2020 Monthly Meal Plans

I am many things. A daughter, a partner, a cat mom, a singer, a lover of all bodies of water, an under-funded stationery enthusiast (that shit is beautiful and expensive, y’all). One thing I am not– truly, emphatically, not– is a planner. A hyper-detailed dreamer, absolutely. (My fiancé and I named our firstborn child, who absolutely did not exist and continues not to exist, thanks to modern contraceptive medicine, in the summer of 2018.) But I have a nasty habit of saying, “eh, we’ll figure it out” about the more immediate things in life.

One area in which this lovely characteristic of mine has manifested itself over my adult life is in my cooking. Over the years, I’ve always lived quite close to a grocery store, culminating in my last apartment before moving to the ‘burbs, which was a measly half-block from my local Giant. My incapable-of-planning-meals self was in seventh heaven! It was incredibly convenient to be able to bop out to the store for a single ingredient and be back to cooking within 10 minutes. But that intoxicating proximity to Giant also meant that I never, ever planned my meals. And while part of me loved the spontaneity of that setup, I also felt like it led me to waste food. I’d buy an ingredient for the one meal I decided to make on a given night, and then have to figure out what to do with the rest of it. It’s great fun to have to do that kind of creative thinking (at least I think so), but I found that half-bundles of herbs languished in my fridge, and that the half-cucumber left over from Monday’s salad managed to do some very gross things in the veggie drawer by week’s end.

So I resolved that in 2020, I was going to start to plan my meals. To make fewer trips to the grocery store (lollllll little did January me know how few trips I’d be making in the coming months), to make better use of the food already in the house, to have some kind of record of what I’d made (beyond the occasional meal that I deem post-worthy here on the ol’ blog). That last motivation is largely a byproduct of my dad’s mom. My grandmother was, I am told, an iconically good cook. Her recipe box (like my maternal grandmother’s, too) is a serious treasure trove. You could lose yourself for hours in there (I can personally attest), poring over her recipes for Banbury tarts and “sinful dessert.” (That last one, for those who are curious, is an exactly-as-delicious-as-it-sounds frozen combination of Oreos, mint chocolate chip ice cream, hot fudge, and whipped cream.) But my absolute favorite things in that treasure chest are her party menus. She would write down everything she planned to serve for a gathering. The sheer number of dishes for a single party (especially the 4th of July) was mind-boggling to me–the woman was a powerhouse! I decided that I want to create something akin to that for my own descendants to read, if anybody’s ever interested. I keep a journal where I jot down recipes now and then, but it’s a far cry from my grandmothers’ recipe boxes. So I figured maybe my 21st-century rendition could look something like this, and even if I’m not throwing giant gatherings with 15 different dishes (especially not in 2020…), it might be a way to both make more responsible use of the food I buy, and preserve for future family cooks what meals looked like “back in my day.” So!

Every week (…ish), I take stock of what’s in the fridge and plan out my meals accordingly. I make two lists: one of all the produce and proteins in the fridge, the bottom half of the page on which I brainstorm, and then I make a prettier list of what I have decided to make every day, and I take a picture of it. Originally, I’d planned to post a picture every week on my Instagram so that other folks might take some inspiration for their own kitchen adventures. But, umm, 2020 is over and I have yet to do that even once, soooo this is me shifting gears! I’ll make it a goal for 2021 to do a monthly post instead of one giant recipe dump…

Below is a list by month of what I cooked, to the extent that I managed to plan it out. (Let me tell you, the onset of a global pandemic threw me off my game for a while, and also even aside from that I just…didn’t manage to do it sometimes, and that’s okay!) Every Thursday, we get our Hungry Harvest vegetable delivery, and the first thing I do after work that day is make my game plan for the next week. I am unspeakably fortunate in this moment to be able to avoid the grocery store for weeks at a time, thanks to these deliveries. My January decision to take better stock of what exactly was in my fridge has also been beneficial in that regard, even more than I could have anticipated. I started 2020 expecting, to be honest, to fail at this little endeavor. But now, a full year in, I find that it helps me feel I’m being a better steward of the food we’re lucky enough to have, the food essential workers have been supplying every day throughout this crisis. It also feels like a loving, caring act, which I didn’t especially expect. Food has always been my love language, but the act of plotting our household’s meals for the week and seeing them all written out, knowing the care that went into each day’s plan, has been a surprisingly validating experience. It’s a physical manifestation of the love (and work!) that I put into feeding our household every week. Work like that so often can go unnoticed or undervalued, but seeing it in writing helps make it real. And in this moment when we all need to be caring towards ourselves as well as towards others, it makes me feel like I have done something to care for myself, too.

