • 1 (28-oz) can crushed San Marzano tomatoes
  • 1 small tube or can tomato paste
  • 1 cup beef stock (can be from bouillon)
  • 3 large yellow onions
  • 5 medium carrots
  • 1 small bunch celery
  • small bunches fresh rosemary + thyme
  • 15 oz whole-milk ricotta (Mon pasta al forno)
  • 8 oz + 6 oz fresh mozzarella (Mon pasta al forno + Tue stuffed peppers)
  • 1 lb dry ziti pasta (Mon pasta al forno)
  • 6 large bell peppers (Tue stuffed peppers; mix red/yellow/orange)
  • small bunches fresh parsley + basil
  • 1 small head radicchio
  • 8 oz total baby arugula
  • 6 lemons
  • 3 medium zucchini (Wed swordfish side)
  • 1 small bunch fresh mint
  • 1.5 cups dry orzo
  • 1 loaf country bread (Thu panzanella)
  • 1 pint cherry tomatoes (Thu panzanella)
  • 1 English cucumber (Thu panzanella)
  • 1 small red onion
  • 1 small jar Calabrian chile flakes (AI alt Wed puttanesca; optional)
Plan B grocery ▾
  • 8 lb bone-in beef short ribs (Korean cut, flanken style preferred) ask butcher for galbi-jjim style
  • 5 lb boneless skinless chicken thighs
  • 5 cups dry across the week Korean short-grain rice (or sushi rice)
  • 1 large Asian pear
  • 1 large piece fresh ginger
  • 2 heads garlic (in addition to pantry baseline)
  • 1 bottle mirin (rice wine)
  • 1 jar gochujang (Korean red pepper paste)
  • 1 small bag gochugaru (Korean red pepper flakes)
  • 1 large jar (~32 oz) kimchi
  • 1 small tub ssamjang (Korean dipping paste; AI alt Mon)
  • 14 oz total shiitake mushrooms (Sun + Mon)
  • 1 lb Korean radish (mu) or daikon
  • 5 medium carrots
  • 3 large bunches scallions (heavy Korean usage all week)
  • 1 lb Korean rice cakes (tteok, rod-shaped)
  • 1/2 head green cabbage
  • 1 large sweet potato
  • 1 small bunch perilla or shiso leaves (optional)
  • 2 heads leaf lettuce or butter lettuce (Mon ssam wraps)
  • 2 English cucumbers (quick kimchi side)
  • 8 oz baby spinach (Mon bibimbap)
  • 1 lb dry soba (buckwheat) noodles (AI alt Thu cold noodles)
  • 1 lb dry Korean wheat noodles or udon (AI alt Tue soup)
  • 1 pack (~10 sheets) gim (Korean roasted seaweed)
  • 1 small jar toasted sesame seeds
  • for dakgalbi sauce rice syrup or honey
Plan C grocery ▾
  • 3 cups dry Arborio or Carnaroli rice
  • 16 oz frozen sweet peas (or 2 lb fresh sugar snap peas if available)
  • 8 oz fresh sugar snap peas (for shaved-pea salad — the treasure side)
  • 12-15 garlic scapes (treasure; check Green City Market — early-mid June peak. If unavailable, sub 2 bunches scallion greens + 4 garlic cloves)
  • 4 large shallots
  • 1 bottle dry white wine
  • 12 cups chicken or vegetable stock (for risotto)
  • 8 oz mascarpone
  • 6 oz diced pancetta
  • 1 large bunch fresh basil
  • 1 small bunch fresh mint
  • 1 small bunch fresh thyme
  • 4 lemons
  • 1 bunch radishes
  • .33 cup pine nuts or walnuts (for scape pesto)
  • 4 (~5 lb total) pork tenderloins
  • 1 lb fresh rhubarb (for Wed glaze + Thu vinaigrette)
  • 2 pints first local strawberries (treasure; 1 for Wed garnish + 1 for Thu salad)
  • small bottle apple cider vinegar (for rhubarb glaze)
  • 1.5 lb local Michigan asparagus (last good week of peak)
  • 1.5 lb baby Yukon Gold or red new potatoes
  • 4 oz + 6 oz fresh goat cheese (Thu salad + AI alt pita pockets)
  • .25 cup toasted sliced almonds
  • 2 avocados
  • 8 cups mix arugula + butter lettuce
  • 1.5 cups panko breadcrumbs (Mon risotto cakes)
  • 6 oz fresh mozzarella (Tue stuffed portobellos)
  • 8 large portobello mushroom caps (Tue)
  • small jar OR pickle a small red onion fresh pickled red onion
  • 4 large pita pockets (AI alt Thu)