I know how privileged we are to reliably have food on the table, especially in this time when millions of people have lost their jobs and food insecurity looms large for far too many. At Feeding America, you can find your local food bank and learn how to access resources or make a donation, if you’re able. Everyone deserves access to nourishment for themselves and their families; supporting your local food bank is a wonderful way to help ensure that members of your own community are able to feed their families.

Whew! So with all that so succinctly said….

January

• Truffle risotto with roasted asparagus
• Nicoise-y toasted baguette with smoked salmon, jammy egg, baby spinach, pickled shallot, garlicky mayo, and kalamata olives. Served with roasted cauliflower topped with golden raisins and capers
• Kimchi & bacon-braised pork shoulder on seasoned sushi rice (this was SO GOOD, remind me to do a post about this one someday)! Served with maple & gochujang-roasted acorn squash
• Roasted sweet potatoes with lemony braised spinach and chickpeas
• Thai coconut lemongrass soup with red pepper and crispy tofu
• Tray bake: Broccoli, white beans, hot Italian sausage, and red onion, topped with jammy eggs
• Red wine-braised oxtails served over rice
• Miso chicken congee with crispy scallions and jammy eggs
• Focaccia pepperoni and veggie pizza
• Poached cod with wine-braised cabbage
• Picadillo with brown rice
• My friend Anjali’s incredible turkey keema for which she generously shared the recipe and maybe I can convince her to do a guest post on it here (ooh this is a very exciting brainstorm happening right now!)
• Sweet and sour chicken and broccoli with brown rice
• Coconut green curry braised chicken thighs with naan
• Baked feta and swiss chard with crispy chickpeas, lemony yogurt, and jammy eggs
• Warm tofu with spicy sesame sauce and roasted broccoli
• Kale caesar salad
• Roasted root veggie bowl with lemony whipped ricotta
• Halloumi butter masala (oh yes, friends) with brown rice

February

• Chicken enchiladas
• Caesar salad gnocchi
• Crispy lentils with lemony garlic yogurt and naan
• Wilted swiss chard and white beans with crispy sausage
• Lemony ricotta bowl with roasted Brussels sprouts and chickpeas, toasted hazelnuts, and cilantro oil
• Kale and black bean soup with red onion, avocado, and salty yogurt
• Focaccia (MAKE THIS RECIPE I AM BEGGING YOU) with homemade marinara, meatballs, and ricotta (turned into pretty spectacular brunch sandwiches the next day)
• Seasoned sushi rice bowls with steamed cod, snow peas, and pickled cucumbers
• Tray Bake: Broccoli, potatoes, sweet Italian sausage, and red onion
• Kielbasa from our local Polish grocery store with homemade buns and sauerkraut

March

I can see from my photos that I made fun things (Bostock with my fiancé’s homemade brioche! Colcannon! Fancy egg salad!) Buttttt I didn’t make a single meal plan this month, so moving right along…

April

• Spinach salad with roasted butternut squash, candied pepitas, gorgonzola, and balsamic raisins
• Schmaltz-roasted potatoes and Brussels sprouts with poached eggs
• Buttermilk-roasted chicken and buttermilk biscuits
• Tteokbokki with steamed bok choy
• Zucchini-white bean veggie burgers with avocado, red onion, pickled cucumbers, and whipped ricotta
• Homemade bucatini with homemade marinara
• Buttermilk-garlic roasted chicken thighs with Lima beans, halal cart-style rice, and white sauce (this rice is a perennial fave in my house)
• Turmeric rice and Lima beans with lap cheong sausage and peanut sauce
• Roasted tomato and spinach cream sauce pasta
• Hot Italian sausage with roasted peppers and onions
• Roasted tomato, onion, and garlic galette with white cheddar crust
• Roasted turkey breast sandwiches on sourdough with garlic-Calabrian chile mayo and green leaf lettuce
• Turkey and bean posole with red onion-cabbage slaw, crushed tortilla chips, scallions, goat cheese, and fried egg
• Corn souffle with sweet and spicy cucumber salad (I have been making this salad NONSTOP all summer and wishing I could go to Union Hmong Kitchen and eat everything they make!)
• Broccoli-kale melts on sourdough

May

• Grains in herby buttermilk
• Burgers on the grill with sweet and spicy cucumber salad
• Summer squash and pecorino galette with kale salad
• Homemade pappardelle with tomato-zucchini sauce
• Roasted red pepper coconut chickpea curry with parathas
• Avocado toast with jammy eggs, frico, urfa pepper, cured egg yolk, and scallions
• Jeweled rice with fried cod nuggets, roasted cauliflower, white sauce, and scallions
• Garlic Calabrian chile crab salad melts on rye sourdough with cheddar and scallions
• Shakshuka and green leaf lettuce salad with feta buttermilk ranch dressing
• Grilled Italian sausage with grilled miso potatoes and baby broccoli
• Antipasto-is panzanella
• Cauliflower coconut shrimp curry on turmeric rice
• Saag feta with coconut brown rice
• Roasted kale and potato salad with chive blossoms, chive blossom vinaigrette, and summer sausage
• Buttermilk roasted chicken thighs with tomato-zucchini rice gratin
• Raw broccoli and cucumber salad with with crispy tofu, avocado, and peanut dressing
• Vegan veggie coconut curry with peanut cilantro rice
• Calabrian chile chicken salad on sourdough with lettuce, red onion, and crispy chicken skin
• Vietnamese Caramelized Ground Pork (like this!) on rice with sweet and spicy cucumber salad
• Grilled boneless short ribs with grilled asparagus and scallions

June

• Romaine salad with gorgonzola, chive champagne vinaigrette, raspberries, apples, cornbread croutons, and spicy maple seed & nut clusters
• Garlic focaccia pizza with black olives, red onion, hot Italian sausage, and roasted garlic
• Mexican rice bowls with grilled chicken, avocado, black beans, onion-lime rice, and scallions
• Marinated beets with potatoes and horseradish
• Vietnamese fried chicken thighs with Kangkang adobo
• Fried sourdough with grilled asparagus, ramps, scallions, and citrus bagna cauda
• Coconut ginger carrot curry soup with focaccia
• Grilled chicken satay and grilled asparagus with peanut sauce
• Shaved butternut squash salad with crispy pork belly and goat cheese, served with crispy salt and vinegar potatoes
• Kale and spring greens salad with crispy chickpeas, roasted butternut squash, focaccia croutons, and champagne vinaigrette
• Buttermilk roasted chicken thighs with schmaltz-y roasted butternut squash, cabbage, and asparagus
• Crispy black bean tacos with feta and slaw, shishito peppers, and guacamole
• Sausage-stuffed cubanelles with pine nuts, shishitos, and gouda
• Grilled flank steak (a Costco favorite) with sweet and spicy cucumber salad
• Cold peanut noodles with crispy tofu and kimchi
• Grilled Greek chicken skewers with spinach and burnt onion yogurt sauce, cucumbers, and grilled pita
• Crispy pork belly BLTs with herby mayo, served with charred shishitos
• Eggs in purgatory with kale and fresnos

July

• Mixed greens salad with sourdough croutons, radishes, cucumbers, goat cheese, hard boiled eggs, and poppyseed dressing
• Spring rolls with tofu, shrimp, cucumbers, cabbage, basil, and mint, served with peanut sauce and nuoc cham
• Grilled Zweigle’s white hot dogs (you can take the girl outta Rochester…) on homemade buns with potato salad and grilled honeydew melon
• Grilled pizza with red peppers, red onion, and Taleggio cheese (grilled pizza, file under: things I absolutely have not mastered. Whadda mess)
• Grilled shrimp and summer squash with grilled flatbread, pesto, and homemade ricotta (very easy and worth it!)
• Turmeric cauliflower and tofu with turmeric rice, herby yogurt sauce, and scallions
• Summer Veggie Galette
• Shrimp, asparagus, and basil stir fry
• Crispy tofu lettuce wraps with cucumbers, shredded carrot, and peanut sauce
• Buttermilk-soy garlic roasted chicken thighs with bok choy and asparagus
• Kale salad with quick-pickled summer squash, goat cheese, poached egg, herby croutons, and herb vinaigrette
• Shrimp and Corn Chowder
• Farro salad with raw corn, fried halloumi, crispy tofu, herbs, and peanuts
• Coconut-carrot soup with buttermilk biscuits

August

• Grilled apps night: prosciutto-wrapped honeydew, shishitos with tonnato, and sourdough rubbed with garlic and olive oil (over the MOON about that tonnato recipe– give it a shot!)
• Romaine salad with maple-cayenne roasted sweet potatoes and Brussels sprouts, feta, toasted walnuts, and maple-cayenne vinaigrette
• Socca with sautéed spinach and onions, feta, and crispy za’atar chickpeas
• Thin-sliced short rib and broccoli stir fry served with seasoned sushi rice
• Farro and romaine salad with apples, feta, toasted pecans, crispy prosciutto, and apple cider vinaigrette
• Spaghetti squash Thai salad with crispy tofu and oodles of basil, mint, and cilantro (repurposed the delicious dressing for a cucumber and avocado salad for lunch the next day; highly recommend)
• Zucchini parmesan sandwiches with homemade marinara on focaccia
• Socca with crispy garlic chickpeas, smoky paprika roasted sweet potatoes, feta, avocado, and Sriracha (which was fine, but only happened because my attempt at toum utterly failed)
• Flaky hand pies with kale, onion, garlic, hot Italian sausage, and mozzarella
• Crispy chicken thighs and zucchini with Castelvetrano olives and lemon
• Blistered shishito & corn salad with Thai coconut dressing and crispy prosciutto and chickpeas
• Sweet and spicy cucumber and avocado salad with crispy tofu and peanut dressing
• Beer-battered wahoo with Salvadoran curtido
• Thai coconut grilled clams with miso roasted potatoes
• Grilled scallops with grilled soy-marinated broccoli
• Spicy tomato and tuna noodle casserole with aioli
• Brussels sprout-zucchini coconut shakshuka
• Cauliflower butter masala
• Braised ginger meatballs in coconut broth with turmeric rice
• Crispy baked shrimp tacos with slaw, pickled hot pepper, and smoky paprika garlic sauce
• Baked crispy tofu with jollof rice (turned into bomb fried rice a few days later)
• Grilled flank steak and miso potatoes
• Roasted sweet potatoes with crispy chickpeas and garlic tahini sauce
• Jammy zucchini and goat cheese pasta
• Romaine salad with green beans, snap peas, crispy tofu, and ginger carrot dressing
• Buttermilk roasted chicken thighs with roasted cauliflower and burst tomato-ginger pan sauce (tomato and ginger is a stellar combo, in my humble opinion)
• Crispy lentil salad with toasted pecans, goat cheese, arugula, and champagne vinaigrette

September

• Roasted Brussels sprouts & acorn squash with garlic tahini sauce
• Caramelized cabbage with roasted hot Italian sausage
• Potato and shishito coconut curry dal with turmeric rice and salty yogurt
• Chiles rellenos with refried beans, corn, and cheese
• BLTs with roasted garlic tomato jam
• Focaccia pizza with Italian sausage, black olive, pepperoni, banana peppers, and onion
• Grilled chile-lime clams with homemade sourdough
• Salad with crispy tofu, charred shishitos, and miso ginger dressing
• Roasted cauliflower, carrot, & beet flatbreads with salty garlic yogurt sauce (Greek yogurt + a pinch of salt + 1 grated clove of garlic = heaven on earth)
• Braised oxtails with polenta
• Confit chicken thighs & potatoes
• Asparagus and white bean stew with homemade sourdough
• Tray bake: sausage, asparagus, red pepper, red onion, and gnocchi (in this house, we stan the tray bake)
• Romaine salad with maple-cayenne roasted butternut squash & Brussels sprouts, goat cheese, maple vinaigrette, toasted pecans, and sliced radish
• Bell pepper, potato, spinach, & tofu coconut curry with gnocchi (I forgot to make rice til it was too late. The gnocchi was better than expected in there, but rice is better)
• Roasted butternut squash soup with toppings bar: grilled cheese croutons, sweet and spicy candied pecans, schmaltzy lemon-rosemary olive oil (leftover from the confit chicken thighs), a suite of homemade fermented hot sauces courtesy of my mad scientist fiancé and our bumper crop of habaneros, and sliced radishes
• Flank steak salad with pickled radish, apple, and toasted walnuts
• Crispy gnocchi with roasted garlic cherry tomato sauce (the easiest hands-off meal that is also totally delicious. Just roast everything and combine!)
• Sautéed bell peppers and onions in honey garlic sauce with seasoned sushi rice, peanuts, and furikake

October

• Farro and kale salad with smoky paprika candied almonds, red onion, goat cheese, and pomegranate vinaigrette
• Ground beef and potato hand pies with white cheddar crust
• Red lentil dal with tomato, potato, red pepper, and shishitos
• Romaine salad with maple-roasted butternut squash and Brussels sprouts, goat cheese, bacon, and pomegranate vinaigrette
• Roasted peppers, onions, cauliflower, and tofu with fish sauce vinaigrette
• Butternut squash and caramelized onion galette with white cheddar crust
• Socca with roasted cauliflower, sautéed garlic kale, and garlic tahini sauce
• Shrimp and bacon Caesar salad
• Roasted tomato puttanesca with roasted spaghetti squash and actual spaghetti
• Roasted sweet potato Thai curry coconut soup with crispy sausage (I always cook my sausage til it’s super crispy and I have regretted it exactly never)
• Roasted delicata squash, cauliflower, carrot, and tofu bowls with garlic tahini sauce
• Braised collard greens and gigante beans with jammy eggs and everything bagel-spiced toast
• Roasted red pepper and butternut squash soup with buttermilk biscuits
• Grilled steak, bacon, and maple Brussels sprouts kale salad with my absolute favorite carrot cake recipe
• Farro salad with kale, apple, goat cheese, toasted pecans, and pomegranate vinaigrette
• Tray bake: potato, red pepper, red onion, and shrimp
• Romaine salad with roasted tofu, crispy chickpeas, and carrot ginger dressing
• Brie, apple, and apple butter grilled cheese with steamed yellow wax beans
• Grilled swordfish and sweet and spicy cucumber salad
• Coconut braised collard greens with crispy roasted chicken thighs
• Grilled zucchini, goat cheese, and pesto panini with lemony steamed broccoli
• Roasted kale, broccoli, feta, and chickpeas with garlic tahini sauce

November

• Roasted poblanos stuffed with tomato-y rice, sausage, beans, and shredded cheddar cheese
• Cheddar and cilantro-mint chutney grilled cheese sandwiches with steamed wax beans
• Zucchini-lentil fritters with lemony yogurt (like every one of Sohla’s recipes, this was fantastic)
• Roasted carrot soup with salty yogurt and pistachio dukkah
• Kale salad with roasted grapes and carnival squash, goat cheese, candied pepitas, and balsamic vinaigrette (don’t sleep on roasted grapes, they’re lovely!)
• Green beans, cucumber, tuna, and chickpea salad with sesame-lime vinaigrette and toasted peanuts
• Homemade roasted butternut squash ravioli with roasted tomato sauce (my quest to make homemade pasta anything other than a stressful pain in the ass continues)
• Zucchini, butternut squash, carrot, kale, and tofu curry
• Tray bake: broccoli, asparagus, onion, and hot Italian sausage
• Roasted cauliflower and Brussels sprouts in butternut squash cheddar sauce
• Romaine salad with cucumber, carrot, crispy tofu, and ginger-miso dressing
• Korean pulled pork with seasoned sticky rice
• Farro risotto (I LOVE THIS RECIPE) with roasted acorn squash and shrimp
• Glazed sweet potatoes with lentils (also love this recipe, it makes great lunch leftovers)
• Slow-roasted cabbage, tomatoes, onions, and peppers with hot Italian sausage
• Smoked salmon chowder with potatoes and corn (pro tip: a lil chunk of cream cheese in there makes this rich and creamy as all get-out)
• Tomato-anchovy brothy beans and sweet potatoes with grilled halloumi, crispy chickpeas, and pesto
• Farro risotto with goat cheese, asparagus, and bacon
• Peanut coconut milk stew with chicken, bacon, and collard greens
• Miso-tahini soba noodles with tofu and asparagus
• Kale salad with leftover turkey (I’ve loved Samin Nosrat’s buttermilk chicken recipe since the minute her genius book came out, and her buttermilk turkey breast recipe did NOT disappoint!), roasted beets, toasted walnuts, pepitas, and poppy dressing
• Hot water crust Thanksgiving pie: caramelized onion and goat cheese buttermilk mashed potatoes, stuffing, turkey and gravy, and green bean casserole (I struggled SO HARD with the hot water pastry, but I have full faith that the problem is me and not Erin McDowell’s recipe, because her pie wisdom knows no bounds)
• Lentil salad with roasted beets, green beans, asparagus, goat cheese, and pepitas

December

• Confit turkey legs (swoooooooon) with roasted tomato sauce served over goat cheese polenta (Note: the recipe calls for 9 cups of duck fat; I used maybe 1/3 c., along with 1/2 c. of chicken fat, and the rest was vegetable oil. Guess what? It was still delicious and cost a lot less)
• Bell pepper, broccoli, and potato pumpkin-coconut curry served over toasted peanut and mustard seed brown rice
• Farro salad with roasted butternut squash, kale, toasted pecans, and shaved pecorino
• Charred sweet potatoes with tahini butter and sweet and spicy cucumber salad
• Roasted spaghetti squash with garlic parmesan shrimp cream sauce
• Turkey noodle soup
• Shrimp, spinach, asparagus, and tofu soup
• Romaine salad with maple roasted acorn squash and Brussels sprouts, apples, feta, pepitas, and apple cider vinaigrette
• Tray bake: pepper, kale, potato, onion, and feta (do not sleep on baked feta)
• Romaine salad with cucumbers, red onion, crispy pork belly, and carrot ginger dressing
• Lentil salad with roasted beets, red onion, feta, and crispy pork belly
• Crispy orange ground beef bowls with carrot, pepper, and onion served over udon
• Christmas Dinner: Slow-roasted beef tenderloin, hasselback potato gratin, kale tahini caesar salad, and mini chocolate ganache & chestnut custard meringue pies for dessert
• Farro risotto again, because it is SO GOOD
• Crab fra diavolo
• Roasted boneless lamb leg and cucumber-red pepper salad with creme fraiche dressing
• New Year’s Eve: Lemony smoked trout dip, onion-dip potato chips, lemon-pepper salami bites, veggies slices topped with lime juice and Tajín, and Welsh rarebit dip

If you are still reading at this point, bless you– I don’t expect anybody but me to have made it all the way through this list! Hope this list will spark some fun new ideas for your own cooking– I know I’m eyeing the things I was making last January and wondering why I’ve let a whole year go by without making them again (looking at you, congee)! Here’s to a nourishing 2021, for our bodies, minds, and souls alike.